Head Chef

About the role

The Head Chef will lead all kitchen operations for a hotel in Kampala, ensuring the preparation and delivery of high‑quality, safe, and cost‑effective meals that meet guest expectations. Reporting to the Food & Beverage Manager and senior hotel leadership, the role combines menu creation, staff supervision, and strict control of inventory and hygiene standards.

Key responsibilities

• Plan, organize and supervise all food production activities, maintaining consistency in taste, quality and portion sizes.
• Design seasonal and special‑event menus, introduce new dishes and consider dietary requirements.
• Supervise kitchen staff, prepare duty rosters, conduct briefings and provide training on food preparation, hygiene and safety.
• Inspect ingredients, monitor food quality, conduct regular tastings and enforce portion control.
• Monitor stock levels, prepare purchase requisitions, conduct stock counts and minimise waste.
• Ensure compliance with food safety, sanitation and health regulations, maintain kitchen cleanliness and enforce PPE use.
• Oversee proper use and maintenance of kitchen equipment, reporting faults and coordinating preventive maintenance.

Required profile

• Minimum 36 months (3 years) of experience in kitchen management.
• Mid‑level culinary qualification or equivalent experience.
• Proven ability to supervise and develop kitchen teams.
• Strong knowledge of inventory, cost control and budgeting.
• Familiarity with hygiene, health and safety standards in a hotel environment.

Required skills

• Menu planning
• Recipe development
• Inventory management
• Cost control
• Food safety compliance
• Portion control