SOUS CHEFS x 2 (Lusaka & Kitwe/Ndola)
Zambia, Full Time
Chef de partie
Management and Staff and External Providers
To deputies in the Head Chef’s absence.
Assist in selecting, training, supervising, developing, disciplining, and counseling staff in the kitchen.
Coordinate and participate in the activities of chefs and other kitchen people engage in preparing and cooking, food to ensure efficient and profitable foodservice
Menu planning and utilization of food surplus and leftover
Schedule kitchen staff according to kitchen operations level.
Assist in maintaining stock inventory. Stock control. Make sure enough stock is available for operations.
Estimate food consumption and purchase or requisition food & non-food items necessary for the kitchen.
Direct & correct presentation and portioning of food according to standard recipes.
Maintain hygiene and safety in the kitchen.
Maintaining a relationship with all vendors.
Managing a kitchen and chef’s; Hospitality
Plan menus and dishes
Manage staff and kitchen
Fast paced, interactive
Between 20 and 50
Terms and Conditions
Lusaka & Kitwe/Ndola, Zambia
At most 10,000 ZMK
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