Job Title: Sous Chef – Hot Kitchen (16 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

• Assist the Executive Chef in managing daily operations of the hot kitchen section (main kitchen).

• Supervise food preparation, cooking, and presentation to ensure consistent quality and adherence to The Ceiba Restaurant standards.

• Enforce the restaurant’s NO MSG policy, hygiene protocols, and food safety procedures at all times.

• Coordinate kitchen workflow, staff schedules, and station assignments to ensure smooth service during peak periods.

• Monitor food quality, portion control, and presentation before dishes leave the kitchen.

• Train, mentor, and discipline kitchen staff to maintain high performance and professional standards.

• Support menu development, recipe standardization, and seasonal offerings in line with farm-to-table principles.

• Assist with stock control, food costing, waste reduction, and inventory management.

• Step in as acting kitchen lead in the absence of the Executive Chef when required.

• Work closely with front-of-house, banqueting, and management teams to deliver exceptional guest experiences.

Requirements

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

• Minimum 5–7 years of professional kitchen experience, with at least 2–3 years in a supervisory role.

• Strong expertise in hot kitchen operations, including continental, local, and international cuisine.

• Proven leadership and ability to manage kitchen teams in high-volume environments.

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

• Experience with food costing, inventory control, and operational efficiency.

• Excellent communication, organizational, and problem-solving skills.

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

• Ability to perform under pressure in fast-paced service conditions.

How to Apply

Interested candidates should submit their CV and relevant certifications.