Executive Chef - Lusaka, Zambia
- Harare, Zimbabwe
|Job Location||Lusaka, Zambia|
|Job Role||Executive Chef|
|Employment Type||Full Time|
|Monthly Salary||US$2000 per month plus on site accomodation|
|Career Level||Middle Management|
|Years of Experience||15|
|Residence Location||Lusaka, Zambia|
|Nationality||Indian nationals are urged to apply|
|Degree||Diploma in Hotel Management|
Our client that owns an idyllic getaway retreat located about 150 kilometres from Lusaka nestled in the lower Zambezi plains is looking for an Executive Chef to join the team.
This Camp is very exclusive and has been in existence for the last 5 years and is currently managed by a cohesive professional team.
At least 15 years post qualification experience in all operations in food and beverage production
Core strength areas are manpower handling and inventory management.
Self-motivated, hardworking, and goal-oriented, with a high degree of flexibility and commitment.
Good people skills, training skills, ability to communicate effectively and build long lasting/mutually beneficial relationships with a matured temperament.
A team leader as well as a team player, ability to organize and work comfortably with people from diverse ethnic backgrounds balancing staff discipline.
Should have worked in African safari camps for at least 5 years in a similar position with an outgoing passion for nature and wildlife.
Cuisines: Hands on experience in the preparation of:
Italian: Pizzas & pastas
Mexican: Tacos & enchiladas
African: Barbeque, grills, and shawarma
Oriental Kitchen: Chinese & Thai
Indian: Indian breads, curries, and gravies
Pastry: Cakes, puddings, sweet-meats, ice-creams, sundaes, and cookies
Cold kitchen, salads, cold cuts, & butchery
Continental and Lebanese
Beverages: Non-alcoholic cocktails
Other Skill Sets:
Menu designing and creation of a menu master
Recipe costing ala carte/banquets
Food trials with least wastage
Develop fresh innovative/creative recipes and banquet layouts
Store setup and inventory management
Hygiene and maintenance of kitchen and kitchen equipment
Knowledge of Hazard Analysis Critical Control Point (HACCP)
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