The MTB is seeking creative professionals who can design nutritious, seasonal menus and foster a positive,
efficient team environment that enhances the overall guest experience.
1. CONTRACT CHEF X 2
The incumbent reports to the Catering Supervisor.
QUALIFICATIONS AND EXPERIENCE
Higher National Diploma or National Diploma in Professional Cookery or Equivalent.
At least 3 years of experience in catering, hotel, or large-scale food service operations.
DUTIES AND RESPONSIBILITY
1. Obtaining customer specifications
2. Planning meals
3. Applying various cooking methods
4. Cooking dishes according to recipe and standards
5. Plating and presentation of food banqueting
6. Upholding a clean and sanitary work environment
7. Adhering to hygiene standards and recognizing food allergies and risks
8. Coordinating with other kitchen staff
9. Liaising with front office and waiters on time staggering
10. Food quality management
11. Inspecting food provisions delivered at stores
12. Testing all dishes prepared before they are served
13. Gathering feedback from customers to identify areas for improvement
14. Inventory management
15. Outcatering expertise
16. Monitoring stock levels, food shortages ensuring FIFO rotation
Applications, together with certified copies of certificates (‘O’ or ‘A’ Level, professional, Diploma
certificates), personal identification documents (birth certificate and ID) and CVs should be hand
delivered not later than Monday, 19 January 2026 OR emailed to applications@mtb.co.zw
We welcome and accept applications from all backgrounds.
Only short-listed candidates will be contacted.
