Vacancy: Cook

Job Description

The job holder will be responsible for the preparation of food for guests at the Hotel.

Job Responsibilities:

• Prepare all dishes on the menu per the assigned kitchen unit.


• Assist the Sous Chef to devise new cooking methods and new menu items.


• Manage other kitchen employees or staff members.


• Operate various kitchen appliances and equipment.


• Season food according to recipes and/or the standards of the Hotel.


• Portion, arrange and garnish food according to Hotel standards.


• Assist Chefs and other Cooks during food assembly process.


• Prepare any necessary sauces and/or accompaniments before meal service begins.


• Stay open until the last customer leaves.


• Clean up after business/working hours.


• Set up and stock cooking stations with all necessary food items, tools and equipment per instructions from Sous Chef or demand of kitchen.


• Prepare dishes based on consumers’ suggestions or requirements.


• Supervise the butchering of animal meat portions per instructions of Sous Chef or Hotel standards.


• Design and implements improvement strategies for meal service to guests.


• Estimate expected food consumption and organizes food preparation.


• Keep records and accounts of food purchases.


• Keep records and accounts of meal orders.


• Make adjustments to meal orders to accommodate guests with allergies and special diet arrangements/conditions.

Required Skills or Experience

• SSSCE/WASSCE or Diploma or Equivalent in required field or similar.


• At least 6 years’ experience in required field or similar

SKILLS

• Excellent cooking skills


• Communication skills


• Attention to detail


• Organizational skills


• Time Management skills


• Financial skills (basic)


• Creative (artistry) skills


• Communication skills (basic)

REQUIREMENTS

• Flexibility to work on shifts, weekends, night hours and holidays.


• Culinary Expertise.


• Ability to understand and appreciate customer needs.