Sous Chef- Main Kitchen – O&L LEISURE (PTY) LTD

PURPOSE OF THE POSITION:

To plan, co-ordinate, facilitate and supervise the daily kitchen operations, food preparation and service execution, ensuring consistent food quality, food preparation and menu planning. Monitoring and ensuring the smooth running of the kitchen department, where all aspects of the culinary experience are delivered to the highest quality standard.

Job Summary

Employer: O&L LEISURE (PTY) LTD
Job Type: Full-time
Location: Windhoek, Namibia
Category: Hospitality
Closing Date: 2026-10-14

Key Responsibilities

Supervise Kitchen Operations and inspect preparation of food for seasoning and cooking time and tastes completed dishes to ensure high quality and compliance to all standards and procedures.
Maintain and uplift the quality, presentation and food on offer through effective supervision and on-the-job training of staff, as well as effective organization and planning.
Plans sequence and time of cooking operations to meet restaurant serving times.
Ensures that necessary raw foodstuff, materials, tools, and operating supplies are on hand or requisitioned from stores to prepare meals according to the established menu.
Assists in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen.
Assists the Head Chef & controls and analyzes, on an ongoing basis, the level of the sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of facilities and equipment, guest satisfaction, and marketing.
Assist with creating a seasonal a la carte menu (lunch/dinner/snacks) for the restaurant and cater to all special dietary requirements.
Assist with updating SOPs, including recipes, costings, presentation designs, and photographic manuals.
Develop recipes and maintain updated and accurate costing of all dishes prepared and sold in the food and beverage operation.
Assign and delegate tasks to chefs and cooks in the kitchen production line.
Check that all mise-en-place is prepared for food service and assist in the cooking and final preparation of dishes.
Assist in the preparation of monthly kitchen reports on HR-related activities and financial reports, commenting on key performance indicators and action taken to keep on target.
Assist with the control of staff rostering to ensure adequate coverage according to business levels.

Requirements

National Vocational Certificate or an equivalent recognized culinary qualification
Diploma in Professional Cookery/Culinary Arts (NQF 6) or equivalent will be advantageous.
Knowledge of Micros, MC, EMC and Jarrison will be added advantage.
Beer course will an added advantage.
International experience in Michelin Star Restaurant.
HACCP trained.

How to Apply

To apply, please visit: careers.ol.na

Frequently Asked Questions

What qualifications or certifications do I need to become a Sous Chef in Namibia?

Most employers require a formal culinary diploma from institutions like the Namibian Institute of Culinary Arts or Hotel School of Namibia. A minimum of 3-5 years kitchen experience, including supervisory roles, is typically expected. Food safety certification (HACCP or equivalent) and a valid driver's license are often mandatory.

What are the typical day-to-day responsibilities of a Sous Chef in a Namibian hospitality setting?

You will supervise kitchen staff, manage food preparation during service, ensure quality control, and maintain stock levels. Sous Chefs also handle scheduling, training junior chefs, and stepping in for the Executive Chef when needed. Long hours including weekends and holidays are standard in Namibia's tourism-driven hospitality sector.

How does workplace culture differ in Namibian kitchens compared to international standards?

Namibian kitchen culture blends German-influenced precision with relaxed African hospitality, emphasizing respect for hierarchy and teamwork. English is the business language, though Afrikaans and local languages are commonly spoken among staff. Employers value punctuality, adaptability to seasonal tourism fluctuations, and respect for diverse cultural backgrounds.

What career progression opportunities exist for Sous Chefs in Namibia?

Progression typically leads to Executive Chef, Food and Beverage Manager, or regional roles within hospitality groups like O&L Leisure. Some Sous Chefs transition to lodge management or open independent catering businesses. International experience in South Africa or beyond can accelerate advancement in Namibia's competitive luxury tourism market.

What benefits should I expect as a Sous Chef working for a Namibian hospitality employer?

Benefits vary by employer but commonly include annual leave (often 18-24 days), medical aid contributions, and pension or provident fund arrangements. Larger groups may offer staff accommodation, meals during shifts, and performance bonuses. Always confirm specifics during negotiation as packages differ significantly between urban hotels and remote lodges.

How should I apply for a Sous Chef position in Namibia, and what do employers prioritize?

Submit a detailed CV highlighting kitchen brigade experience, certifications, and references from previous Head Chefs or Executive Chefs. Employers prioritize proven leadership, menu costing knowledge, and experience with high-volume or fine-dining service. A practical cooking trial is commonly required as part of the interview process.