• Provide effective leadership to the production staff through Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Demonstrate new cooking techniques and equipment to staff
• Ensure continuous menu re-engineering so as to enhance the diner’s
  dining experience and increase sales turn over by studying diner tastes and preferences and also maintaining production efficiency
• Practice requisition control (check the quantity and quality of received products)
• Monitor material usage
• Ensure meal and event presentations are consistent, prompt and appetizing
• Manage the daily food production including planning, costing, and recipe compliance and food quality.
• Plan and schedule training of the junior staff on various skills and values in the kitchen department.
• Maintain a conducive / friendly working environment for the kitchen staff so as to provide service to diners and staff satisfaction
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Ensure proper usage of utilities and proper waste management

  Qualifications, Skills and Experience

• Relevant academic degree in advanced Catering
• At least three years of restaurant experience
• Computer literacy skills
• Good leadership and supervisory skills
• Detail oriented and organized in work
• Ability to meet assigned deadlines
• Experience with menu planning, preparing budgets and purchasing
• Excellent problem analysis and problem-solving skills
• Excellent interpersonal skills with a customer service focus
• Ability to act and operate independently with minimal daily direction from immediate Manager
• Good oral and written communication skills

How to apply

Send your CV to hr@i3c.co.ug