Background

B&G hospitality is recruiting on behalf of our client for an experienced and hands-on Head Chef to lead the kitchen operation of a restaurant and bar in Ntinda. We are looking for a passionate culinary professional who combines strong kitchen leadership with creativity, consistency and commercial awareness.

Key Responsibilities

Lead, supervise and coordinate the kitchen team.

Oversee daily kitchen operations and ensure smooth service.

Maintain consistently high standards of food quality, presentation and portion control.

Develop and manage menus, recipes and food costs.

Monitor stock, ordering and food usage while minimising wastage.

Maintain high standards of hygiene, sanitation and food safety.

Train, mentor and develop kitchen staff.

Ensure timely and consistent food production during service.

Work closely with management to maintain kitchen efficiency and profitability.

What We’re Looking For

Minimum 3 years’ experience working in a professional kitchen.

Previous experience as a Head Chef or Sous Chef is highly desirable.

Strong understanding of food costing, portion control and stock management.

Excellent leadership and team-management skills.

Creative approach to food, menus and presentation.

Able to work efficiently and calmly in a high-pressure environment.

Strong commitment to hygiene, consistency and guest satisfaction.

Culinary Arts, Hospitality or related qualification is preferred.

Eligibility

Open to Ugandan nationals and candidates legally resident in Uganda. Candidates must be available to work in Ntinda, Kampala and should not require relocation sponsorship.

• Lead, supervise and coordinate the kitchen team.
• Oversee daily kitchen operations and ensure smooth service.
• Maintain consistently high standards of food quality, presentation and portion control.
• Develop and manage menus, recipes and food costs.
• Monitor stock, ordering and food usage while minimising wastage.
• Maintain high standards of hygiene, sanitation and food safety.
• Train, mentor and develop kitchen staff.
• Ensure timely and consistent food production during service.
• Work closely with management to maintain kitchen efficiency and profitability.

• Strong understanding of food costing, portion control and stock management.
• Excellent leadership and team-management skills.
• Creative approach to food, menus and presentation.
• Able to work efficiently and calmly in a high-pressure environment.
• Strong commitment to hygiene, consistency and guest satisfaction.

• Minimum 3 years’ experience working in a professional kitchen.
• Previous experience as a Head Chef or Sous Chef is highly desirable.
• Culinary Arts, Hospitality or related qualification is preferred.