Executive Chef at Minor International

Kafue, Lusaka Province, Zambia -

Full Time

Start Date

Immediate

Expiry Date

04 Feb, 26

Salary

0.0

Posted On

06 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Menu Development, Leadership, Inventory Management, Food Safety, Cost Control, Team Management, Communication, Creativity, Time Management, Sanitation Standards, Training, Sustainable Practices, Vendor Relationships, Catering, Customer Satisfaction

Industry

Hospitality

Description

Company Description Exotic, luxurious and indigenous. Anantara’s unique destinations cater for everything from a relaxing city break to an extravagant once in a lifetime journey. Exciting opportunities bring Anantara’s heart-felt hospitality and sense of discovery to destinations across Africa, Asia, Indian Ocean, Europe and the Middle East. Job Description We are seeking a talented and visionary Executive Chef to lead our culinary team in Kafue, Zambia. As the Executive Chef, you will be responsible for overseeing all aspects of our kitchen operations, ensuring the highest standards of food quality, presentation, and customer satisfaction. Develop and implement innovative menu concepts that showcase local and international cuisines Lead and mentor a diverse kitchen team, fostering a collaborative and efficient work environment Manage food and labor costs while maintaining the highest quality standards Oversee inventory management, food purchasing, and vendor relationships Ensure compliance with food safety and sanitation regulations Collaborate with the management team to drive revenue and profitability Participate in menu planning, food presentation, and pricing strategies Conduct regular quality checks and maintain consistent food standards Oversee special catering events and VIP dining experiences Stay current with culinary trends and incorporate them into menu offerings Work closely with other departments to ensure seamless kitchen operations Develop and implement sustainable kitchen practices, focusing on reducing food waste and promoting eco-friendly initiatives Cultivate relationships with local farmers and suppliers to source fresh, high-quality ingredients Implement and oversee a comprehensive training program for all kitchen staff, ensuring continuous skill development and career growth opportunities Qualifications Bachelor's degree in Culinary Arts or related field Minimum of 5 years of experience in luxury culinary management Proven track record in controlling food and labor costs Extensive knowledge of various cooking methods, ingredients, and culinary techniques Strong leadership and team management skills Excellent organizational and time management abilities Proficiency in menu development, recipe standardization, and pricing strategies Demonstrated experience in inventory management and cost control In-depth understanding of food safety and sanitation standards Exceptional communication and interpersonal skills Creativity and innovation in menu planning and food presentation Ability to work effectively in a fast-paced, high-pressure environment Proficiency in culinary software and point-of-sale systems Flexibility to work varying shifts, including weekends and holidays Additional Information Strong leadership, coaching, and mentoring abilities. Demonstrated ability to inspire and guide a team to consistently deliver exceptional service. Excellent interpersonal and communication skills, with a passion for delivering personalized guest experiences. Ability to resolve conflicts and challenges quickly and professionally while maintaining guest satisfaction. Strong attention to detail with the ability to manage multiple tasks simultaneously in a fast-paced environment. Fluency in English is required; knowledge of additional languages is a plus. CV must include 3 traceable referee with valid email addresses and mobile numbers.

Responsibilities

The Executive Chef will oversee all aspects of kitchen operations, ensuring high standards of food quality and customer satisfaction. Responsibilities include menu development, team leadership, inventory management, and compliance with food safety regulations.