Sous Chef at SYOJ Consulting and Management Services

SYOJ Consulting is a consulting & management services provider incorporated in 2004 and owned by indigenous investors. It operates with shared skills of experts and works with international associates in the delivery of its services. HR processes, practices and legislative requirements can be time consuming. With a skill pool spanning several decades of cumulative hands on HR experience; we employ leading edge processes to provide you with World Class, Best Practice & Best Fit HR Services. We provide services as Professional HR Specialists & Learning Consultants either on a retainership basis or on a Call -off Contract.

We are recruiting to fill the position below:

Job Title: Sous Chef

Location: Lagos
Employment Type: Full-time

Responsibilities

• Ensure consistent food quality, taste, portioning, presentation and service timing across all outlets and events.
• Coordinate daily mise en place and production so the kitchen is prepared for forecast business levels.
• Maintain rigorous food safety, hygiene, allergen and workplace-safety standards.
• Develop kitchen employees through structured instruction, coaching and performance feedback.
• Control food cost, stock usage, yields, waste and labour productivity.
• Support menu development and continuous improvement while protecting operational practicality and profitability.

Key Job Functions and Activities:

• Culinary Production and Service
• Kitchen Leadership and Workforce Deployment
• Food Safety, Hygiene and Compliance
• Cost, Stock and Waste Control
• Menu and Quality Development

Requirements

• Diploma, Higher National Diploma or Degree in Culinary Arts, Professional Cookery, Hospitality Management or a related discipline.
• A recognized culinary apprenticeship may be accepted where supported by substantial relevant experience.
• Formal training in food hygiene, allergen management, HACCP, occupational health and safety, and supervisory management is preferred.
• Typically, 4–7 years’ progressive professional kitchen experience, including at least 2 years as Chef de Partie, Junior Sous Chef or Sous Chef. Experience in hotels, restaurants, clubs, catering operations or high-volume banqueting is preferred.
• Demonstrated competence in multiple sections, menu production, modern and classical cooking methods, portion control, presentation and kitchen organization.
• Ability to use Microsoft Office and kitchen-related purchasing, recipe-costing, inventory, point-of-sale or scheduling systems.

Application Closing Date
31st July, 2026.

Method of Application
Interested and qualified candidates should their CV to: admin@syojconsulting.com using the job title as the subject of the email.