Continental Chef
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Job summary
We are looking for a seasoned Continental Chef to take full ownership of our kitchen operations. This is not a corporate role. This is a hands-on position for someone who takes pride in their craft, can lead a brigade with quiet authority, and understands that in a standalone restaurant, the chef is the heartbeat of the business.
Min Qualification:
Diploma
Experience Level:
Mid level
Experience Length:
5 years
Job descriptions & requirements
Location: Plot 54B, Kiira Road, Jinja, Uganda.
Reports to: Restaurant Manager / General Manager
Employment type: Full-time
ABOUT THE ROLE
The Yellow Chilly Restaurant is widely popular among a diverse crowd, including families, children, seniors, and business professionals. Our welcoming environment is ideal for celebrating special occasions, hosting business lunches, or enjoying a delicious meal with loved ones. Our service is impeccable, meeting the high standards expected from an establishment of this caliber: exceptional customer care, premium quality ingredients, and a memorable experience. Whether it’s for a special occasion, a casual gathering with friends, or a romantic evening out. At The Yellow Chilly, we believe that “Guest is Akin to God,” and our mission is to delight each guest through personalized service. Time- honored recipes, top-quality ingredients, skilled staff, innovative practices, and a deep commitment to excellence ensure we deliver outstanding food, excellent service, and joyful moments.
We are looking for a seasoned Continental Chef to take full ownership of our kitchen operations. This is not a corporate role. This is a hands-on position for someone who takes pride in their craft, can lead a brigade with quiet authority, and understands that in a standalone restaurant, the chef is the heartbeat of the business.
If you are tired of mass production and want to work in an environment that values taste, presentation,
and discipline, this might be the right move for you.
KEY RESPONSIBILITIES
Kitchen & Menu Management
- Plan and develop continental menus that reflect current trends while remaining practical for the local market.
- Ensure all dishes leaving the kitchen are consistent in taste, portion size, and presentation.
- Conduct regular tastings and adjustments based on guest feedback and ingredient availability.
- Manage food costing, portion control, and wastage reduction without compromising quality.
Operations & Hygiene
- Oversee daily kitchen operations, from prep to service, ensuring smooth workflow.
- Enforce strict hygiene and sanitation standards in line with Uganda National Bureau of Standards and international kitchen safety protocols.
- Maintain all kitchen equipment and ensure proper usage by staff.
- Implement and monitor stock control systems, including receiving, storage, and rotation.
Team Leadership
- Supervise, train, and mentor all kitchen staff, including sous chefs, and stewards.
- Set clear performance expectations and conduct regular reviews.
- Foster a kitchen culture built on respect, discipline, and continuous improvement.
- Step in at any station when needed; no task is beneath you.
Supplier & Guest Relations
- Source and build relationships with reliable local and international suppliers.
- Work closely with front-of-house management to align kitchen output with guest expectations.
- Occasionally engage with VIP guests to receive direct feedback and accommodate special dietary requests.
QUALIFICATIONS & EXPERIENCE
- Minimum of 5 years of professional kitchen experience, with at least 2 years as a Head Chef, Executive Chef, or Senior Sous Chef in a reputable continental restaurant, hotel, or boutique lodge.
- Formal culinary training or a diploma from a recognised institution is preferred but not mandatory if experience is solid.
- Proven ability to design and execute multicourse continental menus (French, Italian, Mediterranean influences) at a high standard.
- Experience working in East Africa or similar markets is an added advantage. You understand the nuances of ingredient sourcing here.
SKILLS & ATTRIBUTES
- You have a refined palate and an eye for detail that does not compromise.
- You remain calm under pressure and do not bring chaos into the kitchen.
- You can communicate clearly and respectfully with both kitchen and floor teams.
- You are comfortable with technology, inventory software, email, and basic reporting tools.
- You are adaptable. Jinja is not Kampala, and not everything arrives on time. You work with what you have and still deliver.
- You lead by example, not by title.
How to Apply:
All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section
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