Chef At Domeo Resources International (dri) Domeo Resources International (DRI)
full-time
Job Summary
As our Chef (Head Chef / Executive Chef), you will provide high-level culinary leadership and operational oversight to ensure our kitchen runs at peak efficiency.
We look to you to design innovative menus, manage food costs, and lead our kitchen brigade in delivering exceptional, high-quality dishes consistently.
This is a proactive, high-energy role that requires a blend of culinary mastery, tight financial management, and sharp team leadership, and we need someone ready to step in and drive immediate impact from day one.
Key Responsibilities
Operational Oversight & Culinary Excellence: You will direct daily kitchen operations, supervise food preparation, and lead the line during peak hours to ensure every dish meets our exact standards of taste, presentation, and timing.
Menu Engineering & Business Development: You will develop seasonal menus, create standard recipe cards, and conduct market research to identify trending flavors and profitable new culinary offerings.
Financial Management & Cost Control: You will manage the kitchen budget, calculate food cost percentages, monitor recipe margins, and actively minimize kitchen wastage and shrinkage to drive profitability.
Inventory & Supplier Management: You will oversee stock audits, place accurate orders for fresh ingredients, negotiate pricing with vendors, and ensure proper storage using strict FIFO and temperature control methods.
Staff Leadership & Training: You will recruit, onboard, and mentor sous chefs, line cooks, and kitchen stewards, fostering a high-performance culture, organizing fair shift schedules, and tracking team performance.
Health, Safety & Sanitation Compliance: You will enforce strict food safety, personal hygiene, and kitchen sanitation guidelines in absolute compliance with local health regulations and HACCP standards.
What We Are Looking For
A Degree or Diploma in Culinary Arts or Hospitality Management is preferred, combined with a minimum of 5 years of progressive experience as a Head Chef, Sous Chef, or Kitchen Manager in a fast-paced, premium restaurant or high-volume hospitality environment.
Technical Skills: Advanced culinary techniques across diverse cuisines, expert knife skills, and high proficiency in modern Point of Sale (POS) tools, inventory software, and Excel (for recipe costing).
Core Competencies: Strong financial acumen (food costing and labor budget management), deep knowledge of kitchen workflows, and exceptional communication skills to align back-of-house and front-of-house teams.
Traits: High emotional intelligence and physical stamina to lead a team and maintain peak performance under the high-stress pressure of heavy rush periods, sharp problem-solving skills, and a reliable work ethic.