Background information about the job or company (e.g., role context, company overview),

Havana Bar & Restaurant is expanding and is looking for passionate, hardworking, and customer-focused individuals to join our growing team.

Responsibilities or duties,

Food Preparation: Prepare, cook, and present dishes according to standardized recipes and plating guidelines.

Quality Control: Ensure all food meets quality, taste, and presentation standards before leaving the kitchen.

Station Management: Manage a specific kitchen station (e.g., grill, fryer, sauce, pastry) during service, ensuring timely delivery of orders.

Inventory Monitoring: Monitor stock levels of ingredients and communicate low-stock items to the Head Chef or Manager.

Hygiene & Safety: Adhere strictly to food safety, hygiene, and sanitation standards (proper handling, storage, cooking temperatures).

Kitchen Cleanliness: Maintain a clean and organized workstation, including all equipment, utensils, and surfaces.

Portion Control: Follow portion control guidelines to minimize waste and maintain cost efficiency.

Team Collaboration: Work collaboratively with other kitchen staff to ensure efficient service during peak hours.

Qualifications or requirements (e.g., education, skills),

Grade 12 Certificate. (CERTIFIED COPY)

NRC (CERTIFIED COPY)

Relevant qualifications or experience for the position applied for.

Excellent customer service and communication skills.

Ability to work flexible shifts, including weekends and public holidays.

Experience needed,

Relevant qualifications or experience for the position applied for.

Any other provided details (e.g., benefits, work environment, team info, or additional notes).

Branch Locations & Physical Addresses

Lusaka: Plot 1254, Great East Road, Mandevu, Lusaka.

Kitwe: Plot 278, Independence Avenue, Parklands, Kitwe.

Livingstone: Plot 112, Mosi-oa-Tunya Road, Town Centre, Livingstone.

• Prepare, cook, and present dishes according to standardized recipes and plating guidelines.
• Ensure all food meets quality, taste, and presentation standards before leaving the kitchen.
• Manage a specific kitchen station (e.g., grill, fryer, sauce, pastry) during service, ensuring timely delivery of orders.
• Monitor stock levels of ingredients and communicate low-stock items to the Head Chef or Manager.
• Adhere strictly to food safety, hygiene, and sanitation standards (proper handling, storage, cooking temperatures).
• Maintain a clean and organized workstation, including all equipment, utensils, and surfaces.
• Follow portion control guidelines to minimize waste and maintain cost efficiency.
• Work collaboratively with other kitchen staff to ensure efficient service during peak hours.

• Excellent customer service and communication skills.
• Ability to work flexible shifts, including weekends and public holidays.

• Grade 12 Certificate. (CERTIFIED COPY)
• NRC (CERTIFIED COPY)
• Relevant qualifications or experience for the position applied for.