Description
Who We Are…
Maison Fahrenheit, situated in the heart of Lagos, Victoria Island, is a boutique hotel that combines elegant design, personalized service, and a fusion of modern and African aesthetics. Our dedicated team is committed to crafting unforgettable experiences for our guests, making every stay exceptional. Join us in our mission to redefine hospitality in Lagos, contributing to the success of our unique boutique hotel in this dynamic and culturally rich environment.
The role…
At Maison Fahrenheit, the Sous Chef holds a pivotal position within our culinary team, playing an essential part in overseeing and coordinating daily kitchen operations. You will be responsible for leading and managing a team of culinary professionals, ensuring that the preparation and cooking of food meet our exacting standards for quality. Your commitment to maintaining a professional demeanor, upholding rigorous kitchen hygiene, and delivering exceptional dishes is crucial.
In your capacity as Sous Chef, you will also contribute to the efficient management of inventory, making certain that our supplies are consistently well-stocked. You will be instrumental in ensuring that the kitchen operates in full compliance with health department codes and standards, as well as stringent food safety regulations. Your dedication is key to supervising the day-to-day operations in the Back Of House, enhancing the overall culinary experience we offer to our guests.
Daily Responsibilities:
* Oversee the production of high-quality food items.
* Play a vital role in the hiring, training, coaching, and counseling of Back of House staff.
* Ensure strict adherence to all recipe guidelines, maintaining consistent quality, impeccable presentation, and rigorous food safety standards.
* Supervise the team in the safe and correct operation and cleaning of all kitchen equipment.
* Adhere to facility and safe food handling guidelines.
* Maintain strict compliance with all sanitation and nutrition practices.
* Follow portion sizes, quality standards, and department rules, policies, and procedures.
* Lead and support the kitchen staff in all aspects of food production.
* Conduct regular inventory assessments and assist in managing all Back Of House expenses.
* Be prepared to undertake additional responsibilities as requested by the Chef or General Manager at any time.
Physical Requirements
* Must be able to seize, grasp, turn and hold objects with hands.
* Must be able to make periodical fast paced movements are required to go from one part of the property to others.
* Must be able to move, pull, push, carry or lift at least 30 pounds.
* Must be able to occasionally kneel, bend, crouch and climb is required.
* Must be able to perform physical activities such as lifting, cleaning, and stooping.
* Must be able to stand, walk, lift, and bend for long periods of time.
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