Chef Operativo para Restaurante en Santo Domingo

About the role

The company is seeking an Operational Chef to lead the kitchen of its restaurants in Santo Domingo. The role combines 80% hands‑on cooking with 20% administrative duties, ensuring high‑quality, creative dishes while managing costs and staff.

Key responsibilities

• Guarantee food quality, creativity and guest experience through standardized processes and cost control.
• Design, update and standardize menu recipes.
• Ensure correct execution of dishes according to technical sheets, presentation standards and temperature.
• Plan daily production based on reservations, events and historical data.
• Control portions, waste and ingredient performance; manage food cost budget.
• Validate requisitions, receive deliveries and coordinate with Purchasing for fresh, seasonal products.
• Assign daily tasks, monitor punctuality, uniformity and discipline of 15‑20 kitchen staff.
• Train service staff on menu details together with the floor manager.
• Enforce hygiene, safety and food‑safety regulations; supervise cleaning of equipment and work areas.
• Develop new gastronomic proposals aligned with the restaurant’s identity and market trends; contribute to special menus for seasons, events and fairs.

Required profile

• Technical degree in Gastronomy or related field.
• Minimum 3 years of experience operating a restaurant kitchen (non‑hotel).
• Experience managing kitchens serving 140‑250 guests.
• Ability to supervise 15‑20 employees.
• Basic English proficiency.
• Willingness to travel between the group’s restaurants.

Required skills

• Microsoft Word
• Microsoft Excel

What we offer

• Competitive monthly salary ranging from RD$80,000 to RD$260,000 (gross) plus fixed tip percentage.
• Housing support up to RD$60,000 per month for candidates relocating from another province.
• Additional company benefits and statutory Dominican benefits.