Sous Chef
Domeo Resources International
Description
- 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.
- 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.
Requirements
Skills and Competencies:
- Culinary Leadership.
- Food Production Management.
- Kitchen Operations.
- Menu Planning and Development.
- Recipe Standardization.
- Food Cost Control.
- Inventory Management.
- HACCP and Food Safety Compliance.
- Team Leadership and Staff Development.
- Banquet and Event Catering.
- Communication and Interpersonal Skills.
- Time Management.
- Problem Solving and Decision-Making.
- Microsoft Office Suite.
- Kitchen Management and Inventory Systems.
Application Closing Date
5th August, 2026.
Method of Application
Interested and qualified candidates should send their CVs and cover letter to View email address on hotnigerianjobs.com using "Sous Chef_Aba" as the subject of the mail.
Note: Only shortlisted candidates will be contacted.
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