Executive Sous Chef

About the role

The Executive Sous Chef will lead kitchen operations across all food outlets, ensuring high‑quality output, strict sanitation, and strong financial performance. This role combines hands‑on cooking with staff leadership and operational oversight.

Key responsibilities

• Oversee food preparation in banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Supervise cooks and kitchen staff, ensuring consistent, high‑quality products.
• Maintain sanitation and food safety standards throughout all kitchen areas.
• Develop and implement purchasing, receiving, and inventory control procedures.
• Train staff on new cooking techniques and equipment.
• Monitor staffing levels, schedule, and performance to meet guest service and financial goals.
• Contribute to budgeting, goal setting, and cost‑control initiatives.

Required profile

• High school diploma/GED with 6 years culinary experience, or a 2‑year culinary degree with 4 years experience.
• Proven ability to lead and develop kitchen teams.
• Strong knowledge of food safety, sanitation, and hygiene regulations.
• Experience across multiple service areas (banquets, room service, restaurant, bar).
• Ability to step in for staff as needed and make sound operational decisions.

Required skills

• Food preparation
• Culinary techniques
• Menu development
• Sanitation and food safety
• Purchasing and inventory control
• Banquet operations
• Restaurant operations
• Staff training and supervision

What we offer

• Full‑time permanent position
• Dynamic hospitality environment in Kampala
• Competitive compensation
• Opportunities for professional development