Restaurant Chef at Nana Inkiri Steak and Wine House

Nana Inkiri Steak and Wine House is a fast-paced, high-volume restaurant that offers a wide range of fine dining experiences. We have strict requirements for our chefs, and we’re looking for someone who can help us take our restaurant to the next level in dining.

About Job

The ideal candidate will be able to deliver high-quality meals within a tight time frame, be a creative and outside-the-box thinker, and take our restaurant to the next level in dining, aspire to quality food preparation.

The candidate must also be able to work well with others, team player, and be creative in plating. They must also be self-driven and assertive in their line of duty. Finally, they must be competent in a fast-paced environment.

Responsibilities

• Develop food recipes and costs for all the kitchen staff


• Train in plating techniques that are unique to Nana Inkiri to other staff.


• Prepare Events menu customization and costing to realize profits for the restaurant.


• Prepare Buffets or platters for special occasions and big pax.


• Negotiate with clients who have dietary restrictions or allergies.


• Ensure hygiene and cleanliness in the kitchen is upheld at all time.


• Maintain food labeling and inventory tracking to avoid expired products.


• Prepare kitchen requisitions for approval and action by the procurement department and management


• Open kitchen shifts as required and perform as per the appraisal.


• Prepare signature sauces and steaks that sell the name of the restaurant.


• Work with the marketing team to come up with offers and discounts that attract clients to the Restaurant.


• Manage and dispatch all orders from online orders and delivery on time.


• Give kitchen reports and performance to the manager in charge.


• Evaluate the movement of items and propose removal and or, the addition of moving items from the menu.


• Working with the reception to handle reservation requests and food preparation in advance

Qualifications

• A relevant certificate from a catering or hospitality school.


• 3 years experience in casual and or, fine dining setup.


• Ability to work in a fast-paced environment.


• Good acumen in kitchen operations.


• High interpersonal skills and emotional intelligence.


• timeliness and effective team player.


• Strong command of personal judgment and assertiveness to own decisions.


• Stronghold of recipes especially steak recipes, Gourmets, and intercontinental dishes

Benefits

• Medical insurance (NHIF)


• Convenient working hours with shifts


• Appraisals and personal growth and development through training

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