Browser jobs in Namibia by region:

PURPOSE OF THE POSITION:

To support the daily operation in the assigned kitchen station of assignment under the supervision of the Chef de Partie to meet the expected food quality standard and deliver consistent culinary experience..

Key Performance Areas:

• Embody the O&L Persona of "authentic, care, and passionate" in all interactions.
• Reinforce the guest experience and quality vision, aligning actions with the brand identity and 2029 vision.
• Coordinate with the Chef de Partie to organize mise-en-place production and service in the section.
• Ensure adherence to plating guides based on dish descriptions, cooking methods, and presentation standards.
• Inspect station upon arrival to address any safety or equipment issues.
• Assist in daily preparation of staff meals.
• Measure, weigh, and mix ingredients as required.
• Prepare fresh ingredients according to recipes, quality standards, and presentation guidelines set by the Sous Chef or Chef de Partie.
• Conduct food tests to verify proper preparation and temperature, ensuring freshness, taste, and consistency.
• Assist with quality, presentation, and preparation through innovative and varied menu planning.
• Complete assigned prep work and beautification duties efficiently.
• Move prepared food out of the prep area continuously.
• Inspect and clean food preparation areas; ensure safe personal hygiene and sanitary food-handling practices, including HACCP and labeling.
• Support food cost targets by controlling wastage and maintaining productivity.
• Adhere to proper food rotation practices following the First In, First Out (FIFO) principle.
• Store ingredients in dedicated, properly labeled containers according to standards.
• Maintain daily par levels of ingredients before each shift to avoid stock shortages.
• Conduct a final station check before leaving to ensure cleanliness, proper disposal of food, and correct storage/labeling.
• Contribute to controlling costs, improving gross profit margins, and meeting financial targets.
• Adhere to HACCP regulations and compliance requirements, including brand standards and HACCP policies.

QUALIFICATIONS & EXPERIENCE:

• Minimum of Grade 12 with a culinary certificate or diploma.
• Minimum of 2 years’ experience in a 4* or 5* hotel operation.
• Proficient in various cooking techniques including grilling, sautéing, braising, and baking.
• Knowledge of Food Safety systems (HACCP).

The company ONLY accept application via their career portal. Interested candidates can apply via the link below:

Apply online via: O&L Career Portal

Closing Date: 11 December 2025