3 Chef De Partie - Hotel
2025-07-11T14:08:54+00:00
Brilliance Executive Management
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https://bemconsult.com/
FULL_TIME
Lusaka
Lusaka
10101
Zambia
Consulting
Restaurant & Hospitality
2025-07-25T17:00:00+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.
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
Full Professional Accounting Qualification (CA Zambia, ACCA, or CIMA) A degree in Accounting or Finance will be a plus Minimum of 6 years of accounting experience, with at least 3 years in the oil and gas industry. Strong understanding of oil and gas accounting principles and practices. Proven expertise in tax regulations, cost monitoring, and revenue tracking Proficiency in accounting software, such as QuickBooks, SAP, or other industry-specific software Advanced proficiency in Microsoft Excel and other Microsoft Office applications Knowledge of regulatory reporting requirements Excellent financial reporting and analysis skills with a strong grasp of technical accounting standards (IFRS) Must be a member of ZICA
JOB-68711af63d260
Vacancy title:
3 Chef De Partie - Hotel
[Type: FULL_TIME, Industry: Consulting, Category: Restaurant & Hospitality]
Jobs at:
Brilliance Executive Management
Deadline of this Job:
Friday, July 25 2025
Duty Station:
Lusaka | Lusaka | Zambia
Summary
Date Posted: Friday, July 11 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: bachelor degree
Job application procedure
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QUALIFIED & EXPERIENCED FEMALES ARE ENCOURAGED TO APPLY FOR THIS POSITION
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