Job Details

Job Description

Overview

We are recruiting!

Our client in Livingstone, Zambia is looking for a Head Chef to join their team for a job vacancy within the hospitality industry.

To apply or for more information, follow the link below.

Kitchen Head Chef

Reports to: Café Manager
Liaises With: Kitchen Staff, Service Staff
Immediate Subordinates: Pastry Chef/Cook, Line Chefs/Cooks, Commis Cooks, Kitchen Stewards/Porters/Runners

Main Duties & Responsibilities:

Menu Planning & Product Knowledge:

• Plan and create menus that align with the café’s standards.
• Have thorough product knowledge and ensure chefs are informed about menu items during briefing sessions.
• Continuously seek ways to improve operational effectiveness and efficiency.

Professional Conduct & Cost Control:

• Maintain professionalism in conduct and duty execution.
• Implement strategies to achieve monthly cost of sales as per the budget/target.

Communication & Problem-Solving:

• Ensure effective communication among team members through meetings and thorough shift handovers.
• Assist in resolving guest and staff issues, escalating matters to the Café Manager when necessary.

Stock Management & Food Quality:

• Conduct regular stock takes and spot checks, ensuring responsibility for all equipment and food stocks.
• Ensure correct food portions, monitor food quality and temperature before serving to customers.

Hygiene & Storage Management:

• Ensure proper storage of food commodities according to hygiene requirements.
• Enforce stock rotation for all food items to maintain freshness and minimize waste.

Staff Scheduling & Utilization:

• Develop and maintain duty rotas to ensure efficient use of human resources without overworking staff or incurring unnecessary overtime.

Meetings & Training:

• Attend all necessary briefings and meetings.
• Actively participate in training sessions and facilitate continuous training for kitchen staff.

Kitchen Cleanliness & Equipment:

• Ensure the kitchen and equipment are clean at all times, planning and participating in cleaning exercises.
• Have a deep understanding of hygiene and storage conditions for fresh and dry commodities.

Forecasting & Stock Orders:

• Conduct necessary forecasts and place adequate stock orders to avoid run-outs while maintaining appropriate inventory levels.

Presentation & Personal Conduct:

• Maintain a high level of personal hygiene and professional appearance, including wearing a clean, ironed uniform and polished shoes.

Administrative Duties:

• Maintain kitchen paperwork, including cost control, budgeting, staff meals, billing, and ordering systems.

Qualifications for the Head Chef:

Education:

• A formal culinary diploma from a recognized institution (e.g., Culinary Arts, Food & Beverage Management, etc.).

Experience:

• Minimum of 5-7 years of experience in a professional kitchen, with at least 2-3 years in a leadership role as a Sous Chef or Head Chef.
• Experience working in high-volume kitchens, preferably in cafes, hotels, or fine dining establishments.

Skills:

• Excellent culinary skills and creativity, with a strong knowledge of various cuisines and cooking techniques.
• Proficiency in kitchen management systems, including inventory control, cost management, and staff scheduling.
• Strong understanding of food safety, hygiene, and sanitation regulations (HACCP certification is an advantage).
• Ability to manage and train kitchen staff effectively, fostering a productive and cohesive team environment.
• Good communication and leadership skills, capable of coordinating with kitchen and front-of-house teams.

Technical Skills:

• Proficient in using point-of-sale systems and kitchen management software (GAAP or similar).
• Knowledge of menu planning, budgeting, and cost control to meet financial targets.
• Ability to perform stock management and conduct regular inventory audits.

Personal Attributes:

• Highly organized with strong time management and problem-solving skills.
• Ability to work under pressure in a fast-paced environment.
• Professional demeanor with excellent attention to detail.

Certifications (added advantage):

• Food handling and safety certification.
• Advanced culinary or food management certifications.