Company Description

Exotic, luxurious and indigenous. Anantara’s unique destinations cater for everything from a relaxing city break to an extravagant once in a lifetime journey. Exciting opportunities bring Anantara’s heart-felt hospitality and sense of discovery to destinations across Africa, Asia, Indian Ocean, Europe and the Middle East.

Job Description

We are seeking a talented and visionary Executive Chef to lead our culinary team in Kafue, Zambia. As the Executive Chef, you will be responsible for overseeing all aspects of our kitchen operations, ensuring the highest standards of food quality, presentation, and customer satisfaction.

Develop and implement innovative menu concepts that showcase local and international cuisinesLead and mentor a diverse kitchen team, fostering a collaborative and efficient work environmentManage food and labor costs while maintaining the highest quality standardsOversee inventory management, food purchasing, and vendor relationshipsEnsure compliance with food safety and sanitation regulationsCollaborate with the management team to drive revenue and profitabilityParticipate in menu planning, food presentation, and pricing strategiesConduct regular quality checks and maintain consistent food standardsOversee special catering events and VIP dining experiencesStay current with culinary trends and incorporate them into menu offeringsWork closely with other departments to ensure seamless kitchen operationsDevelop and implement sustainable kitchen practices, focusing on reducing food waste and promoting eco-friendly initiativesCultivate relationships with local farmers and suppliers to source fresh, high-quality ingredientsImplement and oversee a comprehensive training program for all kitchen staff, ensuring continuous skill development and career growth opportunities

QualificationsBachelor's degree in Culinary Arts or related fieldMinimum of 5 years of experience in  luxury culinary managementProven track record in controlling food and labor costsExtensive knowledge of various cooking methods, ingredients, and culinary techniquesStrong leadership and team management skillsExcellent organizational and time management abilitiesProficiency in menu development, recipe standardization, and pricing strategiesDemonstrated experience in inventory management and cost controlIn-depth understanding of food safety and sanitation standardsExceptional communication and interpersonal skillsCreativity and innovation in menu planning and food presentationAbility to work effectively in a fast-paced, high-pressure environmentProficiency in culinary software and point-of-sale systemsFlexibility to work varying shifts, including weekends and holidays

Additional Information Strong leadership, coaching, and mentoring abilities. Demonstrated ability to inspire and guide a team to consistently deliver exceptional service.Excellent interpersonal and communication skills, with a passion for delivering personalized guest experiences.Ability to resolve conflicts and challenges quickly and professionally while maintaining guest satisfaction.Strong attention to detail with the ability to manage multiple tasks simultaneously in a fast-paced environment.Fluency in English is required; knowledge of additional languages is a plus.

CV must include 3 traceable referee with valid email addresses and mobile numbers.