Head of Food at Domeo Resources International

Job Description

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 of Food

Location: Awka, Anambra
Employment Type: Full-time

Main Function

• The Head of Food is responsible for providing strategic and operational leadership for all food-related operations across the organization.
• The role oversees food production, kitchen operations, food quality, hygiene standards, menu development, cost control, and team performance to ensure consistent delivery of high-quality food products that meet customer expectations and business objectives.
• The ideal candidate must be an experienced food professional with strong leadership, operational, and commercial skills, capable of managing multi-outlet food operations while maintaining excellence in quality, safety, and profitability.

Role Responsibilities
Food Operations Leadership:

• Oversee all food production and kitchen operations across outlets.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Coordinate daily kitchen activities to support smooth service delivery.
• Ensure compliance with approved recipes, menus, and food standards.

Menu Development and Innovation:

• Develop, review, and update menus in line with market trends and customer preferences.
• Introduce new food concepts and improve existing offerings.
• Standardize recipes and ensure accurate costing of all menu items.
• Collaborate with marketing and operations teams on promotions and product launches.

Quality Control and Food Safety:

• Enforce strict food safety, hygiene, and sanitation standards.
• Ensure compliance with HACCP, health regulations, and internal quality standards.
• Conduct routine kitchen inspections and quality audits.
• Ensure proper handling, storage, and preparation of food items.

Cost Control and Profitability:

• Monitor food costs, wastage, and portion control to achieve cost targets.
• Work with procurement and inventory teams to optimize sourcing and stock levels.
• Analyze food cost reports and implement corrective measures where required.
• Support budgeting, forecasting, and financial performance of food operations.

Team Leadership and Development:

• Lead, mentor, and supervise executive chefs, kitchen managers, and food teams.
• Identify training needs and implement capacity-building programs.
• Set performance standards and conduct regular appraisals.
• Foster a culture of discipline, teamwork, and excellence in food operations.

Operational Planning and Coordination:

• Coordinate with operations, procurement, and facility teams for smooth kitchen operations.
• Ensure availability and proper maintenance of kitchen equipment.
• Support outlet openings, renovations, and operational upgrades.

Customer Experience:

• Ensure food offerings meet customer expectations in quality, taste, and presentation.
• Address food-related customer complaints and implement corrective actions.
• Monitor customer feedback and satisfaction levels.

Reporting and Administration:

• Prepare operational and performance reports for food operations.
• Track KPIs such as food cost percentage, wastage, quality compliance, and customer satisfaction.
• Maintain accurate documentation and operational records.

Experience / Qualification

• Bachelor’s degree or HND in Hospitality Management, Culinary Arts, Food Science, or related discipline
• Minimum of 5–8 years experience in food operations, with at least 5 years in a senior leadership role
• Proven experience managing multi-outlet or high-volume food operations
• Professional culinary certifications and food safety training are an added advantage

Competencies/Skills:

• Strong leadership and kitchen management skills
• Deep knowledge of food production, culinary standards, and kitchen operations
• Strong understanding of food costing, budgeting, and cost control
• Excellent organizational and planning abilities
• Knowledge of food safety regulations and hygiene standards
• Effective communication and team management skills
• Creative and innovative mindset
• Behavioural Qualities / Other Competences
• High level of professionalism and integrity
• Detail-oriented and quality-focused
• Proactive and results-driven
• Ability to work under pressure and manage multiple outlets
• Strong decision-making and problem-solving skills
• Passion for food excellence and continuous improvement