Head Chef

Grade: C4

Windhoek

Minimum Experience: 3-5 Years with 5 years of practical experience in industrial or large kitchen-scale environment, of which at least three years were spent at a supervisor level. / A valid Drivers’ License (Code B) will be an advantage.

Minimum Qualification: Diploma in Relevant diploma/ certificate in Commercial Cookery or Culinary training / Grade 12

Closing Date: 05 January 2026

Knowledge & Skills

  • Extensive bulk cooking experience
  • Working knowledge of hygiene and food safety
  •  Ability to plan work and coordinate activities to meet meal schedules
  • Proven experience in menu planning and development
  • Strong background in various cooking techniques and cuisines
  • Knowledge of HACCP and ISO 22000
  • Competent in MS word and excel
  • Quality management (attention to detail and accuracy)
  • Teamwork and Interpersonal Skills
  • Planning and Organizing skills
  • Superior culinary skills and creativity.
  • Communication skills (Written & Verbal), customer centric
  • People Management skills
  • High level of Professionalism
  • Self-discipline and achievement focused
  • Agile, collaborative and trustworthy
  • Innovative and future-focused 

Duties & Responsibilities

The principal accountabilities of this position are to:

  • Design and regularly update seasonal menus to reflect current food trends and employee preferences, ensuring variety and appeal.
  • Plan menus that balance cost efficiency and nutritional value, catering to the diverse dietary preferences of cafeteria clients.
  • Maintain consistency in taste and presentation while adhering to established health and safety guidelines.
  • Provide daily operations oversight by supervising and managing all aspects of daily kitchen operations, including food preparation, cooking, and presentation, to ensure a seamless and efficient workflow.
  • Ensure that all kitchen staff adhere strictly to recipes, portion controls, and presentation specifications established by the Head Chef, maintaining high standards of consistency and quality.
  • Ensure that all kitchen equipment and tools are correctly operated, maintaining optimal functionality to prepare and deliver meals punctually daily.
  • Lead and supervise kitchen staff and provide continuous coaching and direction. Establish goals, conduct performance appraisals, and facilitate staff development to ensure objectives are met. Provide leadership to ensure the team achieves cafeteria goals and deliverables efficiently and timely.
  • Receive stock and conduct regular, thorough stock takes to monitor inventory levels accurately.
  • Develop and maintain strong, positive relationships with clients by fostering open communication and understanding their needs to manage and exceed their expectations through delivering consistent and high-quality service.
  • Conduct regular inspections, coaching and training sessions to reinforce these standards and maintain the highest levels of cleanliness and safety.
  •  Carry out any other duties as directed by the Supervisor.
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