About the Role
Domeo Resources International (DRI) is seeking a dynamic and experienced Sous Chef to join our elite culinary team. In this pivotal role, you will assist the Executive Chef in managing all kitchen operations, ensuring exceptional food quality, and delivering unforgettable dining experiences for our guests across multiple outlets.
Key Responsibilities- Assist the Executive Chef in planning, coordinating, and supervising daily kitchen operations across restaurants, banquets, and room service.
- Oversee food preparation, cooking standards, and presentation to guarantee consistency and culinary excellence.
- Monitor food costs, manage inventory, and implement strict waste-reduction strategies without compromising quality.
- Ensure full compliance with HACCP principles, food safety regulations, and overall kitchen hygiene standards.
- Lead, mentor, and train kitchen staff while fostering a culture of teamwork, professionalism, and accountability.
- Assume full operational responsibility of the kitchen during the absence of the Executive Chef.
- Diploma, HND, or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum of 6 to 8 years of progressive culinary experience in reputable luxury hotels or fine dining establishments.
- At least 3 years holding a Sous Chef or senior kitchen management position.
- Mandatory certifications in HACCP and Food Safety Level 3.
- Exceptional expertise in menu development, food cost control, and kitchen team leadership.
- Competitive salary package commensurate with industry standards.
- Comprehensive health insurance coverage.
- Opportunities for professional development and continuous culinary training.
- Dynamic and supportive work environment within a growing hospitality sector.