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PURPOSE OF THE POSITION:    

To plan, co-ordinate, facilitate and supervise the kitchen operations including but not limited to food preparation, menu planning, maintaining food quality and freshness, monitoring, ordering and stocking to manage the smooth running of the kitchen department, where all aspects of culinary experience are delivered to the highest standard.

QUALIFICATIONS & EXPERIENCE:

• Minimum National Trade Certificate/Diploma in Professional Cookery (NQF 6)
• Minimum 5 years’ experience as a Sous Chef in a 4* or 5* hotel operations or Michelin Star restaurant.
• Computer literate
• Excellent knowledge of culinary arts and a passion for creating new and innovative dishes
• Knowledge of Innkeeper, Restaurateur, and Jarrison will be added advantage.
• Wine course will an added advantage.
• International experience in Michelin Star Restaurant will be an added advantage.
• HACCP trained.

KEY ACCOUNTABILITIES:

• Supervise Kitchen Operations and Inspects preparation of food for seasoning and cooking time and tastes completed dishes to ensure high quality and compliance to all standards and procedures
• Maintain and uplift the quality, presentation and food on offer through effective supervision and on the job training of staff, as well as effective organization and planning
• Plans sequence and time of cooking operations to meet the serving times.
• Ensures that necessary raw food stuff, materials, tools and operating supplies are on hand or requisitioned from the stores to prepare meals according to the established menu.
• Assists in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen.
• Controls and analyses, on an on-going basis, the level of the sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of facilities and equipment, guest satisfaction, marketing.
• Assist with creating a seasonal la carte and a set menu and catering for all dietary requirements.
• Assist with updating SOP’s including recipes, costings, presentation designs and photographic manuals.
• Develop recipes and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Assign and delegate tasks to the chefs and kitchen brigade.
• Check that all mise-end-place is prepared for food service and assist in the cooking and final preparation of dishes.
• Assist in the preparation of monthly kitchen reports on HR related activities, financial reports, commenting on key performance indicators and action taken to keep on target.
• Plan staff rostering, to ensure adequate coverage per shift.                          

CLOSING DATE: 15 APRIL 2025

 O&L - a Great Place to Work.

Applicants meeting our requirements are invited to apply. O&L Group of Companies is an Equal Opportunity Employer.

    "This position is subject to a pre-employment screening and vetting process, and by applying for this position, applicants acknowledge that they are aware that the Company reserves the right to carry out screening and pre-employment vetting for all shortlisted applicants. Certificate of Conduct issued by the Namibian Police (not older than 6 months) may be required from all shortlisted applicants."

Requisition ID: 5824