About Us:

Donoli's Kitchen is a vibrant restaurant serving a delicious mix of local African and Western dishes. We are looking for an experienced, passionate, and hard-working Sous Chef to lead and elevate our back-of-house team. If you thrive in a fast-paced kitchen, possess exceptional leadership abilities, have a passion for top-tier food quality, and want to build high-value operational standards, we want to hear from you!

Responsibilities:

Kitchen Leadership & Food Preparation:

• Lead back-of-house operations to prepare and cook menu items (both African and Western dishes) to the highest standards of taste, presentation, and consistency.
• Oversee and conduct daily prep work, ensuring precise portioning and quality preparation of all ingredients (meat, vegetables, sauces).
• Manage line flow to guarantee all orders are plated accurately and dispatched rapidly during high-volume rush periods.
• Train, mentor, and supervise junior kitchen staff to ensure consistency, speed, and execution.

Kitchen Hygiene, Safety & Standards:

• Maintain strict oversight of kitchen sanitation, enforcing a spotlessly clean and organized environment at all times.
• Enforce rigorous food safety guidelines, temperature control logs, proper storage procedures, and food handling standards.
• Ensure all equipment maintenance schedules and end-of-shift deep cleaning protocols are strictly executed.

Inventory, Cost & Waste Control:

• Track daily ingredient stock levels, manage stock audits, and coordinate direct ordering priorities with management.
• Implement strict portion control measures and yield tracking to drive down food waste without compromising portion value or customer satisfaction.
• Enforce seamless stock rotation (First In, First Out) to maintain absolute freshness and protect unit margins.

Team Alignment & Communication:

• Maintain clear, fast-paced communication with front-of-house staff to ensure seamless order execution, special request accuracy, and speed of service.
• Foster a disciplined, high-output, and collaborative culture across the entire kitchen operations.

Requirements & Qualifications:

Experience:

• Proven prior experience as a Sous Chef, Senior Line Cook, or Kitchen Supervisor in a high-volume professional restaurant is strictly required.

Location:

• Must reside in Silverest or very close proximity (strongly preferred to ensure punctual arrival for early morning shift prep or late-night closing management).

Skills:

• Advanced mastery of both local Zambian/African dishes and Western cuisine.
• Exceptional knife skills, advanced culinary techniques, and strong kitchen management abilities.
• Superior time management with a proven track record of maintaining speed and composure under extreme kitchen pressure.
• Rigorous commitment to personal hygiene, food safety compliance, and operational standards.

Working Style:

• High-energy leadership, extreme ownership, relentless work ethic, and a team-first attitude.

• Lead back-of-house operations to prepare and cook menu items (both African and Western dishes) to the highest standards of taste, presentation, and consistency.
• Oversee and conduct daily prep work, ensuring precise portioning and quality preparation of all ingredients (meat, vegetables, sauces).
• Manage line flow to guarantee all orders are plated accurately and dispatched rapidly during high-volume rush periods.
• Train, mentor, and supervise junior kitchen staff to ensure consistency, speed, and execution.
• Maintain strict oversight of kitchen sanitation, enforcing a spotlessly clean and organized environment at all times.
• Enforce rigorous food safety guidelines, temperature control logs, proper storage procedures, and food handling standards.
• Ensure all equipment maintenance schedules and end-of-shift deep cleaning protocols are strictly executed.
• Track daily ingredient stock levels, manage stock audits, and coordinate direct ordering priorities with management.
• Implement strict portion control measures and yield tracking to drive down food waste without compromising portion value or customer satisfaction.
• Enforce seamless stock rotation (First In, First Out) to maintain absolute freshness and protect unit margins.
• Maintain clear, fast-paced communication with front-of-house staff to ensure seamless order execution, special request accuracy, and speed of service.
• Foster a disciplined, high-output, and collaborative culture across the entire kitchen operations.

• Advanced mastery of both local Zambian/African dishes and Western cuisine.
• Exceptional knife skills, advanced culinary techniques, and strong kitchen management abilities.
• Superior time management with a proven track record of maintaining speed and composure under extreme kitchen pressure.
• Rigorous commitment to personal hygiene, food safety compliance, and operational standards.

• Proven prior experience as a Sous Chef, Senior Line Cook, or Kitchen Supervisor in a high-volume professional restaurant is strictly required.
• Must reside in Silverest or very close proximity (strongly preferred to ensure punctual arrival for early morning shift prep or late-night closing management).