PURPOSE OF THE POSITION: :
To deliver quality, presentation, and preparation of the cuisine through innovative and varied menu planning, preparation, training, and maintenance of equipment, contributing new-to-world culinary experiences in line with quality standards and procedures.
Key Performance Areas:
- Prepares food consistently to the level required and ensures proper cooking methods are adhered to.
- 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.
- Gives instructions to junior staff during service and assists, if necessary, in the completion of the instructions.
- Articulate and maintain developed standards, product knowledge, and grooming.
- Manage and maintain food presentation according to the standard menu guide.
- 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.
QUALIFICATIONS & EXPERIENCE:
- Minimum National Trade Certificate/Diploma is Culinary Arts/Cookery
- Minimum 3 years’ experience as a CDP in a 4* or 5* hotel operations
- Computer literate
- Excellent knowledge of culinary arts and a passion for creating new and innovative dishes
- International experience in Michelin Star Restaurant will be an added advantage.
- HACCP trained.
The company ONLY accept application via their career portal. Interested candidates can apply via the link below:
Apply online via: O&L Career Portal
Closing Date: 27 January 2025
Swakopmund, Windhoek, Namibia
