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Job Summary
Fine Dining Restaurant blending modern Afro-French Fusion at a 5* Hotel based close to Lusaka is looking for a Head Chef to lead the outlet’s kitchen ; creating food menus ; managing kitchen staff ; inventory and operations; blending culinary expertise with beverage pairing knowledge. Duties: Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly. Ensure the food served meets the expected standards, maintaining the reputation of the brand Report any complaints, comments, or operational requirements Maintain all internal communication with other departments. Ensure menus are seasonal, fresh, and organic as per vision / standards. Review menus and dishes and adhere to deadlines for releasing new menus. Ensure menu prep and training is meticulously done and identify training needs where required. Conduct weekly meetings with the Hotel Manager for planning and feedback. Conduct daily meetings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements. Lead; train, and develop a skilled and motivated kitchen team. Conduct regular performance reviews, provide constructive feedback, and support staff development. Ensure adherence to recipes, portion controls, and presentation standards. Manage staff scheduling and ensure adequate coverage during service hours. Interview all prospective kitchen service staff and liaise with Human Resources. Ensure the department is adequately staffed, being responsible for duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism. Handle disciplinary issues and grievances in conjunction with Human Resources. Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets. Control waste and portion sizes to maximize efficiency and profitability. Maintain a regular check on stock and provide training on stock-taking and ordering procedures. Ensure all kitchen staff follow hygiene and food safety protocols as per HACCP and local health regulations. Requirements: Grade 12 A formal culinary qualification Proven experience as Head Chef in a 5-star Hotel or fine dining restaurant. Excellent knowledge of food and beverage service standards. Strong knowledge of kitchen management, food costing and inventory control. Proficiency in MS Office and POS software Ability to confidently operate within a fast-paced environment Leadership and team management skills
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