Position: Chef

Location : 3* Hotel in Lusaka

DUTIES AND RESPONSIBILITIES

Food preparations

Assist in preparing and cooking dishes according to recipes and standards.

Kitchen Operations

Maintain kitchen cleanliness, organization, and workflow.

Staff supervision

Assist in supervising and training kitchen junior staff.

Quality Control

Ensure food quality, presentation, and consistency.

Menu support

Assist with menu planning, inventory management, and food cost control.

Teamwork

Collaborate with other kitchen staff to meet service demands and deadlines.

Food Safety

Adhere to food safety and hygiene standards and regulations.

Equipment Maintenance

Assist in maintaining and cleaning kitchen equipment and utensils.

Flexibility

Work flexibility, including evening, weekends, and holidays, as required.

Qualifications:

• Holder of a certificate or diploma in food production .
• At least 5 years’ experience in a similar leadership role.
• Well-rounded in all areas of kitchen operations.
• Proven experience as a Chef in à la carte, mass cooking and similar culinary environment.
• Relevant certification preferred such as certificate, diploma or better in food production
• Knowledge in pastry and international cuisine will be an added advantage

• Assist in preparing and cooking dishes according to recipes and standards.
• Maintain kitchen cleanliness, organization, and workflow.
• Assist in supervising and training kitchen junior staff.
• Ensure food quality, presentation, and consistency.
• Assist with menu planning, inventory management, and food cost control.
• Collaborate with other kitchen staff to meet service demands and deadlines.
• Adhere to food safety and hygiene standards and regulations.
• Assist in maintaining and cleaning kitchen equipment and utensils.
• Work flexibility, including evening, weekends, and holidays, as required.

• Food preparation
• Kitchen operations
• Staff supervision
• Quality control
• Menu planning
• Inventory management
• Food cost control
• Teamwork
• Food safety and hygiene
• Equipment maintenance
• Flexibility

• Holder of a certificate or diploma in food production.
• At least 5 years’ experience in a similar leadership role.
• Well-rounded in all areas of kitchen operations.
• Proven experience as a Chef in à la carte, mass cooking and similar culinary environment.
• Relevant certification preferred such as certificate, diploma or better in food production.
• Knowledge in pastry and international cuisine will be an added advantage.