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About the role
Prepares mise-en-place and executes dishes to recipe specification under the direction of the Chef de Partie.
Key duties & responsibilities
- Wash, peel, cut and prepare ingredients per SOP.
- Cook dishes accurately and consistently per recipe.
- Maintain a clean and organized workstation.
- Store ingredients per FIFO and label correctly.
- Record temperatures and HACCP logs as required.
- Assist with stock rotation and deliveries.
- Learn additional sections through cross-training.
What you'll need
- SSCE/WASSCE; OND or Catering Certificate preferred.
- 0–3 years; culinary apprenticeship counts.
- Basic Food Hygiene, First Aid (preferred).
Technical skills
Knife skills, basic cooking methods, equipment safety.
Soft skills
Willingness to learn, hygiene discipline, teamwork, stamina, punctuality.
Certifications
- Basic Food Hygiene, First Aid (preferred).
Key performance indicators
- Mise-en-place ready 30 mins before service.
- Zero hygiene infractions on inspection.
- Wastage < 3% of issues.
- Completion of section training plan.
Working conditions
Hot kitchen, standing, exposure to sharp/hot tools, repetitive motion.
Career path
Chef de Partie → Junior Sous Chef.
Tags
Zone 3JosResort