Executive Culinary Specialist

Job Summary The Chef will oversee the preparation and presentation of premium-quality meals, ensuring strict adherence to food safety protocols, impeccable cleanliness, consistent quality, and optimal kitchen organization. The ideal candidate must demonstrate creativity, self-discipline, and efficiency, with the ability to operate both autonomously and collaboratively within a dynamic hospitality team. Key Responsibilities Prepare, cook, and serve meals in strict accordance with approved menus and established quality benchmarks. Support the enhancement of menus by aligning them with guest preferences, available ingredients, and operational needs. Consistently prepare meals in adherence to hygiene standards and within specified service timeframes. Ensure consistently excellent food preparation, presentation, and portion sizes while maintaining superior taste standards. Monitor inventory levels in the kitchen and support the procurement and receipt of food supplies. To reduce food waste and maintain optimal storage and usage of ingredients. Ensure that the kitchen, equipment, utensils, and food preparation areas are consistently clean and well-organized. To uphold adherence to food safety, sanitation, hygiene, and health regulations. Conduct a thorough inspection of all ingredients to verify their freshness and quality prior to commencing preparation. Collaborate closely with lodge management and front-office personnel to synchronize meal preparation and service activities. Ensure food items are stored correctly while maintaining proper refrigeration and temperature controls. Provide support in conducting stock takes, calculating costs, managing portion sizes, and overseeing kitchen inventory. Ensure all reasonable special dietary needs and specific guest requests are accommodated effectively. Communicate any malfunctions, deficiencies, or breaches in food safety protocols to the relevant managerial team immediately. Assist management by executing additional kitchen-related tasks as directed. Qualifications & Experience Obtained a Grade 12 School Certificate or an equivalent qualification. A qualification in Culinary Arts, Food Production, Hospitality, Catering, or a closely related discipline—such as a Certificate, Diploma, or industry-recognized training—is advantageous. At least With at least two years of hands-on experience as a Chef, Cook, or within a professional kitchen setting, you will bring valuable expertise to our team. is preferred. Professional experience within a lodge, hotel, restaurant, catering operation, or other hospitality environment is highly beneficial. Essential Skills & Competencies Proficient in food preparation and culinary techniques are required. Possesses a solid grasp of food hygiene principles and kitchen safety protocols. Proficient in preparing a diverse range of both local and international culinary creations. Effective time management and strong organizational abilities are essential for this position. Proven capability to perform efficiently amid high-pressure situations and during peak service periods. Demonstrates meticulous focus on maintaining high standards of food quality, ensuring impeccable presentation, and upholding strict cleanliness protocols. Proficient in ingredient management, with a strong focus on optimizing usage and reducing waste. Effective collaboration and clear communication are essential for this role. Creative thinking and a proactive approach to offering suggestions for menu innovation are essential. Demonstrates exceptional dependability, self-discipline, and adherence to high standards of personal cleanliness. Additional Requirements Capable of fulfilling shift-based, weekend, evening, and public holiday work schedules as dictated by operational requirements. Demonstrates the capacity to maintain prolonged periods of standing while performing duties within a high-pressure, rapidly moving kitchen setting. Proficiency in food costing, inventory management, and menu design would be beneficial. Application Procedure Professional candidates are encouraged to forward their application, clearly addressed to the designated recipient, for consideration. The Managing Director Tasha Lodge & Tours Limited is actively seeking a versatile and customer-focused individual to fill the role of Tour Guide/Operations Coordinator. The ideal candidate must possess exceptional communication skills, both verbal and written, and demonstrate proficiency in English, with fluency in additional languages being highly advantageous. A minimum of three years of relevant experience in tour guiding, hospitality, or a related field is required, along with a proven ability to manage multiple tasks efficiently in a fast-paced environment. Responsibilities include leading guided tours, coordinating travel logistics, providing outstanding guest experiences, and maintaining meticulous records of tour operations. Strong problem-solving skills and a passion for delivering exceptional service are essential, as is the ability to work flexible hours, including evenings and weekends. A valid driver’s license and familiarity with local attractions are preferred but not mandatory. Plot 4424/200, Kalambo Street Highlands, Livingstone Submissions should be sent via email to [Click the Apply button below to apply, and Create my CV to build a CV tailored to this offer, professionally] and must include the following: An updated Curriculum Vitae (CV) is required. A Cover Letter that explicitly identifies the specific position for which you are applying is essential. Relevant academic and professional credentials must be provided in duplicate. A clearly stated subject line, formatted as “Application – Receptionist – [Applicant’s Name],” must be included in the email submission. Shortlisted candidates will receive notification regarding the subsequent phase of the recruitment process.

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