Sous Cook at Boto Restaurant in Abuja (FCT)

Position Overview

We are looking for driven and skilled Top level and Entry-level Sous Chefs to join our culinary executive guidance team. The preferred applicants will possess 5–10 years of specialist kitchen expertise, a solid experience in Mediterranean cuisine, and the capability to preserve the highest culinary guidelines. International expertise will be an added advantage and will be highly regarded.

Primary duties

• Assist the Chief Cook in coordinating routine kitchen processes.
• Head and oversee food project setup, cooking, and visual communication to guarantee superiority in quality and uniformity.
• Integrate genuine Mediterranean flavors, methods, and visual communication styles into the menu.
• Educate, train, and motivate kitchen employees to preserve strong results guidelines.
• Track inventory levels, place orders, and ensure efficient expense management.
• Preserve rigid hygiene, health, and safety guidelines in the kitchen.
• Work alongside the Chief Cook on menu organizing, specials, and seasonal offerings.
• Step in to head the kitchen in the absence of the Chief Cook.

Qualifications

• Interested applicants should have an Higher national diploma certification 
• 5 - 10 years of progressive expertise in a fine dining or high-end dining venue kitchen.
• Proven competence in Mediterranean cuisine.
• Effective guidance, information exchange, and planning abilities.
• Capability to operate well under pressure in a dynamic environment.
• Creativeness and enthusiasm for food visual communication and creative invention.
• International culinary expertise is a plus.
• Adaptive schedule to operate evenings, weekends, and public holidays.