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Open nowFirst seen 3 days ago

SOUS CHEF

Sigma Consulting Group569 open roles

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

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The clock on this job

Early applications get read.

12.1% 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. 4.5%3 days
  3. 12.1%7 days
  4. 19.1%14 days
  5. 35.6%30 days
  6. 52.7%60 days
This job: first seen 3 days ago

The posting

SOUS CHEF

Industry: Hospitality | Luxury Lifestyle | Private Members' Club Location: Victoria Island, Lagos Department: Culinary / Kitchen Operations Reports To: Culinary Operations Manager Employment Type: Full-Time | Onsite Salary: ₦450,000 Net Monthly Experience: 5–7 Years

ROLE OVERVIEW

We are seeking an experienced and highly skilled Sous Chef to support the leadership and day-to-day operations of the kitchen within a premium private members' club in Victoria Island, Lagos.

The successful candidate will be responsible for maintaining exceptional food quality, consistency, presentation, hygiene, and kitchen discipline while supporting the smooth execution of daily culinary operations.

The ideal candidate should have strong experience in fine dining, luxury hospitality, premium restaurants, private members' clubs, or other high-end hospitality environments, with a clear understanding of elevated service standards and demanding guest expectations.

KEY RESPONSIBILITIES

  • Support the Culinary Operations Manager in the effective management of daily kitchen operations.
  • Lead and supervise kitchen staff during service, ensuring smooth workflow and timely food production.
  • Maintain consistently high standards of food preparation, presentation, taste, portioning, and quality.
  • Ensure all dishes are prepared according to established recipes, specifications, and presentation standards.
  • Coordinate mise en place and ensure the kitchen is fully prepared for service.
  • Monitor food quality and consistency throughout service and take immediate corrective action where required.
  • Supervise Line Cooks, Prep Cooks, and other kitchen personnel as assigned.
  • Maintain strict compliance with food safety, hygiene, sanitation, and health standards.
  • Monitor kitchen inventory, portion control, wastage, and proper use of ingredients.
  • Work closely with the culinary team on menu execution, recipe adherence, and product consistency.
  • Assist with stock control, ordering requirements, receiving, and proper storage of food products.
  • Support food costing initiatives and minimise unnecessary waste without compromising quality.
  • Ensure kitchen equipment, workstations, and service areas are clean, organised, and properly maintained.
  • Train, coach, and develop junior kitchen staff to improve technical competence and service delivery.
  • Maintain calm, decisive, and effective leadership during busy or high-pressure service periods.
  • Collaborate with Front-of-House and other departments to ensure seamless guest service.
  • Uphold the club's standards for discretion, professionalism, presentation, and guest experience.
  • Identify operational issues within the kitchen and escalate significant concerns appropriately.
  • Ensure all kitchen procedures and operational standards are consistently followed.

REQUIRED QUALIFICATIONS

  • Bachelor's Degree, HND, OND, or equivalent qualification in Culinary Arts, Hospitality Management, Hotel Management, Catering, or a related discipline.
  • Professional culinary training or certification from a recognised culinary institution is highly desirable.
  • Minimum of 5–7 years' professional culinary experience, with demonstrated experience in a supervisory or senior kitchen position.
  • Proven experience in fine dining, luxury hospitality, premium restaurants, private members' clubs, or other high-end hospitality environments.
  • Strong knowledge of international and contemporary culinary techniques.
  • Good understanding of food safety, hygiene, HACCP principles, and kitchen sanitation standards.
  • Demonstrated ability to manage kitchen teams and coordinate service effectively.
  • Strong knowledge of food costing, portion control, inventory, and kitchen wastage management.
  • Excellent communication, organisation, and problem-solving skills.
  • Ability to work effectively under pressure in a fast-paced, high-standard environment.
  • Strong attention to detail and commitment to culinary excellence.

KEY COMPETENCIES

  • Kitchen Leadership & Supervision
  • Fine Dining & Premium Service
  • Food Quality & Presentation
  • Menu & Recipe Execution
  • Food Cost & Portion Control
  • Inventory & Waste Management
  • Food Safety & Hygiene
  • Team Development
  • Operational Discipline
  • Attention to Detail
  • Problem Solving
  • High-Pressure Service Management

IDEAL CANDIDATE PROFILE

The ideal candidate is a technically strong and hands-on Sous Chef who understands that luxury hospitality requires consistency, precision, discipline, and attention to detail.

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

Experience working with discerning guests and maintaining elevated culinary and service standards will be highly advantageous.

WHAT WE OFFER

  • Competitive remuneration of ₦450,000 net monthly.
  • Opportunity to work within a premium luxury hospitality environment.
  • Professional growth and exposure to high-level culinary operations.
  • Collaborative and performance-driven work environment.

HOW TO APPLY

Interested and qualified candidates should send their updated CV to:

[email protected]

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

Only shortlisted candidates will be contacted.

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