HEAD CHEF - INTERNATIONAL CUISINE

Location: Rwanda, East Africa.

• Oversee and manage day to day operations of the kitchens (all outlets).
• Plan, coordinate, and execute the menu.
• Supervise kitchen staff, ensuring food quality and safety standards.
• Maintain inventory and budget.
• Develop new dishes to keep customers returning.
• Ensure food quality is consistently high and safety procedures are followed.
• Hire, train, and motivate kitchen staff, including cooks, pastry chefs, meal prep workers, and dishwashers.
• Organize and improve staff performance.
• Review staffing levels to meet service, operational, and financial objectives.
• Set, monitor, and evaluate performance standards.
• Procure quality ingredients and keep stock levels updated.

• Proven experience as a Head Chef or similar role.
• Proficiency in various culinary techniques and cuisines.
• Strong leadership and management skills.
• Ability to work in a fast paced environment and manage multiple tasks.
• Excellent attention to detail and organizational skills.
• Knowledge of food safety and sanitation regulations.
• Ability to train and mentor kitchen staff.
• Creativity and ability to develop innovative dishes.