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Sous Chef
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Job Details
This job is closed. Contact details have been hidden and applications are no longer accepted.
Key Responsibilities:
- Assist the Head Chef in planning, organizing, and supervising daily kitchen operations.
- Prepare, cook, and present high-quality meals in accordance with the restaurant's recipes and presentation standards.
- Supervise and coordinate kitchen staff to ensure efficient workflow and timely food preparation.
- Ensure consistency in taste, quality, portion control, and presentation of all menu items.
- Monitor food preparation to ensure compliance with food safety and hygiene regulations.
- Train, mentor, and motivate junior chefs and kitchen assistants.
- Assist in menu planning, recipe development, and seasonal menu updates.
- Monitor stock levels and assist with inventory management, ordering, and receiving supplies.
- Minimize food waste through proper storage, stock rotation, and portion control.
- Ensure all kitchen equipment is properly maintained and report maintenance issues promptly.
- Enforce strict compliance with health, safety, sanitation, and HACCP standards.
- Support cost control initiatives by managing food costs and reducing unnecessary wastage.
- Take charge of kitchen operations in the absence of the Head Chef.
- Collaborate effectively with the Restaurant Manager and Front-of-House team to ensure an excellent guest dining experience.
- Perform any other duties assigned by the Head Chef or Hotel Management.
Requirements:
- Minimum of 2 years' hands-on experience as a Sous Chef, Chef de Partie, or in a similar supervisory kitchen role within a hotel, fine dining restaurant, or reputable hospitality establishment.
- Professional culinary training and/or certification from a recognized culinary institution is required.
- Diploma, Certificate, or equivalent qualification in Culinary Arts, Professional Cookery, Hospitality Management, or a related field.
- Strong knowledge of both local and international cuisine.
- Excellent understanding of food preparation techniques, kitchen operations, and menu execution.
- Sound knowledge of food safety, hygiene, sanitation, and HACCP principles.
- Proven ability to supervise, train, and motivate a kitchen team.
- Experience with inventory management, food costing, and kitchen stock control.
- Ability to work efficiently under pressure while maintaining exceptional quality standards.
- Strong organizational, leadership, and time management skills.
- Good communication and interpersonal skills.
- Willingness to work flexible shifts, weekends, evenings, and public holidays.
Preferred Attributes:
- Creative with a passion for culinary innovation.
- Strong attention to detail and commitment to excellence.
- Calm, composed, and solution-oriented in a fast-paced kitchen.
- High level of professionalism, integrity, and reliability.
- Excellent teamwork and leadership abilities.
- Customer-focused with a commitment to delivering memorable dining experiences.
What We Offer:
- Competitive salary.
- Professional, supportive, and collaborative work environment.
- Opportunities for continuous learning and career advancement.
How to Apply: Interested candidates should submit their CV, copies of their culinary certificates, and a brief cover letter outlining their relevant experience and suitability for the role. Only shortlisted candidates will be contacted.
Location: Shakara Kitchen, Chateau Nana Boutique Hotel, Tse-Addo, Accra
Salary: Attractive
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Real Bizness Solutions, LLC
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