Food and Beverage Jobs

Permanent/Full Time

3 - 5 Years

Other Professional Qualification

Food and Beverage Jobs

Not Specified

a) Educational Qualification: Chef: Culinary degree or equivalent qualification. Head Cooks/Cooks: High school diploma or equivalent; culinary training is a plus. b) Experience: Chef: Extensive experience as a chef with proven menu development skills. Head Cooks: Experience in a supervisory role within a kitchen. Cooks: Prior experience in food preparation and cooking. c) Skills: Strong leadership and team management skills (Chef and Head Cooks). Excellent culinary skills and knowledge of various cooking methods. Good communication and organizational skills. Ability to work efficiently under pressure. d) Other Requirements: Passion for culinary arts and creativity in cooking. Familiarity with industry best practices and health regulations. Provision of a valid food handlers health certificate is a compulsory requirement.

2025-01-31

Chef: As the Chef of a department or sub-brand, you will be the creative force behind our culinary offerings, responsible for developing sector menus, managing kitchen staff, and ensuring the highest standards of food quality and presentation.

Head Cooks: Head Cooks will support the (Executive) Chef in managing kitchen activities, supervising and training staff, and overseeing specific sections of the kitchen.

Cooks: Cooks will be responsible for food preparation, maintaining kitchen cleanliness, and assisting in all areas of food production.

Key Responsibilities:

1. Menu Development and Food Preparation (Chef):

Innovate and develop new recipes and menus.

Ensure the highest standards of food preparation and presentation.

 

1. Kitchen Management (Chef and Head Cooks):

Supervise kitchen staff, including hiring, training, and conducting performance evaluations.

Manage kitchen operations to ensure efficient service and food quality.

 

1. Food Production (Cooks):

Prepare ingredients and cook meals according to recipes and chef’s instructions.

Maintain cleanliness and organization in the kitchen.

 

1. Inventory Management (Chef and Head Cooks):

Oversee inventory, including ordering and stock management.

Monitor and control food and supply costs.

 

1. Quality Control (All Roles):

Uphold high standards of food safety and cleanliness.

Ensure consistent quality and presentation of dishes.

Legon

Greater Accra

.