The Pamodzi

Zambia – Lusaka – LusakaJobs in Zambia

Culinary

Hourly/Entry Level Employee

Full-time

Req ID: LUS000039

Summary

Position Title: Chef de Cuisine – Mediterranean ADD

Department: Culinary / Kitchen

Reports To: Executive Chef

Outlet: All‑Day Dining Restaurant

Location: Lusaka, Zambia

Position Summary

The Chef de Cuisine is responsible for the overall culinary leadership, quality, and performance of the hotel’s Mediterranean All‑Day Dining (ADD) restaurant, with a strong emphasis on Levant cuisine. This role oversees menu development, kitchen operations, team management, and financial performance while ensuring consistency with hotel brand standards and delivering an authentic, refined, and contemporary Mediterranean dining experience throughout the day.

Key Responsibilities

• Lead and manage all culinary operations of the Mediterranean ADD outlet, including breakfast, lunch, dinner, and special functions.
• Develop, execute, and continuously refine Mediterranean menus with a strong Levant influence, ensuring authenticity, balance, and broad guest appeal.
• Ensure the highest standards of food quality, taste, presentation, and consistency across all service periods.
• Create, standardize, and maintain recipes and technical sheets, ensuring portion control and cost accuracy.
• Manage kitchen staffing, scheduling, performance evaluations, and ongoing training.
• Mentor and develop Sous Chefs, Chef de Parties, and junior kitchen staff.
• Maintain strict compliance with food safety, hygiene, and sanitation standards (HACCP) and hotel policies.
• Oversee purchasing, inventory control, and storage procedures.
• Monitor food cost, labour cost, waste, and productivity to meet budgeted targets.
• Collaborate with F&B management, banquet teams, and other outlets for events, promotions, and hotel‑wide initiatives.
• Drive culinary innovation while maintaining brand identity and guest satisfaction.
• Represent the kitchen professionally in guest interactions, tastings, and internal meetings.

Qualifications

Job Requirements

Education

• Professional culinary degree or equivalent formal training.
• Advanced training or specialization in Mediterranean cuisine; Levant cuisine training strongly preferred.

Experience

• Minimum 7–10 years of culinary experience, with at least 2–3 years as Chef de Cuisine or Senior Sous Chef.
• Proven experience in luxury hotel or upscale all‑day dining operations.
• Strong background in Mediterranean and Levant cuisines.

Technical Knowledge

• In‑depth expertise in Mediterranean cooking techniques including grilling, baking, mezze preparation, and slow cooking.
• Excellent understanding of menu engineering, food costing, and yield management.
• Strong knowledge of large‑volume production without compromising quality.

Skills & Competencies

• Strong culinary leadership and team‑management skills.
• Ability to manage high‑volume, multi‑period ADD operations.
• Excellent planning, organization, and problem‑solving abilities.
• Creative mindset with respect for culinary heritage.
• Financial acumen with a results‑driven approach.
• Strong communication skills and professional presence.

Languages

• English required (professional working proficiency).
• Additional languages are an asset.

Additional Requirements

• Flexibility to work rotating schedules, split shifts, weekends, and holidays.
• Ability to adapt menus to diverse international clientele.
• Passion for Mediterranean gastronomy and Levant food culture.

• Lead and manage all culinary operations of the Mediterranean ADD outlet, including breakfast, lunch, dinner, and special functions.
• Develop, execute, and continuously refine Mediterranean menus with a strong Levant influence, ensuring authenticity, balance, and broad guest appeal.
• Ensure the highest standards of food quality, taste, presentation, and consistency across all service periods.
• Create, standardize, and maintain recipes and technical sheets, ensuring portion control and cost accuracy.
• Manage kitchen staffing, scheduling, performance evaluations, and ongoing training.
• Mentor and develop Sous Chefs, Chef de Parties, and junior kitchen staff.
• Maintain strict compliance with food safety, hygiene, and sanitation standards (HACCP) and hotel policies.
• Oversee purchasing, inventory control, and storage procedures.
• Monitor food cost, labour cost, waste, and productivity to meet budgeted targets.
• Collaborate with F&B management, banquet teams, and other outlets for events, promotions, and hotel‑wide initiatives.
• Drive culinary innovation while maintaining brand identity and guest satisfaction.
• Represent the kitchen professionally in guest interactions, tastings, and internal meetings.

• Strong culinary leadership and team‑management skills.
• Ability to manage high‑volume, multi‑period ADD operations.
• Excellent planning, organization, and problem‑solving abilities.
• Creative mindset with respect for culinary heritage.
• Financial acumen with a results‑driven approach.
• Strong communication skills and professional presence.

• Professional culinary degree or equivalent formal training.
• Advanced training or specialization in Mediterranean cuisine; Levant cuisine training strongly preferred.
• Minimum 7–10 years of culinary experience, with at least 2–3 years as Chef de Cuisine or Senior Sous Chef.
• Proven experience in luxury hotel or upscale all‑day dining operations.
• Strong background in Mediterranean and Levant cuisines.
• In‑depth expertise in Mediterranean cooking techniques including grilling, baking, mezze preparation, and slow cooking.
• Excellent understanding of menu engineering, food costing, and yield management.
• Strong knowledge of large‑volume production without compromising quality.
• English required (professional working proficiency).
• Additional languages are an asset.
• Flexibility to work rotating schedules, split shifts, weekends, and holidays.
• Ability to adapt menus to diverse international clientele.
• Passion for Mediterranean gastronomy and Levant food culture.