About the Job
HEAD CHEF
Kuriftu Bishoftu Resort | Boston Partners PLC
Boston Partners PLC (Kuriftu Resorts) is seeking a highly skilled, creative, and experienced
Head Chef
to lead the culinary operations at Kuriftu Bishoftu Resort.
We are looking for a passionate culinary professional with extensive experience in five-star hotels or luxury resorts, excellent knowledge of international and local cuisines, strong kitchen leadership, menu development, food quality management, and food cost control.
Key Responsibilities
Lead and manage all kitchen operations, ensuring exceptional food quality, consistency, and presentation.
Develop innovative menus incorporating international cuisine and authentic Ethiopian culinary experiences.
Oversee food preparation, production planning, and kitchen service operations.
Manage food costs, portion control, stock management, purchasing, and wastage reduction.
Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
Coordinate with the Food & Beverage Manager on menu planning, pricing, and operational improvements.
Recruit, train, coach, and supervise kitchen teams.
Monitor kitchen productivity, food quality, and operational efficiency.
Manage banquet, catering, buffet, and special-event culinary requirements.
Introduce new recipes, culinary concepts, and continuous improvement initiatives.
Ensure effective use and maintenance of kitchen equipment and resources.
Duty Station; Kuriftu Bishoftu Resort, Bishoftu, Ethiopia.
About You
Qualifications & Experience
Diploma or Bachelor's degree in Culinary Arts, Hotel Management, Food Production, or a related field.
Minimum of 5–7 years of professional culinary experience, including at least 3 years in a Head Chef, Executive Sous Chef, or equivalent leadership position.
Proven experience in a
five-star hotel, luxury resort, or high-end hospitality establishment
.
Excellent knowledge of international cuisine, Ethiopian cuisine, menu development, and food presentation.
Strong expertise in food costing, menu engineering, budgeting, and kitchen cost control.
Excellent knowledge of food safety, hygiene, HACCP, and kitchen management standards.
Strong leadership, creativity, staff development, and problem-solving skills.
Ability to manage high-volume kitchen operations while maintaining exceptional quality standards.
Requirement Skill
Adaptability
Communication