Job Title: Cold Kitchen Chef (8 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

• Manage and operate the cold kitchen section, including salads, starters, cold dishes, dressings, garnishes, and plated appetizers.

• Prepare and present high-quality cold dishes in line with The Ceiba Restaurant’s brand standards and farm-to-table philosophy.

• Ensure strict compliance with the restaurant’s NO MSG policy, hygiene protocols, and food safety standards at all times.

• Maintain consistency in portioning, presentation, and quality of all cold kitchen items.

• Supervise and train junior kitchen staff assigned to the cold kitchen section.

• Monitor ingredient freshness, storage conditions, and temperature controls to ensure food safety and reduce waste.

• Support menu development, recipe testing, and seasonal menu updates in collaboration with senior chefs.

• Maintain clean, organized, and efficient workstations in accordance with HACCP standards.

• Coordinate with hot kitchen, pastry, and service teams to ensure timely and accurate dish execution.

• Assist with inventory control, stock rotation (FIFO), and cost management within the section.

Requirements

• Professional culinary qualification from a recognized hospitality or culinary institution.

• Minimum 3–5 years of professional kitchen experience, with at least 2 years in a cold kitchen or garde manger role.

• Strong knowledge of cold food preparation, plating, food styling, and modern presentation techniques.

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

• Ability to work with fresh, locally sourced ingredients in a fast-paced environment.

• Strong attention to detail, organization, and consistency.

• Good communication skills and ability to work effectively within a team.

• High level of professionalism, creativity, and passion for culinary excellence.