Head Chef

Domeo Resources International (DRI) Head Chef

Head Chef position description and responsibilities as published by Domeo Resources International (DRI).

Job Title: Head Chef Location: Ozubulu, Anambra Employment Type: Full-time Department: Food Production / Kitchen Operations Reports To: Hotel General Manager Supervises: Sous Chef, Chef de Partie, Commis Chefs, Kitchen Assistants, Stewards, and other Kitchen Staff

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 Quality Control and Presentation:

• Ensure that all food prepared meets the hotel's standards for taste, freshness, consistency, portion size, temperature, and presentation.
• Supervise food preparation, cooking methods, garnishing, plating, and final presentation before service.
• Monitor the quality of ingredients received from suppliers and reject products that do not meet specifications.
• Ensure that standardized recipes are followed to maintain consistency across shifts and kitchen sections.
• Conduct regular food quality checks and implement corrective actions where necessary.
• Maintain high culinary standards in restaurant service, room service, buffets, banquets, and special events.

D. Food Safety, Hygiene, and Sanitation:

• Ensure strict compliance with applicable food safety regulations, hygiene standards, and hotel policies.
• Enforce proper food handling, storage, preparation, cooking, cooling, reheating, and serving procedures.
• Ensure appropriate temperature monitoring and documentation for refrigerators, freezers, cooked foods, and food-holding equipment.
• Prevent cross-contamination through proper separation of raw and cooked foods, correct storage practices, and the use of appropriate utensils.
• Ensure that kitchen staff maintain high standards of personal hygiene, including appropriate uniforms and protective equipment.
• Supervise cleaning and sanitation schedules for kitchen workstations, utensils, equipment, floors, drains, and storage areas.
• Ensure proper labelling, date marking, stock rotation, and implementation of FIFO (First In, First Out) and FEFO (First Expired, First Out), where applicable.
• Ensure that food allergens are identified and that special dietary meals are prepared using appropriate controls.
• Report food safety incidents, pest activity, equipment failures, and hygiene risks promptly to management.

Food Cost Control and Budget Management:

• Prepare kitchen budgets and contribute to food cost and departmental financial planning.
• Monitor food costs, portion control, production yields, wastage, and kitchen operating expenses.
• Establish standardized recipes and ingredient quantities to maintain consistent food costs.
• Analyse menu profitability and recommend adjustments to improve margins without compromising quality.
• Monitor food waste and implement measures to minimize spoilage, overproduction, and unnecessary consumption of ingredients.
• Work with the Finance and Procurement teams to review food cost reports, stock variances, and departmental expenditure.
• Ensure that kitchen supplies are used responsibly and in accordance with approved procedures.

Procurement and Inventory Management:

• Prepare daily, weekly, and periodic food requisitions based on occupancy forecasts, menu plans, events, and anticipated demand.
• Work with the Procurement and Stores departments to ensure the timely availability of quality ingredients and kitchen supplies.
• Inspect deliveries for quality, quantity, freshness, temperature, and compliance with specifications.
• Ensure proper storage, stock rotation, inventory documentation, and stock security.
• Conduct regular stock counts and investigate discrepancies, shortages, and wastage.
• Maintain appropriate par-stock levels to prevent shortages and excessive inventory.
• Recommend reliable suppliers based on quality, consistency, price, and delivery performance.

Staff Management and Training:

• Recruit, supervise, train, and evaluate kitchen employees in collaboration with Human Resources and hotel management.
• Prepare kitchen duty rosters and allocate responsibilities according to operational requirements.
• Supervise the performance of Sous Chefs, Chef de Partie, Commis Chefs, and kitchen support staff.
• Conduct pre-service briefings, training sessions, and performance reviews.
• Train kitchen employees in culinary techniques, food safety, hygiene, portion control, presentation, and equipment handling.
• Promote teamwork, discipline, punctuality, accountability, and professional conduct.
• Identify training needs and develop employees for career progression and succession planning.
• Address performance issues and workplace conflicts in accordance with hotel policies.

Kitchen Equipment and Maintenance:

• Ensure that kitchen equipment, utensils, appliances, and workstations are properly maintained and used safely.
• Monitor the condition of ovens, cookers, grills, refrigerators, freezers, dishwashing machines, extraction systems, and other equipment.
• Report equipment breakdowns and coordinate repairs with the Maintenance Department.
• Implement preventive maintenance and proper equipment-cleaning schedules.
• Ensure that kitchen layouts and workstations support efficient workflow and safe food production.
• Monitor energy and water consumption and encourage responsible use of kitchen resources.

Banquet, Events, and Special Functions:

• Plan and supervise food production for conferences, weddings, banquets, corporate functions, and other special events.
• Coordinate with the Banquet Manager, Events team, and Food and Beverage Department to establish menus, quantities, service times, and presentation requirements.
• Prepare production schedules and ensure sufficient ingredients, equipment, and staff are available.
• Maintain food quality, presentation, and temperature during large-scale food production and service.
• Ensure that special requests, dietary requirements, and agreed event specifications are fulfilled.

Administration and Reporting:

• Maintain accurate records of food requisitions, stock usage, production, wastage, food temperatures, cleaning schedules, and staff attendance.
• Prepare periodic kitchen performance reports for the General Manager and relevant departmental managers.
• Report operational challenges, staffing issues, equipment defects, food safety risks, and supp