Junior Sous Chef - Sheraton Lagos Hotel

About this role

The role is an entry level management position in the kitchen, responsible for assisting in daily kitchen objectives, leading staff, and helping with food production, purchasing and sanitation. It involves overseeing kitchen operations, maintaining standards, and ensuring guest and employee satisfaction within budget. The role requires working with other departments to coordinate meals and events, and supervising cooks and kitchen staff during busy periods. The position is suitable for individuals with either a high school diploma or a 2-year culinary/ hotel management degree plus relevant kitchen experience. Marriott International operates hotels and related brands globally and places emphasis on guest service, teamwork, and maintaining high culinary standards.

What you would do

• Lead kitchen shifts and prepare food items as required.
• Supervise cooks and kitchen staff during busy periods.
• Maintain food handling and sanitation standards.
• Oversee production and preparation of culinary items.
• Coordinate with Restaurant and Banquet departments for service timing.
• Ensure work areas are clean and sanitary.
• Assist in determining food presentation and decorative displays.
• Manage supplies, equipment, and uniforms for the culinary team.
• Participate in employee performance appraisals and training.
• Monitor and manage inventory and budgets for food and supplies.

What they are asking for

• High school diploma or GED with 4 years in culinary, F&B or related area, or
• 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major with 2 years in culinary, F&B or related area.

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