Sous Chef at Premium Swiss Hotels and Resorts

Premium Swiss Hotels and Resorts - Established in 2015, boasts a specialized team in the hospitality industry, with experience spanning across 25 years. Our head office is located in Zurich – Switzerland, and our regional offices are; Cairo, Egypt – Middle East & North Africa; Lagos, Nigeria – West Africa; and Nairobi, Kenya – East Africa.

We are recruiting to fill the position below:

Job Title: Sous Chef

Location: Amuwo Odofin, Lagos
Job Category: Food and Beverage (Production)
Type: Non-Management
Reporting To: Executive Chef

Job Summary

• Sous Chef is responsible for ensuring the overall success of daily kitchen operations.
• This role involves showcasing culinary expertise by personally performing tasks while leading the kitchen staff and overseeing all food-related functions.
• The Sous Chef strives to enhance guest and employee satisfaction while adhering to the operating budget. Supervising all kitchen areas is essential to maintain consistent, high-quality food production.
• Additionally, this position includes guiding and developing staff, including direct reports, and ensuring that sanitation and food standards are consistently met.

Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met:

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships
• with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals:

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Requirements
Education and Experience:

• High school diploma or GED; 4 years working experience in the culinary, food and beverage, or related professional area.

Or

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years working experience in the culinary, food and beverage, or related professional area.

Application Closing Date
28th January, 2026.

How to Apply
Interest and qualified candidate should send their CV and a brief cover letter tto: hr@premiumswisshotels-resorts.com using the job title as the subject of the mail.

Note

• Only shortlisted candidates will be contacted.
• Premium Swiss Hospitality (PSH) upholds a commitment to fostering inclusivity and diversity within our workforce.
• As an equal opportunity employer, we prioritize a people-centric culture and pledge to prevent discrimination on any protected grounds, including disability and veteran status, in accordance with applicable laws.