National Chef Supervisor at Domeo Resources International (DRI)

Main Function

• The National Chef Supervisor oversees the preparation of traditional and national dishes, ensuring quality, authenticity, and consistency.
• The role involves supervising national chefs, coordinating kitchen operations, and maintaining hygiene and safety standards.

Role Responsibilities

• Supervise and guide National Chefs and kitchen staff in the preparation of traditional dishes.
• Ensure food quality, taste, and presentation meet established standards.
• Plan and coordinate kitchen schedules to meet service demands.
• Monitor inventory and report shortages or spoilage.
• Maintain cleanliness and organization of kitchen workstations and storage areas.
• Train and mentor junior staff to improve skills and efficiency.
• Ensure adherence to hygiene, health, and safety regulations.
• Collaborate with Head Chef and management to optimize kitchen operations.

Qualifications and Requirements
Education and Certifications:

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

Experience:

• 3–5 years’ experience in cooking national dishes, with at least 1–2 years in a supervisory role.
• Experience in hotels, restaurants, or high-volume kitchens preferred.

Core Competencies:

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