Sous Chef

AI summary

Domeo Resources International (DRI) is hiring a Sous Chef to lead kitchen operations in Aba, Abia. The role involves supervising kitchen staff, ensuring food safety and quality, controlling food costs, and managing inventory across all food outlets. The Sous Chef will also assume full kitchen responsibility in the absence of the Executive Chef, supporting menu development and maintaining luxury hospitality standards.

• Leadership role overseeing all kitchen operations and staff
• Location: Aba, Abia, Nigeria
• Reports directly to the Executive Chef
• Responsible for food safety, cost control, and inventory management
• Opportunity to support menu development and culinary innovation

Original source description

Sous Chef at Domeo Resources International (DRI) ⏲ Aug 21, 2026, 12:10 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 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 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 role requires strong culinary expertise, leadership skills, creativity, operational discipline, and a commitment to delivering exceptional guest dining experiences. Key Responsibilities: Kitchen Operations Management: Ensure smooth coordination between all kitchen sections during service. Coordinate food production across restaurants, room service, banquet kitchens, executive lounges, cafés, poolside dining, and staff cafeteria. Supervise food preparation to ensure timely delivery during breakfast, lunch, dinner, banquets, conferences, weddings, and special events. 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. Ensure all kitchen operations comply with hotel Standard Operating Procedures (SOPs) and luxury hospitality standards. Food Preparation & Culinary Excellence: Support the development and execution of signature dishes and seasonal menus. Supervise the preparation, cooking, garnishing, and presentation of all food items. Conduct regular tasting sessions and quality checks. Maintain the highest culinary standards at all times. Ensure recipes, portion sizes, cooking techniques, and presentation standards are consistently followed. Ensure consistency across all menu items served in different outlets. Verify the quality, taste, freshness, texture, and appearance of all dishes before service. Menu Development & Product Innovation: Recommend new dishes, seasonal specialties, and promotional menus. Ensure menu offerings reflect guest preferences and market trends. Standardize recipes and preparation procedures. 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. Food Cost Control & Inventory Management: Ensure compliance with local health regulations and food safety legislation. Report food safety risks and implement corrective actions promptly. Participate in daily, weekly, monthly, and annual stock counts. Monitor daily food production to minimize waste and overproduction. Assist in controlling food costs and achieving budgeted food cost percentages. Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Verify deliveries to ensure quality and quantity meet specifications. Ensure strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Monitor food storage temperatures and proper handling procedures. Recommend cost-saving initiatives without compromising food quality. Food Safety, Hygiene & HACCP Compliance Ensure proper portion control and adherence to standardized recipes. Investigate spoilage, wastage, stock variances, and unauthorized consumption. Monitor inventory levels of food items, ingredients, and kitchen supplies. Monitor cleaning schedules and ensure proper sanitization of kitchen facilities. Ensure all kitchen staff maintain excellent personal hygiene and wear appropriate uniforms and PPE. Conduct regular sanitation inspections of kitchen areas and equipment. Team Leadership & Staff Supervision: Supervise, coach, mentor, and motivate kitchen employees. Foster teamwork, professionalism, and accountability. Banquet & Event Food Production Coordinate with the Conference & Banquet Service Manager for seamless event execution. Supervise production schedules to ensure timely service. Monitor staff attendance, punctuality, grooming, discipline, and performance. Coordinate food preparation for conferences, weddings, banquets, cocktail receptions, and special events. Ensure banquet menus are executed according to Banquet Event Orders (BEOs). Ensure banquet food meets quality, presentation, and service standards. Identify training and development needs. Support employee performance evaluations and succession planning. Train employees on recipes, cooking techniques, food safety, and operational standards. Allocate daily duties and responsibilities: to kitchen staff. Conduct daily kitchen briefings before service. Kitchen Equipment & Facility Management: Monitor safe use of equipment by kitchen employees. Monitor the proper operation and maintenance of kitchen equipment. Recommend replacement or repair of damaged equipment where necessary. 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. Coordination with Other Departments: Coordinate with Housekeeping and Chief Steward to maintain cleanliness and sanitation. Work with Engineering regarding equipment maintenance. Work closely with the Executive Chef to achieve departmental objectives. Collaborate with Sales & Marketing on food promotions and culinary events. Liaise with Procurement to ensure timely availability of food supplies. Coordinate with the Food & Beverage Manager regarding menu implementation and service operations. Work with Finance and Cost Control regarding inventory, costing, and budgeting. Reporting & Administration: Maintain accurate kitchen records and documentation. Compliance & Continuous Improvement Encourage continuous improvement in food quality, operational efficiency, and guest satisfaction. Recommend operational improvements to increase efficiency and reduce waste. Participate in internal and external audits. Monitor kitchen Key Performance Indicators (KPIs). Prepare daily kitchen production reports and operational updates. Report operational challenges, maintenance issues, and inventory concerns to the Executive Chef. Ensure compliance with hotel policies, SOPs, food safety regulations, and statutory requirements. Promote environmentally sustainable kitchen practices. Maintain recipe records, food production logs, temperature logs, cleaning schedules, and inventory documentation. Key Performance Indicators (KPIs) Recipe compliance rate. Kitchen productivity. Banquet food delivery performance. Food quality inspection score. Audit compliance score. Food Cost Percentage. HACCP compliance score. Training completion rate. Inventory variance. Food waste percentage. Equipment downtime. Guest satisfaction with food quality. Staff productivity. Kitchen hygiene inspection score. 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. Proven experience: in à la carte dining, buffet service, banquet operations, room service, and large-scale food production. Minimum of 6–8 years of progressive culinary experience: in reputable hotels or fine dining establishments. Professional Certifications (Preferred): HACCP Certification. Occupational Health & Safety Certification. Certified Sous Chef or equivalent professional culinary certification. First Aid and Fire Safety Certification. Food Safety Level 3 Certification. Allergen Awareness Certification. Skills: Food Cost Control. Kitchen Operations. Communication and Interpersonal Skills. Time Management. Recipe Standardization. Kitchen Management and Inventory Systems. Team Leadership and Staff Development. Menu Planning and Development. Inventory Management. Problem Solving and Decision-Making. Microsoft Office Suite. HACCP and Food Safety Compliance. Food Production Management. Culinary Leadership. Banquet and Event Catering. How to Apply Interested and qualified candidates should send their CV and a brief cover letter outlining their relevant experience: to: recruitment@domeoresources.org using "Sous Chef_Aba" as the subject of the email. Note: Only shortlisted candidates will be contacted. Application Deadline: 6th September, 2026. View all Jobs in Nigeria Aba and 1 other location Aba , Abia State Sous Chef job vacancies in Nigeria