Sous Chef – Restaurant & Bar in Kampala

About the role

The Sous Chef will work on-site at a restaurant and bar in Kampala, supporting the Head Chef in daily menu planning and execution. This full‑time position focuses on delivering fresh, high‑quality food and beverage experiences for guests.

Key responsibilities

• Assist the Head Chef in planning, preparing, and presenting daily menus.
• Supervise kitchen staff, organize workstations, and ensure a clean, safe, and compliant kitchen environment.
• Monitor stock levels, support ordering and inventory management, and minimise food waste.
• Train and mentor team members, delegating tasks to maintain efficient service.
• Contribute to new recipe development and coordinate with service staff to enhance guest experience.

Required profile

• Proven experience as a Sous Chef or in a similar professional kitchen role.
• Strong culinary background with knowledge of food safety, hygiene, and sanitation standards.
• Ability to supervise, train, and foster a collaborative team culture.
• Good organisational and time‑management skills, able to handle multiple orders and shifting priorities.
• Flexibility to work varied hours, including evenings, weekends, and holidays.

Required skills

• Food preparation and cooking techniques
• Portion control and plating standards
• Food safety and hygiene compliance
• Inventory management and basic cost awareness