Head of Food at Domeo Resources International (DRI)

Main Function

• The Head of Food is responsible for providing strategic and operational leadership for all food-related operations across the organization.
• The role oversees food production, kitchen operations, food quality, hygiene standards, menu development, cost control, and team performance to ensure consistent delivery of high-quality food products that meet customer expectations and business objectives.
• The ideal candidate must be an experienced food professional with strong leadership, operational, and commercial skills, capable of managing multi-outlet food operations while maintaining excellence in quality, safety, and profitability.

Role Responsibilities
Food Operations Leadership:

• Oversee all food production and kitchen operations across outlets.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Coordinate daily kitchen activities to support smooth service delivery.
• Ensure compliance with approved recipes, menus, and food standards.

Menu Development and Innovation:

• Develop, review, and update menus in line with market trends and customer preferences.
• Introduce new food concepts and improve existing offerings.
• Standardize recipes and ensure accurate costing of all menu items.
• Collaborate with marketing and operations teams on promotions and product launches.

Quality Control and Food Safety:

• Enforce strict food safety, hygiene, and sanitation standards.
• Ensure compliance with HACCP, health regulations, and internal quality standards.
• Conduct routine kitchen inspections and quality audits.
• Ensure proper handling, storage, and preparation of food items.

Cost Control and Profitability:

• Monitor food costs, wastage, and portion control to achieve cost targets.
• Work with procurement and inventory teams to optimize sourcing and stock levels.
• Analyze food cost reports and implement corrective measures where required.
• Support budgeting, forecasting, and financial performance of food operations.

Team Leadership and Development:

• Lead, mentor, and supervise executive chefs, kitchen managers, and food teams.
• Identify training needs and implement capacity-building programs.
• Set performance standards and conduct regular appraisals.
• Foster a culture of discipline, teamwork, and excellence in food operations.

Operational Planning and Coordination:

• Coordinate with operations, procurement, and facility teams for smooth kitchen operations.
• Ensure availability and proper maintenance of kitchen equipment.
• Support outlet openings, renovations, and operational upgrades.

Customer Experience:

• Ensure food offerings meet customer expectations in quality, taste, and presentation.
• Address food-related customer complaints and implement corrective actions.
• Monitor customer feedback and satisfaction levels.

Reporting and Administration:

• Prepare operational and performance reports for food operations.
• Track KPIs such as food cost percentage, wastage, quality compliance, and customer satisfaction.
• Maintain accurate documentation and operational records.

Experience / Qualifications

• Bachelor’s Degree or HND in Hospitality Management, Culinary Arts, Food Science, or related discipline
• Minimum of 5 – 8 years experience in food operations, with at least 5 years in a senior leadership role
• Proven experience managing multi-outlet or high-volume food operations
• Professional culinary certifications and food safety training are an added advantage.

Skills:

• Strong leadership and kitchen management skills
• Deep knowledge of food production, culinary standards, and kitchen operations
• Strong understanding of food costing, budgeting, and cost control
• Excellent organizational and planning abilities
• Knowledge of food safety regulations and hygiene standards
• Effective communication and team management skills
• Creative and innovative mindset.

Behavioural Qualities / Other Competences:

• High level of professionalism and integrity
• Detail-oriented and quality-focused
• Proactive and results-driven
• Ability to work under pressure and manage multiple outlets
• Strong decision-making and problem-solving skills
• Passion for food excellence and continuous improvement.