27/03/2017
AVAILABLE VACANCY FOR A DECENT CHEF/COOK.
•Immediate start for successful application.
•Interested applicants should email their CVs to ([email protected]) or call (055 646 5730)
•Applicant living in the Madina,East Legon or Adjiringano catchment is a plus due to business location.
1) Determine how food should be presented, and create decorative food displays.
2) Determine production schedules and staff requirements necessary to ensure timely delivery of services.
3) Estimate amounts and costs of required supplies, such as food and ingredients.
4) Inspect supplies, equipment, and work areas to ensure conformance to established standards.
5) Ensure Restaurant mets good sanitation and hygienic standards as required by Law.
6)Ensure customers experience top most customer service and customer satisfaction practises.
7)Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
8) Monitor sanitation practices to ensure that employees follow standards and regulations.
9) Order or requisition food and other supplies needed to ensure efficient operation.
10) Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
11) Meet with sales representatives in order to negotiate prices and order supplies.
12) Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
13) Supervise and coordinate activities of cooks and workers engaged in food preparation.
14) Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
15) Check the quality of raw and cooked food products to ensure that standards are met.
16) Check the quantity and quality of received products.
17) Demonstrate new cooking techniques and equipment to staff.
18) Record production and operational data on specified forms.
19) Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
20) Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
