Station Chef at Minor International

Responsabilités

Royal Livingstone Resort, operated by Anantara, is a distinguished luxury destination renowned for its exceptional hospitality and prime riverside location in Livingstone, Zambia. The resort seamlessly blends colonial-era elegance with contemporary comforts, offering guests an unparalleled experience. It features 119 lavishly appointed suites and villas, each designed to provide a private retreat with breathtaking views of the majestic Zambezi River. Guests can indulge in a variety of world-class amenities, including a spa, swimming pool, fitness center, and multiple dining options. The resort also boasts a rich cultural heritage, frequently hosting traditional Zambian performances and events to enrich the visitor experience. As part of the Anantara family, the resort upholds the brand’s commitment to sustainability, community engagement, and bespoke service excellence. Alcántara Hotels & Resorts is a globally recognized leader in luxury hospitality, deeply inspired by Thai heritage and committed to delivering genuine, personalized service. Our name, derived from the Sanskrit term for ‘without end,’ reflects our dedication to freedom, fluidity, and balance. We strive to create unforgettable experiences—for both our guests and our team members. Established in Thailand in 2001, Alcántara has since grown into a globally recognized brand, welcoming guests in some of the world’s most breathtaking destinations — from secluded beaches and exclusive islands to historic landmarks and bustling urban centers. If you are fueled by a deep commitment to generosity, warmth, and sincere hospitality, Anantara provides a boundless career opportunity. WHAT WE STAND FOR AND HOW WE CONDUCT OURSELVES At Anantara we always behave in the following way We take pride in delivering exceptional work, maintaining a polished professional image, and fostering clear, respectful communication with both guests and colleagues. Our team consistently demonstrates proactive problem-solving skills, identifying optimal solutions to address both guest and colleague needs effectively. We collaborate seamlessly with colleagues from various departments to ensure consistently outstanding service delivery in every instance. Continuously exploring innovative strategies, we strive to exceed guest expectations through unexpected and memorable experiences. Respect and dignity are extended to all guests and colleagues, as each individual holds significance. We uphold the most exacting standards of honesty and integrity in all our professional endeavors. We take great pride in representing our hotel and our nation to guests from diverse corners of the globe. KEY DUTIES AND RESPONSIBILITIES Please be aware that the following outline does not encompass every responsibility associated with this role. At Alcántara, our team consistently seeks innovative methods to support the business, enhance guest experiences, and foster collaboration among colleagues. The primary duties for this position include: Here’s the professional paragraph: In collaboration with the restaurant chef, oversee all operational aspects of the kitchen, maintaining a secure, efficient, and financially viable environment aligned with the hotel’s objectives. Assist in the creation and refinement of restaurant cuisine concepts and standards. Maintain a strong understanding of local market trends and supplier networks. Propose menu adjustments based on seasonal ingredient availability. Consistently uphold Anantara’s established food preparation and presentation standards to maintain exceptional culinary quality for our guests. Proactively assess and suggest enhancements or new additions to Anantara’s presentation guidelines to elevate our offerings. Ensure adherence to food safety and protection protocols. All food items within operational areas must comply with proper food handling techniques, such as dating, correct storage methods, and rotation procedures. Uphold fundamental food safety and sanitation standards. Ensure the continual safety and security of the outlet at all times. Oversee the management of all properties and facilities within the outlet division to ensure optimal asset performance and compliance with operational standards. Engage in departmental training initiatives aimed at enhancing both team capabilities and overall hotel service standards, equipping associates with the necessary training and resources to deliver exceptional guest experiences. Foster constructive relationships between departments by maintaining transparent communication and collaborative efforts. Qualifications & Experience Full Grade 12 School Certificate is duly certified by the Zambia Qualifications Authority (ZARA). A recognized credential in Culinary Arts, Professional Cookery, or a closely related 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 capacity. Preferred candidates will have prior experience in a hotel, resort, lodge, or high-volume restaurant setting. Proficient in food preparation methods, kitchen management protocols, food cost analysis, and inventory control systems. Demonstrated proficiency in food safety protocols, sanitation practices, and HACCP compliance standards is required. Proven capability to mentor, guide, and advance the skills of junior kitchen staff. Highly developed organizational, communication, and time-management capabilities are essential for this role. Thrives in high-pressure situations and maintains productivity within demanding, rapidly changing work settings. We offer the ability to work varied shifts, including weekends and public holidays. Demonstrated commitment to culinary excellence, innovation, and meticulous attention to detail. Desirable Candidates must possess prior experience in a luxury hotel, resort, or upscale lodging setting. Valid Food Handler’s Certificate. Experienced in managing diverse international cuisines, overseeing buffet operations, and delivering à la carte service. Proficiency in utilizing kitchen inventory systems and implementing effective food cost control methodologies is required. If these criteria do not align with your professional aspirations, consider configuring email notifications to receive updates whenever new job listings matching your preferences are published. Sharing is caring! Kindly utilize the provided icons below to disseminate this information.

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