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Safari Valley Resort Latest Job Opportunity


August 12th, 2021 at 08:05 am

Safari Valley Resort is seeking to hire a Sous Chef

Class Title: Sous Chef
Division: Food Preparation
Reports To: Executive Chef

Scope and General Purpose of the Job:

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.

Main Duties:

  • 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’s and training programs, throughout the Kitchen.
  • To promote the food product, through presentation standards and guest contact, in improving the overall food image.
  • 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.
  • Takes personal interest in staff welfare to ensure the team remains highly motivated and performs at its best under operational conditions.
  • Daily inspects Kitchen areas to ensure that tidiness, correct storage, stock levels, and the highest degree of hygiene are maintained. Actions any irregularities immediately.
  • Regularly attends all food stock takes and ensures accuracy and correctness.
  • Do not run out of menu items for service.
  • 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.
  • Assists in monitoring goods delivered to ensure correct items are received at the agreed quality and price.
  • Liaises closely with F&B Management and Butlers to ensure smooth running of all private dining functions.
  • 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.
  • Monitors portion control and maximizes profitability, but never compromises on the guest value for money.
  • Assists the Executive Chef in the on-going training program to improve the overall skills of the team and, hence, improve productivity and standards.
  • Maintains the highest degree of personal appearance and hygiene at all times, and instils on this pride in the team.
  • Is aware of all fire, safety and emergency procedures.
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Key Skills and Competencies

  • Good communication skills
  • Planning and organizational skills
  • Good Knowledge in kitchen operations
  • Problem solving
  • Decision-making
  • Can work on shift base i.e. Day & Night shift
  • Team player.

Qualification Required & Experience

Education & Experience

  • Minimum of at least WASSCE or Diploma with professional culinary qualifications
  • At least 8 years cooking experience in recognized institutions
  • Good knowledge in the use of Kitchen wares, food ingredients, and kitchen software
  • Good knowledge on Local and Continental dishes, Meal setups and packaging
  • Good knowledge on Hot Kitchen, Cold Kitchen, Pastry Kitchen, Butchery, stock taking and Kitchen Administration.
  • Willing to relocate, work under pressure, and long hours
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Salary is open for negotiations.

Location: Adukrom Akuapim – Eastern Region

How To Apply For The Job

Interested candidate should send their Applications & CVs to: resortjobs2@gmail.com

Closing Date: 11 September, 2021

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