Cook / Chef

A Reputable Company

Job Summary

As a line chef, you would be working on a variety of stations in a high-volume kitchen environment. You shall be responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation.

  • Minimum Qualification: HND
  • Experience Level: Mid level
  • Experience Length: 3 years

Job Description/Requirements

Responsibilities

  • Able to operate kitchen equipment like braising pan, baking ovens,   stoves, grills, microwaves and fryers.
  • Able to produce quality food in a timely and efficient manner for the guests or staff.
  • Responsible to maintain cleanliness, sanitation at the assigned work area.
  • Prepare ingredients for cooking, including portioning, chopping, and storing food.
  • Prepare all menu items by strictly following recipes and yield guide.
  • Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
  • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
  • Wash and peel fresh fruits,   vegetables and also able to weigh,   measure and mix ingredients on correct proportions.
  • Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
  • Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
  • Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
  • Replenishes service stations as needed and restocks and prepares the workstation for the next shift.
  • Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
  • Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
  • Check and ensure the correctness of the temperature of appliances and food.
  • Wash and disinfect kitchen area,   workstations,   tables,   tools,   knives and other equipment.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Review status of work and follow-up actions required with the Head Cook before leaving.



Requirements: 

Prerequisites:

  • Excellent understanding of various cooking methods,   ingredients,   equipment, and procedures.
  • Able to work in a fast-paced environment with speed and quality.
  • Great personal hygiene and grooming standards.
  • Should be able to communicate, read and write clearly and effectively.

Education:

  • HND in Hotel, Catering, and Institutional Management/City & Guilds 1&2/School Diploma from a recognized catering institution.  Computer skills and familiarity with inventory systems/hygiene procedures.
  • Must have Local Health Department food certificate.

Experience:

  • Two to five years of minimum previous experience is required in a high-volume kitchen or full-service in a Three to Five Star Hotel Environment.

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