{"id":3935640,"url":"https://alion.io/job/ikevora-sous-chef","title":"Sous Chef","company":{"id":4469753,"name":"Ikevora","domain":"ikevora.com","url":"https://alion.io/company/ikevora","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":null,"truth_index":{"grade":"A","score":100,"open_postings":3,"ghost_share":0,"stale_share":0,"repost_share":0.333,"time_to_fill_p50_days":2,"computed_at":"2026-11-08T05:47:12Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Nigeria"],"countries":["NG"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":null,"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-22T00:00:00Z","employer_posted_date":null,"last_verified_at":"2026-10-22T00:00:00Z","board_verified":false,"closed_at":null,"days_open":17,"trust":{"level":"not_scored","repost_count":null,"flags":[],"days_open":17},"description":"Location: Wuse 2, Abuja, FCT\nIndustry: Restaurant / Hospitality\nEmployment Type: Full-Time\nMonthly Salary: ₦130,000\nWork Schedule: One day on, one day off (approximately 15 working days per month)\nJob Summary\nWe are seeking an experienced, organised, and creative Sous Chef to support the Head Chef and kitchen management in overseeing daily kitchen operations.\nThe 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.\nThe 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.\nKey Responsibilities\nAssist the Head Chef in managing daily kitchen operations and coordinating food preparation and service.\nPrepare and cook meals according to the restaurant’s menu, recipes, portion specifications, and quality standards.\nSupervise and coordinate kitchen staff during food preparation and service.\nEnsure consistency in food taste, quality, portion sizes, presentation, and serving standards.\nEstimate ingredient quantities required for daily operations and planned service volumes.\nEnsure accurate food portioning and consistent use of standard recipes to control costs and maintain quality.\nMonitor ingredient usage, stock levels, food supplies, and shortages, and report replenishment needs promptly.\nMonitor food waste, minimise spoilage, and promote the efficient use of ingredients.\nAssist with menu planning, recipe development, and the introduction of new dishes where required.\nSupport menu costing and monitor food costs to help maintain profitability.\nEnsure proper receiving, storage, labelling, handling, and preservation of food items.\nMaintain high standards of kitchen cleanliness, hygiene, sanitation, and food safety.\nEnsure kitchen equipment, utensils, and appliances are properly maintained and used safely.\nCoordinate with restaurant service staff to ensure timely preparation and delivery of customer orders.\nTrain and guide kitchen staff on recipes, portion control, food safety, preparation methods, and established procedures.\nMonitor staff performance and ensure compliance with kitchen operating standards.\nTake responsibility for supervising kitchen operations independently when the Head Chef is unavailable or when assigned by management.\nReport operational challenges, equipment faults, ingredient shortages, and food quality concerns to the Head Chef or management.\nRequirements And Qualifications\nPrevious experience as a Sous Chef, Assistant Chef, or in a similar kitchen leadership role.\nPractical experience supervising kitchen staff and coordinating food preparation and service.\nGood knowledge of Nigerian dishes and other local or continental menu items relevant to the restaurant.\nStrong food preparation, cooking, presentation, and portion-control skills.\nKnowledge of standard recipes, ingredient estimation, menu costing, and food cost control.\nAbility to monitor stock, manage ingredient usage, reduce food waste, and minimise unnecessary kitchen expenses.\nSound knowledge of food safety, food storage, sanitation, and kitchen hygiene standards.\nAbility to supervise kitchen operations independently when required.\nGood organisational, communication, leadership, and time-management skills.\nAbility to work under pressure and maintain food quality and service speed during busy periods.\nReliability, punctuality, attention to detail, and a professional attitude.\nCulinary training, a relevant qualification, or professional certification is an advantage.\nRemuneration and Work Schedule\nMonthly Salary: ₦130,000.\nWork Pattern: One day on, one day off.\nWorking Days: Approximately 15 days per month.\nLocation: Wuse 2, Abuja, FCT.\nOnly shortlisted candidates will be contacted.\n<","description_format":"text","description_chars":4079,"description_truncated":false,"requirements":{"experience_years_min":null,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Vacation Rentals","Hotels & 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