Head Chef - Domeo Resources International (DRI), Lagos

A top employer is now accepting applications for this role. Main Function

• The Head Chef is responsible for leading all kitchen operations to ensure the consistent preparation and presentation of high-quality food that meets established standards.

• The role oversees menu execution, kitchen team management, food safety compliance, cost control, and operational efficiency while delivering an exceptional dining experience.

• The ideal candidate must be an experienced culinary professional with strong leadership, creativity, and operational management skills.

Role Responsibilities Kitchen Operations Management:

• Oversee daily kitchen operations to ensure smooth and efficient food service.

• Supervise food preparation, cooking, and plating to maintain quality and consistency.

• Ensure adherence to approved menus, recipes, and portion standards.

• Coordinate kitchen activities to meet service timelines and volume requirements.

Menu Execution and Development:

• Execute menus in line with established standards and customer expectations.

• Contribute to menu development and improvements in collaboration with the Head of Food.

• Ensure proper food presentation, taste, and portion control.

• Monitor food trends and introduce improvements where appropriate.

Food Quality and Safety:

• Enforce food safety, hygiene, and sanitation standards at all times.

• Ensure compliance with HACCP and relevant health regulations.

• Conduct routine checks on food storage, preparation, and kitchen cleanliness.

• Ensure proper handling and storage of raw materials and finished products.

Cost Control and Inventory Management:

• Monitor food costs, wastage, and portion control to achieve targets.

• Work closely with procurement and store teams to manage inventory efficiently.

• Ensure proper stock rotation using FIFO/FEFO principles.

• Report stock shortages, spoilage, and wastage promptly.

Team Leadership and Training:

• Lead, supervise, and mentor kitchen staff including sous chefs, chef de partie, and commis.

• Assign duties, manage shifts, and ensure adequate staffing levels.

• Conduct training on recipes, kitchen procedures, and food safety standards.

• Enforce discipline, performance standards, and teamwork.

Equipment and Facility Coordination:

• Ensure kitchen equipment is properly used, cleaned, and maintained.

• Report faulty equipment and coordinate repairs with facility teams.

• Ensure safe use of kitchen tools and appliances.

Customer Satisfaction:

• Ensure food ...