3 Commis Chef - Hotel
2025-07-11T14:06:13+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 Commis Chef will prepare and properly garnishe food orders as they are received in accordance with recipes and proper plate presentation. Prepare sauces, soups and hot entrees. Set up for lunch and dinner according to Sous Chef/Executive Chef’s instruction and also ensure that all food items are properly stored to prevent spoilage.
Summary of Key Responsibilities:
- Ensure that food from own station is delivered on time; asks for help if needed
- Follow proper safety, hygiene, and sanitation practices
- Ensure readiness at all times
- Accurately measuring meal ingredients for the Chef de Partie.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
- Confers closely with the Sous Chef/Executive Chef and takes every opportunity to become familiar with all aspects of his or her position
- Performing basic cleaning duties and ensuring that workstations are properly sanitized.
- Plating and presenting meal items as per the Chef de Partie’s instructions.
Required Skills and Competencies:
- Good Communications Skills
- Sound organizational skills and ensure that all duties are completed in a timely manner.
- Attention to detail
- Good Analytical Skills
- Ability to follow all instructions and comply with food health and safety regulations.
- Customer Centric Skills
- Ability to work under pressure.
- Good organizational skills.
Primary Areas of Accountability:
Qualifications and Experience
- Must have a qualification or certification in Food Production/ Culinary / Hotel Management / Food Service Management or related field
- Experience working at least 2-3 year in a busy kitchen of a hotel or Lodge in the same or similar position
- A food handler's license will be a plus
- Proven commercial kitchen experience.
- Sound knowledge of food health and safety regulations.
- Ability to stand for extended periods.
Ensure that food from own station is delivered on time; asks for help if needed Follow proper safety, hygiene, and sanitation practices Ensure readiness at all times Accurately measuring meal ingredients for the Chef de Partie. Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section Preparing basic salads and sauces as directed by the Chef de Partie. Receiving deliveries and verifying that all ordered items have been delivered and are of good quality. Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. Confers closely with the Sous Chef/Executive Chef and takes every opportunity to become familiar with all aspects of his or her position Performing basic cleaning duties and ensuring that workstations are properly sanitized. Plating and presenting meal items as per the Chef de Partie’s instructions.
Good Communications Skills Sound organizational skills and ensure that all duties are completed in a timely manner. Attention to detail Good Analytical Skills Ability to follow all instructions and comply with food health and safety regulations. Customer Centric Skills Ability to work under pressure. Good organizational skills.
Full Professional Accounting Qualification (CA Zambia, ACCA, or CIMA) A degree in Accounting or Finance will be a plus Minimum of 6 years of accounting experience, with at least 3 years in the oil and gas industry. Strong understanding of oil and gas accounting principles and practices. Proven expertise in tax regulations, cost monitoring, and revenue tracking Proficiency in accounting software, such as QuickBooks, SAP, or other industry-specific software Advanced proficiency in Microsoft Excel and other Microsoft Office applications Knowledge of regulatory reporting requirements Excellent financial reporting and analysis skills with a strong grasp of technical accounting standards (IFRS) Must be a member of ZICA
JOB-68711a557f3aa
Vacancy title:
3 Commis 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 Commis Chef will prepare and properly garnishe food orders as they are received in accordance with recipes and proper plate presentation. Prepare sauces, soups and hot entrees. Set up for lunch and dinner according to Sous Chef/Executive Chef’s instruction and also ensure that all food items are properly stored to prevent spoilage.
Summary of Key Responsibilities:
- Ensure that food from own station is delivered on time; asks for help if needed
- Follow proper safety, hygiene, and sanitation practices
- Ensure readiness at all times
- Accurately measuring meal ingredients for the Chef de Partie.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
- Confers closely with the Sous Chef/Executive Chef and takes every opportunity to become familiar with all aspects of his or her position
- Performing basic cleaning duties and ensuring that workstations are properly sanitized.
- Plating and presenting meal items as per the Chef de Partie’s instructions.
Required Skills and Competencies:
- Good Communications Skills
- Sound organizational skills and ensure that all duties are completed in a timely manner.
- Attention to detail
- Good Analytical Skills
- Ability to follow all instructions and comply with food health and safety regulations.
- Customer Centric Skills
- Ability to work under pressure.
- Good organizational skills.
Primary Areas of Accountability:
Qualifications and Experience
- Must have a qualification or certification in Food Production/ Culinary / Hotel Management / Food Service Management or related field
- Experience working at least 2-3 year in a busy kitchen of a hotel or Lodge in the same or similar position
- A food handler's license will be a plus
- Proven commercial kitchen experience.
- Sound knowledge of food health and safety regulations.
- Ability to stand for extended periods.
Work Hours: 8
Experience in Months: 24
Level of Education: bachelor degree
Job application procedure
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QUALIFIED & EXPERIENCED FEMALES ARE ENCOURAGED TO APPLY FOR THIS POSITION
If you meet the hiring requirements for the position, please email your CV in MS Word and Cover Letter clearly stating your salary expectations to: jobs@bemconsult.com & Cc bemconsult8@gmail.com
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