Sous Chef

AI summary

Domeo Resources International is recruiting a Sous Chef to lead kitchen operations in Abia, Nigeria. The role involves supervising kitchen staff, ensuring food safety and quality, managing inventory, and overseeing food production across restaurants, banquets, room service, and events. The Sous Chef will also support menu development and assume full kitchen responsibility in the absence of the Executive Chef.

• Leadership role overseeing all kitchen operations and staff
• Location: Abia, Nigeria
• Reports directly to the Executive Chef
• Involves menu development and food cost control
• Requires strong culinary expertise and operational discipline

Original source description

Sous Chef at Domeo Resources International ⏲ Aug 6, 2026, 1:14 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: Abia Department: Kitchen / Food Production Reports to: Executive Chef Supervises: 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 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. 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 role requires strong culinary expertise, leadership skills, creativity, operational discipline, and a commitment to delivering exceptional guest dining experiences. 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. Key Responsibilities: Kitchen Operations Management: Ensure smooth coordination between all kitchen sections during service. Monitor workflow to maximize efficiency and productivity. Assist the Executive Chef in planning, organizing, and supervising all daily kitchen operations. 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. Ensure all kitchen operations comply with hotel Standard Operating Procedures (SOPs) and luxury hospitality standards. Supervise food preparation to ensure timely delivery during breakfast, lunch, dinner, banquets, conferences, weddings, and special events. Food Preparation & Culinary Excellence: Ensure consistency across all menu items served in different outlets. Supervise the preparation, cooking, garnishing, and presentation of all food items. Verify the quality, taste, freshness, texture, and appearance of all dishes before service. Maintain the highest culinary standards at all times. Conduct regular tasting sessions and quality checks. Support the development and execution of signature dishes and seasonal menus. Ensure recipes, portion sizes, cooking techniques, and presentation standards are consistently followed. Menu Development & Product Innovation: Standardize recipes and preparation procedures. Recommend new dishes, seasonal specialties, and promotional menus. Conduct food trials and product testing. Assist the Executive Chef in menu planning, recipe development, and culinary innovation. Participate in menu engineering, recipe costing, and pricing exercises. Ensure menu offerings reflect guest preferences and market trends. Food Cost Control & Inventory Management: Conduct regular sanitation inspections of kitchen areas and equipment. Monitor cleaning schedules and ensure proper sanitization of kitchen facilities. Recommend cost-saving initiatives without compromising food quality. Food Safety, Hygiene & HACCP Compliance Monitor food storage temperatures and proper handling procedures. Monitor daily food production to minimize waste and overproduction. • Ensure proper portion control and adherence to standardized recipes. Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Participate in daily, weekly, monthly, and annual stock counts. Verify deliveries to ensure quality and quantity meet specifications. Assist in controlling food costs and achieving budgeted food cost percentages. Ensure compliance with local health regulations and food safety legislation. Report food safety risks and implement corrective actions promptly. Ensure all kitchen staff maintain excellent personal hygiene and wear appropriate uniforms and PPE. Monitor inventory levels of food items, ingredients, and kitchen supplies. Investigate spoilage, wastage, stock variances, and unauthorized consumption. Ensure strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Team Leadership & Staff Supervision: Ensure banquet menus are executed according to Banquet Event Orders (BEOs). Monitor staff attendance, punctuality, grooming, discipline, and performance. Allocate daily duties and responsibilities: to kitchen staff. Coordinate food preparation for conferences, weddings, banquets, cocktail receptions, and special events. Conduct daily kitchen briefings before service. Supervise, coach, mentor, and motivate kitchen employees. Coordinate with the Conference & Banquet Service Manager for seamless event execution. Ensure banquet food meets quality, presentation, and service standards. Foster teamwork, professionalism, and accountability. Banquet & Event Food Production Identify training and development needs. Supervise production schedules to ensure timely service. Support employee performance evaluations and succession planning. Train employees on recipes, cooking techniques, food safety, and operational standards. Kitchen Equipment & Facility Management: Maintain a safe and organized kitchen environment. Monitor the proper operation and maintenance of kitchen equipment. Report equipment faults promptly to the Engineering Department. Ensure all kitchen machinery, refrigeration units, ovens, cooking equipment, and utensils are maintained in excellent condition. Recommend replacement or repair of damaged equipment where necessary. Monitor safe use of equipment by kitchen employees. Coordination with Other Departments: Work with Engineering regarding equipment maintenance. Coordinate with Housekeeping and Chief Steward to maintain cleanliness and sanitation. Collaborate with Sales & Marketing on food promotions and culinary events. Work with Finance and Cost Control regarding inventory, costing, and budgeting. Work closely with the Executive Chef to achieve departmental objectives. Liaise with Procurement to ensure timely availability of food supplies. Coordinate with the Food & Beverage Manager regarding menu implementation and service operations. Reporting & Administration: Report operational challenges, maintenance issues, and inventory concerns to the Executive Chef. Promote environmentally sustainable kitchen practices. Prepare daily kitchen production reports and operational updates. Participate in internal and external audits. Maintain recipe records, food production logs, temperature logs, cleaning schedules, and inventory documentation. Recommend operational improvements to increase efficiency and reduce waste. Maintain accurate kitchen records and documentation. Compliance & Continuous Improvement Ensure compliance with hotel policies, SOPs, food safety regulations, and statutory requirements. Monitor kitchen Key Performance Indicators (KPIs). Encourage continuous improvement in food quality, operational efficiency, and guest satisfaction. Key Performance Indicators (KPIs) Recipe compliance rate. Banquet food delivery performance. Food waste percentage. Kitchen hygiene inspection score. Inventory variance. Guest satisfaction with food quality. Staff productivity. Audit compliance score. Equipment downtime. Food Cost Percentage. HACCP compliance score. Food quality inspection score. Kitchen productivity. Training completion rate. Qualifications & Requirements: Education: Diploma, Higher National Diploma (HND), or Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline. Professional culinary training from a recognized culinary institution is highly desirable. Experience: 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. Minimum of 6–8 years of progressive culinary experience: in reputable hotels or fine dining establishments. Proven experience: in à la carte dining, buffet service, banquet operations, room service, and large-scale food production. Professional Certifications (Preferred): First Aid and Fire Safety Certification. Occupational Health & Safety Certification. Food Safety Level 3 Certification. Allergen Awareness Certification. Certified Sous Chef or equivalent professional culinary certification. HACCP Certification. Skills & Competencies: Communication and Interpersonal Skills. Banquet and Event Catering. Food Cost Control. Time Management. Menu Planning and Development. Recipe Standardization. Culinary Leadership. HACCP and Food Safety Compliance. Inventory Management. Food Production Management. Kitchen Operations. Team Leadership and Staff Development. Problem Solving and Decision-Making. Kitchen Management and Inventory Systems. Microsoft Office Suite. How to Apply Interested and qualified candidates should forward their CVs and cover letters to: [email protected] using "Sous Chef_Aba" as the subject of the email. Note: Only shortlisted candidates will be contacted. Application Deadline: 13th August, 2026 View all Jobs in Nigeria Abia State Sous Chef job vacancies in Nigeria