2 Sous Chef - Hotel
2025-07-11T14:11:44+00:00
Brilliance Executive Management
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https://bemconsult.com/
FULL_TIME
Lusaka
Lusaka
10101
Zambia
Consulting
Restaurant & Hospitality
2025-07-25T17:00:00+00:00
Zambia
8
Description:
Job Purpose
The Sous Chef will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Ensure the highest food quality appropriate to the market by assisting the Senior Sous Chef/Executive Chef in all areas of kitchen operations. Oversees the kitchen and all aspects of operations in the absence of Senior Sous Chef/Executive Chef. recruiting new employees, responding to customer issues, and developing new menu options. Supervises the proper set-up of each item on menus and insures their readiness
Summary of Responsibilities:
- Develop new menu options based on seasonal changes and customer demand.
- Adheres to the Hotels standards of food quality, preparation, recipes, and presentation
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Ensures proper staffing and adequate supplies for all stations
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
- Check that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
- Monitor and make sure staff follows all applicable laws, especially in regards to food safety and sanitation
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
Required Skills and Competencies
- Excellent communication skills
- Attention to detail
- Excellent Organizational Skills
- Strong Time Management Skills
- Strong Leadership Skills
- Teamwork-oriented with outstanding leadership abilities.
- Excellent interpersonal skills
- Flexible attitude and a good team player
- Ability to work under pressure
- Excellent Problem Solving Skills
- QHSE awareness and focus
Primary Areas of Accountability:
Qualifications and Experience
- Diploma or similar in any of the following fields; Food Production/ Culinary / Hotel Management / Food Service Management or related field
- At least a minimum of 4 years in kitchen experience in similar position at local or at an international level
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Must have adequate experience of international specialties
- Proficient in computer programs (word, excel, email) for easy stock taking, record keeping and email purchase requests.
- Knowledge of International languages will be a plus (English and another language)
Maintain close ties with other restaurant departments, including purchasing, sanitation, service, and administration Maintain professional kitchen standards, policies, and procedures Ensure kitchen cleanliness and sanitation Prepare pastries, sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation Sets up for breakfast, lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations Adhere to Hospitality standards of food quality, preparation, recipes, and presentation Promote superior culinary service Display a positive and professional attitude, and demonstrates etiquette, good hygiene, and knowledge of cooking procedures, materials, and equipment Create and maintain schedules and work assignments Be responsible for managing food quality, menu planning, and food cost Oversee all food preparation and all aspects of food movement, preparation, and storage. Oversee sanitation, as well as portion control, food costing, menu planning, and inventory control. Keep work areas clean and hygienic Approve of requests, work orders, and requisitions Train, develop, and inspire junior chefs and cooks, fostering a cooperative environment Supervises the proper set-up of each item on menus and insures their readiness Works with Chefs to ensure seasoning, portions, and appearance of food Adhere to all health, sanitation and food safety rules and regulations Report all potential and real hazards immediately Any other duties as assigned
Diploma or similar in any of the following fields; Food Production/ Culinary / Hotel Management / Food Service Management or related field At least a minimum of 4 years in kitchen experience in similar position at local or at an international level Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Fully understands the hotel’s fire, emergency, and bomb procedures Must have adequate experience of international specialties Proficient in computer programs (word, excel, email) for easy stock taking, record keeping and email purchase requests. Knowledge of International languages will be a plus (English and another language)
Diploma or similar in any of the following fields; Food Production/ Culinary / Hotel Management / Food Service Management or related field At least a minimum of 4 years in kitchen experience in similar position at local or at an international level Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Fully understands the hotel’s fire, emergency, and bomb procedures Must have adequate experience of international specialties Proficient in computer programs (word, excel, email) for easy stock taking, record keeping and email purchase requests. Knowledge of International languages will be a plus (English and another language)
JOB-68711ba07462d
Vacancy title:
2 Sous Chef - Hotel
[Type: FULL_TIME, Industry: Consulting, Category: Restaurant & Hospitality]
Jobs at:
Brilliance Executive Management
Deadline of this Job:
Friday, July 25 2025
Duty Station:
Lusaka | Lusaka | Zambia
Summary
Date Posted: Friday, July 11 2025, Base Salary: Not Disclosed
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JOB DETAILS:
Description:
Job Purpose
The Sous Chef will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Ensure the highest food quality appropriate to the market by assisting the Senior Sous Chef/Executive Chef in all areas of kitchen operations. Oversees the kitchen and all aspects of operations in the absence of Senior Sous Chef/Executive Chef. recruiting new employees, responding to customer issues, and developing new menu options. Supervises the proper set-up of each item on menus and insures their readiness
Summary of Responsibilities:
- Develop new menu options based on seasonal changes and customer demand.
- Adheres to the Hotels standards of food quality, preparation, recipes, and presentation
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Ensures proper staffing and adequate supplies for all stations
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
- Check that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
- Monitor and make sure staff follows all applicable laws, especially in regards to food safety and sanitation
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
Required Skills and Competencies
- Excellent communication skills
- Attention to detail
- Excellent Organizational Skills
- Strong Time Management Skills
- Strong Leadership Skills
- Teamwork-oriented with outstanding leadership abilities.
- Excellent interpersonal skills
- Flexible attitude and a good team player
- Ability to work under pressure
- Excellent Problem Solving Skills
- QHSE awareness and focus
Primary Areas of Accountability:
Qualifications and Experience
- Diploma or similar in any of the following fields; Food Production/ Culinary / Hotel Management / Food Service Management or related field
- At least a minimum of 4 years in kitchen experience in similar position at local or at an international level
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Must have adequate experience of international specialties
- Proficient in computer programs (word, excel, email) for easy stock taking, record keeping and email purchase requests.
- Knowledge of International languages will be a plus (English and another language)
Work Hours: 8
Experience in Months: 48
Level of Education: associate degree
Job application procedure
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