Summary
Date Posted: Monday, September 30 2024, Base Salary: Not Disclosed

JOB DETAILS:
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.

Job Experience: No Requirements

Work Hours: 8

Experience in Months:

Level of Education: Postgraduate Degree

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

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