Job Summary
- Type: contract
- Location: Harare
- Category: Hospitality
- Closing Date: 2026-09-11
Key Responsibilities
- Manage overall kitchen and catering operations.
- Lead and supervise kitchen teams.
- Develop nutritious and cost-effective menus.
- Monitor food quality, presentation and consistency.
- Manage food costs, stock control and wastage.
- Ensure strict compliance with food safety and hygiene standards.
- Manage client relationships and service delivery.
- Conduct staff training, coaching and performance management.
- Prepare management reports and budgets.
Requirements
- Diploma or Degree in Hospitality Management, Professional Cookery, Culinary Arts or related field.
- Class 1 Journeyman or National Certificate in Professional Cookery.
- Minimum 5 years’ experience in a senior chef or catering management position.
- Proven experience in contract catering, mining, industrial or remote site catering.
- Sound knowledge of menu planning, food costing and stock management.
- Strong leadership and people management skills.
- Computer literacy and report writing skills
How to Apply
About the Company
Tsebo Zimbabwe operates as a provider of integrated facilities and workplace management services within Zimbabwe. The company delivers solutions spanning catering, cleaning, and facilities management to businesses across the country. As part of the broader Tsebo Solutions Group, the Zimbabwean operation focuses on supporting local organisations with outsourced support services. Its work helps clients in Zimbabwe maintain operational efficiency and hygienic, well-run environments.
Integrated workplace management solutions across Zimbabwe.
Frequently Asked Questions
What qualifications or certifications do I need to become a Catering Manager or Head Chef in Zimbabwe?
Most employers look for a diploma or degree in culinary arts, hospitality management, or a related field from a recognised institution, plus several years of kitchen experience. A certificate in food safety and hygiene, such as HACCP or a local environmental health certification, is also highly valued.
What are the typical day-to-day responsibilities for this role?
You will plan menus, manage food stock and suppliers, supervise kitchen and service staff, and ensure meals meet quality, cost, and hygiene standards. You will also handle client or guest feedback, control portioning and waste, and coordinate with events or front-of-house teams.
What is the local work culture and what expectations do Zimbabwean employers have for catering managers?
Employers expect long, flexible hours including weekends and public holidays, with a strong emphasis on respect for hierarchy and teamwork. You are also expected to manage costs tightly due to economic pressures, while maintaining consistent food quality and professional presentation.
What career progression can I realistically expect in Zimbabwe's hospitality sector?
You can progress from sous chef or assistant catering manager to head chef or catering manager, then to group executive chef, food and beverage manager, or operations manager. Growth often depends on moving between hotels, lodges, corporate caterers, or starting your own catering business.
What typical benefits should I expect, such as leave, medical aid, or pension?
Benefits vary by employer, but many formal hospitality companies offer paid annual and sick leave, membership in a medical aid scheme, and sometimes a pension or NSSA contribution. Some employers also provide meals on duty, uniform, and accommodation if the role is at a lodge or remote site.
How do I apply and what do employers in Zimbabwe look for in a strong candidate?
Apply directly through company websites, recruitment agencies, or professional networks like LinkedIn, and include a concise CV with verifiable references. Employers look for proven kitchen management experience, cost-control ability, food safety knowledge, and a stable work history with strong leadership skills.