3 Chef De Partie – Hotel
2025-07-10T12:23:05+00:00
Brilliance Executive Management
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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 Chef De Partie primary responsibility will be to ensure the highest standards of culinary excellence. Oversee a specific section of the kitchen, executing dishes with precision, and contributing to the exceptional dining experience synonymous with luxury establishments. Prepare food items according to specified recipes, standards, and presentation. Work with kitchen staff to prepare special menus, keep inventory, and track inventory. Organize, oversee, and oversee order entry, receiving, inventory control.
Summary of Key Responsibilities:
- Maintain close ties with other restaurant departments, including purchasing, sanitation, service, and administration
- Maintain professional kitchen standards, policies, and procedures
- Ensure kitchen cleanliness and sanitation
- Prepare pastries, sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
- Sets up for breakfast, lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
- Adhere to Hospitality standards of food quality, preparation, recipes, and presentation
- Promote superior culinary service
- Display a positive and professional attitude, and demonstrates etiquette, good hygiene, and knowledge of cooking procedures, materials, and equipment
- Create and maintain schedules and work assignments
- Be responsible for managing food quality, menu planning, and food cost
- Oversee all food preparation and all aspects of food movement, preparation, and storage.
- Oversee sanitation, as well as portion control, food costing, menu planning, and inventory control.
- Keep work areas clean and hygienic
- Approve of requests, work orders, and requisitions
- Train, develop, and inspire junior chefs and cooks, fostering a cooperative environment
- Supervises the proper set-up of each item on menus and insures their readiness
- Works with Chefs to ensure seasoning, portions, and appearance of food
- Adhere to all health, sanitation and food safety rules and regulations
- Report all potential and real hazards immediately
- Any other duties as assigned
Required Skills and Competencies:
- 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
Primary Areas of Accountability:
Qualifications and Experience
- 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.
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-686fb0a91eab4
Vacancy title:
3 Chef De Partie – 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
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JOB DETAILS:
Description:
Job Purpose
The Chef De Partie primary responsibility will be to ensure the highest standards of culinary excellence. Oversee a specific section of the kitchen, executing dishes with precision, and contributing to the exceptional dining experience synonymous with luxury establishments. Prepare food items according to specified recipes, standards, and presentation. Work with kitchen staff to prepare special menus, keep inventory, and track inventory. Organize, oversee, and oversee order entry, receiving, inventory control.
Summary of Key Responsibilities:
- Maintain close ties with other restaurant departments, including purchasing, sanitation, service, and administration
- Maintain professional kitchen standards, policies, and procedures
- Ensure kitchen cleanliness and sanitation
- Prepare pastries, sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
- Sets up for breakfast, lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
- Adhere to Hospitality standards of food quality, preparation, recipes, and presentation
- Promote superior culinary service
- Display a positive and professional attitude, and demonstrates etiquette, good hygiene, and knowledge of cooking procedures, materials, and equipment
- Create and maintain schedules and work assignments
- Be responsible for managing food quality, menu planning, and food cost
- Oversee all food preparation and all aspects of food movement, preparation, and storage.
- Oversee sanitation, as well as portion control, food costing, menu planning, and inventory control.
- Keep work areas clean and hygienic
- Approve of requests, work orders, and requisitions
- Train, develop, and inspire junior chefs and cooks, fostering a cooperative environment
- Supervises the proper set-up of each item on menus and insures their readiness
- Works with Chefs to ensure seasoning, portions, and appearance of food
- Adhere to all health, sanitation and food safety rules and regulations
- Report all potential and real hazards immediately
- Any other duties as assigned
Required Skills and Competencies:
- 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
Primary Areas of Accountability:
Qualifications and Experience
- 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.
Work Hours: 8
Experience in Months: 24
Level of Education: professional certificate
Job application procedure
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QUALIFIED & EXPERIENCED FEMALES ARE ENCOURAGED TO APPLY FOR THIS POSITION
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