About this role
Head Chef
Domeo Resources International (DRI) is a prolific organization that proffers HR and Management Consultancy solutions premised on excellence and innovation.
Head Chef
- Job Type Full Time
- Qualification BA/BSc/HND , OND
- Experience 5 - 7 years
- Location Abuja
- Job Field Food, Beverage and Hospitality
Job Summary
- The Head Chef is responsible for the overall management, supervision, and efficient operation of the hotel's kitchen and food production activities. The role involves menu planning, food preparation, quality control, kitchen staff supervision, food cost management, inventory control, and ensuring compliance with food safety, hygiene, and sanitation standards.
- The Head Chef is expected to maintain consistently high culinary standards, deliver exceptional dining experiences, develop innovative menus, manage kitchen resources efficiently, and ensure that all food served meets the hotel's quality, presentation, taste, and nutritional expectations.
Key Duties and Responsibilities
Kitchen Operations Management
- Oversee the daily operations of all kitchen sections, including hot kitchen, cold kitchen, pastry and bakery, banquet kitchen, and other food production areas, as applicable.
- Coordinate food preparation and service for the hotel's restaurant, bar, room service, banquets, conferences, events, and special functions.
- Establish and enforce kitchen standard operating procedures, recipes, portion sizes, and food presentation standards.
- Ensure timely preparation and delivery of meals in accordance with service schedules and guest expectations.
- Monitor kitchen workflow, equipment usage, staffing levels, and production efficiency.
- Conduct regular kitchen inspections to ensure operational readiness, cleanliness, and compliance with established standards.
Menu Planning and Food Development
- Design, develop, and update menus in line with the hotel's concept, target market, seasonal availability, and business objectives.
- Create balanced menus that reflect local and international cuisines, guest preferences, and dietary requirements.
- Develop standardized recipes, portion specifications, and plating guidelines.
- Introduce new dishes and culinary concepts to enhance guest satisfaction and increase food sales.
- Conduct food tasting sessions and evaluate the quality, taste, texture, aroma, and presentation of dishes.
- Collaborate with the Food and Beverage Manager and General Manager on menu pricing, promotions, special packages, and themed dining events.
- Ensure that allergen information and special dietary requirements are properly communicated and managed.
Food Qual