Executive Chef (Zambia)

SET Consulting; South Africa; On-site; ZAR 568,421 - 757,894; Full time

Benefits offered by this job

Car

Accommodation

Job summary

A leading food group in Zambia is seeking an experienced Executive Chef to join their visionary team. This role includes designing innovative menus, driving culinary innovation, managing food quality, and developing kitchen staff. The ideal candidate will have 8–12 years of professional culinary experience, including 5 years in a fine dining environment, and possess a recognized Culinary Diploma. A competitive salary of 3k - 4k USD per month, plus accommodation and car, is offered.

Qualifications

• Minimum 8–12 years’ professional culinary experience, with at least 5 years in a fine dining environment.
• Strong menu development and food costing experience.
• Proven ability to lead and develop teams.

Responsibilities

• Design and develop innovative, commercially viable menus and food products.
• Ensure consistent food quality, presentation, and portion standards.
• Train kitchen teams on new menus, techniques, and presentation standards.
• Research local and international food trends.

Skills

Culinary innovation

Strong leadership ability

Creativity

Education

Recognised 3-year Culinary Diploma or Degree

Job description

Executive Chef

3k - 4k net USD(per month) plus car and accommodation

Zambia

Excellent career opportunity with leading food group for highly experienced Executive Chef. Work with this visionary team and be responsible for designing new menus and food products, driving culinary innovation, standardizing recipes, and managing a team.

This role requires a highly skilled culinary professional with strong leadership ability, creativity, and the capacity to maintain high standards.

Key performance areas

Menu & Product Development

• Design and develop innovative, commercially viable menus and food products.
• Create seasonal menu changes and limited-time offerings.
• Standardise recipes, portion controls, and costing models.
• Conduct food trials, tastings, and product testing.
• Ensure menus align with brand identity and market trends.

Operational Excellence

• Ensure consistent food quality, presentation, and portion standards.
• Monitor food cost percentages and assist with budget control.
• Oversee audits and compliance with food safety regulations.

Training & Staff Development

• Train kitchen teams on new menus, techniques, and presentation standards.
• Mentor chefs and kitchen managers.
• Identify skill gaps and implement structured training programmes.

Innovation & Strategic Input

• Research local and international food trends.
• Introduce innovative preparation techniques and presentation styles.
• Collaborate with procurement to source quality ingredients.
• Provide strategic culinary input to senior management

Qualifications and experience

• Minimum 8–12 years’ professional culinary experience, with at least 5 years in a fine dining environment.
• Recognised 3-year Culinary Diploma or Degree.
• Strong menu development and food costing experience.
• Proven ability to lead and develop teams.