Chef De Partie (local Hire)

Application Deadline: 30 June 2025

Department: Kitchen

Location: Ghana - Accra

Description

Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.

Key Responsibilities

• Prepare in advance food, beverage, material and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.
• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive.
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Provide input for probation and formal performance appraisal discussions in line with company guideline.
• Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks.
• Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
• Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Log security incidents and accidents in accordance with hotel requirements.
• Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.
  
  

Skills, Knowledge & Expertise

• Gastronomic education certification or equivalent(apprenticeship/diploma/BA/Bsc)
• HACCP certification
• Minimum 2 years kitchen experience
• International experience is preferred
• Proficiency in Nigerian Cuisine is a must
• Ability to work and communicate in a multinational environment
• Good oral and written skills
• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Ability to operate computer and office equipment
• Proficiency in Microsoft Office preferred

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