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.
Qualifications
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.
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