Chef at Domeo Resources International (DRI)

Main Function

• The Chef will be responsible for overseeing all kitchen operations, including menu planning, food preparation, quality control, and kitchen staff supervision.
• The role ensures that all meals are prepared to the highest culinary standards, maintaining exceptional quality, hygiene, and presentation.
• The ideal candidate must be creative, detail-oriented, and passionate about delivering outstanding dining experiences that reflect the hotel’s brand and excellence in hospitality

Role Responsibilities
Menu Planning and Development:

• Design and update seasonal menus that align with the hotel’s culinary vision and customer preferences.
• Create innovative dishes that enhance guest satisfaction and promote the hotel’s food and beverage offerings.
• Ensure menu items meet cost control, portioning, and presentation standards.

Food Preparation and Quality Control:

• Supervise all food preparation to maintain consistent quality, taste, and presentation.
• Ensure all dishes meet established recipes, standards, and guest expectations.
• Regularly inspect kitchen operations, storage areas, and supplies to ensure hygiene and freshness.

Operational and Cost Management:

• Manage food purchasing, inventory, and cost control measures to reduce waste and optimize profitability.
• Collaborate with the Finance and Procurement departments to ensure accurate budgeting and supply chain management.
• Monitor equipment maintenance and kitchen resources to ensure smooth operation.

Hygiene, Safety, and Compliance

• Enforce strict adherence to food safety regulations, sanitation procedures, and HACCP standards.
• Conduct regular training sessions on hygiene, workplace safety, and kitchen discipline.
• Maintain cleanliness and orderliness in all kitchen and storage areas at all times.

Team Leadership and Training:

• Lead, train, and motivate kitchen staff to deliver exceptional performance.
• Develop staff schedules, delegate tasks, and monitor performance for continuous improvement.
• Foster teamwork, creativity, and a positive work environment within the kitchen.

Collaboration and Guest Experience:

• Work closely with the Food & Beverage and Events teams to design menus for banquets, conferences, and special occasions.
• Engage with guests when required to personalize dining experiences or gather feedback.
• Contribute to the hotel’s brand reputation through innovative cuisine and consistent culinary excellence.

Qualifications and Requirements
Education and Certifications:

• Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
• Professional certification in Food Safety and Hygiene (e.g., ServSafe, HACCP) is an added advantage.

Experience:

• 3 - 5 years’ experience as a Chef or Senior Sous Chef in a reputable hotel or fine dining establishment.
• Proven expertise in menu planning, kitchen management, and culinary innovation.
• Experience in both local and international cuisine will be an asset.

Skills:
Culinary Expertise and Creativity:

• Strong command of culinary techniques, flavor pairing, and presentation.
• Ability to design visually appealing, cost-effective, and high-quality menus.

Leadership and Team Management:

• Excellent leadership and motivational skills to manage a diverse kitchen team.
• Strong organizational and decision-making abilities under pressure.

Operational and Financial Acumen:

• Good understanding of food costing, portion control, and waste reduction.
• Competence in maintaining operational efficiency and profitability.

Customer Service and Communication:

• Excellent communication and interpersonal skills to interact with guests and colleagues.
• Ability to handle feedback professionally and ensure guest satisfaction.

Health, Safety, and Hygiene:

• Deep knowledge of food safety, storage, and handling procedures.
• Commitment to maintaining top hygiene standards across all kitchen operations.