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Job Details

Date Posted

May 25, 2015


Sence Nigeria

Job Title

Sous Chef At Skill Enhancement Centre (SENCE) Limited

Job Type



We are a Business Consultancy firm focused on small/medium businesses. Our goal is to provide our clients with the support they need to grow their businesses by providing them with value-added and convenient services in a friendly atmosphere.

Sous Chef

Job opening ID: 167

Roles and Responsibilities
The following are the roles and responsibilities for this role:

  • Overall responsibility for daily operations in the kitchen
  • Liaising with kitchen staff for food orders
  • Maintaining or raising the profit margins on food
  • Liaising with suppliers for food orders and purchase
  • Producing menus and new dishes
  • Managing, training and recruiting cooks
  • Manage and work closely with other cooks, create menu items and determine food inventory needs.
  • Ensure the kitchen and its output meets all regulations, including sanitary and safety guidelines.
  • Take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to cooks.
  • Making sure food is of the right quality and price and is produced on time
  • Managing stocks of food
  • Controlling a budget and keeping accurate records
  • Managing health and hygiene procedures
  • Organising the staff duty roster.
  • Recruiting, training and developing staff.
  • Ensure continued efficiency of the kitchen and production of consistent, quality food.

Kitchen Management:

  • Menu planning, food costing, Inventory control, food sanitation and kitchen management.
  • Leadership Skills: Good administration, leadership and customer service skills.
  • Attention to details: Must have eye for details and be able to verify the correctness or error of orders and/or recipes.
  • Competency in handling large and small volumes of food preparation.
  • A hands-on team player with a positive attitude and customer 1st mindset.
  • Mindful of food quality, food portioning and food presentation at all times


  • Decision Making Skills.
  • Energetic, creative, Committed and Team Player
  • Negotiating Skills
  • Leadership Skills
  • Good planning and organizing skills
  • Language skills - ability to speak and write in English
  • Ability to work under stress
  • Ability to multi-task and work independently
  • Excellent cooking skills
  • An understanding of produce and ingredients
  • The ability to write menus that are both creative and profitable


Minimum of Diploma in Catering and Hotel Management or Food Administration or equivalent training certificate from a tertiary institution or a reputable catering institute

  • Health and safety and food hygiene certificate
  • Four to seven years experience preferably in similar industry and capacity.
  • Experience supervising personnel.

Year of Experience



Date Available

Recruiter's URL



Closing Date

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