CHEF (SOMALI DISHES)

DUTIES AND RESPONSIBILITIES

• Prepare, cook, and present authentic Somali dishes according to established recipes and customer preferences.
• Innovate and introduce new Somali dishes and variations to expand and diversify the menu.
• Ensure food is prepared in a timely manner while maintaining the highest quality and presentation standards.
• Monitor food stock levels and collaborate with the procurement team to ensure timely ordering of ingredients.
• Ensure proper food handling, sanitation, and hygiene practices in accordance with local health and safety regulations.
• Collaborate with other kitchen staff and support team efforts during busy periods.
• Train and mentor junior kitchen staff on Somali culinary techniques and best practices.
• Handle kitchen equipment responsibly and maintain cleanliness of workstations and cooking areas.
• Provide input on menu development, portion control, and cost-effective food production strategies.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma in Culinary Arts, Hospitality Management, or a related field from a recognized institution is desirable
• 2–3 years of hands-on experience as a Chef or Cook specializing in Somali cuisine in a restaurant or hotel setting
• In-depth knowledge of Somali spices, cooking methods, and traditional dishes
• Strong understanding of food safety and hygiene standards
• Ability to work efficiently in a fast-paced, team-oriented environment
• Excellent organizational and multitasking skills

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.