Head Chef at Domeo Resources International (DRI)

Main Function

• The Head Chef is responsible for leading all kitchen operations to ensure the consistent preparation and presentation of high-quality food that meets established standards.
• The role oversees menu execution, kitchen team management, food safety compliance, cost control, and operational efficiency while delivering an exceptional dining experience.
• The ideal candidate must be an experienced culinary professional with strong leadership, creativity, and operational management skills.

Role Responsibilities
Kitchen Operations Management:

• Oversee daily kitchen operations to ensure smooth and efficient food service.
• Supervise food preparation, cooking, and plating to maintain quality and consistency.
• Ensure adherence to approved menus, recipes, and portion standards.
• Coordinate kitchen activities to meet service timelines and volume requirements.

Menu Execution and Development:

• Execute menus in line with established standards and customer expectations.
• Contribute to menu development and improvements in collaboration with the Head of Food.
• Ensure proper food presentation, taste, and portion control.
• Monitor food trends and introduce improvements where appropriate.

Food Quality and Safety:

• Enforce food safety, hygiene, and sanitation standards at all times.
• Ensure compliance with HACCP and relevant health regulations.
• Conduct routine checks on food storage, preparation, and kitchen cleanliness.
• Ensure proper handling and storage of raw materials and finished products.

Cost Control and Inventory Management:

• Monitor food costs, wastage, and portion control to achieve targets.
• Work closely with procurement and store teams to manage inventory efficiently.
• Ensure proper stock rotation using FIFO/FEFO principles.
• Report stock shortages, spoilage, and wastage promptly.

Team Leadership and Training:

• Lead, supervise, and mentor kitchen staff including sous chefs, chef de partie, and commis.
• Assign duties, manage shifts, and ensure adequate staffing levels.
• Conduct training on recipes, kitchen procedures, and food safety standards.
• Enforce discipline, performance standards, and teamwork.

Equipment and Facility Coordination:

• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Report faulty equipment and coordinate repairs with facility teams.
• Ensure safe use of kitchen tools and appliances.

Customer Satisfaction:

• Ensure food meets customer expectations in quality, taste, and presentation.
• Address food-related complaints and implement corrective actions.
• Support special events, banquets, and customized menu requests.

Reporting and Administration:

• Prepare kitchen reports including food cost, wastage, and operational performance.
• Maintain accurate kitchen records and documentation.
• Support audits and compliance inspections.

Experience / Qualification

• Diploma or degree in Culinary Arts, Hospitality Management, or related discipline
• Minimum of 6–10 years experience in professional kitchens, with at least 3–5 years as a Head Chef or Senior Chef
• Proven experience managing high-volume or multi-outlet kitchen operations
• Professional culinary certifications and food safety training are an added advantage

Competencies/Skills:

• Strong culinary and kitchen management expertise
• Leadership and team management skills
• Knowledge of food safety, hygiene, and quality standards
• Strong organizational and time management abilities
• Cost control and inventory management skills
• Creativity and attention to detail
• Ability to work under pressure in a fast-paced environment

Behavioural Qualities / Other Competences:

• High level of professionalism and integrity
• Quality-driven and detail-oriented
• Calm, disciplined, and organized
• Strong work ethic and leadership presence
• Flexible and adaptable to operational demands
• Passion for culinary excellence