OVERVIEW

Malawi Catering Services Limited invites applications from suitably qualified individuals of Malawian origin to fill the following vacant positions tenable at its Head Office at Kamuzu International Airport (KIA) in Lilongwe and Mpale Cultural Village in Mangochi. The candidates should be experienced, flexible, enthusiastic, and with an "I can-do attitude" to join our team.

POSITION 1: CLEANER (3 POSITIONS)

Location: Head Office (KIA), Lilongwe

Reporting to: Cleaning & Laundry Supervisor

Grade: CS 10

KEY REQUIREMENTS

• Certificate in Housekeeping or any relevant qualification in the related field.
• Those with work experience in a similar position will have added advantage.
• Strong attention to detail.
• Good communication and interpersonal skills.

KEY RESPONSIBILITIES

• Cleaning, sanitizing, and polishing surfaces, including floors, walls, and fixtures.
• Dusting, vacuuming, and mopping all assigned areas, including office rooms, corridors, windows, and offices.
• Cleaning plates, glass tumblers and other kitchen equipment thoroughly.
• Emptying waste bins to the garbage area, and replacing liners as needed.
• Replenishing supplies in washrooms, kitchens, and other designated areas (e.g., soap, paper towels, toilet paper).

POSITION 2: SWIMMING POOL ATTENDANT (2 POSITIONS)

Location: Mpale Cultural Village, Mangochi

Reporting to: Pool Supervisor / Operations Executive

Grade: CS 9

KEY REQUIREMENTS

• MSCE certificate.
• Prior experience in hospitality, recreation, or pool operations is an advantage.
• Basic knowledge of swimming pool safety and maintenance procedures.
• Strong communication and customer service skills.
• Physically fit and able to work outdoors for extended periods.
• Ability to remain calm and act quickly in emergencies.
• Certification in First Aid, CPR, or Lifeguarding is a plus.

KEY RESPONSIBILITIES

• Greet guests courteously and ensure a welcoming atmosphere at the pool area.
• Enforce all pool rules and safety regulations to ensure the well-being of guests.
• Monitor pool area to prevent accidents and provide assistance when needed.
• Maintain cleanliness and order around the pool deck, changing rooms, and lounging areas.
• Report any maintenance or safety issues to the supervisor promptly.
• Check and maintain pool supplies such as towels, loungers, and umbrellas.
• Assist with pool water testing and record-keeping as directed.
• Support lifeguards and other staff in emergency response situations.
• Provide information about pool schedules, events, and facilities to guests.
• Ensure proper storage and inventory of pool equipment and materials.
• Uphold hygiene and sanitation standards as per health and safety regulations.

POSITION 3: POOL VEHICLE DRIVER (2 POSITIONS)

Location: Head Office (KIA), Lilongwe

Reporting to: Head Driver

Grade: CS 9

KEY REQUIREMENTS

• Must have an MSCE.
• 2-3 years relevant continuous professional driving experience in a busy environment.
• Must have a driving license of EC with categories of passengers and goods.
• Good knowledge of defensive driving.
• Able to read, write and speak English.
• Should be of sober habits and clean police record.

KEY RESPONSIBILITIES

• Ensuring that all Company vehicles are roadworthy i.e. checking insurance and COF.
• Arranging timely preventive maintenance and repairs of all vehicles.
• Maintaining vehicle log books and issuing monthly reports.
• Ensuring that vehicles are clean and tidy.
• Driving members of staff on official business.
• Delivering mail as assigned from time to time.
• Any other duties assigned from time to time by Management.

POSITION 4: STORES CLERK (1 POSITION)

Location: Head Office (KIA), Lilongwe

Reporting to: Accountant

Grade: CS 8

KEY REQUIREMENTS

• Certificate/Diploma in Procurement and Supply Chain Management, Business Administration, Logistics, or in a related field.
• A CIPS Professional Certificate will be an added advantage.
• At least 2 years' experience in procurement and/or stores management in a busy organization.
• Knowledge of procurement laws, regulations, and best practices.
• Excellent numerical and analytical skills.
• Proficiency in inventory management systems and Microsoft Office applications.
• Strong attention to detail.
• Good communication and interpersonal skills.

KEY RESPONSIBILITIES

• Receiving, inspecting, and verifying deliveries against purchase orders, delivery notes and receipts.
• Maintaining inventories.
• Ordering new items.
• Orderly placing and arranging products on shelves.
• Pulling out expired items.
• Keeping records of transferred items.
• Ensuring compliance with store procedures.
• Restocking shelves and displaying items.
• Handling inquiries and queries.
• Ensuring proper documentation of stock movements and inventory control.
• Issuing and distributing materials to user departments based on approved requests.
• Monitoring stock levels and initiating replenishment where necessary.
• Conducting periodic stock reconciliations and reporting discrepancies.
• Maintaining proper storage conditions to prevent damage and loss.
• Ensuring a well-organized and secure warehouse/stores environment.

