‘Zero hesitation.’ These are the words Viktoria Namene recalls telling herself as she narrates the moments before taking a step that would be a turning point in both her career and life.
Enrolled in the Hospitality Apprenticeship programme with the Okakarara Vocational Training Centre and majoring in core commercial cookery (level 3), Namene remains steadfast in attaining her long-held ambition of becoming a qualified chef.
Her story with Gondwana Collection Namibia began in 2022 when she joined the company as a cleaner.
This was until a promising new chapter, when Gondwana’s learning and development team approached her with a chance to join the apprenticeship programme, which would commence in July 2023 – an unexpected turn in her journey, and an opportunity far beyond what she imagined would come knocking on her door so soon.
Undertaking two certificates: Level 2 (accommodation and food and beverage) and Level 3 (core commercial cookery), Namene, alongside 15 others from various conservancies, set out on the three-year programme – with her being the sole representative from Gondwana’s Windhoek team.
The apprenticeship programme was facilitated with the support and guidance of the Namibia Training Authority. Gondwana Collection Namibia hosted the apprentices throughout their workplace training while they completed the theoretical component of their studies at Okakarara Vocational Training Centre.
Hence, together with the relevant class-taught theory, participants gain necessary insights into diverse working environments, such as Kalahari Anib Lodge and Etosha Safari Camp, where Namene completed her practical training in the housekeeping, front of house (reception), and bartending and restaurant service departments.
She lists some of her key takeaways as excellent customer service and hospitality, teamwork and communication, personal behaviour and work ethics, workplace health, safety and hygiene, company policies and procedures, and the history and guiding values of Gondwana Collection.
In upholding the high standards of dining services within the company, she also intends to share and transfer her knowledge with her colleagues, as well as create, refine, and maintain high-quality dishes.
As Namene had always wanted to become a chef but was unable to do so due to personal constraints, she embarked on the opportunity without hesitation. “I was ready. I didn’t think it was impossible and that I could not achieve it,” she says despite working in a completely new environment and having to learn from scratch.
She extends her deep gratitude towards the learning amd development team, who recognised her dream and love for making food, as well as her colleagues, who heartened her to be positive and served as a reminder to always put guest experience first.
She also leaves words of encouragement to those aspiring to venture into a similar path: “Put in the effort and take your education seriously – always choose perseverance over giving up. Take the chance. Embrace it. Each and every step you take can draw you near to reaching your dream, no matter how little it may seem.”
Namene admits that throughout the programme the journey was no easy feat; however, the experience she has gained has been fruitful and achieved with resilience in her frame of mind, which granted her to push past barriers and keep her motivation, making certain that she would stay firm in her pursuit.
And now, only with the sky as her limit, she plans to further her education and broaden her experience to become a pastry chef.
