Sous Chef at Domeo Resources International (DRI)

Job Summary

• 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.

Key Responsibilities
Kitchen Operations Management: 

• Assist the Executive Chef in planning, organizing, and supervising all daily kitchen operations.
• 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.
• Ensure smooth coordination between all kitchen sections during service.
• Monitor workflow to maximize efficiency and productivity.
• 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:

• Supervise the preparation, cooking, garnishing, and presentation of all food items.
• Ensure recipes, portion sizes, cooking techniques, and presentation standards are consistently followed.
• Verify the quality, taste, freshness, texture, and appearance of all dishes before service.
• Conduct regular tasting sessions and quality checks.
• Ensure consistency across all menu items served in different outlets.
• Support the development and execution of signature dishes and seasonal menus.
• Maintain the highest culinary standards at all times.

Menu Development & Product Innovation: 

• Assist the Executive Chef in menu planning, recipe development, and culinary innovation.
• Participate in menu engineering, recipe costing, and pricing exercises.
• Recommend new dishes, seasonal specialties, and promotional menus.
• Conduct food trials and product testing.
• Standardize recipes and preparation procedures.
• Ensure menu offerings reflect guest preferences and market trends.

Food Cost Control & Inventory Management: 

• Monitor daily food production to minimize waste and overproduction. • Ensure proper portion control and adherence to standardized recipes.
• Assist in controlling food costs and achieving budgeted food cost percentages.
• Monitor inventory levels of food items, ingredients, and kitchen supplies.
• Verify deliveries to ensure quality and quantity meet specifications.
• Participate in daily, weekly, monthly, and annual stock counts.
• Ensure compliance with the First-In, First-Out (FIFO) inventory management principle.
• Investigate spoilage, wastage, stock variances, and unauthorized consumption.
• Recommend cost-saving initiatives without compromising food quality. Food Safety, Hygiene & HACCP Compliance
• Ensure strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards.
• Monitor food storage temperatures and proper handling procedures.
• Ensure all kitchen staff maintain excellent personal hygiene and wear appropriate uniforms and PPE.
• Conduct regular sanitation inspections of kitchen areas and equipment.
• Monitor cleaning schedules and ensure proper sanitization of kitchen facilities.
• Ensure compliance with local health regulations and food safety legislation.
• Report food safety risks and implement corrective actions promptly.

Team Leadership & Staff Supervision: 

• Supervise, coach, mentor, and motivate kitchen employees.
• Allocate daily duties and responsibilities to kitchen staff.
• Monitor staff attendance, punctuality, grooming, discipline, and performance.
• Conduct daily kitchen briefings before service.
• Train employees on recipes, cooking techniques, food safety, and operational standards.
• Identify training and development needs.
• Support employee performance evaluations and succession planning.
• Foster teamwork, professionalism, and accountability. Banquet & Event Food Production
• Coordinate food preparation for conferences, weddings, banquets, cocktail receptions, and special events.
• Ensure banquet menus are executed according to Banquet Event Orders (BEOs).
• Supervise production schedules to ensure timely service.
• Coordinate with the Conference & Banquet Service Manager for seamless event execution.
• Ensure banquet food meets quality, presentation, and service standards.

Kitchen Equipment & Facility Management: 

• Monitor the proper operation and maintenance of kitchen equipment.
• Ensure all kitchen machinery, refrigeration units, ovens, cooking equipment, and utensils are maintained in excellent condition.
• Report equipment faults promptly to the Engineering Department.
• Monitor safe use of equipment by kitchen employees.
• Recommend replacement or repair of damaged equipment where necessary.
• Maintain a safe and organized kitchen environment.

Coordination with Other Departments: 

• Work closely with the Executive Chef to achieve departmental objectives.
• Coordinate with the Food & Beverage Manager regarding menu implementation and service operations.
• Liaise with Procurement to ensure timely availability of food supplies.
• Work with Finance and Cost Control regarding inventory, costing, and budgeting.
• Coordinate with Housekeeping and Chief Steward to maintain cleanliness and sanitation.
• Work with Engineering regarding equipment maintenance.
• Collaborate with Sales & Marketing on food promotions and culinary events.

Reporting & Administration: 

• Prepare daily kitchen production reports and operational updates.
• Maintain recipe records, food production logs, temperature logs, cleaning schedules, and inventory documentation.
• Monitor kitchen Key Performance Indicators (KPIs).
• Report operational challenges, maintenance issues, and inventory concerns to the Executive Chef.
• Maintain accurate kitchen records and documentation. Compliance & Continuous Improvement
• Ensure compliance with hotel policies, SOPs, food safety regulations, and statutory requirements.
• Participate in internal and external audits.
• Recommend operational improvements to increase efficiency and reduce waste.
• Promote environmentally sustainable kitchen practices.
• Encourage continuous improvement in food quality, operational efficiency, and guest satisfaction.

Key Performance Indicators (KPIs)

• Food quality inspection score.
• Guest satisfaction with food quality.
• Food Cost Percentage.
• Kitchen productivity.
• Recipe compliance rate.
• Food waste percentage.
• Inventory variance.
• Kitchen hygiene inspection score.
• HACCP compliance score.
• Banquet food delivery performance.
• Staff productivity.
• Training completion rate.
• Equipment downtime.
• Audit compliance score.

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: 

• 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): 

• Certified Sous Chef or equivalent professional culinary certification.
• HACCP Certification.
• Food Safety Level 3 Certification.
• Occupational Health & Safety Certification.
• First Aid and Fire Safety Certification.
• Allergen Awareness Certification.

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.