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PURPOSE OF THE POSITION:   

To plan, co-ordinate, facilitate and supervise the food preparation, menu planning, maintain food quality and freshness, monitor ordering and stocking and support the smooth running of the kitchen department, where all aspects of culinary experience are delivered to the highest food quality standard.

QUALIFICATIONS & EXPERIENCES

·        Certificate in Cookery 

·         Minimum 5 years’ experience as a Sous Chef in a 4* or 5* hotel/ Lodge kitchen operations.

·         Computer literate

·         Excellent knowledge of culinary arts and a passion for creating new and innovative dishes

·         Experience in a fine dining restaurant with an international clientele.

·         Experience in creating diverse and appealing buffet menus tailored to different occasions.

·         Knowledge of Micros, MC, EMC and Jarrison will be added advantage.

·         HACCP trained.

KEY DELIVERABLES:

• 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
• Assist in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen.
• Assists in controlling production costs and ensures food cost % is maintained.
• Manage stock levels and order kitchen supplies, ingredients, and equipment's from the stores.
• Assist with creating a seasonal a la carte menu (Lunch/Dinner/ Snacks) for the Restaurant and to cater for all special dietary requirements.
• Assist and develop with the Head chef popular menus offering guests value for money in accordance with O&L and outlet guidelines.
• 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.
• Adhere to HACCP regulations concerning health, safety, or other compliance requirements, as well as brand standards and HACCP policies and procedures.
• Monitor and evaluate staff performance with reference to occupational health and safety responsibilities and performance standards, as outlined within job descriptions and O&L leadership brand competency framework.
• Assist in the induction and training of Kitchen Staff and maintain regular on-the-job training, with particular emphasis on personal hygiene and appearance, productivity, product knowledge, workflow, service and selling skills, appearance, attitude, and general compliance with the standard procedures.
• Facilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommending corrective actions to prevent or minimize the chance of recurrence.
• Report and where possible handle cases of accident, fire, theft, loss, damage, or contravention of regulations.
• Maintain Company standards and ensure that policies and procedures are adhered to.

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: 4841