Chef De Partie at Groupe Sebastien

Groupe Sebastien is a management company for multiple brands across different consumer audiences. We currently manage several brands comprising restaurants, outdoor catering services, and schools.



The Sandbox Beach Club, one of the restaurants managed by Groupe Sebastien, is a state-of-the-art beach resort with a breathtaking view of the Atlantic Ocean. It is the first exclusive beach club destination in Ghana, pushing the boundaries of entertainment and lifestyle in Ghana.



We are looking for a talented Chef De Partie (CDP) to help our culinary team create memorable meals for our customers. The CDP will be responsible for a specific section of the kitchen, preparing high-quality food that meets the Sandbox’s standards. To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.



Responsibilities:



• Monitor daily food preparation and duties assigned by the superiors to meet expected standard and the quality.

• Adhere to instructions and recommendations from the superiors to complete tasks

• Supervising junior chefs or line cooks, training them daily to ensure high motivation and an economical working environment.

• Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

• Ensuring that the production, preparation, and presentation of food are of the highest quality at all times.

• Ensuring the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.

• Knowledgeable with all menu items, recipes, methods of production, and presentation standards.

• Adhering to good preservation standards for the proper handling of all food products at the right temperature.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Ensuring effective communication between staff by maintaining a secure and friendly working environment.

• Personally responsible for hygiene, safety , and correct use of equipment and utensils.

• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

• Periodic checks of expired dates and proper storage of food items in the section.

• Consult daily with the Sous Chef and Executive chef on daily requirements, functions, and last-minute events.

• Set examples for personal hygiene and cleanliness on and off duty.

• Assist with daily and weekly stock takes and be punctual.

• Daily feedback collection and reporting of issues as they arise.

• Carry out any other duties as required by management.



Qualification Required & Experience



REQUIREMENTS:



• High school (WASCE) qualification or equivalent preferred and a culinary or tertiary school qualification or foreign equivalency preferred.

• Prior experience in related food and beverage service and food preparation positions and thorough experience with hot and cold food preparation in restaurant or hotels will be an advantage.

• Ability to take instruction as well as lead on their own in the absence of team leaders as well as good working knowledge of accepted sanitation standards and health codes.

• Available to work shifts during weekends and holidays.

• Ability to use different kitchen equipment like slicers, mixers, grinders, food processors, etc.

• Able to handle work in a fast-paced, high-pressure environment.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.



REMUNERATION:Qualified candidate will be paid a monthly salary range of GHS2500 – GHS3500 with other benefits



Location: Osu - Accra