JOB OPPORTUNITY

The Zambia Institute of Mass Communication (ZAMCOM) was established under the ZAMCOM Act of Parliament of 1996 to provide Communications and Media training and production services.

ZAMCOM is inviting applications from suitably qualified and experienced candidates to fill in the following position at ZAMCOM Lodge;

CHEF

Reporting to Head Chef

Job Purpose

To prepare high-quality meals, ensuring food safety standards, and managing kitchen operations by menu planning, food preparation, supervising kitchen staff, and maintaining a clean and organized kitchen environment at ZAMCOM.

Key Responsibilities

• Prepares and cooks meals and bakes according to menu specifications and food design.
• Ensures proper portion control and food presentation.
• Maintains consistency in taste and quality of dishes
• Assists in designing and updating menu items.
• Creates innovative and cost-effective meal options.
• Incorporates customer preferences and dietary requirements.
• Supervises kitchen staff and allocates tasks effectively.
• Maintains high hygiene and sanitation standards.
• Ensures proper handling and storage of food items
• Monitors stock levels and ensures timely replenishment of ingredients.
• Minimizes food waste and controls portion sizes.
• Works within budget constraints to optimize resources.
• Adheres to food safety and hygiene regulations.
• Conducts routine inspections to identify and resolves safety risks.
• Ensures all kitchen equipment is well-maintained and functional.

Qualifications

• Grade Twelve (12) Certificate
• Diploma in Food Production or its equivalent
• Relevant experience required
• Minimum of 3 years of related work experience.
• Knowledge of international and local cuisines.
• Strong understanding of food safety and sanitation practices.
• Experience managing kitchen operations and supervising staff.

Knowledge and Skills Required

• Culinary Expertise: Strong knowledge of food preparation techniques and presentation.
• Leadership and Supervision: Ability to manage and mentor kitchen staff.
• Creativity and Innovation: Developing new recipes and improving existing menu items.
• Time Management: Efficiently handling multiple orders in a fast-paced kitchen.
• Health and Safety Awareness: Understanding and implementing food hygiene and safety regulations.

• Prepares and cooks meals and bakes according to menu specifications and food design.
• Ensures proper portion control and food presentation.
• Maintains consistency in taste and quality of dishes
• Assists in designing and updating menu items.
• Creates innovative and cost-effective meal options.
• Incorporates customer preferences and dietary requirements.
• Supervises kitchen staff and allocates tasks effectively.
• Maintains high hygiene and sanitation standards.
• Ensures proper handling and storage of food items
• Monitors stock levels and ensures timely replenishment of ingredients.
• Minimizes food waste and controls portion sizes.
• Works within budget constraints to optimize resources.
• Adheres to food safety and hygiene regulations.
• Conducts routine inspections to identify and resolves safety risks.
• Ensures all kitchen equipment is well-maintained and functional.

• Culinary Expertise: Strong knowledge of food preparation techniques and presentation.
• Leadership and Supervision: Ability to manage and mentor kitchen staff.
• Creativity and Innovation: Developing new recipes and improving existing menu items.
• Time Management: Efficiently handling multiple orders in a fast-paced kitchen.
• Health and Safety Awareness: Understanding and implementing food hygiene and safety regulations.

• Grade Twelve (12) Certificate
• Diploma in Food Production or its equivalent
• Relevant experience required
• Minimum of 3 years of related work experience.
• Knowledge of international and local cuisines.
• Strong understanding of food safety and sanitation practices.
• Experience managing kitchen operations and supervising staff.