Sous Chef

About Akadu Bistro

At Akadu Bistro, we specialize in delivering high-quality Nigerian and international cuisine with a commitment to innovation, exceptional customer service, and operational excellence. Known for our commitment to culinary excellence, innovation, and exceptional customer experiences, we take pride in delivering dishes that delight and inspire. At Akadu Bistro, every ingredient matters, and our kitchen is where precision meets passion.

As a Sous Chef, you’ll have the opportunity to lead and inspire a talented kitchen team, working closely with the Executive Chef to bring our menu to life. This is a role for a leader who thrives in a fast-paced environment, loves creating exceptional food, and takes pride in developing both dishes and people. At Akadu Bistro, we don’t just cook meals; we create experiences. Join us, and be part of something extraordinary.

Job Summary

A Sous Chef is responsible for assisting the Executive Chef in overseeing all kitchen operations. This includes managing kitchen staff, developing menus, ensuring food quality and consistency, and maintaining kitchen sanitation and safety standards. The Sous Chef is also responsible for training and mentoring kitchen staff.

Essential Duties and Responsibilities:

Kitchen Operations

• Assist the Executive Chef in planning and developing menus.

• Supervise and coordinate food preparation and cooking activities across all kitchen stations (e.g., grilling, sautéing, plating).

• Ensure that all dishes are prepared to Akadu Bistro’s quality standards, maintaining consistency in flavor, presentation, and portioning.

• Oversee inventory usage and collaborate with the Food Production Manager and Prep Lead to maintain stock levels of prepped ingredients and supplies.

• Enforce compliance with kitchen safety, hygiene, and sanitation protocols.

• Oversee the daily operations of the kitchen.

• Manage and supervise kitchen staff, including hiring, training, and scheduling.

• Ensure that all food is prepared and cooked according to recipes and standards.

Team Leadership

• Train, mentor, and supervise kitchen staff, including line cooks, prep cooks, and kitchen assistants.

• Assign tasks and responsibilities to team members based on their skills and strengths.

• Act as a role model, fostering a positive and productive work environment.

Quality Control

• Conduct regular checks on food quality, taste, and presentation during service.

• Address and resolve any issues related to food preparation, service delays, or customer complaints.

Menu Execution

• Collaborate with the Executive Chef to execute new recipes and integrate seasonal or special menus.

• Ensure smooth transition and communication when new dishes are introduced.

Operational Efficiency

• Identify opportunities to optimize kitchen workflows and improve operational efficiency.

• Monitor and manage kitchen waste, implementing strategies to reduce costs.

Compliance

• Ensure all kitchen operations comply with local health and safety regulations.

• Maintain up-to-date knowledge of food safety practices and enforce them rigorously.

Qualifications and Skills:

• Proven experience as a Sous Chef or similar role.

• Strong culinary skills and knowledge of food preparation techniques.

• Excellent leadership and management skills.

• Ability to work under pressure in a fast-paced environment.

• Strong attention to detail.

• Excellent communication and interpersonal skills.

• Food Safety Certification (required)

Physical Demands and Work Environment:

• Ability to stand for long periods.

• Ability to lift heavy objects.

• Exposure to hot surfaces and sharp objects.

• Work in a fast-paced, high-pressure environment.

Qualifications and Skills:

• Education: Culinary degree or equivalent professional experience in a fast-paced kitchen environment.

• Experience:

• Minimum of 3–5 years of culinary experience, including at least 2 years in a supervisory or leadership role.

• Demonstrated expertise in various cooking techniques and kitchen operations.

• Technical Skills:

• Strong knowledge of food safety and sanitation standards.

• Proficiency in using kitchen equipment and tools.

• Ability to create and execute standardized recipes with precision.

Soft Skills

• Excellent leadership and team management abilities.

• Strong organizational and multitasking skills.

• Problem-solving skills to address challenges effectively in a high-pressure environment.

• Communication skills for providing clear instructions and feedback to team members.

Perks and Benefits

• Competitive salary based on experience.

• Opportunities for professional development and training.

• Staff meals and discounts on Akadu Bistro offerings.

• Supportive and collaborative work environment.