Roles and Responsibilities
Supervises and co-ordinates activities of cooks and other staff engaged in food preparation.
Prepares food on a regular basis and for functions.
Determines how food should be presented and creates decorative food displays.
Instructs cooks in the preparation, cooking, garnishing and presentation of food.
Monitors sanitation practices to ensure that employees follow standards and regulations.
Inspects the quality of raw and cooked food products to ensure that standards are met
Prepares ghanaian and continental dishes, as well as bakery
Maintaining a clean and safe kitchen and ensuring sanitation practices in the Kitchen
Education Required: Diploma/HND