ASSISTANT HEAD CHEF – NIPAM

POSITION: ASSISTANT HEAD CHEF
The incumbent will report to the Head Chef.
PATTERSON : GRADE C2
MINIMUM : N$ 302, 627. 00 (Total Employment Cost)
MAXIMUM : N$ 393, 416. 00 (Total Employment Cost)

PRIMARY PURPOSE
The main purpose of this position is to support the Head Chef in the operations of the
NIPAM Cafeteria. This position plays a vital role in maintaining the Institution’s reputation
for food quality, the management of the Cafeteria staff and to ensure that the stock is
controlled.

KEY PERFORMANCE AREAS
Food preparation and production:
 Assists the Head Chef in planning and organizing daily food preparation and
production activities.
 Prepare and cook high quality meals according to standardized recipes and portion
sizes.
 Ensure that all meals are prepared with high-quality ingredients and meet the
required standards of taste, appearance, and nutritional value.
 Monitor and manage food stock levels to ensure availability of ingredients and
prevent shortages.
 Adhere to health and safety regulations, maintaining strict hygiene and cleanliness
standards in the kitchen.

Menu Planning and Development:
 Collaborate with the Head Chef to create innovative and diverse menus that cater to
the preferences and dietary requirements of NIPAM’s clients.
 Assist in sourcing new ingredients and suppliers to enhance the quality and variety
of food offerings.
 Make recommendations for menu changes based on feedback from clients and
emerging food trends.
 Ensure that menu items are appropriately priced, considering ingredient costs and
maintaining profitability.

Kitchen Operations:
 Ensure efficient workflow and timely execution of food orders to meet customer
expectations.
 Monitor inventory levels, order ingredients and supplies, and maintain proper stock
rotation to minimize waste and maximize freshness.
 Collaborate with the Head Chef to develop and implement kitchen policies and
procedures.

Inventory Management:
 Monitor and maintain appropriate levels of kitchen supplies, ingredients, and
equipment.
 Coordinate with the procurement team to ensure timely replenishment of stock.
 Conduct regular inventory audits and report any discrepancies to the Head Chef.

Food Safety and Hygiene:
 Maintains strict adherence to food safety and sanitation standards.
 Monitors and documents temperature logs, ensuring proper storage, handling, and
cooking of food items.
 Oversees regular cleaning and maintenance of kitchen equipment and utensils.
 Stays updated on food safety regulations and implement necessary changes in
kitchen procedures.

Budgeting and Cost Control:
 Assist the Head Chef in developing and managing the kitchen’s budget.
 Control costs by minimizing waste, optimizing ingredient usage, and implementing
efficient cooking techniques.
 Monitor and record food and supply expenses accurately.

Personal effectiveness and competency development:
 With guidance from the Head Chef implements the performance agreement.
 Work with the Head Chef and identify training needs to improve work performance.
 Attends to approved developmental programmes and ensures that learning takes
place according to agreed times frames.

EXPERIENCE AND QUALIFICATIONS
Minimum Qualifications and Experience

 Diploma in Culinary Arts/ Hospitality Management or equivalent qualification at
 NQA Level 6
 Five (5) years as a Chef in a high – volume food service establishment.