Chef
Key Responsibilities
- Prepare and present menu items in line with approved recipes and brand standards.
- Support the Head Chef in daily kitchen operations and service execution.
- Ensure food quality, taste, portioning, and presentation are consistently maintained.
- Assist with food preparation, mise en place, and timely service during peak periods.
- Maintain cleanliness, hygiene, and organization of the kitchen at all times.
- Follow food safety, sanitation, and hygiene standards strictly.
- Assist in inventory control, stock rotation, and minimizing food waste.
- Operate kitchen equipment safely and report faults when necessary.
- Collaborate with kitchen team members to ensure smooth service flow.
- Support special events, themed nights, and promotional menus as required.
Requirements
- Minimum of OND/Certificate in Culinary Arts, Hospitality, or a related field.
- Minimum of 2–5 years’ experience as a Chef or Line Cook in a lounge, restaurant, orhospitality environment.
- Experience in high-volume, nightlife, or premium hospitality settings is an advantage.
- Good knowledge of food preparation techniques and kitchen operations.
- Ability to work shifts, late nights, weekends, and public holidays.
- Strong teamwork, time management, and communication skills.
- High attention to detail and commitment to quality.
- Physically fit and able to work in a fast-paced environment
Compensation
- Competitive salary
- Performance incentives
- Staff meals and benefits
- Career growth opportunities within the hospitality group
Method of Application
Interested candidates should forward their CV to best@sujimotonig.com using the job role as the subject of the email.