Chef

Responsibilities:

• Menu Planning and Development: Create innovative and appealing menus that align with the restaurants concept and clients. Stay updated on culinary trends, seasonal ingredients, and industry developments to continuously refresh and enhance the menu offerings. Work closely with management to develop pricing strategies that ensure profitability while maintaining value for customers.
• Food Preparation and Execution: Oversee the preparation and cooking of all menu items to ensure consistency, quality, and adherence to recipe standards. Train and mentor kitchen staff on proper cooking techniques, portion control, and presentation.
• Monitor food production levels to minimize waste and maintain cost-effectiveness.
• Maintain a clean and organized kitchen environment, adhering to all sanitation and safety standards.
• Staff Management and Development: Recruit, hire, and train kitchen staff, ensuring they possess the skills and knowledge required to excel in their roles. Create schedules and assign tasks to kitchen personnel, optimizing productivity and efficiency. Conduct regular performance evaluations and provide constructive feedback to encourage professional growth and development. Foster a positive work environment based on teamwork, mutual respect, and open communication.
• Inventory Management and Cost Control: Monitor inventory levels of food and supplies, ordering replenishments as needed to maintain adequate stock levels.
• Implement portion control measures to minimize food waste and control costs. Analyze food costs and profitability, identifying areas for improvement and implementing strategies to enhance financial performance. Work closely with suppliers to negotiate pricing and ensure timely deliveries of high-quality ingredients.
• Compliance and Safety: Ensure compliance with all health and safety regulations, including proper food handling, storage, and sanitation procedures. Conduct regular inspections of the kitchen and equipment to identify and address any maintenance or safety issues. Stay informed about changes in regulations and industry best practices, updating policies and procedures accordingly.

Requirements:

• Proven experience as a chef in a high-volume restaurant or similar cooking setting.
• Strong leadership and managerial skills, with the ability to inspire and motivate a team.
• Excellent communication and interpersonal abilities.
• Creativity and innovation in menu development and food presentation.
• Proficiency in kitchen operations, including food preparation, cooking techniques, and kitchen equipment
• Knowledge of food safety and sanitation regulations.
• Ability to work efficiently under pressure and maintain composure during busy periods.
• Flexibility to work evenings, weekends, and holidays as required.
• Passion for food and dedication to delivering an exceptional dining experience to guests

Salary Range: Negotiable

Location: Greater Accra, Haasto

Employment Type: (Full Time)