Safari Valley Resort is seeking to hire a Sous Chef<\/p>\n
Job Description<\/strong><\/p>\n Class Title:\u00a0Sous Chef<\/strong> Scope and General Purpose of the Job:<\/strong><\/p>\n \u2022 Responsible for the effective and efficient operation of the Kitchen area, in the absence of the Executive Sous Chef, with the prime objective of providing a first class product, timeously and of an excellent standard, in keeping with the established expected standards of the Resort.<\/p>\n Main Duties:<\/strong><\/p>\n \u2022 Assist in the planning, organizing and controlling of the day-to-day running of the food production area. To maintain operating and service standard levels, in keeping with Resort expectations, by means of up-dated SOP\u2019s and training programs, throughout the Kitchen. To promote the food product, through presentation standards and guest contact, in improving the overall food image. Key Skills and Competencies<\/strong><\/p>\n \u2022 Good communication skills Qualification Required & Experience<\/strong><\/p>\n Education & Experience<\/p>\n \u2022 Minimum of at least WASSCE or Diploma with professional culinary qualifications Salary is open for negotiations.<\/p>\n Location:<\/strong>\u00a0Adukrom Akuapim \u2013 Eastern Region<\/p>\n How To Apply<\/strong><\/p>\n Interested candidate should send their Applications & CVs to:\u00a0resortjobs2@gmail.com<\/strong><\/p>\n Closing Date:<\/strong>\u00a011 September, 2021<\/p>\n","protected":false},"excerpt":{"rendered":" Safari Valley Resort is seeking to hire a Sous Chef Job Description Class Title:\u00a0Sous Chef Division:\u00a0Food Preparation Reports To:\u00a0Executive Chef Scope and General Purpose of the Job: \u2022 Responsible for…..<\/p>\n","protected":false},"author":6721,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[306],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2nO32-fDa","_links":{"self":[{"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/posts\/60088"}],"collection":[{"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/users\/6721"}],"replies":[{"embeddable":true,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/comments?post=60088"}],"version-history":[{"count":0,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/posts\/60088\/revisions"}],"wp:attachment":[{"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/media?parent=60088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/categories?post=60088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/tags?post=60088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDivision:<\/strong>\u00a0Food Preparation
\nReports To:<\/strong>\u00a0Executive Chef<\/p>\n
\n\u2022 Attends regular problem solving and operational meetings with Executive Sous Chef to ensure smooth running of the department, with the aim of maintaining Resort standards.
\n\u2022 Takes personal interest in staff welfare to ensure the team remains highly motivated and performs at its best under operational conditions.
\n\u2022 Daily inspects Kitchen areas to ensure that tidiness, correct storage, stock levels, and the highest degree of hygiene are maintained. Actions any irregularities immediately.
\n\u2022 Regularly attends all food stock takes and ensures accuracy and correctness.
\n\u2022 Do not run out of menu items for service.
\n\u2022 Assist in the ordering, through the Executive Chef and Purchasing Manager, all food items required to produce the required menus at the standard expected and within the budgetary constraints.
\n\u2022 Assists in monitoring goods delivered to ensure correct items are received at the agreed quality and price.
\n\u2022 Liaises closely with F&B Management and Butlers to ensure smooth running of all private dining functions.
\n\u2022 Assists in maximising food profitability by controlling all spillage, spoilage and wastage. This is to be achieved by the use of correct storage and production of raw materials.
\n\u2022 Monitors portion control and maximizes profitability, but never compromises on the guest value for money.
\n\u2022 Assists the Executive Chef in the on-going training program to improve the overall skills of the team and, hence, improve productivity and standards.
\n\u2022 Maintains the highest degree of personal appearance and hygiene at all times, and instils on this pride in the team.
\n\u2022 Is aware of all fire, safety and emergency procedures.<\/p>\n
\n\u2022 Planning and organizational skills
\n\u2022 Good Knowledge in kitchen operations
\n\u2022 Problem solving
\n\u2022 Decision-making
\n\u2022 Can work on shift base i.e. Day & Night shift
\n\u2022 Team player<\/p>\n
\n\u2022 At least 8 years cooking experience in recognized institutions
\n\u2022 Good knowledge in the use of Kitchen wares, food ingredients, and kitchen software
\n\u2022 Good knowledge on Local and Continental dishes, Meal setups and packaging
\n\u2022 Good knowledge on Hot Kitchen, Cold Kitchen, Pastry Kitchen, Butchery, stock taking and Kitchen Administration.
\n\u2022 Willing to relocate, work under pressure, and long hours.<\/p>\n