Sous Chef

Sous Chef

Job Overview

Location

Abuja, FCT, Nigeria

Salary

NGN 350,000 - 550,000 monthly Employment Type Full-time Work Arrangement On-site Sector Hospitality & Tourism Experience Level Mid-level (3-5 years) Application Deadline October 14, 2026

About the Company

YellowDoor Hotels is a distinguished boutique hotel chain situated in Abuja, Nigeria. We cater to both business executives and leisure travelers, offering premium accommodations designed for comfort and productivity.

Our hotels feature spacious rooms equipped with business-class amenities, ensuring a seamless stay for our guests. At the heart of our hospitality is The Living Room, our multi-functional restaurant and bar. This vibrant space celebrates the rich tapestry of local cuisine and regional flavors, providing an authentic taste of Nigeria alongside international favorites.

We pride ourselves on delivering warm hospitality combined with exceptionally high standards, creating memorable experiences for every guest.

Job Description YellowDoor Hotels is seeking a skilled Sous Chef to join our dynamic team in Abuja, Nigeria.

In this crucial role, you will be instrumental in ensuring the consistent delivery of exceptional culinary creations across our hotel's various food outlets, including the restaurant, bar, breakfast service, room service, and events.

You will collaborate closely with the Head Chef, providing leadership to a small kitchen team and bringing both Nigerian and international menus to life within our boutique hotel setting.

This position offers a unique opportunity to contribute to a hotel that prides itself on blending warm hospitality with the highest standards of service and quality.

Required Skills

• Nigerian and international menu execution
• Kitchen team supervision
• Staff performance improvement
• HACCP-based food safety
• Stock and waste control

Key Responsibilities

• Coordinate daily preparation and service across four hotel food outlets.
• Supervise 1–5 kitchen staff and address performance gaps fairly.
• Maintain consistent portions, presentation, and menu execution.
• Track stock, plan preparation, and reduce food waste.
• Enforce HACCP-based hygiene and food-safety routines on every shift.
• Lead kitchen shifts when the Head Chef is away.

Qualifications

• Nigerian and international menu execution
• Kitchen team supervision
• Demonstrated staff performance improvement
• HACCP-based food safety
• Stock and waste control
• Hotel or hospitality kitchen experience (nice-to-have)
• Culinary certification or diploma (nice-to-have)