Junior Sous Chef

About the role

Sheraton Lagos Hotel is hiring a Junior Sous Chef, an entry-level management position focused on achieving the kitchen's daily objectives. The role helps lead the kitchen staff while taking part personally in food production, purchasing and kitchen sanitation, contributing to guest and employee satisfaction and to keeping the operating budget under control.

Key responsibilities

• Maintain food handling and sanitation standards and keep work areas clean and sanitary
• Oversee production and preparation of culinary items and supervise cooks and food-preparation workers
• Check the quality of raw and cooked food and help determine presentation and decorative food displays
• Prepare and cook food regularly and for special guests or functions, and lead shifts while cooking to specification
• Work with the Restaurant and Banquet departments to coordinate service and timing of events and meals
• Supervise daily shift operations, staffing levels, supplies, equipment and uniforms, and take part in performance appraisals and training
• Handle guest problems and complaints, set performance expectations and communicate department goals
• Purchase supplies, manage food and supply inventories within budget, report equipment malfunctions and attend department meetings

Required profile

• High school diploma or GED, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of experience in culinary, food and beverage or a related field, or 2 years after the degree