Executive Chef (Uganda)

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.