Sous Chef at Ivee Consulting Limited

Ivee Consulting provides expert solutions in manpower, event management, and real estate, driven by exceptional service and long-term partnerships.

We are recruiting to fill the position below:

Job Title: Sous Chef

Location: Chevron, Lagos
Employment Type: Full-time

Job Summary

• We are seeking a skilled and experienced Sous Chef to support the Head Chef in managing kitchen operations.
• The ideal candidate will play a key role in food preparation, staff supervision, kitchen hygiene, and maintaining food quality and consistency.
• The Sous Chef must be a team player with a passion for excellence in culinary operations.

Key Responsibilities

• Assist the Head Chefin the day-to-day kitchen operations, ensuring high standards of food quality, presentation, and taste.
• Supervise kitchen staff, delegate tasks, and ensure food preparation is completed in a timely and efficient manner.
• Oversee kitchen hygiene and safety, ensuring compliance with health regulations and company standards.
• Monitor stock levels, assist in inventory control, and inform management of shortages or needs.
• Ensure portion and waste control to maintain food cost targets.
• Contribute to menu development by suggesting new dishes, improvements, and seasonal options.
• Train and mentor junior kitchen staff, fostering skill development and a positive working environment.
• Stand in for the Head Chef during absences and ensure smooth operations continue.
• Inspect and maintain kitchen equipmentto ensure it is clean, safe, and in working condition.

Key Performance Indicators (KPIs):
Food Quality & Consistency:

• Achieve a 90% or higher satisfaction rating on food taste and presentation.
• Maintain consistent food output according to recipes and portion sizes.

Kitchen Hygiene & Compliance:

• Pass all internal and external kitchen inspections with 100% compliance.
• Zero incidents of food safety violations or customer complaints due to hygiene.

Inventory Management & Cost Control:

• Maintain food wastage below 5%.
• Keep food cost within the allocated budget or target percentage.

Staff Performance & Team Leadership:

• Achieve 85%+ staff competency through training and supervision.
• Maintain high team morale with minimal turnover in the kitchen staff.

Operational Efficiency:

• Ensure all meals are prepared and served within designated service time.
• Minimize rework or delays caused by preparation errors.

Requirements

• Culinary certification or Diploma from a recognized institution.
• Minimum of 3 years of kitchen experience, with at least 1 year in a supervisory or sous chef role.
• Strong knowledge of food safety, kitchen hygiene, and HACCP principles.
• Excellent leadership, time management, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food, with attention to detail in presentation and flavor.

Application Closing Date
30th June, 2025.

How to Apply
Interested and qualified candidates should send their Resume to: consultingivee@gmail.com using the Job Title as the subject of the email.