COLD KITCHEN / PASTRY CHEF – Seventy Consulting

Most employers look for a formal culinary arts qualification, such as a diploma or certificate from a recognised hospitality training institution, plus practical experience in cold kitchen or pastry sections. In Namibia, having a food safety and hygiene certificate (like food handling or HACCP) is often expected. Prior work experience in a hotel, lodge, or restaurant kitchen is highly valued.

You will be responsible for preparing salads, dressings, cold appetisers, desserts, and baked goods, ensuring they meet quality and presentation standards. Daily tasks also include managing stock levels, checking ingredient freshness, and maintaining a clean and organised workstation. You will need to follow recipes and portion controls while adhering to strict hygiene and food safety regulations.

Namibian kitchens often operate with a strong team hierarchy, and chefs are expected to be punctual, disciplined, and adaptable to seasonal demands, especially in hospitality hotspots like Windhoek, Swakopmund, or safari lodges. Collaboration and clear communication are key, as you will work alongside other kitchen sections during busy service periods. Respect for local ingredients and adapting to guest preferences, including international tourists, is also important.

With experience, you can progress to positions like demi-chef de partie, chef de partie, or eventually sous chef or executive chef in hotels, lodges, or restaurants. Specialising in pastry can lead to roles such as pastry sous chef or opening your own bakery or catering business. In Namibia, moving between lodges and urban hotels is a common route to broaden your skills and advance.

Many established employers provide benefits such as staff meals, uniform allowances, and accommodation or a housing allowance, especially at remote lodges. Medical aid and pension or retirement fund contributions are often offered after a probation period, depending on the employer. Leave is generally based on the Namibian Labour Act, with annual leave of at least 24 working days, plus sick and family responsibility leave.

You should submit a professional CV that highlights your culinary training, relevant experience, and any specialisations like pastry or cold kitchen, along with references or a portfolio of your work. Namibian employers value a positive attitude, reliability, and the ability to work under pressure, so be prepared to demonstrate these in an interview. Emphasise any experience with local ingredients and your willingness to work flexible hours, including weekends and public holidays.