Head Chef

Enro Hotel

Food Services & Catering

1 month ago

Easy apply

Skills Assessment

Uganda

Full Time

Hospitality & Hotel

Confidential

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Job summary

To lead and manage all kitchen operations by ensuring the preparation and delivery of high quality, safe, and cost-effective meals that meet hotel standards and guest expectations. The head chef is responsible for menu planning, food quality, kitchen staff supervision, cost control, inventory management, hygiene compliance, and overall kitchen perf

Min Qualification:

Diploma

Experience Level

Mid level

Experience Length

3 years

Language Requirement

English

Working Hours:

Full Time - 8 to 5

Applicant Location

Uganda

Job descriptions & requirements

DepartmentKitchen.

Reports To: Food & Beverage Manager / Hotel Operations Manager / General Manager. Supervises: Sous Chef, Cooks, Pastry Chef, Kitchen Assistants, Stewards, and Casual Kitchen  Staff.

Job Purpose.

To lead and manage all kitchen operations by ensuring the preparation and delivery of high quality, safe, and cost-effective meals that meet hotel standards and guest expectations. The  Head Chef is responsible for menu planning, food quality, kitchen staff supervision, cost control,  inventory management, hygiene compliance, and overall kitchen performance.

Key Responsibilities.

• Kitchen Operations.

∙ Plan, organize, and supervise all food production activities.

∙ Ensure food is prepared and presented according to the hotel's quality standards. ∙ Coordinate food preparation to ensure timely service.

∙ Maintain consistency in taste, quality, and portion sizes.

∙ Develop and standardize recipes for all menu items.

• Menu Planning & Development.

∙ Design seasonal and special event menus.

∙ Introduce new dishes to enhance guest satisfaction and increase revenue. ∙ Ensure menus meet customer preferences while maintaining profitability. ∙ Consider dietary requirements and special requests.

• Staff Supervision.

∙ Supervise and coordinate all kitchen staff.

∙ Prepare duty rosters and work schedules.

∙ Conduct daily kitchen briefings.

∙ Train and mentor kitchen employees on food preparation, hygiene, and safety standards. ∙ Monitor employee performance and recommend promotions, disciplinary action, or  further training.

• Food Quality Control.

∙ Inspect ingredients before use.

∙ Ensure meals meet hotel presentation and quality standards.

∙ Monitor portion control to minimize wastage.

∙ Taste food regularly to maintain consistency.

• Inventory & Cost Control.

∙ Monitor stock levels of food and kitchen supplies.

∙ Prepare purchase requisitions based on operational needs.

∙ Conduct regular stock counts.

∙ Minimize food wastage through proper planning and storage.

∙ Control food costs and maintain budget targets.

• Hygiene, Health & Safety.

∙ Ensure compliance with food safety, sanitation, and health regulations. ∙ Maintain cleanliness of the kitchen, equipment, and storage areas.

∙ Ensure proper food storage and labeling.