Overview:

Our client is one of Nigeria’s top-tier dining establishments, renowned for its exceptional culinary experience and elegant ambience. With branches in Lagos, Kano, and Abuja, they offer a fusion of Asian and Mediterranean cuisine, crafted to suit diverse tastes. features a sophisticated indoor dining area, a lounge, and a private dining space — ideal for both formal gatherings and relaxed social occasions. Known for its outstanding service standards, well-trained staff, and commitment to customer satisfaction, Our client continues to set the benchmark for premium hospitality in Nigeria. They take pride in creating memorable dining experiences while maintaining excellence in food quality, service, and ambience.

Role Purpose:
As the Assistant Sous Chef, you will work closely with the Sous Chef and Executive Chef to manage daily kitchen operations. You will oversee food preparation, assist with menu development, manage kitchen inventory, and ensure that food quality, safety, and presentation standards are consistently met. You will also play a vital leadership role by guiding junior kitchen staff and stepping in during the Chef’s absence.

Key Responsibilities: 

• Assist in menu planning, food inventory, and kitchen supply management.
• Provide input on daily food specials and support cost control through effective inventory practices.
• Support training and development of kitchen staff.
• Supervise food preparation and presentation to ensure quality and consistency.
• Maintain compliance with food safety and hygiene regulations.
• Guide and assist junior staff in food prep, line cooking, and dish plating.
• Monitor kitchen stock and implement a first-in, first-out system for ingredients.
• Maintain and organize food storage units in line with health and safety standards.
• Ensure cooking stations are properly stocked, especially during peak hours.
• Collaborate with the restaurant management team on supply orders, budgeting, and kitchen efficiency.
• Minimize food waste and help improve overall kitchen operations.

 Requirements:

• 2-3 years of proven experience in a professional kitchen may be considered in place of formal education for exceptional candidates.
• Excellent culinary and food presentation skills.
• Strong leadership and teamwork capabilities.
• Effective time management and organizational abilities.
• High attention to detail and a commitment to quality.
• Excellent communication skills.