Executive Chef
About the role
Ako Group Limited is seeking an Executive Chef to lead kitchen operations across assigned catering facilities, ensuring consistent preparation and delivery of high-quality, nutritious, well-presented meals while managing menus, food costs, stock, staff, and food safety compliance. Responsibilities: - Oversee the daily operations of the kitchen to ensure timely preparation and service of meals. - Ensure meals are prepared according to approved menus, recipes, portion sizes, and quality standards. - Supervise food preparation, cooking, presentation, and serving. - Coordinate with site operations teams to ensure meals are served according to the approved schedule. - Introduce new recipes and improve existing menus to maintain variety and customer satisfaction. - Develop weekly and monthly menus in line with client requirements, nutritional needs, and available budgets. - Monitor food quality, taste, presentation, and portion control. - Accommodate approved dietary requirements and special meal requests. - Conduct regular food tasting and quality checks. - Supervise, allocate duties, and coordinate the work of chefs, cooks, kitchen assistants, and other kitchen staff. - Prepare kitchen duty schedules and ensure adequate staffing for all shifts. - Train kitchen staff on food preparation, hygiene, safety, and professional cooking standards. - Monitor staff performance, discipline, attendance, and productivity. - Mentor junior chefs and support the development of the kitchen team. - Prepare food requisitions based on approved menus, expected consumption, and operational requirements. - Monitor food consumption, portion sizes, and kitchen expenses to minimize unnecessary costs. - Control food wastage and implement measures to improve cost efficiency. - Monitor stock levels and ensure proper storage and rotation of food items. - Conduct regular stock checks and report shortages, wastage, and discrepancies. - Work closely with procurement and stores teams to ensure timely availability of quality ingredients. - Ensure compliance with food safety, sanitation, and hygiene standards. - Maintain cleanliness and organization of kitchens, food preparation areas, equipment, and storage facilities. - Ensure proper food handling, storage temperatures, labelling, and expiry-date monitoring. - Enforce personal hygiene standards among kitchen staff. - Maintain food safety records and support internal and external inspections. - Prepare daily, weekly, and monthly kitchen reports as required. - Monitor meal consumption, food costs, stock usage, wastage, and kitchen performance. - Maintain accurate records of food requisitions, stock usage, and production activities. - Report operational challenges, equipment breakdowns, and staffing requirements to management. - Support the implementation of company policies, procedures, and service standards. How to apply: Send your CV and cover letter to: recruitment@akogroup.co.tz
Key requirements
- Leadership and supervision of kitchen teams.
- Knowledge of local and international cuisines.
- Menu planning and food production techniques.
- Food safety, hygiene, and sanitation compliance.
- Stock control and food cost management.
- Food quality, portion control, and presentation.
- Staff training, mentoring, scheduling, and performance management.
- Kitchen operations and large-scale catering management.
- Ability to prepare operational, stock, consumption, and cost reports.