JOB TYPE: Full-time, On-site

REPORTS TO: Director of Operations

HOURS OF WORK: Operational Shift Roster

1. THE NLSL PARADIGM: OUR VISION

At Nankunda Logistics and Suppliers Limited, we are transitioning from a traditional, middle service-delivery model to a proactive, vertically integrated industrial value-creator. Operating our flagship culinary hub at the University of Lusaka’s Silverest and other Campuses, Merah’s Kitchen serves thousands of students, corporate clients, and VIP guests daily.

We do not merely run a kitchen; we manage a high-velocity resource centre. We are seeking a highly motivated, operationally rigorous, and experienced Head Chef who embodies the mindset of a custodian of resources. The successful candidate will not only possess world-class culinary talent but will also display exceptional fiscal discipline, absolute process control, and an inspiring leadership style that demands accountability and zero operational friction.

2. THE TWO-TIERED PROGRESSIVE DUTY MATRIX

TIER 1: CULINARY OPERATIONS & CAPACITY MANAGEMENT

• Menu Engineering & Execution: Oversee the preparation, cooking, and presentation of high-standard culinary dishes, ensuring that taste, visual aesthetics, and food hygiene conform to NLSL premium standards.

• Strict Procurement Verification: Enforce a zero-tolerance policy at the stock-receiving dock. Physically inspect all fresh produce, meats, and dry ingredients against Purchase Orders and quality checklists before accepting deliveries.

• Capacity Forecasting: Actively monitor production capacity and project demand peaks especially during corporate breakfasts, UNILUS exam cycles, and high-profile events to prevent service bottlenecks, meal delays, or inventory shortfalls.

• High-Profile Event Coordination: Personally provide leadership and supervise food production and service lines during executive, board, and VVIP events, guaranteeing flawless, timely execution and zero service gaps.

• Health and Safety Compliance: Maintain and ensure compliance with the Public Health Act. Ensure all kitchen zones are untouched, waste is disposed of hygienically, and all food-handling staff maintain valid, up-to-date medical handler certificates.

TIER 2: FINANCIAL CONTROL, AUDITING & STAFF LEADERSHIP

• Food Costing & Margin Protection: Able to collaborate work with finance and procurement, to ensure prudence is applied during the costing process. Able to formulate, monitor, and enforce portion controls to minimize food wastage.

• Operational Discipline & Rostering: Draft and manage balanced, cost-effective shift rosters. Maintain a highly disciplined, motivated, and punctual culinary team, addressing performance gaps immediately through constructive, documented coaching.

• Inventory & Asset Auditing: Coordinate with the stores and audit departments to execute weekly physical stock counts, reconcile variances immediately, and log raw material waste systematically.

  Accounting & Auditing

• Dual Sign-Off Security Protocols: Ensure strict compliance with shift-closing checklists. Personally verify that all kitchen machinery, cold storage doors, gas supply valves, and physical facility locks are secured, executing the dual-sign-off protocols daily before departure.

3. CANDIDATE PROFILE & REQUIREMENTS

• Academic Credentials: Full Grade 12 School Certificate.

• Professional Qualification: Bachelor’s Degree or Advanced Diploma in Hospitality Management, Hotel Management, or Culinary Arts from a recognized tertiary institution.

• Experience: A minimum of three (3) years of active, hands-on experience as a Head Chef or Executive Chef in a busy commercial hotel, high-volume catering outfit, or fast-paced campus cafeteria environment.

• Leadership Style: Proven capability to lead and supervise a diverse, multi-disciplinary team. Candidates must possess excellent interpersonal skills and a highly mature, non-confrontational communication style.

• Technical Savvy: High proficiency in operating modern, commercial kitchen hardware and basic administrative computer programs (Microsoft Excel, Word, and POS inventory systems).

• Health Status: Must be physically fit and capable of passing pre-employment medical examinations (including routine food-handler screenings).

• Financial Acumen: Strong knowledge of food costing, inventory management, margin control, and menu engineering principles.

4. DESIRABLE ATTRIBUTES

• Familiarity with diverse local and international cuisines (buffet and pastry/bakery).

• Experience managing progressive leadership and disciplinary processes.

• An agile, resilient mindset with the proven ability to make sound decisions under pressure and meet tight service-level deadlines.

If you are a professionally courageous, commercially minded culinary leader ready to take ownership of a premium campus dining operation and drive structural excellence, we want to hear from you.

Interested candidates who meet the above criteria should submit their application packet comprising a formal cover letter, an updated Curriculum Vitae, and certified copies of academic and professional credentials to:

The Senior Human Resources Officer

Nankunda Logistics and Suppliers Limited

University of Lusaka Silverest Campus, Lusaka, Zambia

Nankunda Logistics and Suppliers Limited is an equal opportunity employer. We value diversity and are committed to creating an inclusive, high-performance working environment for all employees.