About the Role
Domeo Resources International (DRI), a leading HR and Management Consultancy solutions provider, is seeking a talented and driven Sous Chef on behalf of our esteemed client in the luxury hospitality sector. In this vital leadership role, you will assist the Executive Chef in overseeing daily kitchen operations, inspiring culinary creativity, and ensuring the consistent delivery of world-class dining across restaurants, banquets, and room service.
Key Responsibilities- Supervise daily kitchen operations, food preparation, and multi-outlet food production in the absence of the Executive Chef.
- Ensure strict adherence to standardized recipes, presentation standards, and luxury hospitality guidelines.
- Assist with menu development, recipe costing, seasonal promotions, and culinary innovation.
- Control food costs and manage inventory using FIFO principles while minimizing waste.
- Enforce HACCP principles, food safety regulations, and exceptional kitchen hygiene standards.
- Mentor, train, and motivate kitchen staff to foster a culture of teamwork, discipline, and high performance.
- Coordinate seamlessly with banquet, front-of-house, and procurement teams for flawless event execution.
- Diploma, HND, or Bachelor's Degree in Culinary Arts, Hospitality, or a related field.
- Minimum of 6 to 8 years of progressive culinary experience, with at least 3 years in a Sous Chef or senior supervisory role within a luxury hotel.
- Valid certifications in HACCP, Food Safety Level 3, and professional culinary arts.
- Demonstrated expertise in food cost control, kitchen operations, and menu engineering.
- Exceptional leadership, communication, and problem-solving abilities.
- Competitive salary and performance-based incentives.
- Comprehensive health insurance and wellness benefits.
- Opportunities for career advancement within a prestigious hospitality network.
- Continuous professional development and specialized culinary training.