Job Requirements

• Education: Diploma or Bachelor’s Degree in Culinary Arts, Hotel Management or with related field of study

• Experience: 5–8 years of experience in a major hotel, with at least 3 of those years in a leadership/management role.

• Work Location: Debre Markos

Duties and Responsibilities

Menu Development & Innovation

• Design menus that include both local Ethiopian dishes (e.g., various stews/Wots, Kitfo, breakfast items) and international cuisines (e.g., Italian, French, Middle Eastern).

• Prepare specialized menus for VIP guests, weddings, and various corporate events (Banquets).

• Calculate detailed food costs to ensure the hotel's profitability.

Production & Quality Control

• Ensure every dish meets the required standards for taste, temperature, and presentation before it reaches the customer.

• Oversee Buffet and A La Carte services to ensure they commence at the scheduled times.

• Inspect raw materials (meat, vegetables, spices) to ensure they are fresh and of high quality.

Staff Management & Training

• Develop work schedules for kitchen staff, including Sous Chefs, Line Cooks, and Pastry Chefs.

• Provide training for employees to help them master new international cooking techniques.

• Foster a sense of teamwork and maintain high professional ethics within the kitchen.

Hygiene & Food Safety

• Respect and enforce international food safety standards (HACCP).

• Ensure that cooking equipment and kitchen utensils are clean at all times.

• Monitor staff to ensure they maintain personal hygiene and wear the proper uniforms.

Procurement & Inventory

• Collaborate with the purchasing department to ensure the best ingredients are supplied at competitive prices.

• Implement strict controls to minimize food waste.

Skills & Competencies

• In-depth knowledge of traditional Ethiopian food preparation.

• Extensive knowledge of international cuisine.

• Proficiency in computer-aided food costing.

• Strong leadership and problem-solving abilities.

How to Apply

Click the apply button below.

Job Requirements Diploma or Bachelor’s Degree in Culinary Arts, Hotel Management or with related field of study Duties and Responsibilities - Design menus that include both local Ethiopian dishes (e.g., various stews/Wots, Kitfo, breakfast items) and international cuisines (e.g., Italian, French, Middle Eastern). - Prepare specialized menus for VIP guests, weddings, and various corporate events (Banquets). - Ensure every dish meets the required standards for taste, temperature, and presentation before it reaches the customer. - Oversee Buffet and A La Carte services to ensure they commence at the scheduled times. - Respect and enforce international food safety standards (HACCP). How to Apply Click the apply button below.