Executive Chef at Domeo Resources International

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Executive Chef

Location: Maitama, Abuja (FCT) 
Employment Type: Full-time

Main Function

• The Executive Chef is responsible for overseeing all culinary operations, including menu creation, food preparation, kitchen staff supervision, and quality control.
• The role ensures that the highest standards of food quality, presentation, hygiene, and safety are maintained while achieving cost efficiency and customer satisfaction.
• The ideal candidate must be creative, detail-oriented, and highly organized, with strong leadership and technical culinary skills.
• The Executive Chef will play a key role in developing menus, training staff, managing inventory, and ensuring smooth daily kitchen operations.

Role Responsibilities
Menu Planning and Food Preparation:

• Design and develop creative, diverse, and cost-effective menus aligned with customer preferences and seasonal availability.
• Supervise and participate in the preparation, cooking, and presentation of all food items.
• Ensure consistency in taste, portioning, and presentation across all meals served.
• Introduce innovative dishes and regularly update menus to reflect current culinary trends.
• Oversee special events, banquets, and catering functions.

Kitchen Operations Management:

• Manage day-to-day kitchen activities to ensure smooth workflow and timely food service.
• Assign tasks and supervise kitchen staff to maintain efficiency and discipline.
• Ensure all kitchen operations comply with company standards, health codes, and safety regulations.
• Conduct regular inspections of the kitchen, storage, and service areas to maintain cleanliness and functionality.
• Coordinate closely with the restaurant or food service management team to align kitchen operations with customer demand.

Quality Control and Food Safety:

• Maintain high standards of food quality, freshness, and hygiene at all times.
• Monitor food storage, handling, and preparation practices to ensure compliance with safety standards.
• Implement HACCP (Hazard Analysis and Critical Control Points) principles and other relevant food safety programs.
• Conduct periodic food tasting and quality checks to ensure customer satisfaction.
• Ensure kitchen staff adhere to personal hygiene and uniform standards.

Inventory and Cost Management:

• Manage inventory of food supplies, ingredients, and kitchen equipment.
• Ensure effective stock rotation and minimize wastage through accurate forecasting and portion control.
• Work with procurement to source high-quality ingredients at competitive prices.
• Monitor kitchen expenses and maintain food cost within budget limits.
• Maintain accurate records of purchases, consumption, and stock levels.

Team Leadership and Development:

• Lead, mentor, and train kitchen staff, ensuring professional growth and high performance.
• Foster teamwork and maintain a positive, motivating work environment.
• Conduct regular performance evaluations and enforce disciplinary measures when necessary.
• Plan and coordinate staff schedules to ensure optimal coverage during peak periods.
• Encourage creativity and innovation within the culinary team.

Customer Experience and Collaboration:

• Work closely with restaurant and front-of-house teams to ensure prompt and seamless service.
• Address customer feedback and complaints related to food quality or service.
• Contribute to customer satisfaction by offering tailored menus and special dining experiences.
• Participate in menu tastings, promotional events, and brand activities to enhance reputation.

Health, Safety, and Compliance:

• Ensure compliance with all local health, safety, and sanitation regulations.
• Maintain up-to-date documentation for inspections, audits, and certifications.
• Conduct regular safety briefings and training sessions for kitchen staff.
• Ensure safe operation and maintenance of kitchen equipment and machinery.

Experience / Qualifications

• Bachelor’s Degree or Diploma in Culinary Arts, Hospitality Management, or related field.
• Professional certification in Food Safety, HACCP, or Culinary Management is an added advantage.
• Minimum of 6–8 years of culinary experience, with at least 3 years in a senior or executive chef role.
• Proven track record in managing high-volume kitchens, restaurants, or hospitality establishments.
• Experience in menu creation, cost management, and staff training.

Competencies/Skills:

• Exceptional culinary expertise and creativity.
• Strong leadership and team management abilities.
• Excellent menu planning, costing, and budgeting skills.
• In-depth understanding of kitchen operations and food safety standards.
• Strong communication and interpersonal skills.
• Excellent organizational and time management abilities.
• Proficiency in inventory management and cost control systems.
• Ability to work under pressure and deliver consistent results.
• Familiarity with international cuisines and current culinary trends.

Behavioural Qualities / Other Competences:

• High level of integrity and professionalism.
• Passion for food excellence and customer satisfaction.
• Creativity and innovation in culinary development.
• Calm, composed, and solution-oriented under pressure.
• Team player with a positive and proactive attitude.
• Strong work ethics and attention to detail.
• Commitment to continuous learning and improvement.

Application Closing Date
20th November, 2025.

How to Apply
Interested and qualified candidates should forward their CVs and cover letters to: recruitment@domeoresources.org using " Executive Chef – Abuja" as the subject of the email.

Note: Only shortlisted candidates will be contacted.