Background

Malawi Catering Services Limited invites applications from suitably qualified individuals of Malawian origin to fill the following vacant positions tenable at its Head Office at Kamuzu International Airport (KIA) in Lilongwe and Mpale Cultural Village in Mangochi. The candidates should be experienced, flexible, enthusiastic, and with an “I can-do attitude’’ to join our team as follows: -

Job Summary

A Chef is responsible for preparing, cooking, and presenting dishes within a restaurant or kitchen setting. They must ensure the food meets the establishment’s quality standards and is prepared safely and hygienically. The Chef will collaborate with kitchen staff and manage daily food preparation, inventory, and sanitation tasks while ensuring that all dishes are of high quality and served on time.

Qualifications

• Culinary Diploma or equivalent experience in food preparation and management.

Experience

• At least 2 years of experience working in a professional kitchen, preferably in a supervisory or leadership role.

Skills

• Expertise in various cooking techniques and cuisines.
• Creativity and ability to develop new dishes.
• Strong organizational and time management skills.
• Leadership and team management abilities.
• Attention to detail and a commitment to quality.
• Ability to work in a fast-paced environment.
• Knowledge of food safety and hygiene regulations.

Physical Requirements

• Ability to stand for long periods, work in a high-temperature environment, and lift heavy kitchen equipment.

Working Conditions

• The role involves working early mornings, late evenings, weekends, and holidays.
• The Chef may be required to work in a busy kitchen environment with exposure to high heat and potentially stressful situations.

• Prepare and cook meals according to restaurant standards, ensuring consistency in taste, appearance, and portion sizes.
• Assist in creating new recipes and updating menus with innovative dishes, seasonal offerings, and customer preferences.
• Oversee the presentation and taste of food, ensuring that all dishes meet high-quality standards before serving.
• Manage day-to-day kitchen operations, including scheduling, delegating tasks, and ensuring a clean and organized workspace.
• Monitor food supplies and ingredients, maintain inventory levels, and order supplies when necessary to ensure smooth kitchen operations.
• Work within the allocated food budget, minimize waste, and maintain food cost controls through efficient portioning and inventory management.
• Supervise and mentor junior kitchen staff, ensuring they follow proper cooking techniques, food handling, and sanitation procedures.
• Ensure all food safety regulations are followed, including proper storage, sanitation, and preparation practices. Maintain a clean and safe kitchen environment.
• Work closely with the Assistant Sous Chef or Head Chef to ensure consistency in meal preparation and quality across all shifts.
• Address any special dietary requirements, food allergies, or customer preferences in a timely and professional manner.

• Expertise in various cooking techniques and cuisines.
• Creativity and ability to develop new dishes.
• Strong organizational and time management skills.
• Leadership and team management abilities.
• Attention to detail and a commitment to quality.
• Ability to work in a fast-paced environment.
• Knowledge of food safety and hygiene regulations.

• Culinary Diploma or equivalent experience in food preparation and management.