Exeutive Hotline Chef
2025-08-10T20:51:41+00:00
Canary Hotel Kampala
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https://www.ugashare.com/jobs/
FULL_TIME
Kampala, Uganda
Kampala
00256
Uganda
Hospitality, and Tourism
Restaurant & Hospitality
2025-08-24T17:00:00+00:00
Uganda
8
About Organization:
Canary Hotel Kampala offers tailored hospitality solutions for corporate clients, NGOs, and government agencies, with well-appointed rooms featuring workspaces, high-speed Wi-Fi, and modern business facilities. Supported by flexible meeting spaces, on-site dining, and 24/7 service, the hotel is ideal for meetings, trainings, and long-term business stays. Its reliable catering, professional service, and dedicated event team make it a trusted partner for clients seeking comfort, convenience, and efficiency in Kampala. Canary Gardens complements this with a lush, scenic venue for corporate events, weddings, and play.
Job Summary:
The Executive Hotline Chef at Canary Hotel will be responsible for overseeing all aspects of the hotel's kitchen operations. Your role will involve leading and managing the culinary team, developing creative and high-quality menus, ensuring food quality and safety, and driving culinary excellence to deliver exceptional dining experiences for our guests.Reports to the General Manager.
Key Duties and Responsibilities:
Culinary Management:
â— Plan and direct food preparation and culinary activities in the kitchen.
â— Lead and manage the kitchen team, providing guidance, training, and support to achieve culinary excellence.
â— Ensure that all kitchen staff adhere to standard operating procedures and food safety regulations.
â— Collaborate with other departments to ensure seamless coordination and delivery of food service.
â— Participate in food preparation.
Menu Development:
â— Develop creative and diverse menus that cater to different tastes and dietary preferences.
â— Recommend high-quality ingredients and create innovative dishes to enhance the dining experience.
â— Monitor food trends and customer preferences to continuously improve and update menus.
Food Quality and Presentation:
â— Oversee the preparation, cooking, and presentation of dishes to ensure consistent high quality.
â— Maintain a high standard of food presentation and garnishing to delight our guests.
â— Conduct taste tests and quality checks to maintain the highest level of culinary excellence.
â— Develop a receipe book and train kitchen staff to maintain quality of receipes.
â— Ensure standardized plating, portioning and quality of all dishes.
Cost Control and Inventory Management:
â— Manage food costs and portion control to maximize profitability.
â— Monitor kitchen expenses and identify cost-saving opportunities.
â— Conduct regular inventory checks and manage kitchen stock levels efficiently.
â— Share weekly wastage reports and develop systems to reduce wastage.
Hygiene and Safety Compliance:
â— Ensure strict adherence to food safety and hygiene standards.
â— Implement and maintain health and safety protocols in the kitchen.
â— Monitor the cleanliness and organization of the kitchen and storage areas.
Staff Training and Development:
â— Train and mentor kitchen staff to enhance their culinary skills and expertise.
â— Conduct performance evaluations and provide ongoing training and development opportunities.
Collaboration and Communication:
â— Collaborate with the Food and Beverage Manager and Sales Manager to design special event menus and promotions.
â— Communicate effectively with the front-of-house staff to ensure smooth coordination between kitchen and service.
Qualifications, Skills and Experience:
â— Proven experience as a Head Chef or Executive Chef or Executive Sous Chef in a hotel or fine dining restaurant.
â— Culinary degree or equivalent qualification.
â— Extensive knowledge of culinary techniques, cuisines, and food trends.
â— Strong leadership and team management skills.
â— Excellent creativity and ability to develop unique and appealing menus.
â— Knowledge of food safety regulations and health standards.
â— Proficiency in food cost management and inventory control.
â— Excellent communication and interpersonal skills.
â— Ability to work collaboratively with cross-functional teams.
â— Willingness to work evenings, weekends, and holidays.
Key Duties and Responsibilities: Culinary Management: â— Plan and direct food preparation and culinary activities in the kitchen. â— Lead and manage the kitchen team, providing guidance, training, and support to achieve culinary excellence. â— Ensure that all kitchen staff adhere to standard operating procedures and food safety regulations. â— Collaborate with other departments to ensure seamless coordination and delivery of food service. â— Participate in food preparation. Menu Development: â— Develop creative and diverse menus that cater to different tastes and dietary preferences. â— Recommend high-quality ingredients and create innovative dishes to enhance the dining experience. â— Monitor food trends and customer preferences to continuously improve and update menus. Food Quality and Presentation: â— Oversee the preparation, cooking, and presentation of dishes to ensure consistent high quality. â— Maintain a high standard of food presentation and garnishing to delight our guests. â— Conduct taste tests and quality checks to maintain the highest level of culinary excellence. â— Develop a receipe book and train kitchen staff to maintain quality of receipes. â— Ensure standardized plating, portioning and quality of all dishes. Cost Control and Inventory Management: â— Manage food costs and portion control to maximize profitability. â— Monitor kitchen expenses and identify cost-saving opportunities. â— Conduct regular inventory checks and manage kitchen stock levels efficiently. â— Share weekly wastage reports and develop systems to reduce wastage. Hygiene and Safety Compliance: â— Ensure strict adherence to food safety and hygiene standards. â— Implement and maintain health and safety protocols in the kitchen. â— Monitor the cleanliness and organization of the kitchen and storage areas. Staff Training and Development: â— Train and mentor kitchen staff to enhance their culinary skills and expertise. â— Conduct performance evaluations and provide ongoing training and development opportunities. Collaboration and Communication: â— Collaborate with the Food and Beverage Manager and Sales Manager to design special event menus and promotions. â— Communicate effectively with the front-of-house staff to ensure smooth coordination between kitchen and service.
