Sous Chef at Domeo Resources International (DRI)

Main Function

• The Sous Chef is responsible for supporting the Executive Chef in the day-to-day management of all kitchen operations, ensuring the preparation and presentation of exceptional quality cuisine in line with the superior luxury standards of the hotel.
• The role oversees kitchen operations in the Executive Chef's absence, supervises culinary staff, ensures food quality, maintains hygiene standards, and supports cost control initiatives.
• The ideal candidate must be an experienced culinary professional with strong leadership skills, operational expertise, creativity, and a commitment to delivering world-class dining experiences.

Role Responsibilities
Kitchen Operations Management

• Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
• Oversee food preparation and service across all kitchen sections to ensure consistency and efficiency.
• Take charge of kitchen operations in the absence of the Executive Chef.
• Ensure timely preparation and delivery of meals for restaurants, room service, banquets, and special events.

Food Preparation and Quality Assurance

• Ensure all food is prepared according to approved recipes, portion sizes, and presentation standards.
• Conduct regular quality checks to maintain consistency in taste, appearance, and food quality.
• Monitor food preparation to ensure meals are served at the correct temperature and within established timelines.
• Ensure all dishes meet the hotel's superior luxury standards before service.

Team Leadership and Staff Development:

• Supervise Chef de Parties, Commis Chefs, Stewards, and other kitchen staff.
• Allocate daily tasks and monitor staff productivity.
• Train, mentor, and develop junior chefs in culinary techniques, food safety, and kitchen procedures.
• Promote teamwork, discipline, and continuous improvement within the kitchen.

Menu Planning and Culinary Innovation:

• Support the Executive Chef in menu development and seasonal menu planning.
• Contribute creative ideas for new dishes, promotions, and specialty menus.
• Assist in recipe standardization and menu costing.
• Ensure menu items are prepared consistently across all service outlets.

Inventory and Cost Control:

• Monitor food inventory levels and ensure adequate stock availability.
• Assist in ordering food supplies and verifying deliveries.
• Ensure proper storage, stock rotation, and handling of food products using FIFO and FEFO principles.
• Minimize food waste and support food cost control initiatives.

Health, Safety, and Hygiene:

• Ensure strict compliance with HACCP, food safety regulations, and hotel hygiene standards.
• Maintain cleanliness and sanitation of all kitchen areas, equipment, and utensils.
• Ensure proper food storage, temperature control, and safe handling practices.
• Report safety hazards and equipment faults promptly.

Equipment and Kitchen Maintenance:

• Monitor the proper use and maintenance of kitchen equipment.
• Report faulty equipment and coordinate repairs with the Engineering department.
• Ensure workstations remain organized and operational throughout service periods.

Banquet and Special Event Support:

• Assist in planning and executing banquet menus, weddings, conferences, and VIP events.
• Coordinate food preparation for large-scale catering operations.
• Ensure timely execution of event catering while maintaining quality standards.

Administrative Responsibilities:

• Assist in preparing kitchen reports, inventory records, and food cost reports.
• Maintain accurate production records and kitchen documentation.
• Participate in departmental meetings and operational planning sessions.
• Perform other duties assigned by the Executive Chef.

Key Performance Indicators (KPIs)

• Food quality and presentation scores
• Guest satisfaction ratings for food services
• Food cost percentage and waste reduction
• Kitchen productivity and operational efficiency
• Compliance with food safety and hygiene standards
• Timeliness of food preparation and service
• Staff performance and training completion
• Inventory accuracy and stock control
• Successful execution of banquets and special events
• Audit and quality assurance compliance scores

Experience / Qualification

• Bachelor's Degree, HND, Diploma, or professional certification in Culinary Arts, Hospitality Management, or a related discipline.
• Professional culinary certifications are an added advantage.
• Must have 5–8 years experience in professional kitchen operations, with at least 2–3 years' experience as a Sous Chef or Senior Chef de Partie in a superior luxury hotel, fine dining restaurant, or upscale hospitality establishment.
• Strong knowledge of kitchen management, menu planning, food costing, and international culinary standards.
• HACCP or Food Safety Certification is highly desirable.

Competencies / Skills:

• Strong culinary and food preparation skills
• Excellent leadership and team management abilities
• Knowledge of international and local cuisines
• Food presentation and plating expertise
• Knowledge of HACCP and food safety standards
• Inventory management and food cost control
• Excellent organizational and time management skills
• Strong communication and interpersonal skills

Behavioural Qualities / Other Competences:

• Professional and well-groomed appearance
• Passion for culinary excellence
• Strong attention to detail
• Calm and composed under pressure
• High level of integrity and accountability
• Creative and innovative mindset
• Positive attitude and collaborative approach
• Commitment to continuous learning and improvement