Background

African Parks is a non-profit conservation organisation that takes on responsibility for the long-term management of protected areas in partnership with governments and local communities. African Parks manages 24 protected areas in 13 countries covering over 20 million hectares in Angola, Benin, Central African Republic, Chad, the Democratic Republic of Congo, Ethiopia, Malawi, Mozambique, the Republic of Congo, South Sudan, Rwanda, Zambia and Zimbabwe.

Currently African Parks in Malawi manages Majete Wildlife Reserve, Nkhotakota Wildlife Reserves, Liwonde National Park and Mangochi Forest. African Parks – Nkhotakota Wildlife Reserve invites suitably qualified, experienced and passionate Malawians to fill the following vacant positions.

POSITION: CHEF

Contract Duration: Two-year contract subject to renewal based on performance

The chef will directly report to the Tourism Manager but also work closely with other departments as required. He / She will oversee food preparation for guests.

DUTIES & RESPONSIBILITIES INCLUDE (but not limited to):

1) Food Service and Quality Control

• Deliver high-quality meals consistently, ensuring presentation and taste meet hospitality standards.
• Plan, prepare, and execute menus that cater to guest preferences while maintaining variety and nutritional value.
• Develop new seasonal Menu as required.

2) Cost Efficiency and Overhead Reduction

• Monitor food stock levels to reduce wastage and control inventory costs.
• Implement a First In, First Out (FIFO) food storage system to minimize food spoilage.
• Reduce excess spending by optimizing ingredient use and negotiating better supplier rates.
• Ensure portion control is followed to maintain cost efficiency without compromising quality.

3) Kitchen Management and Hygiene

• Maintain the highest standards of cleanliness and hygiene in all food preparation areas.
• Ensure kitchen staff follow proper sanitation procedures and health safety regulations.
• Supervise and participate in daily kitchen cleaning, including appliances, workstations, and storage areas.
• Oversee maintenance requests for kitchen equipment, plumbing, and structural repairs

5) Compliance and Operational Efficiency

• Conduct regular stock takes of kitchen assets and cleaning products.
• Monitor food freshness and discard out-of-date items responsibly.
• Monitor and enforce safety standards in the kitchens and any high danger environment
• Ensure gas is switched off and fire extinguishers are present.
• Ensure staff use proper uniforms and adhere to hygiene protocols

QUALIFICATIONS, KNOWLEDGE AND EXPERIENCE:

• Minimum of Diploma in Culinary Arts obtained from a recognized institution
• Strong interest in wildlife conservation.
• Minimum of 3 years of similar experience in a busy kitchen.
• Ability to work under pressure when multiple events are happening simultaneously
• High level of creativity in food production
• Must be a self-starter and able to work with minimum supervision, ability to work under pressure and be flexible
• Ability to work well with a culturally diverse team and exhibit high diplomacy and interpersonal skills.
• Willingness to live and work full-time in a rural setting.
• Experience of work in protected areas or National Parks or conservation projects will be an added advantage
• Fluent in English and Chichewa

• Deliver high-quality meals consistently, ensuring presentation and taste meet hospitality standards.
• Plan, prepare, and execute menus that cater to guest preferences while maintaining variety and nutritional value.
• Develop new seasonal Menu as required.
• Monitor food stock levels to reduce wastage and control inventory costs.
• Implement a First In, First Out (FIFO) food storage system to minimize food spoilage.
• Reduce excess spending by optimizing ingredient use and negotiating better supplier rates.
• Ensure portion control is followed to maintain cost efficiency without compromising quality.
• Maintain the highest standards of cleanliness and hygiene in all food preparation areas.
• Ensure kitchen staff follow proper sanitation procedures and health safety regulations.
• Supervise and participate in daily kitchen cleaning, including appliances, workstations, and storage areas.
• Oversee maintenance requests for kitchen equipment, plumbing, and structural repairs
• Conduct regular stock takes of kitchen assets and cleaning products.
• Monitor food freshness and discard out-of-date items responsibly.
• Monitor and enforce safety standards in the kitchens and any high danger environment
• Ensure gas is switched off and fire extinguishers are present.
• Ensure staff use proper uniforms and adhere to hygiene protocols

• Ability to work under pressure when multiple events are happening simultaneously
• High level of creativity in food production
• Must be a self-starter and able to work with minimum supervision, ability to work under pressure and be flexible
• Ability to work well with a culturally diverse team and exhibit high diplomacy and interpersonal skills.
• Fluent in English and Chichewa

• Minimum of Diploma in Culinary Arts obtained from a recognized institution
• Strong interest in wildlife conservation.
• Minimum of 3 years of similar experience in a busy kitchen.
• Willingness to live and work full-time in a rural setting.
• Experience of work in protected areas or National Parks or conservation projects will be an added advantage