2 Sous Chef – Hotel
2025-07-10T12:25:52+00:00
Brilliance Executive Management
https://cdn.greatzambiajobs.com/jsjobsdata/data/employer/comp_2469/logo/Brilliance%20Executive%20Management%20Consultancy%20Limited.jpg
https://bemconsult.com/
FULL_TIME
Lusaka
Lusaka
10101
Zambia
Consulting
Restaurant & Hospitality
2025-07-19T17:00:00+00:00
Zambia
8
Description:
Job Purpose
The Sous Chef will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Ensure the highest food quality appropriate to the market by assisting the Senior Sous Chef/Executive Chef in all areas of kitchen operations. Oversees the kitchen and all aspects of operations in the absence of Senior Sous Chef/Executive Chef. recruiting new employees, responding to customer issues, and developing new menu options. Supervises the proper set-up of each item on menus and insures their readiness
Summary of Responsibilities:
- Develop new menu options based on seasonal changes and customer demand.
- Adheres to the Hotels standards of food quality, preparation, recipes, and presentation
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Ensures proper staffing and adequate supplies for all stations
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef’s absence.
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
- Check that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
- Monitor and make sure staff follows all applicable laws, especially in regards to food safety and sanitation
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
Required Skills and Competencies
- Excellent communication skills
- Attention to detail
- Excellent Organizational Skills
- Strong Time Management Skills
- Strong Leadership Skills
- Teamwork-oriented with outstanding leadership abilities.
- Excellent interpersonal skills
- Flexible attitude and a good team player
- Ability to work under pressure
- Excellent Problem Solving Skills
- QHSE awareness and focus
Primary Areas of Accountability:
Qualifications and Experience
- Diploma or similar in any of the following fields; Food Production/ Culinary / Hotel Management / Food Service Management or related field
- At least a minimum of 4 years in kitchen experience in similar position at local or at an international level
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Must have adequate experience of international specialties
- Proficient in computer programs (word, excel, email) for easy stock taking, record keeping and email purchase requests.
- Knowledge of International languages will be a plus (English and another language)
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.
Excellent listening and communication skills. Ability to work in a fast-paced, high volume Excellent organizational and time management skills Ability to work well in a team. Passion for delivering great food and service. Multitasking and organizational ability. Excellent Time Management Skills
Must have a qualification in Food Production/ Culinary / Hotel Management / Food Service Management or related field Experience working at least 2-3 year in a high-volume kitchen in the same or similar position Strong knowledge of cooking methods, kitchen equipment, and best practices Knowledge of best practices for safety and sanitation. Proven experience maintaining excellent guest relations Fully understands the lodge’s fire, emergency, and bomb procedures Must be available to work shifts during weekends and holidays.
JOB-686fb15034f16
Vacancy title:
2 Sous Chef – Hotel
[Type: FULL_TIME, Industry: Consulting, Category: Restaurant & Hospitality]
Jobs at:
Brilliance Executive Management
Deadline of this Job:
Saturday, July 19 2025
Duty Station:
Lusaka | Lusaka | Zambia
Summary
Date Posted: Thursday, July 10 2025, Base Salary: Not Disclosed
Similar Jobs in Zambia
Learn more about Brilliance Executive Management
Brilliance Executive Management jobs in Zambia
JOB DETAILS:
Description:
Job Purpose
The Sous Chef will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Ensure the highest food quality appropriate to the market by assisting the Senior Sous Chef/Executive Chef in all areas of kitchen operations. Oversees the kitchen and all aspects of operations in the absence of Senior Sous Chef/Executive Chef. recruiting new employees, responding to customer issues, and developing new menu options. Supervises the proper set-up of each item on menus and insures their readiness
Summary of Responsibilities:
- Develop new menu options based on seasonal changes and customer demand.
- Adheres to the Hotels standards of food quality, preparation, recipes, and presentation
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Ensures proper staffing and adequate supplies for all stations
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef’s absence.
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
- Check that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
- Monitor and make sure staff follows all applicable laws, especially in regards to food safety and sanitation
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
Required Skills and Competencies
- Excellent communication skills
- Attention to detail
- Excellent Organizational Skills
- Strong Time Management Skills
- Strong Leadership Skills
- Teamwork-oriented with outstanding leadership abilities.
- Excellent interpersonal skills
- Flexible attitude and a good team player
- Ability to work under pressure
- Excellent Problem Solving Skills
- QHSE awareness and focus
Primary Areas of Accountability:
Qualifications and Experience
- Diploma or similar in any of the following fields; Food Production/ Culinary / Hotel Management / Food Service Management or related field
- At least a minimum of 4 years in kitchen experience in similar position at local or at an international level
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Must have adequate experience of international specialties
- Proficient in computer programs (word, excel, email) for easy stock taking, record keeping and email purchase requests.
- Knowledge of International languages will be a plus (English and another language)
Work Hours: 8
Experience in Months: 24
Level of Education: professional certificate
Job application procedure
Interested in applying for this job? Click here to submit your application now.
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
Note that, all communications will be kept in the strictest of confidence. If you do not receive communication within 21 working days of the closing date of the advert, please consider your application unsuccessful.
DO NOT SEND CERTIFICATES AT THIS STAGE
All Jobs | QUICK ALERT SUBSCRIPTION
