Sous Chef - Pool Bar

The Sous Chef - Pool Bar Kitchen supports the Chef de Cuisine in the daily management of the pool bar culinary operation, ensuring high-quality food production, efficient kitchen operations, and exceptional guest experiences for families, couples, leisure guests, and poolside events.

Strong practical experience in:

• Mediterranean cuisine.
• Seafood preparation.
• Grill and barbecue concepts.
• burgers and sandwiches.
• Salads and healthy menu options.
• Family-style sharing platters.
• Children's menus.
• Premium bar snacks and appetizers.
• Contemporary Nigerian cuisine.

Technical Competencies

• Production planning and kitchen organization.
• Food cost and waste control.
• Inventory management and stock rotation.
• Labor productivity management.
• Menu implementation and recipe compliance.
• HACCP and food safety standards.
• Quality control and buffet/event execution.

Leadership Competencies

• Ability to lead kitchen operations during assigned shifts.
• Experience supervising and developing culinary teams.
• Strong communication and interpersonal skills.
• Calm and efficient under pressure.
• Hands-on management style with attention to detail.
• Ability to motivate and coach junior chefs.

Key Responsibilities

• Support the Chef de Cuisine in managing daily kitchen operations.
• Ensure consistency in food quality, taste, and presentation.
• Supervise food production for poolside dining and bar service.
• Monitor food costs, waste, and purchasing requirements.
• Train and mentor junior culinary colleagues.
• Ensure kitchen hygiene and food safety compliance.
• Lead the kitchen operation in the absence of the Chef de Cuisine.
• Support special events, themed nights, pool parties, and weekend promotions.

Experience

• Minimum 5-7 years of culinary experience.
• At least 2 years as Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a luxury hotel, resort, beach club, rooftop venue, or upscale casual dining restaurant.
• Experience in:

o Pool bar and outdoor dining operations.

o Resort or lifestyle hospitality concepts.

o Casual dining and sharing-style menus.

o High-volume lunch and dinner service.

o Weekend brunches and promotions.

o Live cooking, grill stations, and special events.