Chef job at Tropix Auto Spa and Lawns

Chef

2025-08-29T08:14:54+00:00

FULL_TIME

Hospitality, and Tourism

Restaurant & Hospitality

2025-09-01T17:00:00+00:00

 

Uganda

8

Job Summary

We are seeking a creative, skilled, and passionate Chef to join our dynamic culinary team. The ideal candidate will have a strong background in [Cuisine Type] and a proven track record in a fast-paced kitchen environment. You will be responsible for executing menu items to the highest standard, maintaining kitchen efficiency, and contributing to a positive and collaborative team culture. Your role is crucial in upholding our reputation for excellence and consistency.

Key Responsibilities

Food Preparation & Cooking:

• Prepare and cook menu items in accordance with established recipes and presentation standards.
• Manage and work all stations on the line (e.g., grill, sauté, pastry) during service.
• Ensure all dishes are prepared in a timely manner and are of the highest quality before they leave the kitchen.
• Develop and test new recipes and menu ideas, contributing to seasonal menu changes.

Kitchen Operations:

• Assist in managing food inventory, placing orders with suppliers, and monitoring stock levels to minimize waste.
• Ensure all kitchen equipment is properly operated and maintained.
• Maintain impeccable standards of cleanliness and organization in all kitchen areas, adhering to health and safety regulations at all times.
• Properly store, label, and rotate all food products.

Team Leadership & Collaboration:

• Supervise and guide junior cooks and kitchen staff, providing training and support.
• Foster a positive, respectful, and productive work environment.
• Collaborate effectively with the Head Chef, Sous Chef, FOH managers, and service staff to ensure seamless service.
• Participate in pre-service meetings and staff training sessions.

Qualifications & Experience

• Proven experience as a Chef, Cook, or similar role in a high-volume, quality-focused restaurant.
• Culinary school diploma or equivalent in-role training is preferred.
• In-depth knowledge of [Cuisine Type, e.g., French techniques, Asian fusion] cooking methods, ingredients, and equipment.
• Strong understanding of health and safety regulations, including HACCP principles and food hygiene standards (e.g., ServSafe certification a plus).

Skills & Competencies

• Culinary Skills: Exceptional knife skills and proficiency in various cooking techniques.
• Creativity: A passion for food and a creative flair for developing new dishes and flavors.
• Leadership: Ability to motivate, teach, and lead a team under pressure.
• Organization: Excellent time management and multitasking skills. Meticulously organized.
• Resilience: Ability to thrive in a high-pressure, fast-paced environment. Stamina to work long hours on your feet.
• Teamwork: A collaborative spirit and strong communication skills.
• Attention to Detail: A keen eye for presentation and consistency.

Food Preparation & Cooking: Prepare and cook menu items in accordance with established recipes and presentation standards. Manage and work all stations on the line (e.g., grill, sauté, pastry) during service. Ensure all dishes are prepared in a timely manner and are of the highest quality before they leave the kitchen. Develop and test new recipes and menu ideas, contributing to seasonal menu changes. Kitchen Operations: Assist in managing food inventory, placing orders with suppliers, and monitoring stock levels to minimize waste. Ensure all kitchen equipment is properly operated and maintained. Maintain impeccable standards of cleanliness and organization in all kitchen areas, adhering to health and safety regulations at all times. Properly store, label, and rotate all food products. Team Leadership & Collaboration: Supervise and guide junior cooks and kitchen staff, providing training and support. Foster a positive, respectful, and productive work environment. Collaborate effectively with the Head Chef, Sous Chef, FOH managers, and service staff to ensure seamless service. Participate in pre-service meetings and staff training sessions.

 

Proven experience as a Chef, Cook, or similar role in a high-volume, quality-focused restaurant. Culinary school diploma or equivalent in-role training is preferred. In-depth knowledge of [Cuisine Type, e.g., French techniques, Asian fusion] cooking methods, ingredients, and equipment. Strong understanding of health and safety regulations, including HACCP principles and food hygiene standards (e.g., ServSafe certification a plus).

JOB-68b1617e026eb