Local Food Cook
2025-08-29T08:18:07+00:00
Tropix Auto Spa and Lawns
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FULL_TIME
Kira
Kampala
00256
Uganda
Hospitality, and Tourism
Restaurant & Hospitality
2025-09-01T17:00:00+00:00
Uganda
8
Job Summary
We are seeking an experienced and highly organized Production Cook with a passion for local cuisine to lead our large-scale meal preparation. This role is less about à la minute plating and more about masterful batch cooking, meticulous planning, and flawless execution. The ideal candidate will be an expert in converting high-quality local ingredients into delicious, consistent meals for 500+ guests, while maintaining the highest standards of food safety and kitchen efficiency.
Key Responsibilities
Menu Planning & Prep:
- Execute and sometimes contribute to the development of menus designed for large-scale service, with a focus on showcasing seasonal, local ingredients.
- Lead all phases of food production, from initial prep (washing, chopping, portioning) to cooking, holding, and final plating or serving.
- Expertly prepare large batches of proteins, vegetables, starches, and sauces to exact specifications, ensuring consistency across hundreds of plates.
- Calculate and manage ingredient quantities to minimize waste while ensuring sufficient portions for all guests.
Logistics & Food Safety:
- Masterfully manage time and workflow to ensure all meal components are ready simultaneously for service.
- Utilize and supervise the proper use of high-volume equipment (e.g., tilt skillets, convection ovens, steamers, blast chillers).
- Implement and enforce strict food safety and sanitation protocols (HACCP), including proper temperature control for cooking, holding, cooling, and reheating.
- Lead the labeling, dating, and storage of all prepped and leftover items.
Leadership & Service:
- Lead and motivate a team of kitchen assistants and junior cooks during prep and service.
- Coordinate seamlessly with the Front-of-House and service staff to ensure timely and efficient meal service.
- Oversee the plating line or serving stations to ensure presentation and portion standards are met.
- Maintain a clean, organized, and safe work environment throughout the shift.
Qualifications & Experience
- Minimum 3-5 years of experience in a high-volume culinary environment such as catering, hotel banquets, corporate dining, or institutional cooking.
- Proven experience preparing meals for events of 300+ people is required. Experience with 500+ is a significant advantage.
- Demonstrated knowledge of and passion for working with local farms and producers.
- Valid Food Handler Certification or ServSafe Manager Certification is required.
Skills & Competencies
- Logistical Mastery: Exceptional ability to plan, sequence, and execute complex production schedules. A "big picture" thinker.
- Physical Stamina: Ability to lift heavy pots (50+ lbs), stand for extended periods, and work in a high-temperature, fast-paced environment.
- Calm Under Pressure: Maintains composure, efficiency, and a positive attitude during intense rush periods and large events.
- Team Leadership: Natural ability to direct, teach, and inspire a team to work together efficiently.
- Attention to Detail: Keen eye for consistency, quality, and food safety, even when producing food in massive quantities.
- Adaptability: Ability to quickly problem-solve and adjust to last-minute changes in guest count, menu, or timeline.
Menu Planning & Prep: Execute and sometimes contribute to the development of menus designed for large-scale service, with a focus on showcasing seasonal, local ingredients. Lead all phases of food production, from initial prep (washing, chopping, portioning) to cooking, holding, and final plating or serving. Expertly prepare large batches of proteins, vegetables, starches, and sauces to exact specifications, ensuring consistency across hundreds of plates. Calculate and manage ingredient quantities to minimize waste while ensuring sufficient portions for all guests. Logistics & Food Safety: Masterfully manage time and workflow to ensure all meal components are ready simultaneously for service. Utilize and supervise the proper use of high-volume equipment (e.g., tilt skillets, convection ovens, steamers, blast chillers). Implement and enforce strict food safety and sanitation protocols (HACCP), including proper temperature control for cooking, holding, cooling, and reheating. Lead the labeling, dating, and storage of all prepped and leftover items. Leadership & Service: Lead and motivate a team of kitchen assistants and junior cooks during prep and service. Coordinate seamlessly with the Front-of-House and service staff to ensure timely and efficient meal service. Oversee the plating line or serving stations to ensure presentation and portion standards are met. Maintain a clean, organized, and safe work environment throughout the shift.
