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PURPOSE OF THE POSITION: 

To assist with the preparation of pastry products under the supervision of the Chef de Partie to meet the expected food quality standard and deliver a consistent culinary experience.

QUALIFICATIONS & EXPERIENCE

• Minimum Grade 12 plus higher certificate
• Minimum 2 years’ experience as a Demi Chef in a 4- or 5-star hotel operation.
• Proficient in various cooking techniques and methods, including pastries, cakes, and mousses, with a high level of creativity, combined with the ability to handle the pastry production.
• HACCP trained.

KEY ACCOUNTABILITIES

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service.
• Ensure that all plating guides are followed according to the set dish description, cooking method, and presentation image.
• Checks station upon arrival to determine status of outstanding safety or equipment issues.
• Create, bake, and decorate pastries and desserts according to specific dietary requirements, for example, gluten-free, sugar-free, diabetes-friendly, etc.
• Assists in planning and supervising production of all cold and hot desserts, including à la carte orders and buffet preparation, and ensures that they are fresh and prepared in the correct manner.
• Test foods to ensure proper preparation and temperature to deliver products of the highest quality in terms of freshness, taste, and consistency.
• Assist with the quality, presentation, and preparation through innovative and varied menu planning.
• Inspect and clean food preparation areas; ensure safe personal hygiene and sanitary food-handling practices, HACCP, labeling practices, hygienic handling, and storage of equipment and utensils.
• Support the food cost target with control of wastage and productivity to ensure maximum profit.
• Maintain daily ingredient par levels before each shift to assure correct amounts are stocked up to avoid running out of stock during service periods.
• Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labelling.
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets.
• Ensure that all food is prepared and served according to the receipts and plate guideline.

CLOSING DATE: 10 FEBRUARY 2026

 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: 5387