Servair Ghana Hospitalilty/Food Service Jobs in Accra
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2. Scroll down and find how to apply or mode of application for this job after the job description.
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4. Always apply for a job by attaching CV with a Cover Letter / Application Letter.
We are an International Catering Company that operates in various activities in the catering industry and are looking for an EXECUTIVE CHEF/PRODUCTION MANAGER.
Job Summary
- Reporting into the General Manager of the Unit and is part of the Unit Management team.
- In a secondary line of responsibility the Executive Chef, Operations has a dotted reporting line to the Regional Executive Chef.
- Leading the Unit culinary department with overall responsibility for food production and food quality.
Duties include but are not limited to the following:
- Leads execution of defined culinary operational objectives and standards.
- As part of the Unit Management team liaises closely with the other three process owners and staff functions in the unit.
- Overall accountable for culinary staff management including recruitment, training and development and performance management.
- Responsible for the culinary budget, maintaining labour requirements, food costs, overtime and productivity requirements including menu and food preparation reporting.
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- Ensures quality production standards are followed and maintained.
- Maintains a safe, secure, and healthy work environment by establishing and enforcing gategroup standards and procedures.
- Ensures adherence to HACCP and regional safety regulations in compliance with gategroup policies and procedures.
- As an active member of the SPICE program s/he updates the latest trends and techniques in culinary.
- Works closely with Menu Development and Commercial to ensure that menu specifications and implementation of production techniques are adhered to as agreed with the customer.
- Ensures culinary representation at menu degustation.
Required Skills or Experience
Minimum Qualificationsho
- Experience in Offshore and Airline Catering
- Qualification as a Chef by trade
- Associate degree or bachelor’s Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role
- Management/Leadership qualification essential
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1. Patiently scroll down and read the job description below.
2. Scroll down and find how to apply or mode of application for this job after the job description.
3. Carefully follow the instructions on how to apply.
4. Always apply for a job by attaching CV with a Cover Letter / Application Letter.
We are an International Catering Company that operates in various activities in the catering industry and are looking for an EXECUTIVE CHEF/PRODUCTION MANAGER.
Job Summary
- Reporting into the General Manager of the Unit and is part of the Unit Management team.
- In a secondary line of responsibility the Executive Chef, Operations has a dotted reporting line to the Regional Executive Chef.
- Leading the Unit culinary department with overall responsibility for food production and food quality.
Duties include but are not limited to the following:
- Leads execution of defined culinary operational objectives and standards.
- As part of the Unit Management team liaises closely with the other three process owners and staff functions in the unit.
- Overall accountable for culinary staff management including recruitment, training and development and performance management.
- Responsible for the culinary budget, maintaining labour requirements, food costs, overtime and productivity requirements including menu and food preparation reporting.
ADVERTISEMENT - CONTINUE READING BELOW
- Ensures quality production standards are followed and maintained.
- Maintains a safe, secure, and healthy work environment by establishing and enforcing gategroup standards and procedures.
- Ensures adherence to HACCP and regional safety regulations in compliance with gategroup policies and procedures.
- As an active member of the SPICE program s/he updates the latest trends and techniques in culinary.
- Works closely with Menu Development and Commercial to ensure that menu specifications and implementation of production techniques are adhered to as agreed with the customer.
- Ensures culinary representation at menu degustation.
Required Skills or Experience
Minimum Qualificationsho
- Experience in Offshore and Airline Catering
- Qualification as a Chef by trade
- Associate degree or bachelor’s Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role
- Management/Leadership qualification essential