Here is the updated ad:Location: Ikate, Lagos 

Our client is a premium Afro fusion restolounge in Ikate, Lagos seeking a Sous Chef who is technically sharp, disciplined, and ready to operate as the second-in-command of a serious kitchen. You will work directly under the Head Chef and take full ownership of the kitchen in their absence. If you do not hold a qualification from a recognised culinary school or have never worked in a fine dining environment, please do not apply.

What you will do:

• Support the Head Chef in the day-to-day running of the kitchen across all service periods.
• Take full charge of kitchen operations when the Head Chef is unavailable, maintaining the same standards without exception.
• Supervise, train, and develop junior kitchen staff to maintain consistent quality across every service.
• Execute all dishes to the exact standards set by the Head Chef, with zero compromise on quality or presentation.
• Assist in menu development, seasonal specials, and new dish testing.
• Monitor food prep, portion control, and plating across all stations.
• Manage kitchen inventory accurately, including stock counts, ordering, and waste tracking.
• Produce clear, timely reports on stock levels, kitchen costs, and daily operations for management review.
• Enforce hygiene, cleanliness, and food safety standards across the entire kitchen team.
• Be present onsite a minimum of 5 days per week.

What we are looking for:

• Formal qualification from a recognised culinary school. This is non-negotiable.
• Minimum 5 years of professional kitchen experience, with at least 2 years in a Sous Chef or senior line cook role.
• Proven experience working in fine dining restaurants. This is a requirement, not a preference.
• Solid knowledge of Afro fusion cuisine and genuine enthusiasm for the concept.
• Demonstrated ability to manage the kitchen independently and maintain standards in the absence of the Head Chef.
• Strong reporting skills, with the ability to track inventory, costs, and kitchen performance accurately.
• Ability to lead a kitchen team with confidence, clarity, and consistency.
• Strong attention to detail across food preparation, presentation, and hygiene.
• Calm and focused under pressure during high-volume service.
• Good understanding of kitchen costing, stock management, and waste control.
• A collaborative working style with the ability to take direction and execute precisely.