NetOne Zambia is seeking a skilled and motivated Chef to manage and operate our staff canteen. The successful candidate will ensure quality meals, hygiene, and efficient kitchen operations. Female candidates are also encouraged to apply.

Key Responsibilities:

• Plan, prepare, and cook nutritious meals for staff according to the menu
• Prepare weekly and monthly budgets for food and kitchen supplies
• Develop and manage menus, ensuring variety, quality, and cost-efficiency
• Maintain high standards of food hygiene, safety, and sanitation
• Manage kitchen inventory, including ordering and storing ingredients
• Ensure efficient kitchen operations and timely meal service
• Maintain cleanliness and organization of the kitchen and dining area
• Lead and collaborate with canteen staff to ensure smooth daily operations
• Follow dietary requirements and special meal requests where necessary

Minimum Requirements:

• Must be based in Zambia
• Certificate/Diploma in Culinary Arts, Hospitality, or relevant experience
• Proven experience as a Chef or Cook, preferably in a corporate or institutional setting
• Ability to plan and manage weekly and monthly kitchen budgets
• Strong menu planning skills and knowledge of cost-effective meal preparation
• High level of respect, punctuality, reliability, and professionalism
• Knowledge of food hygiene, safety standards, and kitchen management
• Ability to work as part of a team and lead kitchen staff

• Plan, prepare, and cook nutritious meals for staff according to the menu
• Prepare weekly and monthly budgets for food and kitchen supplies
• Develop and manage menus, ensuring variety, quality, and cost-efficiency
• Maintain high standards of food hygiene, safety, and sanitation
• Manage kitchen inventory, including ordering and storing ingredients
• Ensure efficient kitchen operations and timely meal service
• Maintain cleanliness and organization of the kitchen and dining area
• Lead and collaborate with canteen staff to ensure smooth daily operations
• Follow dietary requirements and special meal requests where necessary

• Ability to plan and manage weekly and monthly kitchen budgets
• Strong menu planning skills and knowledge of cost-effective meal preparation
• High level of respect, punctuality, reliability, and professionalism
• Knowledge of food hygiene, safety standards, and kitchen management
• Ability to work as part of a team and lead kitchen staff

• Certificate/Diploma in Culinary Arts, Hospitality, or relevant experience
• Proven experience as a Chef or Cook, preferably in a corporate or institutional setting