Vacancy title:
Lead Chef

[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Restaurant & Hospitality]

Jobs at:
Roadside hotels

Deadline of this Job:
Tuesday, September 23 2025

Duty Station:
Kapiri | Kapiri Mposhi | Zambia

Summary
Date Posted: Saturday, September 20 2025, Base Salary: Not Disclosed

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JOB DETAILS:

JOB PURPOSE:

With direct reporting line to the Hotel Manager, the Lead Chef will be overseeing kitchen operations, staff management, menu planning, and food quality control. He/she needs to be a creative, hands-on culinary leader with a passion for delivering exceptional food and managing a high-performing kitchen; an individual who thrives in a fast-paced environment and is dedicated to maintaining the highest standards of quality, safety, and service.

DUTIES AND RESPONSIBILITIES

Culinary Innovation

Plan and design innovative seasonal menus, develop new recipes, and ensure the consistent quality and presentation of all dishes.

Kitchen Leadership

Oversee all kitchen operations, including food preparation, cooking, and expediting, to ensure a smooth and efficient workflow.

Team Management

Hire, train, mentor, and supervise the culinary team, fostering a positive and collaborative kitchen culture.

Quality Control

Implement and enforce rigorous food safety and hygiene standards, ensuring the cleanliness and functionality of all kitchen equipment and workspaces.

Inventory & Costing

Manage inventory, order supplies, and monitor food costs to maintain budget adherence and maximize profitability.

Collaboration

Work closely with the Hotel Manager and other leadership to align culinary vision with overall business goals.

COMPETENCIES

• Proven experience in a similar leadership role (e.g. Head Chef, Sous Chef) within a professional kitchen.
• Strong understanding of food safety regulations and best practices
• Knowledge on the culinary trends and techniques.
• Excellent communication, leadership, and organizational skills.
• A genuine passion for creating delicious and innovative dishes.
• Strong understanding of culinary trends and techniques.
• Formal culinary training or experience with a particular recognizable cuisine.
• Strong organisation and multi-tasking skills
• ability to work flexible shifts including weekends and holidays

KNOWLEDGE AND SKILLS AND QUALIFICATIONS

• Full Grade 12 School Certificate.
• Certificate or Diploma in Hospitality Management or related field from a recognized institution.
• Should be a member of a tourism and hospitality professional body.
• 2 -3 years’ work experience in a similar role in a reputable institution

Work Hours: 8

Experience in Months: 24

Level of Education: associate degree

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