About this role
A Sous Chef at YellowDoor Hotels in Abuja supports the Head Chef to deliver consistent food quality across four hotel outlets, supervising a small kitchen team and ensuring safe, efficient operation. The role focuses on menu execution, staff development, and waste control within a boutique hotel setting.
What you would do
- Coordinate daily food preparation and service across four hotel outlets.
- Supervise 1 to 5 kitchen staff and address performance issues fairly.
- Maintain consistent portions, presentation and menu execution.
- Track stock, plan preparation, and reduce food waste.
- Enforce HACCP-based hygiene and food-safety routines on every shift.
- Lead kitchen shifts when the Head Chef is away.
What they are asking for
- Nigerian and international menu execution.
- Experience in supervising a kitchen team and improving staff performance.
- Knowledge of HACCP-based food safety and stock/waste control.
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