Executive Chef

Servair Ghana
Location: Takoradi., Ghana
Employment Type: Full-Time
Application Deadline: 31 July 2026

Join Our Team

Servair Ghana is an international catering company with extensive experience in aviation, offshore catering, and hospitality services. We are committed to delivering exceptional culinary experiences through quality, safety, innovation, and operational excellence.

We are seeking a highly skilled and experienced Executive Chef to join our team and lead culinary operations within our offshore catering environment. The successful candidate will bring strong leadership, culinary expertise, and a passion for delivering high-quality meals while maintaining the highest standards of food safety, hygiene, and client satisfaction.

Job Summary

Reporting to the Camp Boss, the Executive Chef will oversee and manage all culinary operations on the platform. The role requires effective leadership of the kitchen team, ensuring the preparation and delivery of nutritious, well-presented meals that meet company standards and client expectations.

The Executive Chef will identify and report operational issues to the Camp Boss while ensuring smooth kitchen operations at all times.

Key Responsibilities

The Executive Chef will:

• Plan, supervise, coordinate, and oversee the daily preparation and cooking of all meals.
• Ensure meals are prepared and served on schedule while maintaining excellent presentation and quality standards.
• Adapt menus to accommodate special dietary requirements where necessary.
• Monitor food portions, consumption, and waste to optimize stock usage and control operational costs.
• Maintain full compliance with food safety, hygiene, and sanitation standards.
• Ensure proper implementation and documentation of cold chain procedures and temperature controls.
• Train kitchen personnel on food handling practices, personal protective equipment (PPE), and hygiene requirements.
• Lead, motivate, and supervise kitchen staff through effective communication and task delegation.
• Prepare staff rosters and manage kitchen team rotations, schedules, and rest days.
• Monitor inventory levels of food items, kitchen supplies, and operational materials.
• Apply proper stock rotation practices, including FIFO (First-In, First-Out), to minimize waste and maintain freshness.
• Coordinate and manage special meal requests in collaboration with the Camp Boss.
• Report any kitchen, food safety, staffing, or operational concerns promptly to management.

Minimum Qualifications and Experience

Candidates must possess:

• A minimum of three (3) years of relevant culinary experience, preferably within offshore catering, industrial catering, hospitality, or similar environments.
• An Associate Degree or Bachelor’s Degree in Culinary Arts or a related discipline (formal culinary education required).
• Professional certification such as Certified Chef de Cuisine (CCC) from the American Culinary Federation (ACF), ProChef II, or an equivalent recognized offshore culinary certification.
• Strong knowledge of food safety standards, hygiene practices, menu planning, and kitchen management.
• Proven leadership ability with experience managing and developing kitchen teams.

Language Requirements

• Fluency in English is required.
• Proficiency in French will be considered an advantage.

Application Process

Candidates interested in this opportunity should submit:

• A one-page cover letter outlining their suitability for the role, proven track record, key strengths, professional achievements, and ability to deliver the objectives of the position.
• An updated Curriculum Vitae (CV).

How to Apply:
Apply online by clicking on the application button.