Umodzi Holdings Limited

Reporting to: Executive Chef

Key Responsibilities:

• Oversee all kitchen operations in the designated outlet, ensuring adherence to company policies, procedures, and quality standards.
• Maintain the highest standards of food preparation, presentation, and service to meet guest expectations.
• Ensure all dishes are prepared consistently, following established recipes and quality benchmarks.
• Supervise the receiving, purchasing, and storage of food items, ensuring compliance with set standards and the FIFO method.
• Conduct regular inventory checks and manage stock levels to minimize waste and ensure availability.
• Monitor food costs to ensure budgets are met, addressing any variances proactively.
• Manage and control all operating costs within the kitchen, identifying opportunities for cost optimization.
• Contribute to the preparation of food cost budgets and ensure achievement through efficient kitchen operations.
• Enforce strict hygiene standards in line with local regulations (e.g., Malawi Bureau of Standards) and company policies.
• Oversee kitchen equipment maintenance, coordinating repairs to ensure smooth operations.
• Create and manage staff rosters aligned with business demands and operational requirements.
• Conduct and document regular on-the-job training sessions for kitchen staff, focusing on skill development and adherence to standards.
• Assist in menu planning, ensuring dishes align with modern food trends and guest preferences.

Qualification and Experience

• A minimum of 4 years of experience as a Chef in a similar role within a 4- or 5-star hotel.
• A Diploma in Culinary Arts or Hotel Management from a recognized institution is preferred.
• Advanced certifications or culinary training will be an added advantage.
• Excellent interpersonal and communication skills to collaborate effectively with team members and other departments.
• Proficient in computer applications such as inventory management systems and spreadsheets.
• Up-to-date knowledge of global food trends, techniques, and presentation styles.
• A strong focus on sustainability, waste management, and innovative culinary practices.
• Proven experience in menu planning, recipe development, and modern culinary trends.
• Exceptional organizational and time management skills, with the ability to multitask in a fast-paced environment.

• Oversee all kitchen operations in the designated outlet, ensuring adherence to company policies, procedures, and quality standards.
• Maintain the highest standards of food preparation, presentation, and service to meet guest expectations.
• Ensure all dishes are prepared consistently, following established recipes and quality benchmarks.
• Supervise the receiving, purchasing, and storage of food items, ensuring compliance with set standards and the FIFO method.
• Conduct regular inventory checks and manage stock levels to minimize waste and ensure availability.
• Monitor food costs to ensure budgets are met, addressing any variances proactively.
• Manage and control all operating costs within the kitchen, identifying opportunities for cost optimization.
• Contribute to the preparation of food cost budgets and ensure achievement through efficient kitchen operations.
• Enforce strict hygiene standards in line with local regulations (e.g., Malawi Bureau of Standards) and company policies.
• Oversee kitchen equipment maintenance, coordinating repairs to ensure smooth operations.
• Create and manage staff rosters aligned with business demands and operational requirements.
• Conduct and document regular on-the-job training sessions for kitchen staff, focusing on skill development and adherence to standards.
• Assist in menu planning, ensuring dishes align with modern food trends and guest preferences.

• Excellent interpersonal and communication skills
• Proficient in computer applications such as inventory management systems and spreadsheets
• Up-to-date knowledge of global food trends, techniques, and presentation styles
• Strong focus on sustainability, waste management, and innovative culinary practices
• Proven experience in menu planning, recipe development, and modern culinary trends
• Exceptional organizational and time management skills
• Ability to multitask in a fast-paced environment

• A minimum of 4 years of experience as a Chef in a similar role within a 4- or 5-star hotel.
• A Diploma in Culinary Arts or Hotel Management from a recognized institution is preferred.
• Advanced certifications or culinary training will be an added advantage.