Sous Chef - Pool Bar
Ikeja, Nigeria1w ago
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Skills
About the role
The Sous Chef - Pool Bar Kitchen supports the Chef de Cuisine in the daily management of the pool bar culinary operation, ensuring high-quality food production, efficient kitchen operations, and exceptional guest experiences for families, couples, leisure guests, and poolside events.
Strong practical experience in:
• Mediterranean cuisine.
• Seafood preparation.
• Grill and barbecue concepts.
• burgers and sandwiches.
• Salads and healthy menu options.
• Family-style sharing platters.
• Children's menus.
• Premium bar snacks and appetizers.
• Contemporary Nigerian cuisine.
Technical Competencies
• Production planning and kitchen organization.
• Food cost and waste control.
• Inventory management and stock rotation.
• Labor productivity management.
• Menu implementation and recipe compliance.
• HACCP and food safety standards.
• Quality control and buffet/event execution.
Leadership Competencies
• Ability to lead kitchen operations during assigned shifts.
• Experience supervising and developing culinary teams.
• Strong communication and interpersonal skills.
• Calm and efficient under pressure.
• Hands-on management style with attention to detail.
• Ability to motivate and coach junior chefs.
Key Responsibilities
• Support the Chef de Cuisine in managing daily kitchen operations.
• Ensure consistency in food quality, taste, and presentation.
• Supervise food production for poolside dining and bar service.
• Monitor food costs, waste, and purchasing requirements.
• Train and mentor junior culinary colleagues.
• Ensure kitchen hygiene and food safety compliance.
• Lead the kitchen operation in the absence of the Chef de Cuisine.
• Support special events, themed nights, pool parties, and weekend promotions.
The Sous Chef - Pool Bar Kitchen supports the Chef de Cuisine in the daily management of the pool bar culinary operation, ensuring high-quality food production, efficient kitchen operations, and exceptional guest experiences for families, couples, leisure guests, and poolside events.
Strong practical experience in:
• Mediterranean cuisine.
• Seafood preparation.
• Grill and barbecue concepts.
• burgers and sandwiches.
• Salads and healthy menu options.
• Family-style sharing platters.
• Children's menus.
• Premium bar snacks and appetizers.
• Contemporary Nigerian cuisine.
Technical Competencies
• Production planning and kitchen organization.
• Food cost and waste control.
• Inventory management and stock rotation.
• Labor productivity management.
• Menu implementation and recipe compliance.
• HACCP and food safety standards.
• Quality control and buffet/event execution.
Leadership Competencies
• Ability to lead kitchen operations during assigned shifts.
• Experience supervising and developing culinary teams.
• Strong communication and interpersonal skills.
• Calm and efficient under pressure.
• Hands-on management style with attention to detail.
• Ability to motivate and coach junior chefs.
Key Responsibilities
• Support the Chef de Cuisine in managing daily kitchen operations.
• Ensure consistency in food quality, taste, and presentation.
• Supervise food production for poolside dining and bar service.
• Monitor food costs, waste, and purchasing requirements.
• Train and mentor junior culinary colleagues.
• Ensure kitchen hygiene and food safety compliance.
• Lead the kitchen operation in the absence of the Chef de Cuisine.
• Support special events, themed nights, pool parties, and weekend promotions.
Experience
• Minimum 5-7 years of culinary experience.
• At least 2 years as Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a luxury hotel, resort, beach club, rooftop venue, or upscale casual dining restaurant.
• Experience in:
o Pool bar and outdoor dining operations.
o Resort or lifestyle hospitality concepts.
o Casual dining and sharing-style menus.
o High-volume lunch and dinner service.
o Weekend brunches and promotions.
o Live cooking, grill stations, and special events.
Experience
• Minimum 5-7 years of culinary experience.
• At least 2 years as Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a luxury hotel, resort, beach club, rooftop venue, or upscale casual dining restaurant.
• Experience in:
o Pool bar and outdoor dining operations.
o Resort or lifestyle hospitality concepts.
o Casual dining and sharing-style menus.
o High-volume lunch and dinner service.
o Weekend brunches and promotions.
o Live cooking, grill stations, and special events.