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Chef

Mozambique
Salary: Market Related
Job Type: Contract
Sectors: Hospitality Manufacturing
Reference: 186584

Apply before Jun 05 2026 | 11 Days left

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Vacancy Details

Employer: International Facilities Services

1. Purpose of the Role

1.1. To be responsible for the preparation of high quality meals in accordance with Company standards, menu specifications and production schedules.
1.2. To oversee food service assistants and cooks in the preparation of meals, while meeting safety, hygiene and quality standards.
1.3. To work closely with the Head/Executive Chef and provide support to the kitchen staff.
1.4. To maintain hygienic standards in the kitchen environment.

2. Key Responsibilities

2.1. Meal Management

Participate in the planning and development of recipes and menus including estimation of food and labourcosts and food supply requirements.
Determine food presentation.
Check the quality of raw materials to ensure that standards and specifications are met.
Instruct, coordinate and supervise cooks in the cooking, garnishing and presentation of food.
Monitor the quality of dishes at all stages of preparation and presentation.
Prepare, season and cook speciality foods and complex dishes.
Ensure that all special diet meals are prepared in accordance with nutritional requirements.

2.2. Food Production

Execute and supervise food production activities, eg. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
Coordinate and control food service assistants in food storage.
Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
Monitor material consumption and order required food and equipment on a daily basis to satisfy the daily production plan.
Ensure that food served at the site meets the highest possible standards for quality and taste.
Oversee and supervise the preparation and cooking of a wide variety of foods, while adhering to a fast-paced production schedule.
Ensure that recipes are strictly adhered to and that foods served are of the highest quality.

2.3. Hygiene and Food Safety Compliance

Monitor the quality of all raw and cooked food products to ensure food safety compliance.
Examine the quality of products received.
Use compliant food preparation methods.
Ensure food preparation equipment is safely stored away when not in use.
Within the area of responsibility, ensure the kitchen and its operations comply with all relevant health, safety and environmental requirements.
Ensure that hygiene standards are maintained in accordance with SOP’s.
Ensure that protective clothing is always clean and worn as required.
Ensure that housekeeping is done properly (i.e. within area of responsibility that the working surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed).

2.4. Supplies, Equipment, and Work Areas Inspection

Ensure frequent sanitation of supplies, equipment and work areas.
Inspect supplies, equipment, and work areas to ensure conformance to standards is maintained.
Monitor maintenance of equipment and utensils and report any malfunctions and/or required repairs.

2.5. Team Supervision

Train staff on the Standard Operating Procedures that serve to guide their approach to work.
Implement the Standard Operating Procedures through consistent application and communication.
Ensure that staff understand the procedures and sign off the relevant documents.
Conduct monthly meetings with staff in order to ascertain problems encountered and resolve associated issues.
Manage staff performance in order to establish opportunities for development and harness strengths.
Measure staff performance on a soft point system that includes punctuality and wearing the required uniforms, among others.
Monitor staff using the hard point system that is focused on technical execution.
Deal with staff problems through one-on-one discussion striving to get to the root cause of problems.

2.6. Effective Teamwork and Self-Management

Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
Manage colleagues’ expectations and communicate appropriately.
Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE