Background

MMK Hotels is a growing Malawian hospitality company with operations in Lilongwe and Mchinji, committed to delivering exceptional guest experiences through quality accommodation, excellent dining, and outstanding customer service. We pride ourselves on professionalism, integrity, teamwork, and excellence in hospitality. As part of our continued growth and commitment to service excellence, we are inviting suitably qualified, motivated, and customer-focused individuals to apply for the role of Group Head Chef.

Key Responsibilities

The Group Head Chef will be responsible for:

• Leading and managing kitchen operations across the Group, ensuring consistently high standards of food quality, presentation, hygiene and service.
• Developing and updating menus, including local and international dishes, while introducing innovative and commercially viable food offerings.
• Supervising, coaching and developing kitchen staff, including Chefs, Cooks and Kitchen Assistants, and ensuring effective allocation of duties.
• Planning and controlling food production, ensuring appropriate portion sizes, recipe standards and efficient use of ingredients.
• Managing food costs and stock, including menu costing, purchasing requirements, stock control and minimizing food wastage.
• Ensuring full compliance with food safety, hygiene, occupational health and safety standards and applicable hospitality requirements.
• Maintaining high standards of kitchen cleanliness, equipment care and overall kitchen organization.
• Working closely with the executive management and Food & Beverage team to plan menus, functions, banquets, special events and other culinary requirements.
• Monitoring customer feedback and continuously improving food quality and guest satisfaction.
• Supporting the recruitment, training, performance management and discipline of kitchen personnel in accordance with MMK Hotels policies and procedures.

Qualifications and Experience

Applicants should have:

• A Diploma or Degree in Culinary Arts, Food Production, Hospitality Management or a related field from a recognised institution.
• At least 5 years of progressive experience in professional kitchen operations, preferably in a hotel, lodge or high-end restaurant environment.
• Demonstrated experience in a senior chef or Head Chef position, with experience managing a kitchen team.
• Strong knowledge of food preparation, menu development, food costing, stock management and kitchen operations.
• Excellent knowledge of food safety, hygiene and sanitation standards.
• Ability to manage kitchen operations efficiently under pressure and during busy periods.
• Strong leadership, communication, organizational and problem-solving skills.
• Creativity and passion for food, with the ability to develop attractive and diverse menus.
• Experience in training and mentoring kitchen staff will be an added advantage.

Key Competencies

The ideal candidate will demonstrate:

• Strong culinary and leadership skills
• Creativity and attention to detail
• Excellent food cost and stock management skills
• High standards of hygiene and food safety
• Team leadership and staff development
• Customer-focused approach
• Ability to work under pressure
• Strong integrity, discipline and professionalism

• Leading and managing kitchen operations across the Group, ensuring consistently high standards of food quality, presentation, hygiene and service.
• Developing and updating menus, including local and international dishes, while introducing innovative and commercially viable food offerings.
• Supervising, coaching and developing kitchen staff, including Chefs, Cooks and Kitchen Assistants, and ensuring effective allocation of duties.
• Planning and controlling food production, ensuring appropriate portion sizes, recipe standards and efficient use of ingredients.
• Managing food costs and stock, including menu costing, purchasing requirements, stock control and minimizing food wastage.
• Ensuring full compliance with food safety, hygiene, occupational health and safety standards and applicable hospitality requirements.
• Maintaining high standards of kitchen cleanliness, equipment care and overall kitchen organization.
• Working closely with the executive management and Food & Beverage team to plan menus, functions, banquets, special events and other culinary requirements.
• Monitoring customer feedback and continuously improving food quality and guest satisfaction.
• Supporting the recruitment, training, performance management and discipline of kitchen personnel in accordance with MMK Hotels policies and procedures.

• Strong leadership skills
• Strong communication skills
• Strong organizational skills
• Strong problem-solving skills
• Creativity
• Passion for food
• Ability to develop attractive and diverse menus
• Experience in training and mentoring kitchen staff (added advantage)

• A Diploma or Degree in Culinary Arts, Food Production, Hospitality Management or a related field from a recognised institution.
• At least 5 years of progressive experience in professional kitchen operations, preferably in a hotel, lodge or high-end restaurant environment.
• Demonstrated experience in a senior chef or Head Chef position, with experience managing a kitchen team.
• Strong knowledge of food preparation, menu development, food costing, stock management and kitchen operations.
• Excellent knowledge of food safety, hygiene and sanitation standards.
• Ability to manage kitchen operations efficiently under pressure and during busy periods.