POSITION 5: POOLSIDE SERVER/WAITER (2 POSITIONS)

Location: Mpale Cultural Village, Mangochi

Reporting to: Operations Executive

Grade: CS 8

KEY REQUIREMENTS

• MSCE certificate.
• MIT Diploma Hotel Management Training preferred.
• Previous experience as a waiter or server, preferably in a hotel, resort, or poolside environment.
• Excellent communication and interpersonal skills.
• Strong customer service orientation and a positive attitude.
• Ability to work in outdoor conditions (sun, humidity, etc.).
• Basic knowledge of food and beverage service standards.
• Physically fit and able to stand or walk for extended periods.
• Team player with attention to detail and a neat personal appearance.

KEY RESPONSIBILITIES

• Greet guests courteously and provide menus, recommendations, and assistance with orders.
• Take food and beverage orders accurately and relay them to the kitchen or bar.
• Serve food and drinks promptly, ensuring correct presentation and temperature.
• Anticipate guest needs and respond promptly to requests or concerns.
• Maintain cleanliness and tidiness of poolside tables, loungers, and service areas.
• Ensure that all service stations are fully stocked with napkins, cutlery, glasses, and other supplies.
• Follow hygiene and sanitation standards in handling food and beverages.
• Process guest checks and handle payments accurately (if applicable).
• Communicate effectively with the kitchen, bar, and other departments to ensure smooth service.
• Assist in setting up and closing the pool area, including arranging furniture and checking supplies.
• Comply with all hotel policies, safety regulations, and grooming standards.
• Promote menu items, daily specials, and poolside promotions to enhance sales.

POSITION 6: AIRCRAFT LOADER/DRIVER (2 POSITIONS)

Location: In-Flight Kitchen (KIA), Lilongwe

Reporting to: Logistics and Tray Set-up Supervisor

Grade: CS 8

KEY REQUIREMENTS

• Certificate in Hotel Management or its equivalent.
• MSCE.
• Valid Driver's license C1 (PGD).
• 2 years' work experience in a similar job.

KEY RESPONSIBILITIES

• Safely operate and maneuver aircraft catering vehicles and equipment.
• Load and secure catering items appropriately before departure from the catering unit.
• Transport and deliver catering supplies to aircraft according to the flight schedule.
• Positioning the hi-lift vehicle safely at the apron in accordance with approved procedures.
• Assisting with loading and unloading of catering items from aircraft.
• Conduct required pre-use checks on vehicles and report defects immediately.
• Observe airport land and airside driving, safety, security and access-control requirements.
• Ensure catering items are handled hygienically and protected from contamination.
• Maintain accurate records of deliveries, collections, vehicle checks and fuel usage.
• Coordinate with the In-Flight Kitchen, Operations, airline crew and relevant airport personnel.
• Report accidents, incidents, delays, equipment damage or security concerns immediately.
• Maintain the cleanliness and general condition of the assigned vehicle.
• Comply with Company policies, Standard Operating Procedures and airport regulations.

POSITION 7: BUTCHERMAN (1 POSITION)

Location: In-Flight Kitchen (KIA), Lilongwe

Reporting to: Assistant Sous Chef

Grade: CS 8

KEY REQUIREMENTS

• Malawi School Certificate of Education (MSCE) or equivalent is desirable.
• Certificate in Food Production, Butchery, Culinary Arts, Food Safety, or a related field would be an advantage.
• Previous experience in a butchery, hotel, restaurant, airline catering, food production, or institutional catering environment is desirable.
• Knowledge of food safety and hygiene requirements is an advantage.
• Knowledge of meat cutting and preparation techniques.
• Knowledge of food hygiene and food safety practices.
• Ability to use knives and meat-processing equipment safely.
• Ability to follow recipes, specifications, and portion requirements.
• Good attention to detail.
• Ability to work under pressure and meet production deadlines.
• Good physical stamina.
• Ability to work effectively as part of a team.
• Good personal hygiene and cleanliness.
• Integrity and accountability.
• Willingness to learn and follow instructions.

KEY RESPONSIBILITIES

• Receive meat, poultry, fish, and other products from the stores against approved requisitions.
• Inspect meat products for freshness, quality, quantity, and signs of contamination or deterioration.
• Clean, trim, debone, cut, slice, mince, and portion meat according to production requirements.
• Prepare different cuts according to approved specifications and recipes.
• Ensure portions are consistent in size and weight.
• Prepare meat products according to daily production schedules.
• Maintain high standards of personal hygiene and cleanliness at all times.
• Follow established food safety and hygiene procedures.
• Ensure meat is handled, prepared, and stored at appropriate temperatures.
• Prevent cross-contamination between raw and cooked foods.
• Use separate and appropriate equipment for different food products where required.
• Clean and sanitize work surfaces, chopping boards, knives, machines, and other equipment after use.
• Follow proper procedures for handling and disposing of meat waste.
• Use meat products economically and minimize unnecessary wastage.
• Return unused products to the appropriate storage facility following established procedures.
• Ensure products are properly labelled and stored.
• Report shortages, damaged products, spoilage, or quality concerns to the supervisor.
• Assist with stocktaking when required.
• Maintain accurate records of meat issued, used, and returned where applicable.
• Operate knives, meat slicers, mincers, saws, and other equipment safely and correctly.
• Conduct basic checks on equipment before use and report defects immediately.
• Use appropriate Personal Protective Equipment (PPE).
• Maintain a clean, organized, and safe working environment.
• Observe occupational health and safety requirements.
• Immediately report accidents, injuries, unsafe conditions, or equipment faults.
• Work according to the daily production plan and airline catering requirements.
• Ensure meat preparations are completed within the required production timelines.
• Coordinate with chefs and production personnel regarding quantities and specifications.
• Assist other food production areas when required and within the employee's competence.
• Support special catering orders and functions as directed.
• Comply with Company policies, procedures, food safety standards, and Standard Operating Procedures.
• Maintain confidentiality regarding Company and customer information.
• Demonstrate honesty and integrity in handling food products and Company resources.
• Follow instructions from supervisors and report any operational challenges promptly.
• Maintain good working relationships with colleagues and other departments.

