Job Title: Lodge Chef
Organisation: Ngonzi Crater Escape
Duty Station: Bunyangabu, Uganda
Reports to: General Manager / Food & Beverage Manager
About Organisation:
Ngonzi Crater Escape is a boutique luxury lodge located on Fort Portal Kasese Road, 40km from Queen Elizabeth National Park. The Lodge is committed to delivering exceptional guest experiences through high-quality cuisine, creativity, and consistent service excellence.
Job Summary: We are seeking a skilled and dependable Chef to lead our culinary operations, inspire innovation, and ensure outstanding food quality across all dining outlets and events.
Key Duties and Responsibilities:
- Kitchen Leadership & Operations
- Lead the kitchen and deliver consistently high-quality, memorable dining experiences.
- Oversee kitchen operations, stock control, requisitions, and production planning.
- Maintain strict food safety, hygiene, and kitchen sanitation standards, including compliance with HACCP principles.
- Ensure all kitchen areas are clean, organized, and compliant with health and safety regulations.
- Work closely with the F&B team and lodge management to events, and special occasions.
- Ensure consistent presentation, portioning, and quality control of all dishes.
- Menu Development & Food Quality
- Design and implement seasonal menus that reflect Ngonzi Crater Escape standards and showcase local Ugandan ingredients where possible.
- Develop new dishes, test recipes, and maintain recipe costings to support profitability.
- Monitor food presentation, taste, and consistency to ensure alignment with brand standards.
- Respond to guest feedback and special dietary requests (allergies, vegetarian, etc.) with professionalism.
- Cost Control & Procurement
- Manage kitchen budgets, food costs, labor costs, and wastage to meet gross profit targets.
- Order supplies, negotiate with local vendors, and maintain strong supplier relationships.
- Conduct regular stock takes and inventory checks to prevent shortages or overstocking.
Qualifications, Skills and Experience:
- Diploma in Culinary Arts, or a related field.
- Proven experience as a Head Chef, Executive Chef, or senior culinary leader in a hotel, lodge, or fine dining environment.
- Strong knowledge of menu planning, food costing, inventory control, and kitchen administration.
- Excellent leadership, communication, and team development skills.
- Ability to work under pressure and deliver excellence in a fast-paced hospitality environment.
Key Competencies
- Creative, guest-focused approach to menu design and food presentation.
- Strong organizational and time-management skills.
- Composure and consistency under pressure during peak service.
- Hands-on leadership style with a focus on mentoring kitchen staff.
How to Apply:
Interested candidates should send their CV, cover letter, and academic documents to: Email: Apply by Email
Inquiries: +256 774 383 076
Deadline: 21st September 2026
NB: All Nationalities are encouraged to apply. Only shortlisted candidates will be contacted.
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