Location: Mokuti Etosha Lodge, NA
PURPOSE OF THE POSITION:
To plan, co-ordinate, facilitate and supervise the food preparation, menu planning, maintaining 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
- Minimum 5 years’ experience as a Sous Chef in a 4* or 5* hotel operations or Michelin Star restaurant.
- International experience in Michelin Star Restaurant.
- HACCP trained or the equivalent.
- 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 RESPONSIBILITIES:
- Supervise Kitchen Operations and Inspects preparation of food for seasoning and cooking time and tastes completed dishes to ensure high quality and compliance with all standards 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.
- Assist in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen.
- Manage stock levels and order kitchen supplies, ingredients, and equipment’s from the stores and check the quality and quantity of food in preparation
- Keep abreast with culinary trends, techniques, and industry developments to bring fresh ideas to the kitchen.
- Develop recipes and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Check that all mise-end-place is prepared for food service and assists in the cooking and final preparation of dishes.
- Monitor and check all food orders to ensure accuracy and consistency to maintain established quality and standards.
- Control the quality of the food and beverage prepared and ensure they served as per the receipts and plate guidelines.
- Adhere to HACCP regulations concerning health, safety, or other compliance requirements, as well as brand standards and HACCP policies and procedures.
- Demonstrate a sound awareness of policies and procedures, ensuring the dissemination of information to all team members.
- Champion the identification and reporting of hazards, evaluation or risks, and design and implementation of hazard and control measures.
- Facilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommending corrective actions to prevent or minimize the chance of recurrence
- Conduct daily hygiene walkabouts, complete the required checklists, enforce the correct cleaning standards, Health & Safety standards, and operating equipment.
- 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
DUE DATE: 16 DECEMBER 2025
