Sous Chef (Local Hire)
kempinski
Sous Chef (Local Hire)
DescriptionAssist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
Key Responsibilities\nAssist with organizing special events and special food promotions.\nMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.\nMaintain a hygienic kitchen and personal hygiene.\nClean the kitchen and equipment.\nWork with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.\nAssist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.\nProvide input for probation and formal performance appraisal discussions in line with company guidelines. \nApprove leave after considering hotel occupancy.\nWork with superior in the preparation and management of the department’s budget.\nDemonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.\nBe aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. \nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\nLog security incidents and accidents in accordance with hotel requirements.\n
Skills, Knowledge & Expertise\nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)\nMinimum 5 years kitchen experience\nMinimum 2 years management experience (e.g. Chef de Partie)\nInternational experience is preferred\nProficiency in Asian Cuisine is preferred\nKnowledgeable of food safety regulations\nAbility to work as apart of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nExcellent verbal communication skills\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors\nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nApplying a professional, confidential and ethical approach at all times\nWorking in a safe, prudent and organized manner\nAbility to operate computer and office equipment\nProficiency in Microsoft Office\n
Department: Kitchen
Employment Type: Fixed Term - Full Time
Location: Ghana - Accra
DescriptionAssist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
Key Responsibilities\nAssist with organizing special events and special food promotions.\nMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.\nMaintain a hygienic kitchen and personal hygiene.\nClean the kitchen and equipment.\nWork with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.\nAssist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.\nProvide input for probation and formal performance appraisal discussions in line with company guidelines. \nApprove leave after considering hotel occupancy.\nWork with superior in the preparation and management of the department’s budget.\nDemonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.\nBe aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. \nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\nLog security incidents and accidents in accordance with hotel requirements.\n
Skills, Knowledge & Expertise\nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)\nMinimum 5 years kitchen experience\nMinimum 2 years management experience (e.g. Chef de Partie)\nInternational experience is preferred\nProficiency in Asian Cuisine is preferred\nKnowledgeable of food safety regulations\nAbility to work as apart of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nExcellent verbal communication skills\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors\nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nApplying a professional, confidential and ethical approach at all times\nWorking in a safe, prudent and organized manner\nAbility to operate computer and office equipment\nProficiency in Microsoft Office\n
Confirm your E-mail: Send Email
All Jobs from kempinski