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Senior Sous Chef at Protea Hotel By Marriot Lagos Kuramo Waters

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Job Description

Protea Hotel By Marriot Lagos Kuramo Waters - Experience beautiful beachfront views from our Hotel situated along Kuramo Beach. This serene getaway is ideal for business or leisure guests alike. With state-of-the-art guest rooms and amenities, we ensure a getaway that keeps you in touch with the world while providing a relaxing stay. We have 60 luxurious rooms with in-room tea/coffee-making facilities and turn-down packages. Protea Hotel Lagos Kuramo Waters facilities include complimentary Wi-Fi access, a gym, a swimming pool, a restaurant, a bar and other commendable amenities.

Job Industry

Food and Beverage & Culinary

Job Salary Currency

Job Salary Fixed

No

Key Deliverables

  • Kitchen operations: Overseeing the daily operations of the kitchen and kitchen staff
  • Menu creation: Assisting the head chef with menu creation and recipe development
  • Food preparation: Ensuring food is prepared in a timely manner and meets guest specifications
  • Kitchen cleanliness: Keeping the kitchen and equipment clean, organized, and sanitized
  • Inventory management: Managing the kitchen inventory and ensuring supplies are fresh and of high quality
  • Staff management: Assisting the Executive Chef / Head Chef in managing kitchen staff, and ensuring they adhere to set standards and policies
  • Food safety: Ensuring food is cooked at the proper temperature and stored properly, and that the kitchen complies with food safety standards
  • Taking charge: Taking charge of the kitchen when the head chef is absent
  • Ensure adherence to health and safety standards

Essential Qualities

Essential Qualities
  • A graduate of hotel management or renown culinary school with 6-8 years experience.
  • Sous chef must have exceptional cooking skills and must be a culinary expert.
  • Must have wholistic knowledge about pastries continental and local dishes.
  • Must be able to creatively express knowledge of different kinds of pastries and salad recipes.
  • Knowledge of cleaning products and equipment, HACCP.
  • Organization: Sous Chefs should be able to manage the daily operations of the kitchen.
  • Must be able to train and mentor junior chefs
  • Strong organizational skills and attention to detail.
  • Proximity to VI is highly preferred
  • Flexibility to work shifts, including evenings, weekends, and holidays
  • Certified HACCP expert

Special Benefits for this Position

  • Competitive salary, commensurate with experience.
  • Opportunities for growth and development.
  • A supportive and inspiring work environment.

Application Process

Interested and qualified candidates should send their CV to: hospitalityresources68@gmail.com using the Job Title as the subject of the email.

Close Date

20/07/2025

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