Job Description

Roles & Responsibilities

Prepare variety of dishes, including local and continental cuisine, with attention to taste, quality, and presentation.

Plan balanced, cost-effective menus that cater to guest preferences, dietary needs, and seasonal ingredients.

Application of food safety standards, proper storage, and kitchen hygiene practices to ensure safe food preparation.

Efficiently prepares and serves meals on time, especially during peak dining hours or for multiple guests.

Monitor and manage kitchen stock, ingredient usage, and ensure timely ordering of fresh supplies while minimizing waste.

Required Skills or Experience

• SSSCE/SHS graduate.
• Minimum 2 years of experience 
• Experince in hotel or guest house operations would be an added advantage.
• Able to adjust to guest requests, special diets, or last-minute changes in orders or ingredients with professionalism.
• Ability to handles multiple cooking tasks simultaneously while maintaining focus, quality, and speed under pressure.
• Attention to detail, time management and knowledge of hygiene standards and safety procedures.