YellowDoor Hotels
Hospitality · 51-200 employees
YellowDoor Hotels is a boutique hotel chain located in Abuja, Nigeria, offering premium accommodations designed for business executives and leisure travelers. The hotel provides spacious rooms, business-class amenities, and a multi-functional restaurant and bar called The Living Room that celebrates local cuisine and regional flavors.
Sous Chef
- Pay
- ₦350,000to₦550,000
- Experience
- Mid-Senior level· 4–8 yrs
- Work type
- On-site, rotating shifts including weekends
- Location
- Abuja, Nigeria
Help deliver consistently excellent food across YellowDoor Hotels’ restaurant and bar, breakfast, room service, and events in Abuja. You’ll work alongside the Head Chef, lead a small kitchen team, and bring Nigerian and international menus to life in a boutique hotel that pairs warm hospitality with high standards.
Your Mission
- 01Coordinate daily preparation and service across four hotel food outlets.
- 02Supervise 1–5 kitchen staff and address performance gaps fairly.
- 03Maintain consistent portions, presentation, and menu execution.
- 04Track stock, plan preparation, and reduce food waste.
- 05Enforce HACCP-based hygiene and food-safety routines on every shift.
- 06Lead kitchen shifts when the Head Chef is away.
What You Bring
Must-have
Nigerian and international menu executionKitchen team supervisionDemonstrated staff performance improvementHACCP-based food safetyStock and waste control
Nice-to-have
Hotel or hospitality kitchen experienceCulinary certification or diploma
The Non-Negotiables
- Cannot show measurable improvements in kitchen staff performance.
- Unwilling to work rotating shifts, including weekends.
- Unwilling to address weak performance or enforce food-safety standards.
Culture
The Purpose of This Role
Support the Head Chef in delivering consistent food quality, safe kitchen operations, controlled waste, and an accountable team across the hotel’s food services.
Support the Head Chef in delivering consistent food quality, safe kitchen operations, controlled waste, and an accountable team across the hotel’s food services.
If this speaks to you…
YellowDoor Hotels
Hospitality · 51-200 employees
YellowDoor Hotels is a boutique hotel chain located in Abuja, Nigeria, offering premium accommodations designed for business executives and leisure travelers. The hotel provides spacious rooms, business-class amenities, and a multi-functional restaurant and bar called The Living Room that celebrates local cuisine and regional flavors.
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Sous Chef
- Pay
- ₦350,000to₦550,000
- Experience
- Mid-Senior level· 4–8 yrs
- Work type
- On-site, rotating shifts including weekends
- Location
- Abuja, Nigeria
Help deliver consistently excellent food across YellowDoor Hotels’ restaurant and bar, breakfast, room service, and events in Abuja. You’ll work alongside the Head Chef, lead a small kitchen team, and bring Nigerian and international menus to life in a boutique hotel that pairs warm hospitality with high standards.
Your Mission
- 01Coordinate daily preparation and service across four hotel food outlets.
- 02Supervise 1–5 kitchen staff and address performance gaps fairly.
- 03Maintain consistent portions, presentation, and menu execution.
- 04Track stock, plan preparation, and reduce food waste.
- 05Enforce HACCP-based hygiene and food-safety routines on every shift.
- 06Lead kitchen shifts when the Head Chef is away.
What You Bring
Must-have
Nigerian and international menu executionKitchen team supervisionDemonstrated staff performance improvementHACCP-based food safetyStock and waste control
Nice-to-have
Hotel or hospitality kitchen experienceCulinary certification or diploma
The Non-Negotiables
- Cannot show measurable improvements in kitchen staff performance.
- Unwilling to work rotating shifts, including weekends.
- Unwilling to address weak performance or enforce food-safety standards.
Culture
The Purpose of This Role
Support the Head Chef in delivering consistent food quality, safe kitchen operations, controlled waste, and an accountable team across the hotel’s food services.
Support the Head Chef in delivering consistent food quality, safe kitchen operations, controlled waste, and an accountable team across the hotel’s food services.
If this speaks to you…
Sous Chef