Sous Chef

AI summary

Domeo Resources International (DRI) is recruiting a Sous Chef to work in Aba, Abia, Nigeria. The role supports the Executive Chef in managing all kitchen operations across restaurants, banquets, room service, and catering outlets, ensuring luxury-hotel culinary standards, food safety compliance, and cost control. The position carries full kitchen responsibility in the Executive Chef's absence and requires strong culinary leadership and operational discipline.

• Senior kitchen leadership role reporting to the Executive Chef in Aba, Abia
• Assumes full kitchen responsibility in the Executive Chef's absence
• Covers restaurants, banquets, room service, executive lounges, and catering
• Requires strong culinary expertise, HACCP/food safety knowledge, and cost control skills
• Involves menu development, recipe standardization, and inventory management

Original source description

Sous Chef at Domeo Resources International (DRI) ⏲ Aug 12, 2026, 1:12 PM ⋕ View all Food Services & Catering jobs Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: Sous Chef Location: Aba, Abia Reports To: Executive Chef Supervisees: Junior Sous Chef, Chef de Partie, Demi Chef de Partie, Commis Chef I, Commis Chef II, Commis Chef III, Kitchen Assistants, Apprentice Chefs, Kitchen Porters (operationally), and assigned Kitchen Staff Job Summary In the absence of the Executive Chef, the Sous Chef assumes full responsibility for the operation of the kitchen, ensuring seamless food production for restaurants, bars, room service, banquets, conferences, executive lounges, staff dining, and outdoor catering. The Sous Chef is responsible for assisting the Executive Chef in the planning, coordination, supervision, and day-to-day management of all kitchen operations to ensure the consistent production of high-quality food in accordance with the standards of a superior luxury hotel. The Sous Chef plays a key leadership role in overseeing food preparation, supervising kitchen staff, maintaining food safety and hygiene standards, controlling food costs, managing inventory, and ensuring efficient kitchen operations across all food outlets. The role requires strong culinary expertise, leadership skills, creativity, operational discipline, and a commitment to delivering exceptional guest dining experiences. Key Responsibilities: Kitchen Operations Management: Assume responsibility for the kitchen in the absence of the Executive Chef. Coordinate food production across restaurants, room service, banquet kitchens, executive lounges, cafés, poolside dining, and staff cafeteria. Monitor workflow to maximize efficiency and productivity. Supervise food preparation to ensure timely delivery during breakfast, lunch, dinner, banquets, conferences, weddings, and special events. Ensure smooth coordination between all kitchen sections during service. Assist the Executive Chef in planning, organizing, and supervising all daily kitchen operations. Ensure all kitchen operations comply with hotel Standard Operating Procedures (SOPs) and luxury hospitality standards. Food Preparation & Culinary Excellence: Ensure recipes, portion sizes, cooking techniques, and presentation standards are consistently followed. Maintain the highest culinary standards at all times. Ensure consistency across all menu items served in different outlets. Conduct regular tasting sessions and quality checks. Verify the quality, taste, freshness, texture, and appearance of all dishes before service. Support the development and execution of signature dishes and seasonal menus. Supervise the preparation, cooking, garnishing, and presentation of all food items. Menu Development & Product Innovation: Standardize recipes and preparation procedures. Assist the Executive Chef in menu planning, recipe development, and culinary innovation. Recommend new dishes, seasonal specialties, and promotional menus. Ensure menu offerings reflect guest preferences and market trends. Participate in menu engineering, recipe costing, and pricing exercises. Conduct food trials and product testing. Food Cost Control & Inventory Management: Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Participate in daily, weekly, monthly, and annual stock counts. Ensure proper portion control and adherence to standardized recipes. Monitor cleaning schedules and ensure proper sanitization of kitchen facilities. Recommend cost-saving initiatives without compromising food quality. Food Safety, Hygiene & HACCP Compliance Report food safety risks and implement corrective actions promptly. Verify deliveries to ensure quality and quantity meet specifications. Ensure strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Assist in controlling food costs and achieving budgeted food cost percentages. Conduct regular sanitation inspections of kitchen areas and equipment. Ensure compliance with local health regulations and food safety legislation. Monitor food storage temperatures and proper handling procedures. Monitor daily food production to minimize waste and overproduction. Investigate spoilage, wastage, stock variances, and unauthorized