At BWC Hotels your stay is an experience. An Experience in luxury. With world class services we create that perfect environment for business or pleasure. Come, spend some time with us and let us take care of everything.We are an ocean view hotel situated right next to the new Eko Atlantic city. We are in the heart of commercial district which during the day houses the movers and shakers of the financial world and at night is the hotspot for the young and wild at heart.We are recruiting to fill the position below:Job Title: Sous ChefLocation: LagosJob DescriptionSous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.Duties and ResponsibilitiesInteracts with guests to obtain feedback on product quality and service levels.Responds to and handles guest problems and complaints.Able to make recommendations to the Executive Chef regarding succession planning.To be aware of all financial budgets and goals.To ensure that guests are always receiving an exceptional dining experience representing true value for money.Ensure that all recipes and product yields are accurately costed and reviewed regularly.Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.Ensure that associate meals and associate dining services are of a consistently high standard.Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.Ensure that all culinary operations manuals are prepared and updated.Ensure that the Department’s overall operational budgets are strictly adhered too.Ensure that the culinary department adheres to all company and hotel policies and procedures.Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.Ensure that meetings are well planned and results-orientated.