An establishment of restaurants in Uganda is looking for an Executive Chef. The Job Holder will be responsible for overseeing all culinary operations within the restaurant, including menu development, kitchen management and staff supervision. This role involves ensuring the highest quality of food preparation and presentation, maintaining kitchen hygiene standards and managing inventory and budgeting. The Executive Chef will collaborate with restaurant management to create a dining experience that aligns with the restaurant’s vision and goals.
- Minimum Qualification :Diploma
- Experience Level :Mid level
- Experience Length :5 years
DEPARTMENT: Kitchen
REPORTING TO: General Manager
DIRECT REPORTEES:
- Sous Chef
WORKING RELATIONSHIPS:
- Branch Managers
- Procurement
- Stores and Service Team
DUTIES & RESPONSIBILITIES:
- Design, develop, and update menus, including special and seasonal offerings, to reflect current trends and customer preferences.
- Create recipes and standardize production recipes to ensure consistent quality and portion control.
- Collaborate with restaurant management to ensure that menus align with the restaurant’s concept and budget.
- Oversee all food preparation and cooking activities to ensure high-quality standards.
- Conduct regular food tasting and kitchen checks to maintain consistency and quality in all dishes served.
- Ensure that all food products are fresh, properly stored, and handled safely.
- Supervise all kitchen staff, including chefs, line cooks, and kitchen assistants, and ensure they adhere to restaurant standards.
- Manage kitchen operations, including scheduling, staffing, and assigning duties to ensure efficient workflow.
- Conduct regular staff meetings and provide feedback, guidance and training to improve staff performance.
- Monitor food costs, portion sizes and inventory levels to control expenses and minimize waste.
- Develop and manage the kitchen budget, including food costs, labour costs, and equipment maintenance.
- Oversee ordering, receiving, and storage of food and supplies to ensure adequate stock levels.
- Conduct regular inventory checks and ensure proper stock rotation(FIFO) to prevent spoilage and waste.
- Ensure that the kitchen complies with all health, safety, and sanitation regulations.
- Implement and maintain proper hygiene and safety practices, including safe food handling and equipment use.
- Conduct regular inspections to identify and address potential hazards and ensure compliance with health codes.
- Train and mentor kitchen staff in cooking techniques, menu preparation, and proper use of kitchen equipment.
- Develop and implement training programs to improve the skills and knowledge of kitchen staff.
- Foster a positive and collaborative team environment, promoting growth and development.
- Work closely with the restaurant management team to develop and implement operational strategies.
- Participate in management meetings and contribute to decision-making processes related to kitchen and restaurant operations.
- Assist in developing promotional strategies, special events, and marketing initiatives.
- Implement processes and procedures to improve productivity, kitchen efficiency, workflow, ensuring timely and efficient service.
- Ensure proper management and maintenance of kitchen equipment so they are in good working condition.
- Occasionally interact with guests to understand their preferences and receive feedback on menu items.
- Address customer complaints and ensure a positive dining experience.
- Quality Control-Ensuring that food quality and safety standards are consistently met.
And any other duties and responsibilities that may be assigned from time to time.
REQUIRED QUALIFICATIONS:
- A degree or diploma from a culinary school or a related field (such as hospitality management).
- At least 5 years serving as an Executive chef in a busy chain of restaurants
- Additional Trainings ,certifications and vocational programs
- Extensive experience in various kitchen roles, such as line cook, sous chef, or pastry chef, is essential.
REQUIRED SKILLS/ABILITIES:
- Culinary Expertise: Deep knowledge of cooking techniques, food preparation, and presentation.
- Leadership: Strong leadership skills to manage and motivate kitchen staff, resolve conflicts, and maintain a positive work environment.
- Time Management: Efficiency in organizing tasks and managing time to ensure smooth kitchen operations, especially during peak hours.
- Financial Acumen: Understanding of budgeting, cost control, and inventory management to maintain profitability.
- Creativity: Ability to innovate and experiment with new dishes, flavours, and presentation styles..
- Communication: Clear and effective communication with kitchen staff, front-of-house team, and suppliers.
- Adaptability: Flexibility to handle unexpected challenges, such as equipment failures or changes in customer demand.
- Organizational Skills: Efficiently managing kitchen operations, inventory, and menu planning.
REQUIRED TRAITS/PERSONALITY:
- Attention to Detail: Ensuring every dish is perfect and ingredients are used correctly.
- Stress Management: Staying calm and effective under pressure, especially during busy service times.
- Passion for Food: A deep love for cooking and a commitment to the culinary arts.
- Problem-Solver-: Quickly addressing issues that arise during service or with kitchen operations.
- Commitment to Quality: Consistently maintaining high standards in every aspect of food preparation and presentation.
PHYSICAL REQUIREMENTS:
- Stamina: Long hours on your feet,
- Strength: Lifting heavy pots, pans, and crates of ingredients is a regular part of the job. Physical strength is important for handling these tasks.
- Dexterity: The ability to use kitchen tools and equipment with precision, such as knives and other utensils, is essential.
- Good Posture: This includes maintaining proper posture while sitting and standing and keeping up a professional look.
- Heat Tolerance: Working in a hot kitchen environment means tolerating high temperatures from stoves, ovens, and grills.
- Visual Acuity: Being able to see and assess the quality of food, presentation, and potential hazards is crucial.
KEY PERFORMANCE INDICATORS [KPI’s]:
- Food Cost Percentage: This measures the cost of ingredients relative to the revenue generated. It helps track whether the kitchen is operating efficiently in terms of ingredient usage and waste.
- Menu Profitability: Analyzes the profitability of individual menu items to ensure that they contribute positively to the restaurant’s bottom line.
- Labour Cost Percentage: Tracks the cost of labour as a percentage of total revenue, reflecting how well the Executive chef manages staffing and scheduling.
- Kitchen Efficiency: Measures the time taken to prepare and serve dishes, assessing the efficiency of kitchen operations and staff performance.
- Customer Satisfaction Scores: Collected through feedback and reviews, this KPI reflects the quality of food and overall dining experience from the guests' perspective.
- Food Quality Consistency: Evaluates the consistency of food quality over time, ensuring that dishes meet the established standards consistently.
- Waste Management: Tracks the amount of food waste generated, aiming to minimize waste and improve sustainability practices.
- Employee Turnover Rate: Measures how often staff members leave and need to be replaced, which can indicate the Executive chef’s effectiveness in creating a positive work environment.
- Health and Safety Compliance: Ensures that the kitchen adheres to health and safety regulations, minimizing the risk of violations and ensuring a safe working environment.
- Innovation and Menu Development: Assesses the Executive chef’s ability to create and implement new menu items and seasonal offerings that attract and retain customers.
- Prep Time and Service Speed: Measures how efficiently the kitchen prepares and delivers dishes to customers, affecting overall service speed and guest satisfaction.
