Commercial Kitchen Section Chef at Minor International

Responsabilités

Royal Livingstone Resort, operated by Anantara, is a distinguished luxury resort situated along the picturesque banks of the majestic Zambezi River, adjacent to the iconic Victoria Falls in Zambia. This five-star property boasts 115 elegantly appointed rooms and suites, each designed with a blend of colonial and African influences, offering breathtaking views of the river or the falls. Guests can indulge in a range of exceptional amenities, including a world-class spa, four distinctive dining venues, an outdoor pool, and a fully equipped fitness center. Additionally, the resort provides seamless access to a variety of thrilling adventure activities, such as white-water rafting, helicopter tours over Victoria Falls, and game drives in nearby Most-oa-Tunya National Park. The resort is committed to delivering outstanding hospitality, creating unforgettable experiences for discerning travelers seeking luxury and adventure in one of Africa’s most extraordinary destinations. Alcántara Hotels & Resorts, a globally renowned luxury hotel and resort brand deeply connected to Thai heritage, embodies an unwavering commitment to authentic hospitality. Derived from the Sanskrit term signifying ‘without end’, our brand ethos reflects values of freedom, fluidity, and balance. We are dedicated to ensuring each experience creates a meaningful and enduring impact — for both our guests and our team members. Stay updated with Zambia job opportunities. Established in Thailand in 2001, we have since grown into a global presence, welcoming guests in some of the most breathtaking destinations worldwide—from untouched beaches and secluded islands to historic landmarks and bustling modern cities. If your ambition is fueled by a commitment to generosity, sincerity, and exceptional hospitality, Anantara presents boundless career opportunities. We value and uphold the following principles in our daily operations and decision-making processes. At Anantara we always behave in the following way We take great pride in our work, our professional demeanor, and our communication with guests and colleagues. We proactively assess situations and deliver optimal solutions to enhance guest and colleague experiences. As a collaborative unit, we partner with colleagues from all departments to consistently uphold and exceed service excellence standards. We continuously strive to innovate and exceed guest expectations through creative and unexpected experiences. All guests and colleagues are treated with dignity and respect, recognizing the inherent value each individual brings to our organization. We maintain an unwavering commitment to the highest ethical standards, demonstrating honesty and integrity in all our professional engagements. We take great pride in representing our hotel and our nation to a diverse array of international guests. KEY DUTIES AND RESPONSIBILITIES Please be aware that this is not a comprehensive list of all responsibilities associated with this role. At Alcántara, employees are encouraged to continuously explore innovative approaches to support the business, enhance guest experiences, and foster collaboration among colleagues. The primary duties for this position include: Collaborate with the restaurant chef to coordinate all operational facets within the kitchen environment, guaranteeing a secure, efficient, and profitable workflow that aligns with the hotel’s established standards. We collaborate on the creation and refinement of restaurant cuisine concepts and standards. Maintaining awareness of local market trends and supplier networks is essential. Additionally, we propose menu adjustments to align with seasonal ingredient availability. Adhere to Anantara’s established standards for food preparation and presentation to deliver consistently high-quality culinary experiences to our guests. Actively seek opportunities to enhance and expand the Anantara presentation guidelines, proposing innovative improvements and additions where applicable. Ensure adherence to food safety and protection protocols. All food items within operational areas must comply with proper food handling methods, such as dating, correct storage, and rotation practices. Additionally, uphold fundamental food safety and sanitation standards. Ensure safety at all times at the outlet. Oversee the comprehensive management of all outlet properties and facilities, ensuring their optimal condition and operational efficiency. Engage in departmental training initiatives designed to enhance both team skills and overall hotel service standards, equipping associates with the necessary training and resources to deliver exceptional guest experiences. Facilitate strong interdepartmental collaboration by fostering open dialogue and coordinated efforts. Qualifications & Experience Holders of a Grade 12 School Certificate accredited by the Zambia Qualifications Authority (ZARA) are required. A recognized credential in Culinary Arts, Professional Cookery, or a comparable discipline is required. A minimum of three to five years of professional kitchen experience is required, including at least one year in a Chef de Partie or Senior Commit Chef position. Preferred candidates will have prior work experience in a hotel, resort, lodge, or high-volume restaurant setting. Proficient in food preparation methods, kitchen management, cost analysis, and inventory oversight. Proficient knowledge of food safety protocols, sanitation practices, and Hazard Analysis and Critical Control Points (HACCP) regulations is required. Proven capability in mentoring, coaching, and advancing the skills of junior kitchen staff members. Strong proficiency in organizational strategies, effective communication, and efficient time-management is required. Thrives in high-pressure situations and maintains composure within dynamic, fast-paced work settings. Accommodation of varying shift schedules, including weekends and public holidays, is required. Seeking an individual with a profound commitment to culinary mastery, a flair for innovation, and meticulous precision in execution. Desirable Candidates must possess prior experience in a high-end hotel, luxury resort, or premium hospitality establishment. Valid Food Handler’s Certificate. Proficiency in international cuisines, buffet management, and à la carte service is required. Proficient in utilizing kitchen inventory systems and implementing food cost control measures. Email alerts can be configured to notify you immediately upon the posting of new job openings that align with your interests. We encourage collaboration and community engagement by inviting you to utilize the social sharing icons below to distribute this information.

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