Sous Chefs at Domeo Resources International

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: Awka, Anambra
Employment Type: Full-time

Main Function

• The Sous Chef is the second-in-command in the kitchen and is responsible for assisting the Executive Chef in managing all kitchen operations, including menu planning, food preparation, quality control, and kitchen staff supervision. The role ensures the consistent delivery of high-quality dishes while maintaining hygiene, cost control, and operational efficiency.
• The ideal candidate must have strong leadership, culinary expertise, and organizational skills, with the ability to lead the kitchen team in the absence of the Executive Chef.

Role Responsibilities
Kitchen Operations and Supervision:

• Oversee the day-to-day running of the kitchen to ensure smooth, efficient, and high-standard operations.
• Assist the Executive Chef in planning, organizing, and coordinating all kitchen activities.
• Supervise food preparation and cooking to ensure dishes meet company quality and presentation standards.
• Maintain communication between kitchen sections to ensure timely and accurate service delivery.
• Stand in for the Executive Chef during their absence.

Menu Development and Planning:

• Assist in menu creation, recipe development, and seasonal updates.
• Recommend new dishes, techniques, and menu innovations based on customer preferences and food trends.
• Ensure all recipes are standardized and consistently executed across the team.
• Participate in menu tastings, trials, and special event planning.

Food Quality, Hygiene, and Safety:

• Ensure all kitchen staff comply with hygiene, sanitation, and food safety regulations.
• Conduct regular inspections of food storage, preparation, and serving areas.
• Enforce HACCP and other food safety standards throughout the kitchen.
• Ensure all food products are stored, rotated, and labeled correctly to prevent spoilage and waste.
• Maintain cleanliness and organization in all kitchen areas.

Team Leadership and Staff Development:

• Supervise, train, and motivate kitchen staff, including Chef de Partie and Commis Chefs.
• Delegate tasks and monitor performance to ensure productivity and consistency.
• Support recruitment, onboarding, and performance appraisals of kitchen staff.
• Foster a culture of teamwork, creativity, and accountability.
• Coach junior chefs in culinary techniques, presentation, and time management.

Inventory and Cost Control:

• Assist in managing kitchen inventory, food costs, and waste reduction.
• Monitor and control portion sizes and wastage to optimize profitability.
• Work with procurement to order ingredients and supplies as needed.
• Maintain accurate records of stock, deliveries, and consumption.
• Ensure adherence to the kitchen’s operational and food cost budgets.

Customer Experience and Service:

• Support front-of-house teams to ensure efficient communication and service delivery.
• Respond promptly to feedback or complaints about food quality or presentation.
• Contribute to the overall dining experience through menu creativity and consistency.
• Participate in special events, private functions, and culinary promotions.

Health, Safety, and Equipment Maintenance:

• Ensure all kitchen equipment is well-maintained and operational.
• Report faults or malfunctions promptly and follow up on repairs.
• Conduct regular safety checks and ensure compliance with company and legal standards.
• Promote awareness of safe working practices among kitchen staff.

Experience / Qualification

• Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
• Professional certification in food safety or HACCP is an added advantage.
• 4–6 years of professional kitchen experience, with at least 3 years in a supervisory or Sous Chef role.
• Proven experience in managing a high-volume restaurant, hotel, or catering operation.
• Demonstrated expertise in menu planning, food costing, and team supervision.

Competencies/Skills

• Strong culinary and technical cooking skills.
• Excellent knowledge of international and local cuisines.
• Leadership and team management abilities.
• Strong understanding of kitchen operations, food cost control, and inventory management.
• Creative approach to menu development and presentation.
• Excellent communication and organizational skills.
• Ability to perform well under pressure and manage multiple priorities.
• Good knowledge of food safety, hygiene, and HACCP standards.
• Proficiency in Microsoft Office and basic kitchen management systems.
• Behavioural Qualities / Other Competences
• High integrity and professionalism.
• Strong work ethic and attention to detail.
• Positive, calm, and approachable attitude.
• Team player with strong interpersonal skills.
• Commitment to excellence and continuous improvement.
• Ability to adapt quickly in a fast-paced environment.
• Punctual, reliable, and result-driven.
• Passion for food, creativity, and innovation.

Application Closing Date
10th November, 2025.