Chef at Domeo Resources International (DRI)

Job Summary

• As our Chef (Head Chef / Executive Chef), you will provide high-level culinary leadership and operational oversight to ensure our kitchen runs at peak efficiency.
• We look to you to design innovative menus, manage food costs, and lead our kitchen brigade in delivering exceptional, high-quality dishes consistently.
• This is a proactive, high-energy role that requires a blend of culinary mastery, tight financial management, and sharp team leadership, and we need someone ready to step in and drive immediate impact from day one.

Key Responsibilities

• Operational Oversight & Culinary Excellence: You will direct daily kitchen operations, supervise food preparation, and lead the line during peak hours to ensure every dish meets our exact standards of taste, presentation, and timing.
• Menu Engineering & Business Development: You will develop seasonal menus, create standard recipe cards, and conduct market research to identify trending flavors and profitable new culinary offerings.
• Financial Management & Cost Control: You will manage the kitchen budget, calculate food cost percentages, monitor recipe margins, and actively minimize kitchen wastage and shrinkage to drive profitability.
• Inventory & Supplier Management: You will oversee stock audits, place accurate orders for fresh ingredients, negotiate pricing with vendors, and ensure proper storage using strict FIFO and temperature control methods.
• Staff Leadership & Training: You will recruit, onboard, and mentor sous chefs, line cooks, and kitchen stewards, fostering a high-performance culture, organizing fair shift schedules, and tracking team performance.
• Health, Safety & Sanitation Compliance: You will enforce strict food safety, personal hygiene, and kitchen sanitation guidelines in absolute compliance with local health regulations and HACCP standards.

What We Are Looking For

• A Degree or Diploma in Culinary Arts or Hospitality Management is preferred, combined with a minimum of 5 years of progressive experience as a Head Chef, Sous Chef, or Kitchen Manager in a fast-paced, premium restaurant or high-volume hospitality environment.
• Technical Skills: Advanced culinary techniques across diverse cuisines, expert knife skills, and high proficiency in modern Point of Sale (POS) tools, inventory software, and Excel (for recipe costing).
• Core Competencies: Strong financial acumen (food costing and labor budget management), deep knowledge of kitchen workflows, and exceptional communication skills to align back-of-house and front-of-house teams.
• Traits: High emotional intelligence and physical stamina to lead a team and maintain peak performance under the high-stress pressure of heavy rush periods, sharp problem-solving skills, and a reliable work ethic.