About the Role
Golden Bell's Multi Concepts (GBMC) Limited, a premier hospitality consulting and management firm, is seeking a passionate and skilled Sous Chef to lead our kitchen operations in Peter Odili, Port Harcourt. In this pivotal role, you will assist the Head Chef in maintaining the highest culinary standards, managing kitchen staff, and delivering unforgettable dining experiences for our guests.
Key Responsibilities- Assist the Head Chef in planning menus, creating recipes, and developing new culinary concepts.
- Supervise food preparation, cooking, and plating to ensure strict adherence to quality and presentation standards.
- Manage inventory levels, order kitchen supplies, and minimize food waste to control operational costs.
- Train, mentor, and schedule kitchen staff to foster a productive and collaborative team environment.
- Maintain rigorous health, safety, and sanitation standards across all food handling and preparation areas.
- Troubleshoot any kitchen equipment or staffing issues promptly to ensure seamless service delivery.
- Minimum of 3 to 5 years of professional culinary experience in a reputable restaurant or hospitality establishment.
- Relevant culinary degree, diploma, or equivalent professional certification.
- Deep knowledge of kitchen operations, food safety regulations, and inventory management.
- Exceptional leadership skills with a proven track record of managing and motivating kitchen teams.
- Ability to thrive in a fast-paced, high-pressure environment while maintaining meticulous attention to detail.
- Competitive salary package commensurate with experience and industry standards.
- Opportunities for professional growth and career advancement within a leading hospitality firm.
- Health insurance and other attractive employee welfare packages.
- Dynamic and supportive work environment in a prime Port Harcourt location.