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PURPOSE OF THE POSITION:   

To establish, shape and execute the culinary identity of Midgard Lodge in line with the O&L Leisure Culinary Philosophy. Overseeing all aspects of kitchen operations, creating innovative and delectable dishes, and managing a team of talented chefs and kitchen staff.

QUALIFICATIONS & EXPERIENCES

• Diploma in Culinary Arts/Cookery
•          Minimum 6-8 years’ experience as a Head Chef or Senior Sous Chef in a 4* or 5* lodge operations or upmarket restaurant.
•          Proven experience in fine dining restaurant with an international clientele.
•          Strong expertise in creating diverse and appealing buffet menus tailored to different occasions.
•          Knowledge of gastronomy; preparing, cooking and presenting dishes.
•          Strong understanding of food cost control and budget management
•          Computer literate
• Certification in Hazard Analysis and Critical Control Points (HACCP)
• Knowledge of Micros, MC, EMC and Jarrison will be added advantage.
• Excellent knowledge of culinary arts and a passion for creating new and innovative dishes

KEY DELIVERABLES:

• Drive the Culinary Experience as one of the key differentiators in the market, and ensure the restaurant is number one on feedback platforms like TripAdvisor etc.
• Oversee all operations within the kitchen with an emphasis on maintaining hygienic standards and practices, staff training, monitor the maintenance of equipment and oversee the preparation and presentation of a consistent food product which meets customers’ expectations to achieve the optimum departmental profit.
• Contribute to the development of Food Production goals, budget, operational plans and implementation of O&L procedures, and policies.
• Bring the theme, character/identity, and brand promise to life through culinary journeys/experiences.
• Ensure the correct target market experiences authentic cuisine that speaks to the theme and product delivery, atmosphere and service delivery.
• Plans sequence and time of cooking operations to meet restaurant serving times.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical.
• Develop recipes and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Oversee the preparation and cooking of food items, ensuring they are presented attractively and are of consistent high quality and quantity in accordance with the recipe.
• Oversee the stewarding team responsible for dishwashing, kitchen cleanliness, and equipment maintenance
• Perform regular inspection of food preparation and presentation to maintain the required standards.
• Adhere to HACCP regulations concerning health, safety, or other compliance requirements, as well as brand standards and HACCP policies and procedures.
• Ensures that necessary raw food stuff, materials, tools and operating supplies are on hand or requisitioned from Stores to prepare meals according to the established menu.
• Control payroll costs through the maintenance of proper records, rosters, time books and effective scheduling of employees.
• Report and where possible handle cases of accident, fire, theft, loss, damage, or contravention of regulations.

SKILLS REQUIRED

• Lives the O&L Values
• Leads Growth
• Takes Bold Stands
• Causes Alignment
• Being Authentic
• Inspires Innovation
• Deliver Extraordinary

DUE DATE: 11 June 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: 4840