Chef at Domeo Resources International (DRI)

Main Function

The Chef will oversee all kitchen operations, including menu planning, food preparation, quality control, and kitchen staff supervision. The role ensures that all meals are prepared to the highest culinary standards, maintaining exceptional quality, hygiene, and presentation. The ideal candidate must be creative, detail-oriented, and passionate about delivering outstanding dining experiences that reflect the hotel's brand and excellence in hospitality.

Role Responsibilities

Menu Planning and Development

• Design and update seasonal menus that align with the hotel's culinary vision and customer preferences
• Create innovative dishes that enhance guest satisfaction and promote the hotel's food and beverage offerings
• Ensure menu items meet cost control, portioning, and presentation standards

Food Preparation and Quality Control

• Supervise all food preparation to maintain consistent quality, taste, and presentation
• Ensure all dishes meet established recipes, standards, and guest expectations
• Regularly inspect kitchen operations, storage areas, and supplies to ensure hygiene and freshness

Operational and Cost Management

• Manage food purchasing, inventory, and cost control measures to reduce waste and optimize profitability
• Collaborate with the Finance and Procurement departments to ensure accurate budgeting and supply chain management
• Monitor equipment maintenance and kitchen resources to ensure smooth operation

Hygiene, Safety, and Compliance

• Enforce strict adherence to food safety regulations, sanitation procedures, and HACCP standards
• Conduct regular training sessions on hygiene, workplace safety, and kitchen discipline
• Maintain cleanliness and orderliness in all kitchen and storage areas at all times

Team Leadership and Training

• Lead, train, and motivate kitchen staff to deliver exceptional performance