Executive Chef

A Reputable Company

Job Summary

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable

  • Minimum Qualification: Degree
  • Experience Level: Senior level
  • Experience Length: 5 years

Job Description/Requirements

Main Responsibilities

  • Display and maintain excellent culinary technical skills
  • Provide leadership in organizing special events and special food promotions.
  • Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
  • Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
  • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
  • Maintain a hygienic kitchen and personal hygiene.
  • Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
  • Assist in maintaining a comprehensive, current, and guest-focused set of departmental standards and procedures and oversee their implementation.
  • Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
  • Work with superior in the preparation and management of the department’s budget.
  • Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
  • Demonstrate awareness of OH and policies and procedures and ensure all procedures are conducted safely and within OH and guidelines and ensure your direct reports do the same.
  • Be aware of duty of care and adhere to occupational, health, and safety legislation, policies, and procedures.
  • Be familiar with property safety, first aid, and fire, and emergency procedures, and operate equipment safely and sensibly.
  • Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

Qualification Required and Experience

Education And Experience

  • High school diploma or GED; Minimum 5 years experience in the culinary, food and beverage, or related professional area.


  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; Min 5 years’ experience in the culinary, food and beverage, or related professional area.

Preferred Qualifications

  • A culinary degree is preferred
  • Minimum five years related experience in upscale, high volume restaurant and/or catering operations
  • Must have good food knowledge and recognition of quality product
  • Strong knowledge of current food and catering trends with a focus on using seasonal ingredients, production, sanitation, food cost controls, menu development and presentation
  • International experience is a plus
  • Al la carte experience is preferred
  • Ability to work and communicate in a multinational environment: English – excellent oral skills

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