Minimum 3-5 years of experience in a high-volume culinary environment such as catering, hotel banquets, corporate dining, or institutional cooking. Proven experience preparing meals for events of 300+ people is required. Experience with 500+ is a significant advantage. Demonstrated knowledge of and passion for working with local farms and producers. Valid Food Handler Certification or ServSafe Manager Certification is required.
JOB-68b1623f6aed4
Vacancy title:
Local Food Cook
[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Restaurant & Hospitality]
Jobs at:
Tropix Auto Spa and Lawns
Deadline of this Job:
Monday, September 1 2025
Duty Station:
Kira | Kampala | Uganda
Summary
Date Posted: Friday, August 29 2025, Base Salary: Not Disclosed
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JOB DETAILS:
Job Summary
We are seeking an experienced and highly organized Production Cook with a passion for local cuisine to lead our large-scale meal preparation. This role is less about à la minute plating and more about masterful batch cooking, meticulous planning, and flawless execution. The ideal candidate will be an expert in converting high-quality local ingredients into delicious, consistent meals for 500+ guests, while maintaining the highest standards of food safety and kitchen efficiency.
Key Responsibilities
Menu Planning & Prep:
- Execute and sometimes contribute to the development of menus designed for large-scale service, with a focus on showcasing seasonal, local ingredients.
- Lead all phases of food production, from initial prep (washing, chopping, portioning) to cooking, holding, and final plating or serving.
- Expertly prepare large batches of proteins, vegetables, starches, and sauces to exact specifications, ensuring consistency across hundreds of plates.
- Calculate and manage ingredient quantities to minimize waste while ensuring sufficient portions for all guests.
Logistics & Food Safety:
- Masterfully manage time and workflow to ensure all meal components are ready simultaneously for service.
- Utilize and supervise the proper use of high-volume equipment (e.g., tilt skillets, convection ovens, steamers, blast chillers).
- Implement and enforce strict food safety and sanitation protocols (HACCP), including proper temperature control for cooking, holding, cooling, and reheating.
- Lead the labeling, dating, and storage of all prepped and leftover items.
Leadership & Service:
- Lead and motivate a team of kitchen assistants and junior cooks during prep and service.
- Coordinate seamlessly with the Front-of-House and service staff to ensure timely and efficient meal service.
- Oversee the plating line or serving stations to ensure presentation and portion standards are met.
- Maintain a clean, organized, and safe work environment throughout the shift.
Qualifications & Experience
- Minimum 3-5 years of experience in a high-volume culinary environment such as catering, hotel banquets, corporate dining, or institutional cooking.
- Proven experience preparing meals for events of 300+ people is required. Experience with 500+ is a significant advantage.
- Demonstrated knowledge of and passion for working with local farms and producers.
- Valid Food Handler Certification or ServSafe Manager Certification is required.
Skills & Competencies
- Logistical Mastery: Exceptional ability to plan, sequence, and execute complex production schedules. A "big picture" thinker.
- Physical Stamina: Ability to lift heavy pots (50+ lbs), stand for extended periods, and work in a high-temperature, fast-paced environment.
- Calm Under Pressure: Maintains composure, efficiency, and a positive attitude during intense rush periods and large events.
- Team Leadership: Natural ability to direct, teach, and inspire a team to work together efficiently.
- Attention to Detail: Keen eye for consistency, quality, and food safety, even when producing food in massive quantities.
- Adaptability: Ability to quickly problem-solve and adjust to last-minute changes in guest count, menu, or timeline.
Work Hours: 8
Experience in Months: 36
Level of Education: professional certificate
Job application procedure
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