Head 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: Head Chef

Location: Awka, Anambra
Employment Type: Full-time

Main Function

• The Head Chef is responsible for leading all kitchen operations to ensure the consistent preparation and presentation of high-quality food that meets established standards.
• The role oversees menu execution, kitchen team management, food safety compliance, cost control, and operational efficiency while delivering an exceptional dining experience.
• The ideal candidate must be an experienced culinary professional with strong leadership, creativity, and operational management skills.

Role Responsibilities
Kitchen Operations Management:

• Oversee daily kitchen operations to ensure smooth and efficient food service.
• Supervise food preparation, cooking, and plating to maintain quality and consistency.
• Ensure adherence to approved menus, recipes, and portion standards.
• Coordinate kitchen activities to meet service timelines and volume requirements.

Menu Execution and Development:

• Execute menus in line with established standards and customer expectations.
• Contribute to menu development and improvements in collaboration with the Head of Food.
• Ensure proper food presentation, taste, and portion control.
• Monitor food trends and introduce improvements where appropriate.

Food Quality and Safety:

• Enforce food safety, hygiene, and sanitation standards at all times.
• Ensure compliance with HACCP and relevant health regulations.
• Conduct routine checks on food storage, preparation, and kitchen cleanliness.
• Ensure proper handling and storage of raw materials and finished products.

Cost Control and Inventory Management:

• Monitor food costs, wastage, and portion control to achieve targets.
• Work closely with procurement and store teams to manage inventory efficiently.
• Ensure proper stock rotation using FIFO/FEFO principles.
• Report stock shortages, spoilage, and wastage promptly.

Team Leadership and Training:

• Lead, supervise, and mentor kitchen staff including sous chefs, chef de partie, and commis.
• Assign duties, manage shifts, and ensure adequate staffing levels.
• Conduct training on recipes, kitchen procedures, and food safety standards.
• Enforce discipline, performance standards, and teamwork.

Equipment and Facility Coordination:

• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Report faulty equipment and coordinate repairs with facility teams.
• Ensure safe use of kitchen tools and appliances.

Customer Satisfaction:

• Ensure food meets customer expectations in quality, taste, and presentation.
• Address food-related complaints and implement corrective actions.
• Support special events, banquets, and customized menu requests.

Reporting and Administration:

• Prepare kitchen reports including food cost, wastage, and operational performance.
• Maintain accurate kitchen records and documentation.
• Support audits and compliance inspections.

Experience / Qualification

• Diploma or degree in Culinary Arts, Hospitality Management, or related discipline
• Minimum of 6–10 years experience in professional kitchens, with at least 3–5 years as a Head Chef or Senior Chef
• Proven experience managing high-volume or multi-outlet kitchen operations
• Professional culinary certifications and food safety training are an added advantage

Competencies/Skills:

• Strong culinary and kitchen management expertise
• Leadership and team management skills
• Knowledge of food safety, hygiene, and quality standards
• Strong organizational and time management abilities
• Cost control and inventory management skills
• Creativity and attention to detail
• Ability to work under pressure in a fast-paced environment

Behavioural Qualities / Other Competences:

• High level of professionalism and integrity
• Quality-driven and detail-oriented
• Calm, disciplined, and organized
• Strong work ethic and leadership presence
• Flexible and adaptable to operational demands
• Passion for culinary excellence

Application Closing Date
5th January, 2026.

How to Apply
Interested and qualified candidates should forward their CV and Cover letters to: recruitment@domeoresources.org using "Head Chef – Awka " as the subject of the email on or before

Note: Only shortlisted candidates will be contacted.