POSITION 8: CHEF (HOT) – (5 POSITIONS)

Location: In-Flight Kitchen (KIA), Lilongwe

Reporting to: Assistant Sous Chef

Grade: CS 7

KEY REQUIREMENTS

• Culinary Diploma or equivalent experience in food preparation and management.
• At least 2 years of experience working in a professional kitchen, preferably in a supervisory or leadership role.
• Expertise in various cooking techniques and cuisines.
• Creativity and ability to develop new dishes.
• Strong organizational and time management skills.
• Leadership and team management abilities.
• Attention to detail and a commitment to quality.
• Ability to work in a fast-paced environment.
• Knowledge of food safety and hygiene regulations.
• Ability to stand for long periods, work in a high-temperature environment, and lift heavy kitchen equipment.

KEY RESPONSIBILITIES

• Prepare and cook meals according to restaurant standards, ensuring consistency in taste, appearance, and portion sizes.
• Assist in creating new recipes and updating menus with innovative dishes, seasonal offerings, and customer preferences.
• Oversee the presentation and taste of food, ensuring that all dishes meet high-quality standards before serving.
• Manage day-to-day kitchen operations, including scheduling, delegating tasks, and ensuring a clean and organized workspace.
• Monitor food supplies and ingredients, maintain inventory levels, and order supplies when necessary to ensure smooth kitchen operations.
• Work within the allocated food budget, minimize waste, and maintain food cost controls through efficient portioning and inventory management.
• Supervise and mentor junior kitchen staff, ensuring they follow proper cooking techniques, food handling, and sanitation procedures.
• Ensure all food safety regulations are followed, including proper storage, sanitation, and preparation practices.
• Maintain a clean and safe kitchen environment.
• Work closely with the Assistant Sous Chef or Head Chef to ensure consistency in meal preparation and quality across all shifts.
• Address any special dietary requirements, food allergies, or customer preferences in a timely and professional manner.

POSITION 9: PASTRY CHEF (3 POSITIONS)

Location: In-Flight Kitchen (KIA), Lilongwe

Reporting to: Assistant Sous Chef

Grade: CS 7

KEY REQUIREMENTS

• Diploma in Hotel and Tourism Management, Food Production or Culinary Arts.
• Must possess an MSCE.
• Fully literate and able to read and interpret recipes, standards, procedures, basic stock sheets, and sectional reports.
• Fluent in speaking English to communicate with guests and Management.
• Must be able to maintain physical stamina to supervise areas of responsibility personally.
• Able to consistently apply the skills and knowledge requirements of the job.
• Proven experience as a Pastry Chef, baker, or relevant role.
• Great attention to detail and creativity.
• Organizing and leadership skills.
• Willingness to replenish professional knowledge.
• In-depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless, etc.).

KEY RESPONSIBILITIES

• Preparing, cooking, garnishing, and pass-service meals (including breakfast grilling and buffets) for the restaurant, banqueting, and other food outlets.
• Preparing à la carte and set menu dishes of medium complexity and variation.
• Preparing basic sauces, soups, and vegetables and cook dishes by grilling, frying, roasting, boiling, baking, special recipes, etc.
• Ensuring that all food is of excellent quality and served promptly.
• Preparing various delicious desserts, pastries, and sweet goods.
• Creating new and enticing recipes, decorating pastries to ensure beautiful presentation, and maintaining the quality of ingredients and equipment.
• Planning menus while keeping in mind the budget and availability.
• Preparing a wide variety of items such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Creating new and exciting desserts to renew our menus and engage the interest of customers.
• Decorating pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting.
• Monitoring stocks for baking ingredients such as flour, sugar etc. and making appropriate orders within budget.
• Checking quality of material and condition of equipment and devices used for cooking.
• Guiding and motivating Pastry Assistants and Bakers to work efficiently.
• Identifying staffing needs and helping in recruitment and training.

HOW TO APPLY (FOR ALL POSITIONS)

Interested persons who meet the above required qualifications and/or experience should submit their applications preferably by 19th August 2026 together with their detailed Curriculum Vitae (CV) which should include two traceable referees to:

Email: mcsl@mcslmw.com

By Post:

The General Manager

Malawi Catering Services Limited

P.O. Box 30236

Lilongwe 3, Malawi