Background

Jackfruit Café is a small, independent café in Moshi. We serve a mix of regulars from the neighbourhood and visitors passing through, and we're known for a warm, homey feel and a daily specials board that changes with what's good and fresh.

The role

We're now looking for a head chef to take charge of the kitchen. You will run our kitchen day to day: setting the menu, leading a medium size team, managing consistency with taste and good presentation,

This is a hands-on role. You will be cooking on the line during service, not managing from an office. You'll work closely with our store manager, who handles all purchasing and supplier relationships, so your focus stays on food, people, and standards.

What you'll do

Food and menu

• Run daily kitchen operations from prep through to close-down
• Develop and refresh the menu, including the daily specials, around what's seasonal and available
• Cook on the line during busy service
• Set and hold the standard for taste, portion size, consistency, and presentation
• Write and maintain recipes and prep lists so dishes come out the same every time
• Manage the prep schedule so the kitchen is ready before doors open

Leading the team

• Lead, schedule, and train the kitchen team
• Run a short briefing at the start of each shift and keep communication tight with front of house
• Handle day-to-day performance and discipline
• Build a calm, respectful kitchen, we don't run a shouting kitchen

Cost, stock, and waste

• Forecast kitchen needs and submit requisitions to the store manager in good time
• Set the quality standards and product specifications for ingredients, and flag when deliveries fall short
• Hit agreed food cost targets through recipe costing, portion control, and prep planning
• Take part in stock counts and account for kitchen usage
• Run a disciplined waste programme: correct storage, strict stock rotation (first in, first out), sensible prep quantities, and using trim and offcuts in specials and staff meals
• Record waste daily, keep it within the agreed target, and review the log weekly
• Manage separation and disposal of kitchen waste responsibly, including oil and organic waste

Admin and systems

• Use our POS system and simple spreadsheets confidently, managing regular stock-taking, write-offs, returned or wrong orders
• Use sales data to plan prep, spot slow-moving dishes, and shape the specials board

Hygiene and safety

• Enforce food hygiene and safety standards across the kitchen at all times
• Maintain cleaning schedules and temperature, delivery, and allergen records
• Ensure the kitchen meets all local health and food-safety requirements and passes inspections
• Keep equipment in good order and report faults promptly

What we're looking for

• 5+ years' kitchen experience, including at least 2+ years as head chef or sous chef
• Ability to cost recipes and hold a food cost percentage without controlling purchasing directly
• A proven record of controlling food waste through storage, rotation, prep planning, and portion discipline
• Comfortable working on a computer, using POS system and basic spreadsheets for keeping digital records
• Strong food hygiene knowledge
• Able to lead a medium team calmly under service pressure
• Reliable, punctual, and comfortable working weekends and public holidays
• Proficiency in Kiswahili and English

• Run daily kitchen operations from prep through to close-down
• Develop and refresh the menu, including the daily specials, around what's seasonal and available
• Cook on the line during busy service
• Set and hold the standard for taste, portion size, consistency, and presentation
• Write and maintain recipes and prep lists so dishes come out the same every time
• Manage the prep schedule so the kitchen is ready before doors open
• Lead, schedule, and train the kitchen team
• Run a short briefing at the start of each shift and keep communication tight with front of house
• Handle day-to-day performance and discipline
• Build a calm, respectful kitchen, we don't run a shouting kitchen
• Forecast kitchen needs and submit requisitions to the store manager in good time
• Set the quality standards and product specifications for ingredients, and flag when deliveries fall short
• Hit agreed food cost targets through recipe costing, portion control, and prep planning
• Take part in stock counts and account for kitchen usage
• Run a disciplined waste programme: correct storage, strict stock rotation (first in, first out), sensible prep quantities, and using trim and offcuts in specials and staff meals
• Record waste daily, keep it within the agreed target, and review the log weekly
• Manage separation and disposal of kitchen waste responsibly, including oil and organic waste
• Use our POS system and simple spreadsheets confidently, managing regular stock-taking, write-offs, returned or wrong orders
• Use sales data to plan prep, spot slow-moving dishes, and shape the specials board
• Enforce food hygiene and safety standards across the kitchen at all times
• Maintain cleaning schedules and temperature, delivery, and allergen records
• Ensure the kitchen meets all local health and food-safety requirements and passes inspections
• Keep equipment in good order and report faults promptly

• Ability to cost recipes and hold a food cost percentage without controlling purchasing directly
• A proven record of controlling food waste through storage, rotation, prep planning, and portion discipline
• Comfortable working on a computer, using POS system and basic spreadsheets for keeping digital records
• Strong food hygiene knowledge
• Able to lead a medium team calmly under service pressure
• Proficiency in Kiswahili and English

• Advanced Degree Bachelor Degree