At Startup Soar, we don’t just fill roles—we build connections. By understanding what drives both companies and candidates, we deliver HR and recruitment solutions that bring the right people and organizations together. The outcome? Stronger teams, better performance, and sustainable success.

We are recruiting to fill the position below:

Job Title: Sous Chef

Location: Wuse 2, Abuja (FCT)
Employment Type: Full-time
Work Schedule: One day on, one day off (approximately 15 working days per month)
Work Pattern: One day on, one day off.
Working Days: Approximately 15 days per month.
Industry: Restaurant / Hospitality

Job Summary

• We are seeking an experienced, organised, and creative Sous Chef to support the Head Chef and kitchen management in overseeing daily kitchen operations.
• The successful candidate will assist with food preparation, cooking, menu execution, kitchen staff supervision, inventory management, food costing, and quality control.
• The candidate must ensure that meals are prepared consistently, presented attractively, served on time, and produced in line with the restaurant’s standards for quality, hygiene, and cost efficiency.
• The ideal candidate should have strong culinary skills, practical kitchen leadership experience, and the ability to maintain operational standards and supervise kitchen activities independently when required.

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations and coordinating food preparation and service.
• Prepare and cook meals according to the restaurant’s menu, recipes, portion specifications, and quality standards.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure consistency in food taste, quality, portion sizes, presentation, and serving standards.
• Estimate ingredient quantities required for daily operations and planned service volumes.
• Ensure accurate food portioning and consistent use of standard recipes to control costs and maintain quality.
• Monitor ingredient usage, stock levels, food supplies, and shortages, and report replenishment needs promptly.
• Monitor food waste, minimise spoilage, and promote the efficient use of ingredients.
• Assist with menu planning, recipe development, and the introduction of new dishes where required.
• Support menu costing and monitor food costs to help maintain profitability.
• Ensure proper receiving, storage, labelling, handling, and preservation of food items.
• Maintain high standards of kitchen cleanliness, hygiene, sanitation, and food safety.
• Ensure kitchen equipment, utensils, and appliances are properly maintained and used safely.
• Coordinate with restaurant service staff to ensure timely preparation and delivery of customer orders.
• Train and guide kitchen staff on recipes, portion control, food safety, preparation methods, and established procedures.
• Monitor staff performance and ensure compliance with kitchen operating standards.
• Take responsibility for supervising kitchen operations independently when the Head Chef is unavailable or when assigned by management.
• Report operational challenges, equipment faults, ingredient shortages, and food quality concerns to the Head Chef or management.

Requirements and Qualifications

• Previous experience as a Sous Chef, Assistant Chef, or in a similar kitchen leadership role.
• Practical experience supervising kitchen staff and coordinating food preparation and service.
• Good knowledge of Nigerian dishes and other local or continental menu items relevant to the restaurant.
• Strong food preparation, cooking, presentation, and portion-control skills.
• Knowledge of standard recipes, ingredient estimation, menu costing, and food cost control.
• Ability to monitor stock, manage ingredient usage, reduce food waste, and minimise unnecessary kitchen expenses.
• Sound knowledge of food safety, food storage, sanitation, and kitchen hygiene standards.
• Ability to supervise kitchen operations independently when required.
• Good organisational, communication, leadership, and time-management skills.
• Ability to work under pressure and maintain food quality and service speed during busy periods.
• Reliability, punctuality, attention to detail, and a professional attitude.
• Culinary training, a relevant qualification, or professional certification is an advantage.

Application Closing Date
30th October, 2026.