Position Objective
The objective for the Sous Chef position is to:
Support the Executive Chef in handling the affairs of the kitchen
Plan, organize, direct and control Kitchen operation and administration
Supervise all kitchen areas to ensure a consistent, high quality product is produced.

Role / Responsibilities
Responsible for the supervision of all stewards and their activities within the culinary department.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Ensure that all recipes and product yields are accurately costed and reviewed regularly
Interacts with guests to obtain feedback on product quality and service levels.
Ensure that associate meals and associate dining services are of a consistently high standard Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
Understand and implement all financial budgets and goals.
Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
Ensure that all culinary operations manuals are prepared and updated.
Work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
Ensure that weekly work schedules and annual leave planners are administered and filed correctly for smooth running of the unit.

Qualities and Skills Required
A highly Creative, innovative and artistic mind
Strong administration and organizational skills.
Strong knowledge of food and beverage.
Hands-on approach to all operational aspects
Initiative and Self-motivated.
Exemplifies excellent customer service
Excellent eye for detail
Excellent written and verbal communication in English
Stress Management/Composure.
Professional / Educational Requirements
A degree in Culinary Art or minimum of 3 years’ Culinary Arts training experience at a reputable hospitality academy
At least 5- 7 years proven work experience within the Kitchen
At least 2 years’ experience as sous Chef
Strong knowledge of food and beverage
Must be fluent in the English.

Application Closing Date
15th May, 2017.

How to Apply
Interested and qualified candidates should send their CV’s to: jobs@flexedge.com.ng with “SOUSCHEF-HOSP-FCT” as subject of the mail.