About the Role
AtlanticBlu is a modern luxury boutique hotel in Abuja, offering a blend of calm sophistication and vibrant city energy. With curated rooms and suites, the hotel redefines boutique hospitality through minimalist design, seamless technology, and warm, attentive service. Guests can experience globally inspired cuisine, fine wines, and handcrafted cocktails at Aarons Restro Bar, available in both elegant indoor and poolside settings. We are currently seeking an ambitious and creative Sous Chef to join our dynamic culinary team and help elevate our guest dining experiences.
Key Responsibilities- Assist the Executive Chef in managing daily kitchen operations, food preparation, and service delivery at Aarons Restro Bar.
- Supervise, mentor, and train kitchen staff to maintain the highest standards of culinary excellence and hygiene.
- Develop innovative, globally inspired menus, recipes, and food presentations for indoor dining and poolside settings.
- Monitor inventory levels, order kitchen supplies, and manage supplier relationships to minimize waste and control food costs.
- Ensure compliance with all health, safety, and sanitation regulations within the kitchen and food storage areas.
- Inspect raw and prepared foods to maintain strict quality control standards before service.
- Minimum of 3 to 5 years of professional culinary experience in a reputable hotel, resort, or fine dining restaurant.
- Possess a degree or diploma in Culinary Arts, Hospitality Management, or a related field.
- Demonstrated expertise in menu planning, kitchen management, and cost control.
- Strong leadership skills with the ability to thrive in a fast-paced, high-pressure luxury hospitality environment.
- Immaculate personal hygiene and comprehensive knowledge of food safety standards (HACCP certification preferred).
- Ability to work flexible hours, including weekends, holidays, and evening shifts.
- Competitive salary with performance-based incentives.
- Comprehensive health insurance coverage.
- Opportunities for professional growth and international culinary training.
- Daily staff meals and hotel accommodation support where applicable.