Background information about the job or company (e.g., role context, company overview)

Cooperlemon is seeking an Executive Chef. Zambians with the requisite qualifications are encouraged to apply.

Responsibilities or duties

• Lead and manage all kitchen operations across the camp, ensuring consistently high culinary standards.
• Design and execute innovative, seasonal menus that reflect global cuisine while incorporating local Zambian ingredients.
• Oversee food preparation, presentation, and quality control to meet luxury hospitality standards.
• Manage food costing, budgeting, stock control, supplier relationships, and wastage reduction.
• Train, mentor, and supervise kitchen staff, fostering teamwork, discipline, and professional growth.
• Ensure strict compliance with food safety, hygiene, and health regulations.
• Coordinate closely with camp management and front-of-house teams to enhance guest dining experiences.
• Manage kitchen equipment, maintenance schedules, and inventory.
• Adapt menus and service to guest preferences, dietary requirements, and special occasions.

Qualifications or requirements (e.g., education, skills)

• Bachelor’s Degree in Culinary Arts.
• Strong knowledge of wine pairing.
• Deep understanding of global flavours, seasonal ingredients, and modern presentation styles.
• Hands-on, energetic, and passionate about culinary excellence.
• Broad knowledge of professional cooking methods, kitchen equipment, and kitchen best practices.
• Proficiency in MS Office and restaurant management software.
• Team-oriented with exceptional leadership and people-management skills.
• Excellent communication and interpersonal abilities.

Experience needed

• Minimum of five (5) years’ experience as a Head Chef or Executive Chef in a luxury safari lodge or high-end hotel.
• Proven experience in menu development, with the ability to integrate local Zambian ingredients into a refined, contemporary dining experience.
• Strong financial acumen (costing, wage control, supplier management, and inventory control).

Any other provided details (e.g., benefits, work environment, team info, or additional notes)

Applications will be reviewed on an ongoing basis, and vacancies will be closed once suitable candidates have been identified and the positions filled.

• Lead and manage all kitchen operations across the camp, ensuring consistently high culinary standards.
• Design and execute innovative, seasonal menus that reflect global cuisine while incorporating local Zambian ingredients.
• Oversee food preparation, presentation, and quality control to meet luxury hospitality standards.
• Manage food costing, budgeting, stock control, supplier relationships, and wastage reduction.
• Train, mentor, and supervise kitchen staff, fostering teamwork, discipline, and professional growth.
• Ensure strict compliance with food safety, hygiene, and health regulations.
• Coordinate closely with camp management and front-of-house teams to enhance guest dining experiences.
• Manage kitchen equipment, maintenance schedules, and inventory.
• Adapt menus and service to guest preferences, dietary requirements, and special occasions.

• Strong knowledge of wine pairing.
• Proven experience in menu development, with the ability to integrate local Zambian ingredients into a refined, contemporary dining experience.
• Deep understanding of global flavours, seasonal ingredients, and modern presentation styles.
• Strong financial acumen (costing, wage control, supplier management, and inventory control).
• Hands-on, energetic, and passionate about culinary excellence.
• Broad knowledge of professional cooking methods, kitchen equipment, and kitchen best practices.
• Proficiency in MS Office and restaurant management software.
• Team-oriented with exceptional leadership and people-management skills.
• Excellent communication and interpersonal abilities.

• Bachelor’s Degree in Culinary Arts.
• Minimum of five (5) years’ experience as a Head Chef or Executive Chef in a luxury safari lodge or high-end hotel.