The position of Chef falls under the Kitchen Department and reports directly to the Head Chef. The duty stations for this position are Mchinji and Lilongwe, where three (3) positions are available, comprising of two (2) positions at Mchinji and one (1) position Lilongwe.

Responsibilities or duties

• Prepare, cook, and present high-quality meals in accordance with approved recipes, menu specifications, and guest expectations while maintaining consistency in taste, quality, and presentation.
• Plan daily food preparation activities, organise kitchen operations efficiently, and ensure that meals are prepared and served within the required timeframes to support excellent customer service.
• Maintain the highest standards of food safety, hygiene, sanitation, and cleanliness in compliance with applicable health regulations and MMK Hotels’ operating procedures.
• Monitor inventory levels, receive and inspect food supplies, ensure proper storage and stock rotation, and minimise food wastage through effective portion control and responsible use of ingredients.
• Collaborate with the Head Chef in menu planning, recipe development, and the preparation of special meals for conferences, functions, and guests with specific dietary requirements.
• Ensure that all kitchen equipment, utensils, and workstations are clean, functional, and properly maintained, promptly reporting faults or maintenance requirements to the Head Chef.
• Supervise and support junior kitchen staff such as trainees where assigned, promote teamwork and continuous improvement within the kitchen, and perform any other duties delegated by the Head Chef to achieve departmental objectives.

Qualifications or requirements

• Applicants must possess a minimum of a Certificate in Food Production, Culinary Arts, Professional Cookery, Hospitality Management, or a related field from a recognized institution.
• Applicants must have demonstrated ability to prepare both local and international cuisine.
• Applicants must possess sound knowledge of food safety, hygiene standards, stock control, and kitchen operations.
• Applicants must demonstrate creativity, strong organisational skills, and the ability to work under pressure.
• Applicants must be committed to producing high-quality meals and maintaining professional kitchen standards.
• Applicants must be able to work effectively within a team environment.

Experience needed

Applicants must have at least two (2) years of relevant experience in a hotel, restaurant, lodge, or commercial kitchen.

• Prepare, cook, and present high-quality meals in accordance with approved recipes, menu specifications, and guest expectations while maintaining consistency in taste, quality, and presentation.
• Plan daily food preparation activities, organise kitchen operations efficiently, and ensure that meals are prepared and served within the required timeframes to support excellent customer service.
• Maintain the highest standards of food safety, hygiene, sanitation, and cleanliness in compliance with applicable health regulations and MMK Hotels’ operating procedures.
• Monitor inventory levels, receive and inspect food supplies, ensure proper storage and stock rotation, and minimise food wastage through effective portion control and responsible use of ingredients.
• Collaborate with the Head Chef in menu planning, recipe development, and the preparation of special meals for conferences, functions, and guests with specific dietary requirements.
• Ensure that all kitchen equipment, utensils, and workstations are clean, functional, and properly maintained, promptly reporting faults or maintenance requirements to the Head Chef.
• Supervise and support junior kitchen staff such as trainees where assigned, promote teamwork and continuous improvement within the kitchen, and perform any other duties delegated by the Head Chef to achieve departmental objectives.

• Demonstrated ability to prepare both local and international cuisine.
• Sound knowledge of food safety, hygiene standards, stock control, and kitchen operations.
• Creativity
• Strong organisational skills
• Ability to work under pressure
• Commitment to producing high-quality meals and maintaining professional kitchen standards.
• Ability to work effectively within a team environment.

• Minimum of a Certificate in Food Production, Culinary Arts, Professional Cookery, Hospitality Management, or a related field from a recognized institution.