Jobs at Domeo Resources International (DRI)

Main Function

• The Cook is responsible for preparing and cooking a variety of meals according to established recipes and standards.
• This role includes ensuring food quality, adhering to hygiene and safety regulations, and managing kitchen operations efficiently.
• The ideal candidate will have experience in food preparation, be passionate about culinary arts, and ensure customers are satisfied with their meals.

Role Responsibilities
Food Preparation and Cooking:

• Prepare, cook, and present a wide range of dishes according to the recipe or specifications.
• Ensure that food is prepared in a timely and efficient manner while maintaining the highest standards of taste and presentation.
• Follow recipes and portion controls to maintain consistency and quality in all dishes.

Kitchen Organization and Cleanliness:

• Maintain a clean, organized, and safe kitchen environment, following food safety standards.
• Ensure that all kitchen equipment, utensils, and workspaces are cleaned and sanitized regularly.
• Monitor the cleanliness of the kitchen and storage areas, ensuring compliance with health and safety regulations.
• Ensure proper storage of ingredients and cooked food to maintain freshness and prevent spoilage.

Inventory and Stock Management:

• Assist in managing kitchen inventory by monitoring stock levels and placing orders for ingredients when necessary.
• Ensure that all ingredients are properly stored to prevent waste and contamination.
• Keep track of the quality of ingredients and report any issues with freshness or availability to the Kitchen Manager.

Health and Safety Compliance:

• Follow all food safety and hygiene regulations, including proper handling of raw and cooked food.
• Adhere to the health and safety guidelines in the kitchen to prevent accidents and maintain a safe working environment.
• Conduct daily checks to ensure kitchen equipment and tools are safe to use.

Collaboration and Teamwork:

• Work closely with other kitchen staff, including assistants and servers, to ensure smooth kitchen operations.
• Assist with the training of new kitchen staff, ensuring they understand the proper techniques and food safety practices.
• Communicate effectively with the front - of - house staff to ensure customer orders are fulfilled accurately and efficiently.

Qualifications and Requirements
Education and Certifications:

• At least Senior Secondary School Certificate (SSCE) or equivalent qualification.
• Professional certification or training in culinary arts or food preparation is an added advantage.

Experience:

• 1 – 2 years of experience working as a cook, preferably in a restaurant or food service environment.
• Experience with various cooking methods, including grilling and frying.
• Familiarity with different cuisines and dietary preferences is a plus.

Skills:
Culinary Skills:

• Proficient in food preparation and cooking techniques, with knowledge of various culinary styles.
• Ability to follow recipes and produce consistently high - quality dishes.

Time Management:

• Ability to manage time efficiently, ensuring meals are prepared and served within the required timeframes.
• Ability to multitask and handle multiple orders during busy periods.

Attention to Detail:

• Strong attention to detail when preparing and presenting food to ensure quality and consistency.
• Ability to maintain portion control and avoid food waste.

Communication and Teamwork:

• Ability to work effectively as part of a team, communicating clearly with other kitchen and front - of - house staff.
• Good communication skills to relay special requests or changes in customer orders.

Health and Safety Awareness:

• Strong knowledge of food safety, hygiene standards, and proper handling of kitchen equipment.
• Ability to work in a fast - paced, high - pressure environment while maintaining a safe and organized workspace.

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Reports to: Outlet Manager, Regional Trainee Manager

Job Summary

• The Pastry Chef is responsible for preparing, producing, and presenting high-quality pastries, desserts, and baked goods in line with the company’s standards and recipes.
• The role ensures consistency, creativity, food safety, and efficient production operations while contributing to customer satisfaction.
• The Pastry Chef will combine technical skill with creativity, maintain high hygiene standards, manage ingredients and production schedules, and support the overall kitchen team in delivering excellent culinary experiences.

Role Responsibilities
Pastry & Dessert Production:

• Prepare and produce a wide range of pastries, desserts, cakes, breads, and baked goods.
• Ensure consistent quality, taste, and presentation of all pastry items.
• Follow standardized recipes while also contributing creative ideas for new items.
• Decorate and present desserts to a high professional standard.
• Plan daily and weekly production schedules to meet business needs.

Kitchen Operations & Standards:

• Ensure compliance with food safety, hygiene, and sanitation standards at all times.
• Maintain a clean, organized, and efficient pastry section.
• Monitor stock levels of ingredients and place requisitions as required.
• Minimize waste and control food costs through proper planning and storage.
• Ensure proper use and maintenance of kitchen equipment.

Quality Control & Consistency:

• Check the quality of ingredients and finished products before service or delivery.
• Ensure consistency in portion sizes, presentation, and taste.
• Address quality issues promptly and implement improvements where needed.

Teamwork & Support:

• Work closely with the Head of Team and other pastry staff to ensure smooth operations.
• Train and supervise junior kitchen or pastry staff where applicable.
• Support other kitchen sections during peak periods or special events when required.
• Communicate effectively with service staff regarding menu items and special orders.

Menu Development & Innovation:

• Assist in developing new dessert and pastry items for menus and special events, when needed.
• Keep up with trends in pastries, desserts, and baking techniques.
• Cost and test new recipes in collaboration with the Head of Team and other staff involved.
• Adapt recipes to suit seasonal ingredients and customer preferences.

Qualifications and Requirements
Education and Certifications:

• Diploma or certificate in Pastry, Baking, Culinary Arts, or related field is an advantage.

Experience:

• Minimum of 3–5 years’ experience as a Pastry Chef or in a similar pastry/baking role.
• Strong knowledge of baking techniques, dessert production, and pastry presentation.
• Experience in a hotel, restaurant, bakery, or catering environment is preferred.
• Knowledge of food safety and hygiene standards.

Skills:

• Strong pastry and baking skills with attention to detail.
• Creativity and passion for desserts and presentation.
• Good time management and ability to work under pressure.
• Strong organizational and planning skills.
• Ability to work both independently and as part of a team.
• Basic cost control and inventory management skills.

Behavioural Qualities / Other Competences:

• High level of discipline, cleanliness, and professionalism.
• Strong work ethic and reliability.
• Calm and focused in a fast-paced kitchen environment.
• Willingness to learn, improve, and accept feedback.
• Positive attitude and strong team spirit.