About the Institution

Cafe Havana Group of Restaurants is a growing hospitality brand recognized for its vibrant atmosphere, quality dining experiences, and commitment to culinary excellence. Focusing on flavorful, well-presented dishes made with fresh ingredients, the group provides a collaborative, supportive environment that encourages menu innovation, continuous learning, and career advancement.

Position Overview

The Head Chef will oversee all kitchen operations and maintain high culinary standards across the restaurant in Mbarara. The position manages menu execution, kitchen staff supervision, food cost controls, inventory, and hygiene compliance. Working closely with front-of-house leadership, the Head Chef will mentor kitchen staff and develop new menu concepts to elevate guest satisfaction.

Key Responsibilities

• Kitchen Operations & Cooking: Manage daily food preparation and execution, ensuring high portion and quality control across every dish served.
• Team Leadership & Mentorship: Supervise, train, schedule, and motivate the kitchen staff to maintain high productivity and a positive work environment.
• Cost & Inventory Control: Oversee stock levels, ingredient ordering, portion  management, and waste reduction to control overall food costs.
• Menu Innovation: Design and update menus, create new recipes, develop seasonal specials, and refine dishes based on customer feedback.
• Food Safety & Sanitation: Enforce strict compliance with food safety, health regulations, and cleanliness standards throughout the kitchen.
• Cross-Department Collaboration: Coordinate with management, suppliers, and front-of-house staff to ensure smooth service during peak hours.

Minimum Requirements & Qualifications

• Culinary Expertise: Strong culinary background in cooking techniques, flavor pairing, and plating within high-volume or upscale dining environments.
• Experience: Prior experience as a Head Chef or Sous Chef is highly desirable. Formal culinary training or professional certification is an added advantage.
• Operational Knowledge: Solid understanding of kitchen workflows, inventory tracking, food cost management, and staff scheduling.
• Compliance: Thorough knowledge of statutory food safety, health, and sanitation standards.
• Core Competencies: Excellent leadership, time management, problem-solving, and communication skills under high-volume pressure.