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 or degree from institutions like the Namibian Institute of Culinary Arts or similar accredited schools. A minimum of 3-5 years' experience in a professional kitchen, often including supervisory roles, is typically expected. Food safety certifications and HACCP training are increasingly valued by Namibian hospitality employers.

What are the typical day-to-day responsibilities of a Sous Chef in a Namibian hotel kitchen?

You will assist the Executive Chef in menu planning, oversee food preparation during service, and manage kitchen staff schedules and training. Daily tasks include ensuring food quality standards, controlling stock and wastage, and maintaining hygiene compliance. You may also step in to lead service during the Head Chef's absence.

How does workplace culture in Namibian hospitality kitchens typically operate?

Namibian kitchen culture emphasizes respect for hierarchy, with clear lines between junior and senior staff. Punctuality and reliability are highly valued due to the seasonal nature of tourism and tight service windows. Teamwork is essential, and many kitchens reflect a blend of international standards with local Namibian hospitality warmth.

What career progression opportunities exist for Sous Chefs in Namibia?

With proven performance, Sous Chefs commonly advance to Executive Chef roles within hotel groups or move to premium lodges and resorts. Some transition into food and beverage management or open independent catering businesses. International experience in South Africa or beyond can accelerate advancement in Namibia's competitive hospitality sector.

What benefits should I expect from a full-time Sous Chef position in Namibia?

Standard benefits typically include annual leave as per Namibian Labour Act provisions, and many established employers offer medical aid contributions and pension fund participation. Larger hospitality groups may provide staff meals, uniform allowances, and discounted accommodation at group properties. Specific packages vary by employer and are often negotiable based on experience.

How should I apply for a Sous Chef role, and what do Namibian employers prioritize in candidates?

Submit a detailed CV highlighting kitchen hierarchy experience and specific cuisines, accompanied by a portfolio of your work if possible. Employers prioritize demonstrated leadership, consistency under pressure, and flexibility with shift work including weekends and holidays. Strong references from previous Namibian or South African hospitality employers significantly strengthen your application.