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.