Allterrain Services Group-Zambia, Africa’s leading Catering service provider is looking for dynamic and self-motivated Zambians with proven performance to fill the existing vacant positions at our Ndola projects in Zambia as listed below;
1. HEALTH AND SAFETY OFFICER X 01 NDOLA (READVERTISED)
The HSE Officer’s primary duty will be to implement all Occupational, Health and Safety (OH&S), Environmental and Food Safety policies and procedures within areas under the jurisdiction as well as ensuring continuous training of all staff in OH&S, Environment and Food Safety
They will be responsible and accountable for the below but not limited to the following areas:

Carry out weekly audits on all ATS Owned and hired vehicles
Ensure all staff onsite wear proper PPE at all times
update all paperwork and ensure the HSE filing system is in place at the project site
Carry out weekly internal audits, follow up on corrective and preventive measures and ensure they are closed out.
Train all staff in food safety, hazard identification and reporting, carry out supplier audits and ensure all procurement is from approved suppliers.

Qualifications & Experience
A minimum of diploma in Health and safety and traceable 3 years’ work experience in the hospitality industry.

Creative, self-motivated, proactive and confident
Creative and able to be innovative
Experience managing a diverse team and strong willingness to build capacity of local staff
Knowledge in Environmental, Occupational Health and Safety and Food safety
Strong verbal and written communication skills

THOSE WITH CATERING OR FOOD EXPERIENCE WILL HAVE AN ADDED ADVANTAGE

2. CHEF X 01 NDOLA
PURPOSE: Overseeing the preparation, cooking and presentation of meals in the Kitchen and supervision of staff in the overall production of food.
QUALIFICATIONS AND PERSONAL ATTRIBUTES
Minimum of a diploma/certificate in food production or any equivalent combination of education and working experience sufficient to perform job duties may be considered

Able to show initiative and have good interpersonal skills
You must know how to use the cooking range, ovens and other modern kitchen equipment.
Able to interact with personnel from other Departments
Able to supervise a large kitchen brigade
Be physically fit and be able to pass pre-employment and medical examinations.
Creative, self-motivated, proactive and confident
Creative with food items
Experience managing a diverse team and strong willingness to build capacity of local staff
Knowledge of food cost control principles
Knowledge of computer using office software such as Excel, Word and Power Point.
Strong verbal and written communication skills
Knowledge of a variety of cuisines

YOUR RESPONSIBILITIES
The specific duties of the Chef will be as set out below but not limited to:

Ordering supplies from the stores.
Ensure the kitchen is maintained clean at all times through the continuous practice of cleaning as you go.
You will be required to observe very high standards of cleanliness and hygiene as well as ensure all your subordinates keep these standards.
Supervise the packing of food and serving of food at the food counter.
Supervise and ensure food is cooked and served in a timely manner at all times.
Report to your supervisor about any accidents or potential accidents that may occur in the kitchen.
Help reduce any wastage or spoilage that may occur in the kitchen and support the Project Manager in maintaining the required food cost level.
Attend all meetings organized by the Project and implement all that is agreed upon in the meetings.
Design and present menus which are to be approved by the Project Manager
To ensure that you have your PPE on at all times and to work safely by ensuring that you adhere to all site regulations regarding safety, health and the environment.
To be pro –active in all aspects of operational safety and encourage teamwork within the department.

3. CHEF MANAGER X 01 NDOLA
PURPOSE: oversee the running of an entire team to ensure the highest quality of food and service is delivered on time and within budget.
QUALIFICATIONS AND PERSONAL ATTRIBUTES
Minimum of a degree/diploma in food production or any equivalent combination of education and working experience sufficient to perform job duties may be considered

someone with catering management experience who’s passionate about delivering a first-class service.
Should have leadership skills and confident managing people.
Flexible, self-motivated with great organizational skills.
With great attention to detail.

YOUR RESPONSIBILITIES
The specific duties of the Chef Manager will be as set out below but not limited to:

On a day-to-day basis plan, organize and control the busy catering operation ensuring a successful and efficient service is provided.
Be responsible for training staff, working with the kitchen team to develop the menu, order stock, control budgets.
Ensure that the service provided is first-class through training and motivating the team.
Organize and supervise the team in preparing and presenting food to the highest quality.
Ensure that everyone works to strict compliance-led Food Handling & Hygiene standards and Health & Safety regulations.
Ensure that team members are available for their required shifts and that there are enough staff to cover busy periods.

4. SENIOR BAKER X 01 NDOLA
PURPOSE: Assisting the Executive Chef to overseeing the preparation, baking and presentation of meals in the Kitchen and supervision of staff in the overall production of Pastry Foods.
QUALIFICATIONS AND PERSONAL ATTRIBUTES
Minimum of a certificate in Pastry (Food) Production or any equivalent combination of education and experience sufficient to perform job duties may be considered

Must have a good command of the English language.
Must have good knowledge of international Pastries.
Must have a complete education as a Baker.
Must have basic school education.
Must have at least 5 years of practical experience in Pastry in a hotel or restaurant (two years experience)
Must be able to deal with quality control, and production control.

YOUR RESPONSIBILITIES
The specific duties of the Senior Baker will be as set out below but not limited to:

Implement working schedules for all Pastry Cooks and Pastry Utility personnel.
The Senior Baker should be constantly aware of stock levels and stock quality of all Pastry and Bakery items.
Check and ensure that all Pastry products are consistently prepared at the highest quality standard.
The entire food production of the Pastry is the direct responsibility of the Senior Baker
She/he is to use the standardized recipes and presentation photos as a guide line.
Ensure all your direct subordinates are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health program.
Make sure you constantly examine the professional knowledge of your subordinates and train (re-train) them if required.

If you meet the above criteria, email your application letter, curriculum vitae, copies of your qualifications and Indicate Position applying for in the subject line. Send to [email protected] not later than 13th April 2023 Please note, only shortlisted candidates will be contacted. If you do not hear from us within 30 days of your application, please consider your application unsuccessful.

To apply for this job email your details to recruitment.zambia@tsebo.com