**Job Title: Junior Chef**

Location: Lusaka

Position Type: Full-Time

Experience Level: Junior

Minimum Experience Required: 3 years

We are seeking a talented and passionate Junior Chef to join our culinary team in Lusaka. The ideal candidate should have a minimum of 3 years of experience in a professional kitchen environment. As a Junior Chef, you will work closely with our Head Chef and kitchen staff to prepare and present high-quality dishes while ensuring compliance with food safety standards. Additionally, proficiency in costing is essential for this role.

**Responsibilities:**

1. Assist in the preparation and cooking of various dishes according to recipes and standards.
2. Ensure the freshness and quality of ingredients used in food preparation.
3. Maintain cleanliness and organization in the kitchen area, including proper storage of food items and sanitation of equipment.
4. Collaborate with the Head Chef and kitchen team to develop new menu items and specials.
5. Monitor food supplies and replenish inventory as needed to prevent shortages.
6. Adhere to all food safety and hygiene regulations to ensure a safe dining experience for customers.
7. Assist with kitchen-related administrative tasks such as inventory management and ordering supplies.
8. Train and supervise kitchen staff as needed.
9. Conduct costing analysis for menu items to ensure profitability and cost-effectiveness.
10. Implement cost-saving measures without compromising the quality of dishes.

**Requirements:**

1. Minimum of 3 years of experience working as a Chef in a professional kitchen setting.
2. Proficiency in food preparation techniques and cooking methods.
3. Strong knowledge of food safety and sanitation procedures.
4. Excellent organizational and time management skills.
5. Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
6. Effective communication and teamwork abilities.
7. Creative culinary skills and a passion for cooking.
8. Knowledge of costing principles and experience in conducting cost analysis for menu items.
9. Flexibility to work evenings, weekends, and holidays as required.
10. Culinary degree or relevant certification is preferred but not required.