Chef de Cuisine – Restaurant Management

About the role

The Chef de Cuisine will lead the restaurant kitchen at Marriott International’s property in Kampala, ensuring high‑quality food production, consistency, and guest satisfaction. This role combines hands‑on cooking with team leadership and operational management.

Key responsibilities

• Oversee daily kitchen operations, maintaining culinary standards and sanitation compliance.
• Develop, design, and test new menu items and seasonal offerings.
• Plan and control food quantities, plating requirements, and production forecasts.
• Coordinate purchasing, inventory, and storage to stay within budget.
• Supervise and schedule kitchen staff, providing coaching and performance feedback.
• Ensure all food handling follows local laws and safety regulations.
• Prepare and cook a variety of dishes for regular service and special events.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years of experience.
• Mid‑level professional with proven ability to manage a kitchen team.
• Strong knowledge of food safety, sanitation, and inventory control.

Required skills

• Food preparation and cooking techniques
• Menu development and seasonal planning
• Food safety and sanitation compliance
• Inventory and purchasing management
• Culinary equipment operation