Summary
Date Posted: Wednesday, July 29, 2020 , Base Salary: Not Disclosed

JOB DETAILS:
OVERALL PURPOSE OF THE JOB
Reporting to the Lodge Manager, the Head Chef is responsible for coordinating the food preparation activities to ensure meals are prepared, served and stored in a timely manner in compliance with food service regulations. .

PRINCIPLE ACCOUNTABILITIES
• Supervise the preparation of all food and ensure that food is prepared according to food preparation requirements.
• Ensure meals are prepared on time and in sufficient quantities.
• Responsible for creating menus and determining the food inventory needs.
• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required.
• Ensure wastage is minimized by careful supervision of food preparation methods and ensure that proper hygienic storage methods are utilized to prevent food loss.
• Ensure a safe working environment for the kitchen staff at all times.
• Ensure kitchen equipment is in good working order and that kitchen staff are able to operate it efficiently.

Job Skills: Not Specified

CANDIDATE PROFILE
The ideal candidate must possess the following:
• A full Grade 12 Certificate
• Certificate in Food Production or its equivalent
• Minimum of Five (5) years experience working in a busy restaurant in a similar capacity.
• Ability to delegate tasks effectively and manage other people.
• Excellent cooking skills.
• Highly creative with the ability to develop innovative dishes.
• Excellent communication skills.
• Willingness to take initiative and make decisions.
• Knowledge of Quality Management Systems will be an added advantage

Job Education Requirements: Not Specified

Job Experience Requirements: Minimum of Five (5) years

Work Hours: 8

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Job application procedure
To apply for this job please visit https://www.kgrtc.org.zm/careers-kgrtc.php 

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