We are seeking an experienced Head Chef to lead the kitchen operations at Jackfruit Cafe in Moshi, Kilimanjaro.
The successful candidate will take responsibility for daily kitchen operations, menu development, food quality, team leadership, food-cost control, stock and waste management, and food safety.
This is a hands-on leadership role requiring someone who can manage and develop the kitchen team while also working on the line during busy service periods.
Key Responsibilities
- Lead daily kitchen operations from preparation through service and closing.
- Develop and regularly refresh menus and daily specials based on seasonal and available ingredients.
- Cook on the line and support the team during busy service periods.
- Maintain consistent standards for taste, portion sizes, presentation, and overall food quality.
- Develop and maintain standardized recipes and preparation lists.
- Plan preparation schedules to ensure the kitchen is ready before service.
- Lead, schedule, train, and support the kitchen team.
- Conduct shift briefings and maintain effective communication with the front-of-house team.
- Manage day-to-day staff performance and discipline while maintaining a calm and respectful kitchen environment.
- Forecast kitchen requirements and submit requisitions to the Store Manager.
- Establish quality standards for ingredients and report products that do not meet required specifications.
- Control food costs through recipe costing, portion control, and effective preparation planning.
- Participate in stock counts and monitor kitchen inventory usage.
- Control food waste through proper storage, FIFO stock rotation, portion control, and appropriate preparation quantities.
- Maintain and regularly review waste records.
- Ensure responsible handling and disposal of kitchen waste, including cooking oil and organic waste.
- Use the POS system and spreadsheets to manage stock records, write-offs, returns, and incorrect orders.
- Use sales information to improve preparation planning, identify slow-moving dishes, and develop specials.
- Enforce food hygiene and kitchen safety standards.
- Maintain cleaning schedules and required temperature, delivery, and allergen records.
- Ensure compliance with applicable local health and food-safety requirements.
- Monitor kitchen equipment and promptly report maintenance requirements.
Requirements
- At least 5 years of professional kitchen experience.
- Minimum 2 years of experience as a Head Chef or Sous Chef.
- Proven ability to lead and manage a medium-sized kitchen team.
- Strong knowledge of food preparation, quality, presentation, and kitchen operations.
- Ability to cost recipes and maintain agreed food-cost percentages.
- Proven experience controlling food waste through proper storage, stock rotation, portion control, and preparation planning.
- Strong knowledge of food hygiene and kitchen safety.
- Comfortable using POS systems and basic spreadsheets for kitchen and stock records.
- Ability to remain calm and lead effectively during busy service periods.
- Advanced proficiency in English.
- Proficiency in Kiswahili.
- Reliable and punctual.
- Willingness to work weekends and public holidays.
