Cafe Choconilla is Kabwe’s most popular choice for gourmet food. We always aim to offer a complete experience of food, service and ambiance.
We are becoming more busy and now searching for a passionate and talented Assistant Chef.

Job duties:
– Preparation of meals, cakes, breads, sauces etc.
– Keeping the kitchen and areas used by the kitchen team clean at all times.
– Ensure compliance with health, hygiene and food safety standards in preparation of meals
-Provide food consistency by strictly following recipes, portioning and standards of quality and presentation
-Supervise junior kitchen staff and interns
-Assist in effective inventory management
-Assisting in handling customer complaint and recommending improvements

About you:
-You are between 20 – 30 years old
-You got experience from a reputable restaurant in cooking international cuisine for at least 1 year.
-You have been trained from a reputable training institution
-You are physically fit and able to stand long hours in a hot environment
-You are flexible in terms of working extra hours when there is need
-You are organised with ability to plan the kitchen’s operation well and with good time management skills
-You are good at math, literate and able to follow recipes.
-You got high work ethics and maturity
-You are a team player who puts the company’s interest first
-You are a fast, focussed and self-motivated person who can work under pressure
-You are creative with with attention to detail and food presentation
-You got good communication skills and is fluent in English
-You understand the value of leadership and is willing to follow the guidance of the Head Chef and Sous Chef
-You are proud to be a Chef and work towards building your career within the industry

What Choconilla can offer you:
In our effort to always improve the kitchen performance we train our staff and share ideas for improvements.
As a young and growing restaurant with high ambitions, you can have great influence in shaping our restaurant
Attractive salary with added payment of service charge according to sales volume
Professional development as a Chef at a progressive restaurant