Head Chef at Domeo Resources International (DRI)

Main Function

• The Head Chef oversees all kitchen operations, ensuring high standards of food quality, taste, and presentation.
• The role involves managing kitchen staff, planning menus, monitoring inventory, and maintaining hygiene and safety standards.

Role Responsibilities

• Lead, supervise, and motivate the kitchen team to achieve operational excellence.
• Plan and develop menus, including seasonal and specialty dishes.
• Ensure consistent quality, taste, and presentation of all meals.
• Monitor inventory, order supplies, and control food costs.
• Maintain cleanliness and organization of the kitchen and storage areas.
• Train and mentor kitchen staff to improve skills and performance.
• Ensure compliance with hygiene, health, and safety regulations.
• Collaborate with management to optimize kitchen processes and service delivery.

Qualifications and Requirements
Education and Certifications:

• Certification or degree in Culinary Arts, Hospitality, or relevant field is preferred.

Experience

• 5 years experience as a chef, with at least 2 years in a supervisory or head chef role.
• Experience in hotels, restaurants, or high-volume kitchen operations preferred.

Core Competencies

• Leadership & Team Management
• Culinary Expertise & Creativity
• Food Safety & Hygiene Knowledge
• Time Management & Organization
• Communication & Problem-Solving Skills
• Attention to Detail.