Purpose of the Role

To plan, prepare, and produce high-quality meals in accordance with organizational standards, ensuring safe, nutritious, and culturally appropriate food for staff, students, or beneficiaries. The Chef ensures efficient kitchen operations, proper food handling, and adherence to hygiene standards in line with Zambian regulations.

Key Responsibilities

Meal Preparation and Planning

• Prepare and cook meals according to approved menus and dietary requirements.
• Ensure timely production of meals for all scheduled meal times.
• Maintain portion control and consistent food quality.
• Plan weekly or monthly menus incorporating local and nutritious foods.

Kitchen Operations

• Oversee daily kitchen activities and supervise kitchen assistants where applicable.
• Ensure availability of required ingredients and request supplies in a timely manner.
• Monitor food stock levels and manage storage to prevent waste.
• Maintain cleanliness and orderliness of the kitchen, cooking utensils, and equipment.

Food Safety and Hygiene

• Ensure all food is stored, handled, and prepared according to Zambia’s Public Health and Food Safety Standards.
• Maintain high hygiene standards at all times.
• Conduct regular inspections of kitchen areas to ensure compliance.

Cost Control and Reporting

• Use food supplies efficiently to minimize waste and control costs.
• Keep simple records of meals prepared, stock used, and requisitions made.
• Participate in budgeting for kitchen operations when required.

Collaboration and Communication

• Work closely with the administration and relevant departments to support events and special meals.
• Provide guidance to kitchen helpers on meal preparation and hygiene practices.

Qualifications and Experience

Minimum Requirements

• Certificate or Diploma in Food Production, Culinary Arts, Hospitality, or related field.
• At least 2 years’ experience working as a Chef or Cook in a school, institution, hotel, or similar environment.
• Knowledge of Zambian cuisine and nutrition standards.
• Valid Food Handler’s Certificate (or willingness to obtain one).

Technical Skills

• Ability to prepare high-quality meals for large groups.
• Strong understanding of food safety, hygiene, and storage standards.
• Menu planning and kitchen inventory management skills.
• Basic record-keeping and reporting skills.

Behavioural Competencies

• Strong attention to detail and commitment to quality.
• Ability to work under pressure and meet meal schedules.
• Good communication and teamwork skills.
• High integrity and adherence to organizational values.

Working Conditions

• Based in a kitchen environment with long periods of standing.
• May require early morning, weekend, or holiday work depending on meal schedules.

• Prepare and cook meals according to approved menus and dietary requirements.
• Ensure timely production of meals for all scheduled meal times.
• Maintain portion control and consistent food quality.
• Plan weekly or monthly menus incorporating local and nutritious foods.
• Oversee daily kitchen activities and supervise kitchen assistants where applicable.
• Ensure availability of required ingredients and request supplies in a timely manner.
• Monitor food stock levels and manage storage to prevent waste.
• Maintain cleanliness and orderliness of the kitchen, cooking utensils, and equipment.
• Ensure all food is stored, handled, and prepared according to Zambia’s Public Health and Food Safety Standards.
• Maintain high hygiene standards at all times.
• Conduct regular inspections of kitchen areas to ensure compliance.
• Use food supplies efficiently to minimize waste and control costs.
• Keep simple records of meals prepared, stock used, and requisitions made.
• Participate in budgeting for kitchen operations when required.
• Work closely with the administration and relevant departments to support events and special meals.
• Provide guidance to kitchen helpers on meal preparation and hygiene practices.

• Ability to prepare high-quality meals for large groups.
• Strong understanding of food safety, hygiene, and storage standards.
• Menu planning and kitchen inventory management skills.
• Basic record-keeping and reporting skills.
• Strong attention to detail and commitment to quality.
• Ability to work under pressure and meet meal schedules.
• Good communication and teamwork skills.
• High integrity and adherence to organizational values.

• Certificate or Diploma in Food Production, Culinary Arts, Hospitality, or related field.
• At least 2 years’ experience working as a Chef or Cook in a school, institution, hotel, or similar environment.
• Knowledge of Zambian cuisine and nutrition standards.
• Valid Food Handler’s Certificate (or willingness to obtain one).