Job Summary

Chef, would be primarily responsible for the planning, organising, controlling and directing the work of employees in the Kitchen Department. Overseeing the food preparation of all restaurant and catering event while ensuring superior quality and consistency at all times. Responsible to develop new catering menu’s, prepare, test, taste.

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

Job Description/Requirements

  • Review event orders (BEO) on a daily basis and make note of any changes if any.
  • Brief the kitchen staff daily about the upcoming and current functions as well as preparing for the Restaurant.
  • Supervises and coordinates all activities of kitchen staff who are engaged in food preparation.
  • Establish the day’s priorities and assign production and preparation tasks for the kitchen staff/chefs to execute.
  • Effectively communicate both verbally and in writing to provide clear direction to staff.
  • Take physical inventory of specified food items for daily inventory.
  • Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
  • Maintain inventory control procedures and ensure that the kitchen is prepared for the following day's work.
  • Responsible for managing all day-to-day operations of the kitchen.
  • Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
  • Responsible to maintain all equipment in a proper operational condition.
  • Responsible to oversee the regular cleaning of all equipment used in the kitchen.
  • Ensure that the kitchen work area is stocked with specified tools, supplies and equipment to meet the Restaurant operating and business demand.
  • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  • Ensure that all staff prepares menu items following recipes in accordance with the Restaurant operating standards.
  • Communicate the kitchen needs with the purchasing and storeroom personnel.
  • Review sales and food cost with Management to ensure that the kitchen is meeting budgeted costs.
  • Monitor the performance of kitchen staff and ensure all procedures are completed to the department standards.
  • Chef should serve as a role model to demonstrate appropriate behaviors.
  • Ensures and maintains the productivity level of all cooks and supporting staffs.
  • Supervises kitchen shift operations.
  • Assists Management and Purchasing Manager with menu planning and food purchasing.
  • Participates in kitchen employees' progress and discipline procedures.
  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
  • Plans and manages food quantities and plating requirements for all functions, outside catering and restaurant.
  • Maintains food preparation handling and correct storage standards.
  • Reviews staffing levels to ensure that Customer service, operational needs and financial objectives are met.
  • Ensures compliance with all applicable laws and regulations.
  • Follows proper handling and right temperature of all food products.
  • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
  • Identifies the developmental needs of kitchen staff and provides coaching, mentoring to improve their knowledge or skills.
  • Able to plan and execute multiple functions.
  • Able to continually enhances the culinary experience of Customers.
  • Able to understanding employees’ positions well enough and to perform duties in employees' absence.
  • Able to help in cooking and food preparation, as and when required.
  • Able to perform other duties as assigned by the management.

 


Prerequisites: 

  • Very good knowledge of food safety, sanitation, food preparation techniques.
  • Able to work flexible hours and days.
  • Knowledge of current and updated culinary trends.
  • Ability to lead and mentor a team of culinary professionals.

 

Education: 

  • 2-year or 3 Year degree from an accredited Education body or related major.

 

Experience:

  • Minimum of five years experience, and a minimum of two years experience as a Sous Chef or Chef de party (CDP).

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