Job Title: Butcher (6 Positions)

About The Ceiba Restaurant (Safari World)

The Ceiba Restaurant is the flagship culinary brand of Safari World, West Africa’s first-of-its-kind eco-tourism, lifestyle, and amusement destination. Operating across Dawu, Ada, and Accra, The Ceiba Restaurant delivers a premium farm-to-table dining experience built on sustainability, innovation, and culinary excellence.
With a strict NO MSG policy, over 70% of ingredients sourced directly from Safari Farms, and an average of 10,500 guests served weekly, The Ceiba Restaurant is redefining fine dining, banqueting, and hospitality standards in Ghana.

Job Locations

• Ada (Greater Accra Region)

• Accra (Greater Accra Region)

• Dawu (Eastern Region)

Job Description and Requirements

Key Responsibilities

• Perform meat cutting, trimming, deboning, portioning, and preparation according to The Ceiba Restaurant’s quality and safety standards.

• Ensure strict adherence to the restaurant’s NO MSG policy, hygiene requirements, and food safety procedures.

• Maintain high standards of cleanliness, organization, and sanitation in the butchery and storage areas.

• Monitor meat quality, freshness, and proper storage temperatures to ensure compliance with HACCP standards.

• Prepare meat products for kitchen sections, banquets, and large-scale events according to production schedules.

• Manage stock rotation (FIFO), portion control, and waste reduction within the butchery operation.

• Collaborate with chefs and kitchen management to ensure timely supply of prepared meats for daily service.

• Maintain accurate records for inventory, deliveries, and product usage.

• Handle equipment and tools safely, reporting maintenance needs or faults promptly.

• Support quality control by identifying substandard products and ensuring only approved meats are used in production.

Requirements

• Formal training or apprenticeship in Butchery, Meat Processing, or Culinary Arts is an advantage.

• Minimum 3–5 years of professional experience as a butcher in restaurants, hotels, or meat processing facilities.

• Strong knowledge of meat cuts, portioning, deboning techniques, and product handling.

• Solid understanding of food safety, hygiene, and temperature control standards (HACCP).

• Ability to work efficiently in a fast-paced kitchen environment with high production volumes.

• High attention to detail, cleanliness, and product quality.

• Strong teamwork, reliability, and time management skills.

• Physical stamina and ability to handle meat products safely and professionally.

How to Apply

Interested candidates should submit their CV and relevant certifications