Job Summary

Responsible for the daily management and operation of the Kitchen: Creating menus according to client’s preference and dietary needs, sourcing ingredients for planned menus ahead of time and cntrolling budget and minimizing waste

  • Minimum Qualification: High School (S.S.C.E)
  • Experience Level: Mid level
  • Experience Length: 2 years

Job Description/Requirements

Responsibilities:
  • Creating menus according to client’s preference and dietary needs
  • Ensure proper preparing and serving of food for clients
  • Ensure good hygiene in the kitchen
  • Sourcing ingredients for planned menus ahead of time
  • Training of kitchen staff
  • Enforcement of food safety principles
  • Maintain a clean kitchen always
  • Work in a safe and efficient manner
  • Reconciliation of sales from the kitchen
  • Ensuring the best food quality and taste
  • Planning of menus
  • Controlling budget and minimizing waste


Requirements: 

  • SHS/Diploma
  • 2 to 4 years working experience
  • Knowledge in culinary arts
  • Expert multitasking abilities
  • Great leadership and interpersonal skills
  • Ability to run stock-taking and reorder
  • Exemplary work ethics in a high-pressure environment
  • Ability to prepare both local and continental dishes

Kindly send your CVs via e-mail to: keme.bright@gmail.com

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