Head Chef

16 Jul 2026 Head Chef at Nankunda Logistics and Suppliers Limited

• Menu Engineering & Execution: Oversee the preparation, cooking, and presentation of high-standard culinary dishes, ensuring that taste, visual aesthetics, and food hygiene conform to NLSL premium standards. • Strict Procurement Verification: Enforce a zero-tolerance policy at the stock-receiving dock. Physically inspect all fresh produce, meats, and dry ingredients against Purchase Orders and quality checklists before accepting deliveries. • Capacity Forecasting: Actively monitor production capacity and project demand peaks especially during corporate breakfasts, UNILUS exam cycles, and high-profile events to prevent service bottlenecks, meal delays, or inventory shortfalls. • High-Profile Event Coordination: Personally provide leadership and supervise food production and service lines during executive, board, and VVIP events, guaranteeing flawless, timely execution and zero service gaps. • Health and Safety Compliance: Maintain and ensure compliance with the Public Health Act. Ensure all kitchen zones are untouched, waste is disposed of hygienically, and all food-handling staff maintain valid, up-to-date medical handler certificates. • Food Costing & Margin Protection: Able to collaborate work with finance and procurement, to ensure prudence is applied during the costing process. Able to formulate, monitor, and enforce portion controls to minimize food wastage. • Operational Discipline & Rostering: Draft and manage balanced, cost-effective shift rosters. Maintain a highly disciplined, motivated, and punctual culinary team, addressing performance gaps immediately through constructive, documented coaching. • Inventory & Asset Auditing: Coordinate with the stores and audit departments to execute weekly physical stock counts, reconcile variances immediately, and log raw material waste systematically. Accounting & Auditing • Dual Sign-Off Security Protocols: Ensure strict compliance with shift-closing checklists. Personally verify that all kitchen machinery, cold storage doors, gas supply valves, and physical facility locks are secured, executing the dual-sign-off protocols daily before departure. • Academic Credentials: Full Grade 12 School Certificate. • Professional Qualification: Bachelor’s Degree or Advanced Diploma in Hospitality Management, Hotel Management, or Culinary Arts from a recognized tertiary institution. • Experience: A minimum of three (3) years of active, hands-on experience as a Head Chef or Executive Chef in a busy commercial hotel, high-volume catering outfit, or fast-paced campus cafeteria environment. • Leadership Style: Proven capability to lead and supervise a diverse, multi-disciplinary team. Candidates must possess excellent interpersonal skills and a highly mature, non-confrontational communication style. • Technical Savvy: High proficiency in operating modern, commercial kitchen hardware and basic administrative computer programs (Microsoft Excel, Word, and POS inventory systems). • Health Status: Must be physically fit and capable of passing pre-employment medical examinations (including routine food-handler screenings).