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: Aba, Abia
Employment Type: Full-time

Job Description

• The executive chef is responsible for providing strategic leadership and overall management of all culinary operations within the superior luxury hotel.
• The role oversees menu development, food quality, kitchen operations, food safety, cost control, staff development, and culinary innovation to ensure exceptional dining experiences that reflect the hotel's luxury brand standards.
• The ideal candidate must be a highly experienced culinary professional with exceptional leadership skills, business acumen, creativity, and a proven track record of managing multi-outlet kitchen operations within a luxury hospitality environment.

Role Responsibilities
Culinary Leadership and Kitchen Management:

• Provide overall leadership and direction for all kitchen operations, including fine dining, all-day dining, room service, banqueting, pastry, bakery, and specialty kitchens.
• Develop and implement culinary strategies aligned with the hotel's vision, brand standards, and business objectives.
• Supervise Sous Chefs, Chef de Parties, Commis Chefs, Pastry Chefs, Stewards, and all kitchen personnel.
• Ensure efficient coordination between kitchen and food & beverage operations.

Menu Development and Culinary Innovation:

• Design, develop, and regularly update innovative menus that reflect international luxury hospitality standards.
• Introduce seasonal menus, signature dishes, tasting menus, and specialty culinary offerings.
• Collaborate with the food & beverage manager on menu pricing, promotions, and special dining experiences.
• Monitor food trends and continuously enhance the hotel's culinary offerings.

Food Quality and Presentation:

• Ensure every dish meets the highest standards of taste, quality, consistency, and presentation.
• Conduct regular food tastings and quality inspections.
• Standardize recipes, cooking methods, and portion sizes across all outlets.
• Maintain excellence in plating and presentation for à la carte, buffet, banquet, and VIP services.

Operational Management:

• Oversee daily kitchen operations to ensure timely preparation and service.
• Develop and enforce kitchen Standard Operating Procedures (SOPs).
• Coordinate production schedules to meet operational demands.
• Ensure all kitchen equipment is properly maintained and functioning efficiently.

Financial Management and Cost Control:

• Prepare and manage the kitchen budget in collaboration with management.
• Monitor food cost, labour cost, and kitchen operating expenses.
• Implement effective portion control and waste reduction initiatives.
• Review purchasing patterns and recommend cost-saving opportunities without compromising quality.

Procurement and Inventory Management:

• Work closely with the Procurement and Store teams to source high-quality ingredients.
• Approve food specifications and supplier quality standards.
• Monitor inventory levels and ensure proper stock rotation using FIFO and FEFO principles.
• Minimize spoilage and wastage through effective inventory control.

Health, Safety, and Food Hygiene:

• Ensure strict compliance with food safety regulations, HACCP principles, sanitation standards, and hotel policies.
• Maintain clean, safe, and organized kitchen environments.
• Conduct regular hygiene inspections and food safety audits.
• Ensure proper storage, handling, and preparation of food products.

Team Leadership and Development:

• Recruit, train, mentor, and develop kitchen staff.
• Conduct performance evaluations and provide continuous coaching.
• Foster a culture of teamwork, discipline, creativity, and culinary excellence.
• Develop succession plans and support career growth within the culinary team.

Banquet and Event Operations:

• Oversee all culinary requirements for conferences, weddings, banquets, VIP functions, and special events.
• Develop customized menus for corporate and private events.
• Ensure flawless execution of large-scale catering operations.
• Coordinate closely with Banquet, Sales, and Events teams.

Reporting and Administrative Responsibilities:

• Prepare operational reports, food cost reports, inventory reports, and kitchen performance reports.
• Monitor culinary KPIs and recommend operational improvements.
• Participate in management meetings and contribute to strategic planning.
• Ensure compliance with company policies and regulatory requirements.

Competencies / Skills:

• Advanced culinary expertise across international and local cuisines
• Strong leadership and people management skills
• Menu planning and culinary innovation
• Food cost control and budgeting
• Knowledge of HACCP and food safety regulations
• Inventory and procurement management
• Excellent organizational and operational planning skills
• Strong communication and interpersonal abilities
• Proficiency in Microsoft Office and kitchen management systems
• Behavioural Qualities / Other Competences
• Professional, polished, and well-groomed appearance
• Passion for culinary excellence and innovation
• High level of integrity and accountability
• Strong attention to detail
• Calm and composed under pressure
• Creative, strategic, and results-driven mindset
• Excellent mentoring and coaching abilities
• Commitment to continuous improvement and guest satisfaction

Key Performance Indicators (KPIs)

• Guest satisfaction scores for food quality
• Food cost percentage and budget compliance
• Kitchen productivity and operational efficiency
• Menu innovation and successful new menu launches
• Compliance with food safety and hygiene standards
• Reduction in food waste and inventory losses
• Staff performance, retention, and training completion
• Banquet and event execution quality
• Timeliness of food preparation and service
• Audit and quality assurance compliance scores

Experience / Qualification

• Bachelor's degree, HND, Diploma, or professional qualification in Culinary Arts, Hospitality Management, or a related discipline.
• Professional culinary certifications from recognized institutions are highly desirable.
• Minimum of 10–15 years experience in professional kitchen operations, with at least 5 years in an Executive Chef or Senior Executive Sous Chef role within a superior luxury hotel or internationally recognized fine dining establishment.
• Extensive experience managing multi-outlet kitchen operations, banqueting, room service, and fine dining.
• Strong knowledge of international cuisine, food safety standards, budgeting, and kitchen operations.
• HACCP or Food Safety Certification is highly desirable.

Application Closing Date
14th August, 2026.

Method of Application
Interested and qualified candidates should send their CVs and cover letter to recruitment@domeoresources.org using "Executive Chef - Aba" as the subject of the mail.

Note: Only shortlisted candidates will be contacted.