Sous Chef (Full-Time)

Location: Airport City, Accra, Ghana
Company: The Palms by Eagles Hotel
Application Deadline: 20 June 2026

Join Our Team

The Palms by Eagles Hotel is a premier hospitality destination in Airport City, Accra, known for delivering exceptional dining experiences and outstanding guest service. We are seeking a talented and experienced Sous Chef to support our culinary operations and help maintain the highest standards of food quality, consistency, and kitchen excellence.

This role is ideal for a passionate culinary professional who thrives in a fast-paced environment, enjoys leading kitchen teams, and is committed to creating memorable dining experiences for guests.

Key Responsibilities

Kitchen Operations

• Support the Executive Chef in managing the day-to-day operations of the kitchen.
• Oversee food preparation and ensure all dishes meet established quality and presentation standards.
• Coordinate kitchen activities to ensure efficient and timely service delivery.
• Supervise food production across all kitchen sections and service periods.

Team Leadership

• Assist in leading, training, and mentoring kitchen staff.
• Allocate tasks and monitor staff performance to ensure operational efficiency.
• Foster teamwork, professionalism, and a positive kitchen culture.
• Support staff development and promote continuous learning within the kitchen team.

Food Quality and Standards

• Ensure all meals are prepared according to approved recipes and specifications.
• Monitor portion control, plating, and food presentation standards.
• Conduct quality checks before food is served to guests.
• Maintain consistency across all menu offerings.

Food Safety and Hygiene

• Enforce strict compliance with food safety, hygiene, and sanitation standards.
• Monitor food storage, handling, and preparation procedures.
• Ensure kitchen equipment and workstations remain clean and well-maintained.
• Promote safe working practices and compliance with health regulations.

Inventory and Cost Control

• Assist with stock management, ordering, receiving, and inventory control.
• Monitor food usage and help reduce wastage.
• Support food cost management initiatives and kitchen budget controls.
• Ensure proper stock rotation and storage procedures are followed.

Qualifications and Requirements

• HND or higher qualification in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 3–5 years’ experience in a professional kitchen environment, preferably in a hotel or upscale restaurant.
• Proven experience in a supervisory or senior kitchen role is an advantage.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure and maintain high standards during busy service periods.
• Strong attention to detail and commitment to culinary excellence.

How to Apply

Apply online by clicking on the application button.