Location: Mokuti Etosha Lodge, NA
Purpose of the Position:
To deliver quality, presentation and preparation of the cuisine through innovative and varied menu planning, preparation, training, maintenance of equipment contributing new-to-world culinary experiences in line with quality standards and procedures.
Qualifications & Experience:
- Certificate/Diploma in Culinary Arts/Cookery
- Minimum 4 years’ experience as a CDP in a 4* or 5* hotel operations
- Strong expertise in degustation menu cuisine planning and execution.
- Excellent knowledge of culinary arts and a passion for creating new and innovative dishes
- Specialized training in a particular station (e.g., grill, sauté, sauces, fish)
- Experience managing a specific kitchen section independently
- International experience in Michelin Star Restaurant will be an added advantage.
- HACCP trained
- Computer literate
Key Accountabilities:
- Works with the Sous Chef to ensure mise en place is completed for the section to the required standards within the given time.
- Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning.
- Ensure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed, serving dish in the prescribed manner
- Maintain ongoing understanding of the ingredient consumption required for daily production and informs the Sous Chef when fluctuations occur.
- Handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.
- Recommend Food and beer pairing menu/dishes to enhance the dining experience.
- Control the quality of the food and beverage prepared and ensure they served as per the receipts and plate guideline.
- Ensure that all food is prepared and served according to the receipts and plate guideline.
- Control the quality of the food and beverage prepared and ensure they served as per the receipts and plate guideline.
- Demonstrate a sound awareness of policies and procedures, ensuring the dissemination of information to all team members.
- Adhere to HACCP regulations concerning health, safety, or other compliance requirements, as well as brand standards and HACCP policies and procedures.
- Embody the O&L Persona of ” Authentic, care and passionate” in all interactions, based on the Customer Experience Journey.
DUE DATE: 19 DECEMBER 2025
