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Chef de Partie
Minor International Zambia
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Employer and vacancy source: Minor International
The original vacancy details remain available for reference. Applications are closed, so use the employer information and related searches to find active roles.
- EmployerMinor International
- LocationZambia
- Employer websitezambiajobalerts.com
- Listing sourceZambia Job Alerts
Job facts
Key details for this vacancy
- Employer
- Minor International
- Location
- Zambia
- Posted
- April 12, 2026
- Job type
- Full Time
- Category
- Other
This listing has expired.
The original details remain available for reference, but applications are closed. Use the related searches for active vacancies.
Website Minor International
Job description
Kafue, Zambia
Full-time
Company Location: Anantara Kafue River Tented Camp
Zambia business directory
Company Description
Nestled along the sweeping banks of the majestic Kafue River, Anantara Kafue River Tented Camp invites you to be part of an extraordinary safari destination set in one of Africa’s last truly untouched wilderness regions.
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We are seeking a talented, disciplined, and passionately creative Chef de Partie to join our culinary team and help deliver exceptional dining experiences that celebrate both international flair and authentic local flavours.
Job Description
As a Chef de Partie, you will be responsible for overseeing and executing culinary operations in your designated section of the kitchen. Your role is crucial in maintaining the high standards of our establishment.Restaurants
Organise and manage your mise‑en‑place efficiently for smooth service.
Assist in receiving, checking, and storing food supplies with correct standards and rotation (FIFO).
Ensure all kitchen areas and equipment are kept clean, sanitised, and well‑organised.
Monitor portion control, food waste, and cost‑efficient production.
Prepare, cook, and present high‑quality dishes in your assigned section.
Maintain consistency in taste, texture, and presentation according to Anantara standards.
Assist with menu development, incorporating fresh local ingredients and seasonal inspiration.
Ensure optimal cooking techniques and adherence to recipes and specifications.
Work closely with Sous Chefs and the Executive Chef to support daily kitchen operations.
Provide guidance and support to Commis Chefs and kitchen assistants.
Communicate effectively with service staff to ensure seamless dining experiences.
Assist in special dining setups, including bush dinners, river‑side breakfasts, and private functions.
Uphold strict food‑safety, hygiene, and sanitation standards.
Follow proper handling, storage, and labelling procedures for all food items.
Comply with lodge, brand, and HACCP guidelines.
Report any equipment issues and support preventive maintenance.
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Qualifications
Diploma in Culinary Arts from a recognised institution
Full grade 12 certificate
Minimum 2–3 years’ experience in a similar role within a luxury lodge, hotel, or high‑end restaurant.
Strong cooking skills across multiple stations (grill, sauté, pantry, pastry, etc.).
Solid understanding of culinary techniques, food safety, and kitchen operations.
Passion for fresh, seasonal ingredients and high‑quality presentation.
Excellent organisational skills and the ability to multitask under pressure.
Positive attitude, teamwork spirit, and willingness to work in a remote safari environment.
Additional Information
Three traceable references with valid email addresses and mobile numbersKitchen & Dining