Job Advert: Commi Chef
Employment Type: Full-time
Duty station: Duty Station:Malaba Rd/Tororo Branch

Reports to: Chef De Parte

Café Shire restaurant is seeking a dynamic, creative, and results-oriented Commi Chef. The Commi Chef is responsible for food preparation. This role involves ensuring the highest standards of food quality, presentation, and safety, and maintaining efficient kitchen operations
Functional Outputs/Activities per key performance area:
1.    Menu Planning and Development:
    Develop new recipes and dishes, ensuring variety and quality in the offerings.
    Consider    customer    preferences, dietary restrictions, and cost-effectiveness when planning the menu.
2.    Food Preparation and Cooking:
    Oversee the preparation and cooking of all menu items to ensure high standards of quality, taste, and presentation.
    Ensure consistency in taste, portioning, and presentation of all dishes.
    Prepare special dishes or handle high-profile or VIP customer requests.
3.    Kitchen Management:
    Supervise and manage kitchen staff, line cooks, and kitchen assistants.
    Delegate tasks and responsibilities effectively, ensuring that the kitchen operates smoothly and efficiently.
    Assist in conducting regular staff meetings to communicate standards, expectations, and changes.
4.    Inventory and Cost Control:
    Assist in monitoring and managing inventory levels of food, supplies, and kitchen equipment.
    Assist in ordering and purchasing to ensure adequate stock while minimizing waste.
    Control food costs by optimizing ingredient usage, reducing waste, and managing portion sizes.
5.    Quality Control and Food Safety:
    Ensure all food prepared meets the restaurant’s standards of quality, taste, and presentation.
    Implement and enforce food safety and hygiene standards, including proper handling, storage, and preparation of food.
    Ensure compliance with health and safety regulations
6.    Operational Oversight:
    Coordinate kitchen operations with front-of-house staff to ensure seamless service during peak hours.
7.    Creative Development:
    Stay updated on industry trends, new cooking techniques, and innovative presentation styles.
8.    Customer Interaction:
    Address any customer complaints or issues related to food quality or service promptly during the shift
    And any other duties and responsibilities that may be assigned from time to time.

Financial Management

Monitor and ensure zero waste across the different Kitchen processes.
Risk Management
Identify the department’s risks, their various mitigations and keep track of them.

Compliance
•    Ensure regulatory compliance regarding Kitchen regulations & Policies
•    Adherence to all Café Shire’s Policies and Procedures.

Minimum Qualification Requirements:
Culinary Diploma, Certificate or equivalent experience in a professional kitchen

Experience

•    Proven experience as a chef or in a similar role.
•    Fresh graduates with strong culinary knowledge may be considered

Competencies Required:
Behavioural
    Passionate and Creative
    Leadership-Oriented and Decisive
    Resilient and Calm Under Pressure
    Detail-Oriented
    Organized and Methodical
    Strong Work Ethic and Dedicated
    Adaptable and Solution-Focused
    Strong Communicator
    Ambitious and Motivated
    Empathetic and Team-Oriented

Leadership
    Must be a team player.

Knowledge.

    Strong knowledge of various cooking methods, ingredients, equipment, and procedures

Skills
    Excellent leadership, communication, and organizational skills.
    Ability to work under pressure in a fast-paced environment.
    Strong attention to detail and commitment to maintaining high standards of quality.
    Mastery in cooking methods like braising, grilling, and sous-vide.
    Exceptional knife skills and understanding of flavor profiles
    Expertise in cuisines or specialty areas (e.g., French, fusion, pastry).
    Delegating tasks efficiently to line cooks.
    Motivating staff while maintaining a positive work environment
    Incorporating trends while maintaining the restaurant’s identity.
    Monitoring and controlling waste.
    Planning prep work to ensure smooth transitions during service.
    Coordinating simultaneous preparation of various menu items

Attributes include:
•    Self-starter & team working skills.
•    confidence and impartial in decision making.
•    Strong interpersonal skills.
•    Good time management and organizational skills.
•    Ability to work under minimal supervision.
Key Performance Indicators for Evaluation:
    Rate of food returns. -This reflects on the number of errors or dissatisfaction of the dishes prepared. The higher the rate, the less the efficiency
    Visual audits: Regular checks for consistent plating and presentation.
    Wastage reports: Tracking discarded food to reduce waste.
    Average ticket time-This is time taken to prepare and deliver dishes to the clients/customers. Less ticket time is admirable.
    Order accuracy rate: Percentage of orders prepared correctly versus orders made. Higher rate indicates efficiency and detail oriented
    Kitchen downtime or delays during service-ability to solve problems as they arise in the kitchen, such as equipment failures
    Health inspection scores -this indicates the conditions of the kitchen at the time of inspection
    Number of safety incidents (e.g., burns, cuts). – This reflects on the training and the knowhow of the operations and safety of the kitchen, Compliance audits for hygiene and food handling procedures.
    Food waste percentage: (Weight of wasted food / Total food used) × 100.-This reflects on the amount of food purchased that has been wasted.
    Use of sustainable ingredients (e.g., local, organic, fair trade). -This reflects on how well a chef
    informed and equipped to use different ingredients
Physical Requirements and Environmental Conditions
    Physical Stamina and Manual Endurance for repetitive tasks
    Strength and Dexterity
    Hand-Eye Coordination and Fine Motor Skills
    Flexibility and Mobility
    Ability to Work in High Temperatures
    Quick Reflexes and Safety Awareness
    Visual Acuity
    Sense of Taste and Smell
    Stress Tolerance and Mental Resilience

Interested qualifying candidates should submit their applications before 14th November 2026 via the following email address: humanresourcemanager.cafeshire@gmail.com copy support@rcsconsult.net