Sous Chef – Banquets

About the role

We are seeking a Sous Chef – Banquets to lead daily kitchen operations at our Marriott property in Kampala. You will combine hands‑on cooking with team leadership to ensure high‑quality banquet service while managing budgets and guest satisfaction.

Key responsibilities

• Supervise all kitchen areas, ensuring consistent, high‑quality food production and compliance with food safety standards.
• Estimate daily production needs, coordinate with kitchen staff, and assist the Executive Chef in menu preparation and special events.
• Lead and train cooks, schedule shifts using the Labor Management System, and monitor employee performance.
• Maintain purchasing, receiving, storage standards, and ensure equipment is operational.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑and‑beverage experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or related field with at least 2 years of experience.
• Demonstrated ability to manage kitchen operations, control costs, and uphold sanitation and safety regulations.

Required skills

• Knowledge of food handling, sanitation, and temperature control standards.
• Proficiency in kitchen equipment operation and maintenance.