Qualifications and Working experience:    

• Diploma in Catering and Hotel Management from a recognized institution
  

•     Two (02) years experience in cooking local Ugandan dishes
  

•     Communication Skills: should be able to communicate with other restaurant staff, vendors, and the restaurant's clientele and to communicate their orders clearly and effectively.
  

•     Business skills: must understand the business of restaurant work and should have administrative skills.
  

•     Creativity: creativity to develop and prepare interesting and innovative recipes.
  

•     Leadership skills: must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.
  

•     Sense of taste and smell: must have a keen sense of taste and smell in order to inspect food and design meals that will be to customers’ liking.
  

•     Time-management skills: efficiently manage their time and the time of kitchen staff so that they can keep the kitchen running efficiently.
  

Qualifications and Working experience:    

• Diploma in Catering and Hotel Management from a recognized institution
  

•     Two (02) years experience in cooking local Ugandan dishes
  

•     Communication Skills: should be able to communicate with other restaurant staff, vendors, and the restaurant's clientele and to communicate their orders clearly and effectively.
  

•     Business skills: must understand the business of restaurant work and should have administrative skills.
  

•     Creativity: creativity to develop and prepare interesting and innovative recipes.
  

•     Leadership skills: must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.
  

•     Sense of taste and smell: must have a keen sense of taste and smell in order to inspect food and design meals that will be to customers’ liking.
  

•     Time-management skills: efficiently manage their time and the time of kitchen staff so that they can keep the kitchen running efficiently.
  

•  Apportioning food items and setting suitable prices to ensure we attain a certain level of profitability while providing value for money to our customers.
  

•     Control of Kitchen stock to ensure all foodstuffs are properly accounted for and eradicate unnecessary purchases.
  

•     Planning and developing recipes and menus, estimating food and labor costs, and ordering food supplies
  

•     Monitoring quality of dishes at all stages of preparation and presentation
  

•     Discussing food preparation issues with managers, dieticians, kitchen and waiting staff
  

•     Supervising and coordinating the activities of cooks and other workers engaged in food preparation
  

•     Inspecting supplies, equipment, and work areas to ensure conformity with established standards
  

•     Determining how food should be presented, and creating decorative food displays
  

•     Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food
  

•     Participating in the recruitment of kitchen staff and monitoring their performance
  

•     Preparing, seasoning, and cooking specialty foods and complex dishes
  

•     Explaining and enforcing hygiene and food safety regulations
  

•     Order and maintain inventory of food and supplies needed to ensure efficient operations