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Open nowFirst seen 2 days ago

LINE CHEF

Sigma Consulting Group569 open roles

Where
Lagos, Nigeria
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Your applicationOpen nowLINE CHEFSigma Consulting Group · Lagos, Nigeria

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The clock on this job

Early applications get read.

11.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.4%3 days
  3. 11.8%7 days
  4. 18.6%14 days
  5. 35.6%30 days
  6. 45.1%60 days
This job: first seen 2 days ago

The posting

LINE CHEF

Industry: Hospitality | Luxury Lifestyle | Private Members' Club Location: Victoria Island, Lagos Department: Culinary / Kitchen Operations Reports To: Head Chef / Sous Chef Employment Type: Full-Time | Onsite Salary: ₦250,000 Net Monthly Experience: 3–5 Years

ROLE OVERVIEW

We are seeking a skilled and detail-oriented Line Chef to join the culinary team of a premium private members' club in Victoria Island, Lagos.

The Line Chef will be responsible for preparing and executing menu items to a consistently high standard, ensuring accuracy in taste, portioning, presentation, and service delivery. The successful candidate must be comfortable working in a fast-paced, high-performance kitchen and maintaining the standards expected within a luxury hospitality environment.

Candidates with experience in fine dining, luxury hospitality, premium restaurants, private members' clubs, or other high-end hospitality environments are strongly preferred.

KEY RESPONSIBILITIES

  • Prepare and execute menu items in accordance with approved recipes, preparation procedures, and plating standards.
  • Ensure consistency in taste, portioning, presentation, and overall food quality.
  • Complete mise en place and assigned preparation tasks within required timelines.
  • Maintain a clean, organised, and fully sanitised workstation throughout service.
  • Comply strictly with food safety, hygiene, and HACCP standards.
  • Assist with stock rotation, inventory control, proper food storage, and waste reduction.
  • Work closely with the Head Chef and Sous Chef to ensure efficient kitchen operations and timely service.
  • Support other kitchen team members during peak service periods and special events.
  • Assist in preparing specialised menus for private events, club functions, and other hospitality engagements.
  • Adapt preparation and cooking techniques to different cuisines, menus, and dietary requirements.
  • Monitor food quality during preparation and service and promptly report any issues.
  • Provide constructive feedback on menu execution and opportunities to improve quality and consistency.
  • Ensure kitchen equipment and work areas are properly handled, cleaned, and maintained.
  • Maintain professional appearance, discipline, and conduct at all times.

REQUIRED QUALIFICATIONS

  • Diploma, Certificate, or equivalent qualification in Culinary Arts, Hospitality, Catering, or a related discipline.
  • Minimum of 3–5 years' experience in a professional kitchen environment.
  • Proven experience in fine dining, luxury hospitality, premium restaurants, or high-end culinary operations.
  • Strong knowledge of food preparation, cooking techniques, and kitchen procedures.
  • Excellent knife skills and ability to work across different cooking stations.
  • Good understanding of food safety, hygiene, sanitation, and HACCP principles.
  • Experience supporting events, banquets, private functions, or specialised dining experiences is an advantage.
  • Knowledge of contemporary and luxury dining trends will be an added advantage.

KEY SKILLS & COMPETENCIES

  • Fine Dining & Culinary Execution
  • Food Preparation & Plating
  • Excellent Knife Skills
  • Recipe & Portion Control
  • Food Quality Management
  • HACCP & Food Safety Compliance
  • Kitchen Organisation
  • Inventory & Waste Management
  • Teamwork & Communication
  • Time Management
  • Attention to Detail
  • Creativity & Adaptability
  • Ability to Work Under Pressure

PERSONAL ATTRIBUTES

The ideal candidate should be:

  • Highly organised and detail-oriented.
  • Calm and effective during high-pressure service periods.
  • Passionate about culinary excellence and premium guest experiences.
  • Professional, disciplined, and well-presented.
  • A strong team player with good communication skills.
  • Adaptable to changing menus, guest requirements, and service demands.
  • Physically fit and able to stand for extended periods.

WORK REQUIREMENTS

  • Flexibility to work evenings, weekends, and public holidays as required.
  • Ability to work extended hours during peak periods, events, or special functions.
  • Willingness to maintain the high operational and service standards expected within a luxury private members' club.

HOW TO APPLY

Interested and qualified candidates should send their updated CV to:

[email protected]

Please use Line Chef – Victoria Island as the subject of the email.

Only shortlisted candidates will be contacted.

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