Job Summary:
The Sous Chef is responsible for assisting the Head Chef in managing the kitchen operations. This role involves overseeing food preparation, supervising kitchen staff, ensuring high-quality presentation, and maintaining strict hygiene and safety standards.
Key Responsibilities:
- Assist the Head Chef in menu planning, recipe development, and costing.
- Supervise and coordinate the daily activities of kitchen staff (cooks, prep cooks).
- Ensure all food is prepared to the highest quality and presentation standards.
- Manage kitchen inventory, order supplies, and minimize food waste.
- Enforce strict compliance with food safety, sanitation, and HACCP regulations.
- Step in for the Head Chef in their absence and manage the kitchen team effectively.
Qualifications & Requirements:
- Diploma or Degree in Culinary Arts or related field.
- 3–5 years of proven experience as a Sous Chef or Senior Cook in a reputable hotel or restaurant.
- Strong knowledge of local and international cuisines.
- Excellent leadership, organizational, and time-management skills.
- Food safety certification is an added advantage.
Salary
Competitive
Monthly based
Location
Ghana
Job Overview
Location
Ghana