Qualifications, Skills and Experience: â— Proven experience as a Head Chef or Executive Chef or Executive Sous Chef in a hotel or fine dining restaurant. â— Culinary degree or equivalent qualification. â— Extensive knowledge of culinary techniques, cuisines, and food trends. â— Strong leadership and team management skills. â— Excellent creativity and ability to develop unique and appealing menus. â— Knowledge of food safety regulations and health standards. â— Proficiency in food cost management and inventory control. â— Excellent communication and interpersonal skills. â— Ability to work collaboratively with cross-functional teams. â— Willingness to work evenings, weekends, and holidays.
JOB-6899065dab347
Vacancy title:
Exeutive Hotline Chef
Jobs at:
Canary Hotel Kampala
Deadline of this Job:
Sunday, August 24 2025
Duty Station:
Kampala, Uganda | Kampala | Uganda
Summary
Date Posted: Sunday, August 10 2025, Base Salary: Not Disclosed
JOB DETAILS:
About Organization:
Canary Hotel Kampala offers tailored hospitality solutions for corporate clients, NGOs, and government agencies, with well-appointed rooms featuring workspaces, high-speed Wi-Fi, and modern business facilities. Supported by flexible meeting spaces, on-site dining, and 24/7 service, the hotel is ideal for meetings, trainings, and long-term business stays. Its reliable catering, professional service, and dedicated event team make it a trusted partner for clients seeking comfort, convenience, and efficiency in Kampala. Canary Gardens complements this with a lush, scenic venue for corporate events, weddings, and play.
Job Summary:
The Executive Hotline Chef at Canary Hotel will be responsible for overseeing all aspects of the hotel's kitchen operations. Your role will involve leading and managing the culinary team, developing creative and high-quality menus, ensuring food quality and safety, and driving culinary excellence to deliver exceptional dining experiences for our guests.Reports to the General Manager.
Key Duties and Responsibilities:
Culinary Management:
â— Plan and direct food preparation and culinary activities in the kitchen.
â— Lead and manage the kitchen team, providing guidance, training, and support to achieve culinary excellence.
â— Ensure that all kitchen staff adhere to standard operating procedures and food safety regulations.
â— Collaborate with other departments to ensure seamless coordination and delivery of food service.
â— Participate in food preparation.
Menu Development:
â— Develop creative and diverse menus that cater to different tastes and dietary preferences.
â— Recommend high-quality ingredients and create innovative dishes to enhance the dining experience.
â— Monitor food trends and customer preferences to continuously improve and update menus.
Food Quality and Presentation:
â— Oversee the preparation, cooking, and presentation of dishes to ensure consistent high quality.
â— Maintain a high standard of food presentation and garnishing to delight our guests.
â— Conduct taste tests and quality checks to maintain the highest level of culinary excellence.
â— Develop a receipe book and train kitchen staff to maintain quality of receipes.
â— Ensure standardized plating, portioning and quality of all dishes.
Cost Control and Inventory Management:
â— Manage food costs and portion control to maximize profitability.
â— Monitor kitchen expenses and identify cost-saving opportunities.
â— Conduct regular inventory checks and manage kitchen stock levels efficiently.
â— Share weekly wastage reports and develop systems to reduce wastage.
Hygiene and Safety Compliance:
â— Ensure strict adherence to food safety and hygiene standards.
â— Implement and maintain health and safety protocols in the kitchen.
â— Monitor the cleanliness and organization of the kitchen and storage areas.
Staff Training and Development:
â— Train and mentor kitchen staff to enhance their culinary skills and expertise.
â— Conduct performance evaluations and provide ongoing training and development opportunities.
Collaboration and Communication:
â— Collaborate with the Food and Beverage Manager and Sales Manager to design special event menus and promotions.
â— Communicate effectively with the front-of-house staff to ensure smooth coordination between kitchen and service.
Qualifications, Skills and Experience:
â— Proven experience as a Head Chef or Executive Chef or Executive Sous Chef in a hotel or fine dining restaurant.
â— Culinary degree or equivalent qualification.
â— Extensive knowledge of culinary techniques, cuisines, and food trends.
â— Strong leadership and team management skills.
â— Excellent creativity and ability to develop unique and appealing menus.
â— Knowledge of food safety regulations and health standards.
â— Proficiency in food cost management and inventory control.
â— Excellent communication and interpersonal skills.
â— Ability to work collaboratively with cross-functional teams.
â— Willingness to work evenings, weekends, and holidays.
Work Hours: 8
Experience in Months: 24
Level of Education: bachelor degree
Job application procedure
Please send your CV to hr
canary-hotel.com subject: Executive Hotline Chef Application