SOUS CHEF (BRAAI AND GRILL SPECIALIST) – Africa Personnel Services (APS)

Most employers require a formal culinary diploma from institutions like the Namibian Institute of Culinary Arts or Hotel School of Namibia. A braai and grill specialist should also have a food safety certificate, which is mandatory under Namibian health regulations. Previous experience in high-volume meat preparation, particularly with local game and beef, is highly valued.

You will oversee grill station operations, manage meat preparation including marinating and portioning, and ensure consistent quality for dishes featuring Namibian beef, game, and seafood. Daily tasks include supervising junior kitchen staff, maintaining stock levels, and enforcing strict hygiene standards. You will also collaborate with the head chef on menu development and special events like traditional braai gatherings.

Namibian kitchens emphasize respect for hierarchy and punctuality, with senior chefs expecting deference from junior staff. The work environment often blends formal European kitchen traditions with relaxed African hospitality values, particularly in lodges and safari camps. Team cohesion is important, and many establishments prioritize staff meals and communal breaks to build loyalty.

With proven performance, you can advance to Head Chef or Executive Chef roles in hotels, lodges, or restaurant groups within three to five years. Namibia's growing tourism industry also creates opportunities to specialize as a safari camp chef or open an independent catering business. Some experienced chefs transition into food and beverage management or culinary training positions.

Standard packages usually include annual leave of 18 to 24 days, contributions to the Social Security Commission pension fund, and sometimes medical aid after a probation period. Many hospitality employers in Namibia provide staff accommodation or housing allowances, particularly in remote lodge locations. Uniforms and meals during shifts are commonly provided, though specific benefits vary considerably by employer size and location.

Submit a detailed CV highlighting your grill and braai experience, formal culinary training, and references from previous Namibian or South African employers. Employers prioritize practical skills during trial shifts, so expect to demonstrate meat preparation techniques and kitchen leadership. Strong communication in English and Afrikaans is advantageous, and knowledge of local suppliers and Namibian meat cuts will strengthen your application.