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LOCATION: STRAND HOTEL SWAKOMUND

GRADE: C3

POSITIONS AVAILABLE: 1

PURPOSE OF THE POSITION:           

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

QUALIFICATIONS & EXPERIENCE:

• Minimum National Trade Certificate/Diploma in Professional Cookery (NQF 6)
• Minimum 5 years’ experience as a sous chef in a 4-star or 5-star hotel operation or Michelin Star restaurant.
• Computer literate
• Excellent knowledge of culinary arts and a passion for creating new and innovative dishes
• Knowledge of Micros, MC, EMC, and Jarrison will be an added advantage.
• Beer course will an added advantage.
• International experience in a Michelin-star restaurant.
• HACCP trained.

KEY ACCOUNTABILITIES:

• Supervise Kitchen Operations and inspect 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
• Plan the sequence and time of cooking operations to meet restaurant serving times.
• Ensures that necessary raw food, materials, tools, and operating supplies are on hand or requisitioned from 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.
• Assists the head chef & controls and analyzes, on an ongoing 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 à la carte menu (lunch/dinner/snacks) for the restaurant and to cater to all special dietary requirements.
• Assist with updating SOPs, 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 chefs and cooks in the kitchen production line.
• Check that all mise-en-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 and financial reports , commenting on key performance indicators and action taken to keep on target.
• Assist with the control of staff rostering to ensure adequate coverage according to business levels.

CLOSING DATE: 18 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: 4739