consumption. Monitor inventory levels of food items, ingredients, and kitchen supplies. Ensure all kitchen staff maintain excellent personal hygiene and wear appropriate uniforms and PPE. Team Leadership & Staff Supervision: Allocate daily duties and responsibilities: to kitchen staff. Train employees on recipes, cooking techniques, food safety, and operational standards. Conduct daily kitchen briefings before service. Support employee performance evaluations and succession planning. Ensure banquet menus are executed according to Banquet Event Orders (BEOs). Coordinate with the Conference & Banquet Service Manager for seamless event execution. Supervise production schedules to ensure timely service. Supervise, coach, mentor, and motivate kitchen employees. Coordinate food preparation for conferences, weddings, banquets, cocktail receptions, and special events. Identify training and development needs. Foster teamwork, professionalism, and accountability. Banquet & Event Food Production Monitor staff attendance, punctuality, grooming, discipline, and performance. Ensure banquet food meets quality, presentation, and service standards. Kitchen Equipment & Facility Management: Monitor safe use of equipment by kitchen employees. Maintain a safe and organized kitchen environment. Ensure all kitchen machinery, refrigeration units, ovens, cooking equipment, and utensils are maintained in excellent condition. Report equipment faults promptly to the Engineering Department. Recommend replacement or repair of damaged equipment where necessary. Monitor the proper operation and maintenance of kitchen equipment. Coordination with Other Departments: Collaborate with Sales & Marketing on food promotions and culinary events. Coordinate with Housekeeping and Chief Steward to maintain cleanliness and sanitation. Coordinate with the Food & Beverage Manager regarding menu implementation and service operations. Work with Finance and Cost Control regarding inventory, costing, and budgeting. Work closely with the Executive Chef to achieve departmental objectives. Work with Engineering regarding equipment maintenance. Liaise with Procurement to ensure timely availability of food supplies. Reporting & Administration: Maintain recipe records, food production logs, temperature logs, cleaning schedules, and inventory documentation. Encourage continuous improvement in food quality, operational efficiency, and guest satisfaction. Ensure compliance with hotel policies, SOPs, food safety regulations, and statutory requirements. Report operational challenges, maintenance issues, and inventory concerns to the Executive Chef. Monitor kitchen Key Performance Indicators (KPIs). Promote environmentally sustainable kitchen practices. Prepare daily kitchen production reports and operational updates. Maintain accurate kitchen records and documentation. Compliance & Continuous Improvement Participate in internal and external audits. Recommend operational improvements to increase efficiency and reduce waste. Key Performance Indicators (KPIs) Food waste percentage. Training completion rate. HACCP compliance score. Food Cost Percentage. Kitchen hygiene inspection score. Staff productivity. Guest satisfaction with food quality. Equipment downtime. Kitchen productivity. Audit compliance score. Banquet food delivery performance. Recipe compliance rate. Food quality inspection score. Inventory variance. Requirements: Education: Professional culinary training from a recognized culinary institution is highly desirable. Diploma, Higher National Diploma (HND), or Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline. Experience: Minimum of 6–8 years of progressive culinary experience: in reputable hotels or fine dining establishments. At least 3 years as a Sous Chef, Junior Sous Chef, or Chef de Partie in a superior luxury hotel or internationally branded hospitality establishment. Proven experience: in à la carte dining, buffet service, banquet operations, room service, and large-scale food production. Professional Certifications (Preferred): Occupational Health & Safety Certification. Certified Sous Chef or equivalent professional culinary certification. Allergen Awareness Certification. First Aid and Fire Safety Certification. Food Safety Level 3 Certification. HACCP Certification. Skills: Kitchen Management and Inventory Systems. Culinary Leadership. Kitchen Operations. Microsoft Office Suite. Banquet and Event Catering. Communication and Interpersonal Skills. Food Production Management. Problem Solving and Decision-Making. Food Cost Control. Team Leadership and Staff Development. Inventory Management. Menu Planning and Development. Recipe Standardization. HACCP and Food Safety Compliance. Time Management. How to Apply Interested and qualified candidates should send their CV and a brief cover letter outlining their relevant experience: to: [email protected] using "Sous Chef_Aba" as the subject of the email. Note: Only shortlisted candidates will be contacted. Application Deadline: 31st August, 2026. View all Jobs in Nigeria Aba and 1 other location Aba , Abuja Sous Chef job vacancies in Nigeria