Job Category: Restaurant / Kitchen
Job Type: Full Time
Job Location: Beechnut Westheimer
Key Relationships:

·         Internal: District Manager, Restaurant Manager, Store Manager, Supervisors; Logistics Teams

·         External: Customers, Regulatory Authorities, Contractors, Suppliers;

Function:  Oversees the daily process of running a kitchen and managing food preparation. Directs kitchen staff and handle all food-related issues, including checking up on food supplies, planning menus, and creating new recipes.


  1. Health, Safety, Security & Environment (HSSE)
    • Ensures the kitchen is compliant to all applicable policies and food handling and safety standards.
    • Cook ensures that there is strict adherence to hygiene protocols.
  1. Operational and Service Standards:
    • Ensures that diners and customers who order have a positive experience with the food.
    • Work closely with upper management to implement great customer experience policies relating to food and hire employees who reflect Wazobia values.
    • Oversee smooth operations during service by assigning staff in the kitchen especially for special events under the leadership of the Restaurant Manager.
    • Responsible for adhering to budgets, placing orders for products and supplies and helping other kitchen staff complete their job duties during understaffed shifts.
  1. Performance
    • Responsible for ensuring the performance of the kitchen against all associated KPI’s.
Key Responsibilities
Category Activity & Objective
Customers First


  • Planning food menus and ensuring that the menu is fresh and well presented.
  • Developing recipes and determining how best to present dishes.


Operational Excellence & Safety





  • Planning and supervising tasks carried out by the food preparation staff.
  • Taking responsibility for the health and safety of the food team.
  • Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
  • Checking regularly that the equipment and work areas are kept spotless.
  • Keeping abreast of culinary trends and incorporating these into the menu.
  • Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
  • Keeping abreast of and complying with the latest health and safety laws and regulations.

Effective and Motivated Teams

  • Interviewing, hiring, and training cooks and other kitchen staff.
  • Dedicating time for coaching and training of the kitchen staff.
  • Ensure kitchen staff are fully engaged on store targets and provide feedback to them in a structured and professional way about their performance.
  • Manage shifts and ensure staff perform at the required level and are recognized and rewarded as per agreed programs


  • A high school diploma or equivalent.
  • Applicable culinary training (informal or formal)
  • Knowledge of (African) culinary trends
  • At least 2 years’ experience working as a head cook.
  • A proven ability to create unique and delicious dishes.

Skills and competencies: 

Skills Behaviours
·         Fluent in local business language

·         Proficient in English is desirable

·         Stock control and management

·         Result oriented

·         Setting realistic and clear targets

·         Conflict Management

  • Multitasking and coping in a high-pressure environment.


  • Customer Oriented
  • People & Staff Development
  • Respect
  • Consistent
  • Hardworking
  • Trend-Setter

·         Results driven:

·         Problem solving & making timely and quality decisions

·         Resilient

·         Planning, organizing, implementing:

·         Professional

·         Tasks and processes driven

·         Collaborating with others

  • Communicate with clarity (Internally & externally. Written & oral)
  • Effective follower of leader and standards




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