Job Description

Indian Specialty Chef

Department: Kitchen

Employment Type: Fixed Term - Full Time

Location: Ghana - Accra

Key Responsibilities

• To train the culinary employees in that section of the kitchen in the skills necessary for them to perform their function.
• To assist in maximizing employee morale and productivity.
• To work in any section of the kitchen when necessary or as requested by the Executive Sous Chef.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To maintain good working relationships with colleagues and all other departments.
• To have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
• To maintain a high standard of personal appearance and hygiene at all times.
• To have a complete understanding of the hotel's employee handbook and adhere to the regulations contained within it.
• To carry out any other reasonable duties as assigned.
• To co-ordinate and communicate with related outlets in order to provide effective production of high quality products according to business trends.
• Ensures and improves operation standards are being observed while food saving and preserving with tangible effects.
• Maintaining consistency in providing wide range of dishes and decorations.
• Assist and Train all subordinates and chefs to achieve best quality in food production and take part in working out new dishes.
• To strictly follow the standard in control of product quality, food preparation technology, raw food product laying norms. Bear personal responsibility for quality of prefabricates and food produced by the kitchen, for correspondence with adopted standards, technological and calculations cards.
• To carry out on daily basis for food spoilage and wastage and their correspondence on demand. Alerting Executive Chef or Executive Sous Chef to on the same to control and regulating the purchase accordingly.
• To coordinate with Executive Chef or Executive Sous Chef to ensure that the market list is being ordered and receive in time. Also, ensures that the quantity and quality of the received food items are correct and properly stored as per sanitation and hygiene standards.
• To assist Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with Company and Hotel Policies and Procedures and Minimum Standards.

Skills, Knowledge & Expertise

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
• HACCP certification
• Minimum 5 years kitchen experience
• Minimum 2 years management experience (e.g. Chef de Partie)
• International experience is preferred
• Banqueting experience is preferred
• Demonstrated high proficiency in preparing authentic Indian cuisine
• Knowledgeable of food safety regulations
• Ability to work as a part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Ability to operate computer and office equipment
• Proficiency in Microsoft Office

• Passionate for Food & Beverage
• People Oriented
• Passionate for European luxury
• Entrepreneurial
• Straightforward
• Business Acumen
• Sense of responsibility
• Team player
• Flexible and reliable
• Tolerant and open minded
• Works well under pressure