Sous Chef

Job Purpose

The purpose of this role is to support the Exec. Sous Chef / Executive Chef in managing daily kitchen activities, including overseeing staff, assisting with menu preparation, ensuring food quality, safety, hygiene and freshness, and monitoring ordering and stocking of kitchen supplies. Additionally, you will be expected to lead the team to consistently produce quality meals by following designated recipes and processes.

Position Responsibilities

Work with the Executive Sous Chef / Exec. Chef in the execution of the day-to-day operational performance of the Kitchen Department to;

1. Plan and execute menus in collaboration with other colleagues.
2. Place orders in a timely manner to always ensure adequacy of kitchen supplies.
3. Manage ingredients that should be frequently available daily.
4. Follow directives of the Exec. Sous Chefs and Executive Chef
5. Give attention to productivity at the kitchen with focus on speed and food quality.

Key Tasks and Responsibilities

1. Lead the kitchen team in the absence of the Executive Chef / Executive Sous Chef to provide guidance on live cooking, food preparation and presentation
2. Manage and lead in assigning responsibilities to teams
3. Supervise and coordinate all activities of kitchen staff who are engaged in food preparation.
4. Work with Executive Chef / Executive Sous Chef to maintain hygiene, health and safety in the kitchen always; kitchen organization and staff work scheduling especially on conferences and events.
5. Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
6. Assist the Executive Chef / Executive Sous Chef in menu development and execution.
7. Maintain inventory control procedures and ensure that the kitchen is prepared for the following day’s work.
8. Keep cooking stations stocked, especially before and during prime operation hours.
9. Manage food and products by keeping detailed records and ensuring minimal waste, plus reviewing and improving existing systems and processes to improve waste reduction and manage budgetary concerns.
10. Supervise all food preparation and presentation to ensure quality and restaurant standards in accordance with the organization’s policies and procedures.
11. Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
12. Ensure that all food preparation equipment is being used safely and correctly and that it is clean and well maintained.
13. Recommend changes that could improve service and increase operational efficiency.
14. Assist in evaluating employees’ performance during appraisal sessions.
15. Consult Exec. Sous Chef / Executive Chef on daily requirements, functions and about any impromptu events.
16. Guide and train subordinates on daily basis on use of equipment and utensils.
17. Any other duties that may be assigned from time to time.

Educational Qualifications

1. Degree or Diploma in Catering and Hospitality Management.
2. Minimum of 2 years working with a 3, 4 or 5 start Hotel facility.
3. HND holders must have more than 2 years of experience.
4. HACCP certification is a plus.

Requirements Skills & Experience

1. Excellent verbal and written English Language communication skills
2. Organizational skills.
3. Ability to work to meet deadlines.
4. High level of attention to detail.
5. Ability to work under pressure.
6. Ability to manage Commis Chefs/Chef de Parties

How to Apply

Submit CV to: hr@rockcityhotelgh.com
Application deadline: 26th May, 2026.