Sous Chef - Arabic Cuisine

Overview

This role demands oversight of all daily kitchen operations ensuring culinary excellence and employee satisfaction while managing financial targets. The Sous Chef will directly engage in cooking tasks, lead kitchen staff, and enforce adherence to sanitation and food safety protocols.

Key Responsibilities

• Oversee kitchen shift activities ensuring all Food & Beverage policies and standards are properly followed.
• Forecast daily food production needs on a weekly basis and communicate requirements to kitchen team members for daily execution.
• Support the Executive Chef in managing kitchen operations and food preparation.
• Prepare and cook a variety of dishes regularly and for special occasions or clientele.
• Innovate and develop new culinary applications, designs, or artistic food presentations.
• Help determine food presentation styles and create visually appealing food displays.
• Ensure procurement, receipt, and storage of food meets company standards.
• Maintain compliance with all food handling and hygiene standards and legal regulations.
• Fulfill managerial and staff kitchen tasks as required to maintain smooth operations.
• Recognize and uphold high-quality product standards including flavor and presentation.
• Operate and upkeep kitchen equipment, reporting any faults.
• Evaluate the quality of raw materials and finished food items to ensure standards.
• Lead and coordinate the work of cooking staff, provide guidance, motivation, and maintain productivity.
• Act as a role model demonstrating integrity, collaboration, fairness, and sound business judgment.
• Handle customer service by exceeding guest expectations, resolving complaints, and empowering staff for excellent service delivery.
• Achieve and surpass culinary, team, and budgeting goals, utilizing labor management systems for optimal scheduling.
• Train kitchen staff on safety protocols and conduct performance appraisals to promote skill development.
• Communicate effectively with supervisors and colleagues through various channels and participate in relevant meetings.

Requirements

• Must be Nigerian nationals only.
• Educational qualifications can be either a high school diploma or GED plus four years of culinary-related experience, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with two years of professional experience.

About the Employer

The Luxury Collection, affiliated with Marriott International, manages over 120 distinctive properties worldwide which reflect local culture and offer unique luxury experiences. The company values diverse backgrounds and ensures equal opportunity employment without discrimination on protected grounds.