Head Chef
2025-05-04T11:19:09+00:00
Ciela Resort & Spa
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https://cielaresort.com/
FULL_TIME
Zambia
Lusaka
10101
Zambia
Hospitality, and Tourism
Restaurant & Hospitality
2025-05-09T17:00:00+00:00
Zambia
8
Position Overview:
The Head Chef will lead the culinary team in delivering exceptional dining experiences that reflect the luxury and elegance of Ciela Resort & Spa. This role requires a creative, detail-oriented, and highly experienced chef with strong leadership skills and a passion for fine cuisine. The ideal candidate will oversee all kitchen operations, maintain the highest standards of food quality, and inspire innovation across the resort’s dining venues.
Key Responsibilities:
- Oversee the daily operations of the kitchen, ensuring consistency, quality, and presentation of all food items
- Develop and design creative, seasonal, and high-end menus in collaboration with resort leadership
- Lead, train, and mentor kitchen staff to maintain a culture of excellence and professionalism
- Manage food costing, inventory, ordering, and supplier relations
- Ensure strict compliance with hygiene, health, and food safety regulations
- Monitor portion control, reduce food waste, and manage kitchen efficiency
- Handle recruitment, scheduling, and performance reviews of kitchen team members
- Work closely with other departments (e.g., F&B service, events) to support seamless operations
- Stay up to date on culinary trends and industry best practices
Qualifications:
- Minimum 5–7 years of experience in a senior culinary role, preferably in a fine dining or luxury hospitality environment
- Culinary degree or equivalent professional certification
- Proven leadership and team development skills
- Extensive knowledge of international cuisine, menu engineering, and food presentation
- Strong understanding of food cost management and kitchen operations
- Excellent organizational, communication, and problem-solving abilities
- Ability to work under pressure and meet high guest expectations
- Flexibility to work evenings, weekends, and holidays
Oversee the daily operations of the kitchen, ensuring consistency, quality, and presentation of all food items Develop and design creative, seasonal, and high-end menus in collaboration with resort leadership Lead, train, and mentor kitchen staff to maintain a culture of excellence and professionalism Manage food costing, inventory, ordering, and supplier relations Ensure strict compliance with hygiene, health, and food safety regulations Monitor portion control, reduce food waste, and manage kitchen efficiency Handle recruitment, scheduling, and performance reviews of kitchen team members Work closely with other departments (e.g., F&B service, events) to support seamless operations Stay up to date on culinary trends and industry best practices
Minimum 5–7 years of experience in a senior culinary role, preferably in a fine dining or luxury hospitality environment Culinary degree or equivalent professional certification Proven leadership and team development skills Extensive knowledge of international cuisine, menu engineering, and food presentation Strong understanding of food cost management and kitchen operations Excellent organizational, communication, and problem-solving abilities Ability to work under pressure and meet high guest expectations Flexibility to work evenings, weekends, and holidays
JOB-68174d2d6e235
Vacancy title:
Head Chef
[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Restaurant & Hospitality]
Jobs at:
Ciela Resort & Spa
Deadline of this Job:
Friday, May 9 2025
Duty Station:
Zambia | Lusaka | Zambia
Summary
Date Posted: Sunday, May 4 2025, Base Salary: Not Disclosed
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JOB DETAILS:
Position Overview:
The Head Chef will lead the culinary team in delivering exceptional dining experiences that reflect the luxury and elegance of Ciela Resort & Spa. This role requires a creative, detail-oriented, and highly experienced chef with strong leadership skills and a passion for fine cuisine. The ideal candidate will oversee all kitchen operations, maintain the highest standards of food quality, and inspire innovation across the resort’s dining venues.
Key Responsibilities:
- Oversee the daily operations of the kitchen, ensuring consistency, quality, and presentation of all food items
- Develop and design creative, seasonal, and high-end menus in collaboration with resort leadership
- Lead, train, and mentor kitchen staff to maintain a culture of excellence and professionalism
- Manage food costing, inventory, ordering, and supplier relations
- Ensure strict compliance with hygiene, health, and food safety regulations
- Monitor portion control, reduce food waste, and manage kitchen efficiency
- Handle recruitment, scheduling, and performance reviews of kitchen team members
- Work closely with other departments (e.g., F&B service, events) to support seamless operations
- Stay up to date on culinary trends and industry best practices
Qualifications:
- Minimum 5–7 years of experience in a senior culinary role, preferably in a fine dining or luxury hospitality environment
- Culinary degree or equivalent professional certification
- Proven leadership and team development skills
- Extensive knowledge of international cuisine, menu engineering, and food presentation
- Strong understanding of food cost management and kitchen operations
- Excellent organizational, communication, and problem-solving abilities
- Ability to work under pressure and meet high guest expectations
- Flexibility to work evenings, weekends, and holidays
Work Hours: 8
Experience in Months: 60
Level of Education: bachelor degree
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