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PURPOSE OF THE POSITION: 

To support the daily operation in the assigned kitchen station of assignment under the supervision of the Chef de Partie to meet the expected food quality standard and deliver consistent culinary experience.

QUALIFICATIONS & EXPERIENCE:

• Minimum of grade 12 with a culinary certificate or diploma
• Minimum of 2-year experience in a 4* or 5* hotel operations
• Proficient in various cooking techniques and methods, including grilling, sautéing, braising and baking
• Knowledge of Food Safety systems (HACCP)

KEY ACCOUNTABILITIES:

• Embody the O&L Persona of "authentic, care, and passionate’ in all interactions, based on the customer experience journey. 
• Reinforce the guest experience and quality vision, aligning actions with the brand identity and the 2029 vision. 
• Coordinate with the Chef de Partie to organize mise-en-place production and service in the section
• Ensure adherence to plating guides based on dish descriptions, cooking methods, and presentation standards
• Inspect station upon arrival to address any outstanding safety or equipment issues
• Assist in daily preparation of staff meals
• Measure, weigh, and mix ingredients as required
• Prepare fresh ingredients according to recipes, quality standards, and presentation guidelines set by the Sous Chef or Chef de Partie. 
• Conduct food tests to verify proper preparation and temperature, ensuring the highest quality standards for freshness, taste, and consistency. 
• Assist with the quality, presentation and preparation through innovative and varied menu planning
• Complete assigned prep work and beautification duties efficiently.
• Move prepared food out of the prep area continuously. 
• Inspect & clean food preparation areas; ensure safe personal hygiene & sanitary food-handling practices; HACCP; labeling practices; and hygienic handling & storage of equipment & utensils. 
• Support the food cost target with control of wastage and productivity to ensure maximum profit.
• Adhere to proper food rotation practices, following the first in, first out principle.
• Store ingredients in dedicated containers, making sure that they are best preserved and labeled according to standard. 
• Maintain daily par levels of ingredients before each shift to prevent stock shortages during service periods. 
• Conduct a final check of the station before leaving to ensure cleanliness, proper disposal of food, and correct storing and labeling procedures.
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets. 
• Adhere to HACCP regulations concerning health, safety, or other compliance requirements, as well as brand standards and HACCP policies and procedures. 

CLOSING DATE: 11 DECEMBER 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: 5321