Chef at Domeo Resources International (DRI)

Main Function

• The chef is responsible for planning menus, preparing and cooking food, managing kitchen operations, supervising staff, maintaining food quality and hygiene standards, controlling inventory and costs, and ensuring meals are delivered efficiently and to a high standard of taste and presentation.

Responsibilities
Menu Planning & Recipe Development:

• Designs and updates menus based on customer preferences, seasonality, and cost considerations.
• Creates and tests recipes to ensure consistency, taste, and presentation meet quality standards.

Food Preparation & Cooking:

• Prepares and cooks meals to the highest standard of taste, safety, and hygiene.
• Ensures dishes are prepared on time, in the right portions, and with attention to presentation.

Quality Control:

• Ensures that food meets quality, safety, and aesthetic standards before serving.
• Monitors the freshness of ingredients and checks inventory regularly.

Inventory & Cost Control:

• Manages kitchen stock, orders supplies, and reduces waste.
• Controls food costs by portioning and minimising spoilage.

Health, Safety & Hygiene:

• Implements food safety regulations (HACCP or equivalent).
• Maintains a clean and safe kitchen environment to prevent contamination and accidents.

Creativity & Innovation:

• Introduces new dishes and culinary techniques to keep the menu fresh and exciting.
• Stays updated on food trends and household members preferences.

Qualifications

• Culinary degree or relevant certification in culinary arts.
• 2+ years of experience as a Chef, preferably in a household environment or airbnb.
• Knowledge of nutrition, dietary needs, and the ability to create meals that support specific health goals.
• Experience in preparing allergen-free, vegan, and detox-friendly meals.
• Strong understanding of food safety and kitchen sanitation standards.

Competencies / Skills:

• Creativity: Ability to create innovative, nutritious, and visually appealing dishes that cater to health-conscious clients.
• Nutritional Knowledge: Understanding of how different foods and ingredients support wellness goals such as detoxification, weight loss, and boosting energy.
• Attention to Detail: Precision in preparing meals with strict adherence to dietary restrictions and high standards of presentation.
• Client-Focused: Strong interpersonal skills to engage with clients, understand their needs, and offer personalized meal options.
• Organisational Skills: Ability to manage inventory, kitchen operations, and ensure efficient workflow within the kitchen.

Behavioural Qualities / Other Competences:

• High level of emotional intelligence in difficult circumstances with dedication to sustain performance, particularly when under pressure
• Strong work ethic and reliability