Sous Chef

Key Responsibilities:

Kitchen Management:

• Assist the Executive Chef in managing kitchen operations, ensuring timely preparation and exceptional quality of dishes.
• Supervise and coordinate the activities of kitchen staff to ensure efficient and harmonious working environments.
• Implement and enforce kitchen standards, policies, and procedures.

Culinary Expertise:

• Participate in the creation and preparation of menu items, showcasing creativity and culinary skills.
• Ensure the culinary team has the necessary skills and training, providing guidance and instruction as needed.
• Maintain consistency in the quality and presentation of all food items prepared and served.

Staff Supervision and Training:

• Schedule and manage kitchen staff, including line cooks and other kitchen personnel, ensuring adequate staffing for all shifts.
• Train and develop kitchen staff on culinary techniques, menu specifics, and kitchen procedures.
• Evaluate employee performance, providing feedback and coaching to improve skills and productivity.
• Work with suppliers to negotiate prices and order high-quality ingredients.

Food Safety and Kitchen Hygiene:

• Ensure compliance with food hygiene regulations and safety standards, maintaining a clean and safe kitchen environment.
• Monitor kitchen cleanliness, organizing cleaning schedules and inspections to uphold health and sanitation standards.
• Train staff in proper food handling, sanitation, and compliance with health and safety regulations.

Menu Development:

• Collaborate with the Executive Chef in developing innovative and appealing menu items.
• Conduct food tastings and evaluations to refine dishes and ensure they meet customer expectations.
• Stay informed about current culinary trends and techniques to enhance menu diversity and appeal.

Cost Control:

• Monitor kitchen expenses, including labor, supplies, and waste to ensure the operation stays within budget.
• Implement strategies to optimize resources and reduce costs without compromising quality.
• Prepare and review cost reports with the Executive Chef and finance team.

Qualifications:

Education and Training:

• Formal culinary training or an associate degree in culinary arts from an accredited institution is a plus.
• Proven experience as a Sous Chef, Chef de Partie, or similar role in a high-volume, reputable restaurant or hotel.
• Strong foundation in menu development, food preparation, and presentation.

Leadership Skills:

• Demonstrated ability to lead and motivate a team in a high-pressure environment.
• Excellent organizational and time-management skills.
• Strong problem-solving abilities and the capacity to make quick decisions.

Communication Skills:

• Excellent verbal and written communication skills.
• Ability to effectively communicate with team members, other departments, and upper management.

Culinary Expertise:

• Deep knowledge of various cooking methods, ingredients, equipment, and procedures.
• Creativity in crafting dishes and menus.

Flexibility and Stamina:

• Willingness to work in shifts, during weekends, and holidays as required by the kitchens operation.
• Physical stamina to handle long hours and stressful situations.

All qualified candidates should send their CVs to: martinmutsiwawo@gmail.com

Salary Range: Attractive

Employment Type: Full Time

Location: Accra