Job Description

The job holder will be responsible for the preparation of food for guests at the Hotel.

Job Responsibilities:

• Prepare all dishes on the menu per the assigned kitchen unit.
• Assist the Sous Chef to devise new cooking methods and new menu items.
• Manage other kitchen employees or staff members.
• Operate various kitchen appliances and equipment.
• Season food according to recipes and/or the standards of the Hotel.
• Portion, arrange and garnish food according to Hotel standards.
• Assist Chefs and other Cooks during food assembly process.
• Prepare any necessary sauces and/or accompaniments before meal service begins.
• Stay open until the last customer leaves.
• Clean up after business/working hours.
• Set up and stock cooking stations with all necessary food items, tools and equipment per instructions from Sous Chef or demand of kitchen.
• Prepare dishes based on consumers’ suggestions or requirements.
• Supervise the butchering of animal meat portions per instructions of Sous Chef or Hotel standards.
• Design and implements improvement strategies for meal service to guests.
• Estimate expected food consumption and organizes food preparation.
• Keep records and accounts of food purchases.
• Keep records and accounts of meal orders.
• Make adjustments to meal orders to accommodate guests with allergies and special diet arrangements/conditions.

Required Skills or Experience

• SSSCE/WASSCE or Diploma or Equivalent in required field or similar.
• At least 6 years’ experience in required field or similar

SKILLS

• Excellent cooking skills
• Communication skills
• Attention to detail
• Organizational skills
• Time Management skills
• Financial skills (basic)
• Creative (artistry) skills
• Communication skills (basic)

REQUIREMENTS

• Flexibility to work on shifts, weekends, night hours and holidays.
• Culinary Expertise.
• Ability to understand and appreciate customer needs.