Summary
Date Posted: Wednesday, November 20 2024, Base Salary: Not Disclosed

JOB DETAILS:
Job Purpose
The Head Chef will lead the kitchen operations, ensuring exceptional food quality and adherence to international culinary standards. They will be responsible for menu planning, cost management, staff training, and maintaining a high level of hygiene and safety. This role requires a passionate professional with international experience to uphold and elevate the reputation of the establishment.

Key Responsibilities
1. Menu Development and Food Quality
• Plan and execute menus aligned with the establishment’s standards.
• Innovate and introduce new dishes while maintaining consistency and quality.
• Ensure food portions, temperature, and presentation meet the set standards.
2. Operational Management
• Oversee day-to-day kitchen operations and staff workflow.
• Conduct stock control, spot checks, and manage inventory efficiently to prevent shortages or wastage.
• Establish and maintain par levels for ordering processes.
3. Cost Management
• Monitor and control food costs to meet budgeted targets.
• Implement cost-saving measures without compromising quality.
• Maintain accurate records of kitchen expenses and provide reports to the Café Manager.
4. Staff Supervision and Training
• Supervise, mentor, and evaluate kitchen staff performance.
• Organize training sessions to enhance skills and ensure adherence to standard operating procedures.
• Prepare effective duty rotas to optimize staff utilization.
5. Hygiene and Safety
• Ensure all kitchen operations comply with hygiene regulations and health standards.
• Maintain cleanliness and organization of the kitchen and its equipment.
• Enforce proper food storage practices and monitor stock rotation.
6. Communication and Teamwork
• Facilitate effective communication within the kitchen and with other departments.
• Conduct regular kitchen briefings and participate in team meetings.
• Address guest and staff concerns in collaboration with the Café Manager.
7. Compliance and Reporting
• Maintain compliance with company policies and standard operating procedures.
• Prepare and submit timely reports on kitchen performance, costs, and achievements.
• Participate in audits and implement recommendations as required.
Key Competencies
• Mastery in diverse cuisines with a focus on international standards.
• Proven ability to lead and inspire a team effectively.
• Strong understanding of budgeting, forecasting, and cost controls.
• Excellent interpersonal and verbal skills for effective collaboration.
• Thorough knowledge of food safety standards and practices.

Qualifications and Experience
• Diploma or Degree in Culinary Arts or equivalent professional certification.
• Minimum 5 years in a similar role, with at least 2 years in an international environment.
• Proficiency in kitchen management systems and cost control tools.

Additional Requirements
• Strong understanding of international culinary trends and techniques.
• High level of integrity, professionalism, and personal grooming.
• Ability to work flexible hours, including weekends and public holidays.
• Must be able to relocate to Livingstone, Zambia.

Work Hours: 8

Experience in Months: 60

Level of Education: Postgraduate Degree

Job application procedure
• To apply for this job please visit www.priconsultants.com.

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