Job Summary
The Executive Chef will provide senior culinary leadership, overseeing kitchen operations, menu development, food quality, food costing, and food safety standards. The role requires extensive professional kitchen experience, strong knowledge of Ethiopian and international cuisine, and the ability to manage both high-volume and à la carte food production.
Qualification
Diploma/Degree in Culinary Arts or equivalent professional culinary training; COC in Culinary Arts/Food Preparation, NTQF Level V. Advanced HACCP/food-safety and culinary certifications required/preferred.
Experience
Ten or more years of experience in professional kitchens, including senior culinary leadership in quality hospitality.
Experience in menu development and food costing (USALI).
Strong knowledge of HACCP and food safety standards.
Experience in both high-volume and à la carte food production.
Knowledge and experience in Ethiopian and international cuisine.