Head Chef Altterrain Services

Allterrain Services -Zambia, Africa’s leading Catering service provider is looking for dynamic and self-motivated Zambians with proven performance to fill the existing vacant positions at our Lusaka and Ndola projects in Zambia as listed below;

1. HEAD CHEF X 01 NDOLA

PURPOSE: Overseeing   the preparation, cooking and presentation of meals in the Kitchen and supervision of staff in the overall
production of food.

QUALIFICATIONS AND PERSONAL ATTRIBUTES 

Minimum of a diploma/certificate in food production or any equivalent combination of education and working experience sufficient to perform job duties may be considered.

• Able to show initiative and have good interpersonal skills.
• You must know how to use the cooking range, ovens and other modern kitchen equipment.
• Able to interact with personnel from other Departments.
• Able to supervise a large kitchen brigade.
• Be physically fit and be able to pass pre-employment and medical examinations.
• Creative, self-motivated, proactive and confident.
• Creative with food items.
• Experience managing a diverse team and strong willingness to build capacity of local staff.
• Knowledge of food cost control principles.
• Knowledge of computer using office software such as Excel, Word and Power Point.
• Strong verbal and written communication skills.
• Knowledge of a variety of cuisines.

YOUR RESPONSIBILITIES

The specific duties of the Head Chef will be as set out below but not limited to:

• Ordering supplies from the stores.
• Ensure the kitchen is maintained clean at all times through the continuous practice of cleaning as you go.
• You will be required to observe very high standards of cleanliness and hygiene as well as ensure all your subordinates keep these standards.
• Supervise the packing of food and serving of food at the food counter.
• Supervise and ensure food is cooked and served in a timely manner at all times.
• Report to your supervisor about any accidents or potential accidents that may occur in the kitchen.
• Help reduce any wastage or spoilage that may occur in the kitchen and support the Project Manager in maintaining the required food cost level.
• Attend all meetings organized by the Project and implement all that is agreed upon in the meetings.
• Design and present menus which are to be approved by the Project Manager.
• To ensure that you have your PPE on at all times and to work safely by ensuring that you adhere to all site regulations regarding safety, health and the environment.
• To be pro –active in all aspects of operational safety and encourage teamwork within the department.