Job Title: Executive Sous Chef (20 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

• Support the Executive Chef in overseeing overall kitchen operations across assigned outlets.

• Coordinate all kitchen sections (hot kitchen, cold kitchen, pastry, butchery, stewarding) to ensure seamless service delivery.

• Ensure strict compliance with The Ceiba Restaurant’s NO MSG policy, food quality standards, and presentation guidelines.

• Supervise, train, and evaluate Sous Chefs and section heads to maintain high operational performance.

• Monitor food preparation, plating, and service to ensure consistency, quality, and brand standards.

• Assist in menu development, recipe standardization, and introduction of seasonal and innovative offerings.

• Oversee food costing, stock control, inventory management, and waste reduction initiatives.

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

• Act as the operational lead in the absence of the Executive Chef when required.

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

Requirements

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

• Minimum 7–9 years of professional kitchen experience, with at least 3–5 years in a senior supervisory role.

• Strong background in fine dining, high-volume operations, and banqueting/event catering.

• Proven leadership skills with experience managing large, multi-functional kitchen teams.

• Sound knowledge of menu engineering, food costing, inventory control, and operational planning.

• Excellent understanding of food safety, hygiene standards (HACCP), and kitchen compliance.

• Exceptional organizational, communication, and problem-solving abilities.

• Strong passion for quality, innovation, and continuous improvement.

• Ability to thrive in a fast-paced, performance-driven hospitality environment.

How to Apply

Interested candidates should submit their CV and relevant certifications.