Job Title: Executive Chef (10 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

• Provide overall leadership and direction for kitchen operations across assigned outlet(s).

• Develop, standardize, and continuously improve menus in line with The Ceiba Restaurant’s brand, farm-to-table philosophy, and customer experience goals.

• Ensure strict adherence to the NO MSG policy, food quality standards, presentation guidelines, and portion controls.

• Lead, train, and manage kitchen teams including Sous Chefs, line cooks, pastry, cold kitchen, and stewarding staff.

• Oversee food costing, inventory control, waste management, and budget compliance to maximize profitability without compromising quality.

• Ensure full compliance with food safety, hygiene, and health regulations (HACCP standards).

• Collaborate with operations, banqueting, and management teams to deliver high-quality events, conferences, and special dining experiences.

• Maintain consistency of food standards across multiple locations where assigned.

• Drive innovation through seasonal menus, guest feedback analysis, and continuous culinary improvement.

Requirements

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

• Minimum 7–10 years of progressive kitchen experience, with at least 3–5 years in a senior leadership role (Executive Chef, Head Chef, or equivalent).

• Strong experience in fine dining, high-volume restaurant operations, and banqueting/conference catering.

• Proven ability to lead large, diverse kitchen teams in multi-outlet environments.

• Solid knowledge of menu engineering, food costing, inventory control, and operational efficiency.

• Exceptional leadership, communication, and organizational skills.

• Passion for quality, innovation, sustainability, and guest satisfaction.

• Ability to work under pressure in fast-paced, high-standard culinary environments.

How to Apply

Interested candidates should submit their CV and relevant certifications.