Chef

Job description

Job Summary

The Chef will be responsible for preparing and presenting high-quality meals while maintaining excellent standards of food safety, cleanliness, consistency, and kitchen organisation. The successful candidate should be creative, disciplined, efficient, and capable of working independently as well as part of a hospitality team.

Key Responsibilities

• Prepare, cook, and present meals according to established menus and quality standards.
• Assist in developing and improving menus based on guest preferences, available ingredients, and operational requirements.
• Ensure meals are prepared consistently, hygienically, and within required service times.
• Maintain high standards of food preparation, presentation, taste, and portion control.
• Monitor kitchen stock levels and assist with ordering and receiving food supplies.
• Minimise food wastage and ensure appropriate storage and utilisation of ingredients.
• Maintain cleanliness and organisation of the kitchen, equipment, utensils, and food preparation areas.
• Ensure compliance with food safety, hygiene, sanitation, and health requirements.
• Check freshness and quality of ingredients before preparation.
• Coordinate meal preparation and service with lodge management and front-office staff.
• Properly store food items and maintain appropriate refrigeration and temperature controls.
• Assist with stocktaking, costing, portion control, and kitchen inventory management.
• Cater for special dietary requirements and guest requests where reasonably possible.
• Report equipment faults, shortages, or food safety concerns to management.
• Perform other kitchen-related duties assigned by management.

Qualifications & Experience

• Minimum Grade 12 School Certificate or equivalent.
• Certificate, Diploma, or recognised training in Culinary Arts, Food Production, Hospitality, Catering, or a related field is preferred.
• At least 2 years’ relevant experience as a Chef, Cook, or in a professional kitchen environment is preferred.
• Previous experience in a lodge, hotel, restaurant, catering company, or hospitality establishment will be an advantage.

Essential Skills & Competencies

• Strong food preparation and cooking skills.
• Good understanding of food hygiene and kitchen safety practices.
• Ability to prepare a variety of local and international dishes.
• Good time-management and organisational skills.
• Ability to work effectively under pressure and during busy service periods.
• Strong attention to food quality, presentation, and cleanliness.
• Ability to manage ingredients efficiently and minimise wastage.
• Good teamwork and communication skills.
• Creativity and willingness to contribute ideas toward menu development.
• High level of reliability, discipline, and personal hygiene.

Additional Requirements

• Willingness to work shifts, weekends, evenings, and public holidays where required.
• Ability to stand for extended periods and work in a fast-paced kitchen environment.
• Knowledge of food costing, stock control, and menu planning will be an added advantage.

Application Procedure

Interested candidates should submit an application addressed to:

The Managing Director

Tasha Lodge and Tours Limited

Plot 4424/200, Kalambo Street

Highlands, Livingstone

Applications should be submitted via email to tashalodgeandtours@gmail.com and must include:

• An updated Curriculum Vitae (CV);
• A Cover Letter clearly stating the position being applied for; and
• Copies of relevant academic and professional qualifications.

Applicants should clearly indicate “Application – Receptionist – Name of Applicant” in the subject line of the email, as applicable.

Only shortlisted candidates will be contacted and notified regarding the next stage of the recruitment process.