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;

HEAD CHEF

Reporting to Food & beverages Manager

Job Purpose

To oversee the culinary operations at ZAMCOM Lodge, ensure high-quality food production, menu planning, kitchen hygiene, and staff supervision by maintaining food safety standards and enhancing customer satisfaction.

Key Responsibilities

• Develop and update menus that are varied and of high quality based on seasonal ingredients and customer preferences.
• Ensure high standards of food quality, presentation, and taste.
• Maintain consistency in portion sizes and recipes.
• Supervise kitchen staff, including training and scheduling.
• Ensure proper food storage and inventory management.
• Oversee equipment maintenance and hygiene compliance.
• Implement and enforces food hygiene and safety regulations.
• Conduct regular kitchen inspections and maintains cleanliness standards.
• Ensure compliance with food handling and storage guidelines.
• Monitor food costs and minimizes waste.
• Maintain accurate records of food supplies and procurement.
• Work within budget constraints to maximize profitability.
• Plan and executes catering services for events and conferences.
• Coordinate with event organizers to meet client requirements.
• Ensure timely and efficient food service for all events.

Qualifications

• Grade Twelve (12) Certificate
• Diploma in Food Production or its equivalent
• Minimum of 5 years’ experience

Knowledge and Skills Required

• Culinary Expertise: Strong knowledge of food preparation, cooking techniques, and presentation.
• Leadership and Team Management: Ability to supervise and train kitchen staff effectively.
• Attention to Detail: Ensuring food quality, safety, and hygiene standards are met.
• Problem-Solving Skills: Quick decision-making to address kitchen challenges.
• Time Management: Ability to handle multiple tasks and maintain efficiency.
• Budgeting and Cost Control: Managing food expenses and minimizing waste

PLEASE NOTE THAT ONLY SHORTLISTED CANDIDATES WILL BE CONTACTED

• Develop and update menus that are varied and of high quality based on seasonal ingredients and customer preferences.
• Ensure high standards of food quality, presentation, and taste.
• Maintain consistency in portion sizes and recipes.
• Supervise kitchen staff, including training and scheduling.
• Ensure proper food storage and inventory management.
• Oversee equipment maintenance and hygiene compliance.
• Implement and enforces food hygiene and safety regulations.
• Conduct regular kitchen inspections and maintains cleanliness standards.
• Ensure compliance with food handling and storage guidelines.
• Monitor food costs and minimizes waste.
• Maintain accurate records of food supplies and procurement.
• Work within budget constraints to maximize profitability.
• Plan and executes catering services for events and conferences.
• Coordinate with event organizers to meet client requirements.
• Ensure timely and efficient food service for all events.

• Culinary Expertise: Strong knowledge of food preparation, cooking techniques, and presentation.
• Leadership and Team Management: Ability to supervise and train kitchen staff effectively.
• Attention to Detail: Ensuring food quality, safety, and hygiene standards are met.
• Problem-Solving Skills: Quick decision-making to address kitchen challenges.
• Time Management: Ability to handle multiple tasks and maintain efficiency.
• Budgeting and Cost Control: Managing food expenses and minimizing waste

• Grade Twelve (12) Certificate
• Diploma in Food Production or its equivalent