Executive Chef at Domeo Resources International (DRI)

Job Description

• The executive chef is responsible for providing strategic leadership and overall management of all culinary operations within the superior luxury hotel.
• The role oversees menu development, food quality, kitchen operations, food safety, cost control, staff development, and culinary innovation to ensure exceptional dining experiences that reflect the hotel's luxury brand standards.
• The ideal candidate must be a highly experienced culinary professional with exceptional leadership skills, business acumen, creativity, and a proven track record of managing multi-outlet kitchen operations within a luxury hospitality environment.

Role Responsibilities
Culinary Leadership and Kitchen Management:

• Provide overall leadership and direction for all kitchen operations, including fine dining, all-day dining, room service, banqueting, pastry, bakery, and specialty kitchens.
• Develop and implement culinary strategies aligned with the hotel's vision, brand standards, and business objectives.
• Supervise Sous Chefs, Chef de Parties, Commis Chefs, Pastry Chefs, Stewards, and all kitchen personnel.
• Ensure efficient coordination between kitchen and food & beverage operations.

Menu Development and Culinary Innovation:

• Design, develop, and regularly update innovative menus that reflect international luxury hospitality standards.
• Introduce seasonal menus, signature dishes, tasting menus, and specialty culinary offerings.
• Collaborate with the food & beverage manager on menu pricing, promotions, and special dining experiences.
• Monitor food trends and continuously enhance the hotel's culinary offerings.

Food Quality and Presentation:

• Ensure every dish meets the highest standards of taste, quality, consistency, and presentation.
• Conduct regular food tastings and quality inspections.
• Standardize recipes, cooking methods, and portion sizes across all outlets.
• Maintain excellence in plating and presentation for à la carte, buffet, banquet, and VIP services.

Operational Management:

• Oversee daily kitchen operations to ensure timely preparation and service.
• Develop and enforce kitchen Standard Operating Procedures (SOPs).
• Coordinate production schedules to meet operational demands.
• Ensure all kitchen equipment is properly maintained and functioning efficiently.

Financial Management and Cost Control:

• Prepare and manage the kitchen budget in collaboration with management.
• Monitor food cost, labour cost, and kitchen operating expenses.
• Implement effective portion control and waste reduction initiatives.
• Review purchasing patterns and recommend cost-saving opportunities without compromising quality.

Procurement and Inventory Management:

• Work closely with the Procurement and Store teams to source high-quality ingredients.
• Approve food specifications and supplier quality standards.
• Monitor inventory levels and ensure proper stock rotation using FIFO and FEFO principles.
• Minimize spoilage and wastage through effective inventory control.

Health, Safety, and Food Hygiene:

• Ensure strict compliance with food safety regulations, HACCP principles, sanitation standards, and hotel policies.
• Maintain clean, safe, and organized kitchen environments.
• Conduct regular hygiene inspections and food safety audits.
• Ensure proper storage, handling, and preparation of food products.

Team Leadership and Development:

• Recruit, train, mentor, and develop kitchen staff.
• Conduct performance evaluations and provide continuous coaching.
• Foster a culture of teamwork, discipline, creativity, and culinary excellence.
• Develop succession plans and support career growth within the culinary team.

Banquet and Event Operations:

• Oversee all culinary requirements for conferences, weddings, banquets, VIP functions, and special events.
• Develop customized menus for corporate and private events.
• Ensure flawless execution of large-scale catering operations.
• Coordinate closely with Banquet, Sales, and Events teams.

Reporting and Administrative Responsibilities:

• Prepare operational reports, food cost reports, inventory reports, and kitchen performance reports.
• Monitor culinary KPIs and recommend operational improvements.
• Participate in management meetings and contribute to strategic planning.
• Ensure compliance with company policies and regulatory requirements.

Competencies / Skills:

• Advanced culinary expertise across international and local cuisines
• Strong leadership and people management skills
• Menu planning and culinary innovation
• Food cost control and budgeting
• Knowledge of HACCP and food safety regulations
• Inventory and procurement management
• Excellent organizational and operational planning skills
• Strong communication and interpersonal abilities
• Proficiency in Microsoft Office and kitchen management systems
• Behavioural Qualities / Other Competences
• Professional, polished, and well-groomed appearance
• Passion for culinary excellence and innovation
• High level of integrity and accountability
• Strong attention to detail
• Calm and composed under pressure
• Creative, strategic, and results-driven mindset
• Excellent mentoring and coaching abilities
• Commitment to continuous improvement and guest satisfaction

Key Performance Indicators (KPIs)

• Guest satisfaction scores for food quality
• Food cost percentage and budget compliance
• Kitchen productivity and operational efficiency
• Menu innovation and successful new menu launches
• Compliance with food safety and hygiene standards
• Reduction in food waste and inventory losses
• Staff performance, retention, and training completion
• Banquet and event execution quality
• Timeliness of food preparation and service
• Audit and quality assurance compliance scores

Experience / Qualification

• Bachelor's degree, HND, Diploma, or professional qualification in Culinary Arts, Hospitality Management, or a related discipline.
• Professional culinary certifications from recognized institutions are highly desirable.
• Minimum of 10–15 years experience in professional kitchen operations, with at least 5 years in an Executive Chef or Senior Executive Sous Chef role within a superior luxury hotel or internationally recognized fine dining establishment.
• Extensive experience managing multi-outlet kitchen operations, banqueting, room service, and fine dining.
• Strong knowledge of international cuisine, food safety standards, budgeting, and kitchen operations.
• HACCP or Food Safety Certification is highly desirable.