Live In Chef Domeo Resources International (DRI)
full-time
Main Functions
The Chef will be responsible for overseeing 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 health and excellence for the entire house
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.
Develop staff schedules, delegate tasks, and monitor performance for continuous improvement.
Foster teamwork, creativity, and a positive work environment within the kitchen.
Collaboration and Guest Experience:
Work closely with the Food & Beverage and Events teams to design menus for banquets, conferences, and special occasions.
Engage with guests when required to personalize dining experiences or gather feedback.
Contribute to the hotel's brand reputation through innovative cuisine and consistent culinary excellence.
Qualifications and Requirements
Education and Certifications:
Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
Professional certification in Food Safety and Hygiene (e.g., ServSafe, HACCP) is an added advantage.
Experience:
3 - 5 years' experience as a Chef or Senior Sous Chef in a reputable hotel or fine dining establishment.
Proven expertise in menu planning, kitchen management, and culinary innovation.
Experience in both local and international cuisine will be an asset. Specifically Easter dishes
Skills
Culinary Expertise and Creativity:
Strong command of culinary techniques, flavor pairing, and presentation.
Ability to design visually appealing, cost-effective, and high-quality menus.
Leadership and Team Management:
Excellent leadership and motivational skills to manage a diverse kitchen team.
Strong organizational and decision-making abilities under pressure.
Operational and Financial Acumen:
Good understanding of food costing, portion control, and waste reduction.
Competence in maintaining operational efficiency and profitability
Customer Service and Communication:
Excellent communication and interpersonal skills to interact with guests and colleagues.
Ability to handle feedback professionally and ensure guest satisfaction
Health, Safety, and Hygiene:
Deep knowledge of food safety, storage, and handling procedures.
Commitment to maintaining top hygiene standards across all kitchen operations.