Background

ONOMO Hotel Kampala is home to a vibrant, lifestyle-driven restaurant — a true hub of energy where flavours, creativity, and culture come alive. More than just a dining space, it's where guests gather, events happen, and the Kampala scene thrives. We are looking for a dynamic Executive Chef to lead our culinary team and craft exceptional dining experiences that reflect the richness of the African continent.

Key Responsibilities

• Leading the kitchen brigade in delivering consistently high-quality, on-brand dining experiences.
• Developing and evolving menus that celebrate authentic African flavours across regions.
• Managing kitchen operations, including stock control, rostering, and prep planning.
• Upholding Aleph/ONOMO brand and food safety standards at all times.
• Collaborating closely with F&B and hotel management to support events and elevate the guest experience.
• Leading, mentoring, and developing a diverse kitchen team.
• Managing kitchen budgets and controlling food costs in line with targets.
• Driving innovation on the menu to keep the offering fresh and aligned with guest trends and local market demand

Qualifications and Competencies

• Proven experience as an Executive Chef or senior culinary leader in a hotel, restaurant, or hospitality environment.
• Strong, demonstrable expertise across African cuisine — North, West, South, and East African culinary traditions.
• Solid understanding of menu development, food costing, and stock/inventory management.
• Strong grasp of health & safety and food hygiene standards.
• Excellent communication and leadership skills, with the ability to perform under pressure during high-volume service and events

• Leading the kitchen brigade in delivering consistently high-quality, on-brand dining experiences.
• Developing and evolving menus that celebrate authentic African flavours across regions.
• Managing kitchen operations, including stock control, rostering, and prep planning.
• Upholding Aleph/ONOMO brand and food safety standards at all times.
• Collaborating closely with F&B and hotel management to support events and elevate the guest experience.
• Leading, mentoring, and developing a diverse kitchen team.
• Managing kitchen budgets and controlling food costs in line with targets.
• Driving innovation on the menu to keep the offering fresh and aligned with guest trends and local market demand

• Strong, demonstrable expertise across African cuisine — North, West, South, and East African culinary traditions.
• Solid understanding of menu development, food costing, and stock/inventory management.
• Strong grasp of health & safety and food hygiene standards.
• Excellent communication and leadership skills, with the ability to perform under pressure during high-volume service and events

• Proven experience as an Executive Chef or senior culinary leader in a hotel, restaurant, or hospitality environment.