Allterrain Services Zambia Ltd
Posted Job
7 months ago

Executive Chef

ATS Zambia is in search of a seasoned Executive Chef. This role will be responsible for not only the food aspect of the kitchen, but managing staff, budgeting, purchasing and implementing new menus and operational ideas to keep the business efficient and profitable as well as the client satisfied.

Duties & Responsibilities

  • Co-ordinate food production and planning.
  • Organization, cleanliness, and receiving of all food into the storage areas; this includes proper rotation of all ingredients to prevent food wastage and making sure that all health and safety regulations are achieved.
  • Menu planning and food costing. To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability.
  • Training of staff on food handling, preparation and presentation i.e. aspects like good portion control and pleasing presentation for all dishes.
  • Stock ordering – ensure stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits.
  • Control hygiene and supervise kitchen cleaning.
  • Office administration duties including filing, typing of memos, placing orders and food costing records.
  • Resolve and report any acts of maltreatment, neglect, and/or any other violation of the company policies immediately to the Unit Manager.
  • Decision making including interviewing, hiring, evaluation, and handling disciplinary issues as appropriate.
  • Attend and give updates at a weekly staff meeting.

Skills and Competencies

  • Strong business and financial acumen
  • Organizing and planning skills
  • Relationship management - strong client and customer service capability
  • People management and development
  • Innovation and Creativity
  • Strong communication.

Knowledge Areas

  • Good knowledge and experience with western cuisine
  • Food production, functions and administration
  • Demonstrable experience in people management and development
  • Strong in Food Health, Safety and Hygiene with good knowledge and experience with HACCP
  • Cycle Menu planning and food costing


  • Minimum Senior Certificate / Grade 12 and a relevant tertiary qualification (Associate Culinary Degree / or recognized in service training)
  • A minimum of 8 years of experience in varied kitchen positions, 3 of which must be in Kitchen management or Executive Chef positions
  • Proven track record of food cost saving achievements
  • Computer literacy - well versed with MS Office
  • Experience working in a remote set up in Africa preferred
  • Able to work on a 8 weeks "on" 2 weeks "off" rotation

Preference will be given to Zambian candidates.

Method of Application

Submit your CV and application on company website:

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