CHEF
Job Purpose
To prepare high-quality, safe and attractive meals while maintaining excellent food hygiene, kitchen efficiency and customer satisfaction.
Key Duties and Responsibilities
- Prepare meals according to menus, recipes and required standards.
- Plan and organise daily food preparation.
- Prepare ingredients through washing, cutting, seasoning and portioning.
- Cook food using appropriate methods.
- Ensure food is properly presented before service.
- Monitor food quality, taste, temperature and portion sizes.
- Maintain high standards of food hygiene and safety.
- Store food properly and monitor expiry dates.
- Minimise food waste and control ingredient usage.
- Maintain clean and organised kitchen workstations.
- Inspect kitchen equipment and report faults.
- Assist with menu planning and development where required.
- Coordinate with waiters and other service staff.
- Monitor kitchen stock and report shortages.
- Follow health and safety regulations.
- Train or guide junior kitchen staff where required.
Qualifications & Experience
- Certificate/Diploma in Culinary Arts, Food Production, Hotel Management or related field is preferred.
- Previous professional kitchen experience required.
- Experience in preparing a variety of cuisines is an advantage.
Key Competencies
- Excellent cooking skills.
- Food-safety awareness.
- Creativity and attention to detail.
- Ability to work under pressure.
- Good time management.
- Teamwork and communication.
- Clean and organised approach to kitchen operations.
Vacancy title:
Chef
[Type: FULL_TIME, Industry: Professional Services, Category: Protective Services, Cleaning & Facilities, Restaurant & Hospitality, Business Operations]
Jobs at:
A Private Company
Deadline of this Job:
Saturday, September 5 2026
Duty Station:
Lusaka | Lusaka
Summary
Date Posted: Saturday, August 22 2026, Base Salary: Not Disclosed
JOB DETAILS:
CHEF
Job Purpose
To prepare high-quality, safe and attractive meals while maintaining excellent food hygiene, kitchen efficiency and customer satisfaction.
Key Duties and Responsibilities
- Prepare meals according to menus, recipes and required standards.
- Plan and organise daily food preparation.
- Prepare ingredients through washing, cutting, seasoning and portioning.
- Cook food using appropriate methods.
- Ensure food is properly presented before service.
- Monitor food quality, taste, temperature and portion sizes.
- Maintain high standards of food hygiene and safety.
- Store food properly and monitor expiry dates.
- Minimise food waste and control ingredient usage.
- Maintain clean and organised kitchen workstations.
- Inspect kitchen equipment and report faults.
- Assist with menu planning and development where required.
- Coordinate with waiters and other service staff.
- Monitor kitchen stock and report shortages.
- Follow health and safety regulations.
- Train or guide junior kitchen staff where required.
Qualifications & Experience
- Certificate/Diploma in Culinary Arts, Food Production, Hotel Management or related field is preferred.
- Previous professional kitchen experience required.
- Experience in preparing a variety of cuisines is an advantage.
Key Competencies
- Excellent cooking skills.
- Food-safety awareness.
- Creativity and attention to detail.
- Ability to work under pressure.
- Good time management.
- Teamwork and communication.
- Clean and organised approach to kitchen operations.
Work Hours: 8
Experience in Months: 12
Level of Education: high school
Job application procedure
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Click here to submit your application now
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Send applications to the Hiring Manager
OR WhatsApp: +260 774 642 101
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