Job Title: Pastry 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

• Prepare, produce, and present a wide range of pastries, desserts, baked goods, and specialty confections to the highest quality standards.

• Develop and maintain innovative dessert menus aligned with The Ceiba Restaurant’s premium brand and farm-to-table philosophy.

• Ensure strict adherence to the restaurant’s NO MSG policy, food quality standards, and presentation guidelines.

• Supervise and train junior pastry staff, ensuring consistency in recipes, portioning, and plating.

• Manage daily pastry kitchen operations, including production planning, workflow coordination, and service readiness.

• Monitor ingredient quality, freshness, and storage, ensuring proper stock rotation and minimal waste.

• Support menu development for banquets, events, and seasonal offerings.

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

• Collaborate closely with Executive Chefs, Sous Chefs, and service teams to ensure timely dessert service and exceptional guest experiences.

• Assist with inventory management, cost control, and efficient use of resources within the pastry section.

Requirements

• Professional qualification in Pastry Arts, Baking, or Culinary Arts from a recognized institution.

• Minimum 4–6 years of professional pastry or baking experience, with exposure to high-volume or fine dining operations.

• Strong expertise in dessert production, baked goods, chocolate work, plating, and modern pastry techniques.

• Solid knowledge of food safety, hygiene, and kitchen best practices (HACCP).

• Creative flair with strong attention to detail, consistency, and presentation.

• Ability to manage time effectively in a fast-paced kitchen environment.

• Strong teamwork, communication, and leadership potential.

• High level of professionalism, passion for quality, and commitment to excellence.

How to Apply

Interested candidates should submit their CV and relevant certifications