Head Chef

Company Description Table First is a hospitality group that builds, owns, and operates distinctive food and beverage concepts in Accra, Ghana. The team develops its own brands from the ground up, maintaining full ownership of concept, identity, and daily operations. Each venue is designed with a long-term vision, focusing on durability, consistency, and strong performance. Table First values creative culinary expression, operational excellence, and memorable guest experiences, offering hospitality professionals the opportunity to help shape and grow impactful dining brands.
Role Description The Head Chef is a full-time, on-site role based in Accra and is responsible for leading all kitchen operations. This position oversees menu development, recipe creation, and presentation standards to align with each brand’s identity and guest expectations. The Head Chef manages and mentors the kitchen team, including scheduling, training, and performance management, to ensure a cohesive and efficient work environment. Day-to-day responsibilities include supervising food preparation and service, maintaining quality and consistency, monitoring inventory and food costs, and enforcing safety, hygiene, and regulatory standards. The role also collaborates with management on seasonal offerings, special events, and continuous improvement initiatives to elevate the overall guest experience and operational performance.
Qualifications

• Strong culinary expertise, including menu development, recipe creation, and plating and presentation skills.
• Leadership and team management capabilities, with experience supervising kitchen staff, delegating tasks, and fostering a positive work culture.
• Operational skills in inventory control, cost management, vendor coordination, and kitchen workflow optimization.
• Knowledge of food safety, hygiene standards, and regulatory compliance, with a commitment to maintaining a clean and safe kitchen environment.
• Ability to work in a high-paced, guest-focused environment, with strong time management, organization, and problem-solving skills.
• Effective communication and collaboration skills for working with front-of-house teams and management on menu planning and guest experience initiatives.
• Previous experience as a Head Chef or senior kitchen leader in a restaurant or hospitality setting; fine dining or concept-driven experience is an advantage.
• Relevant culinary education or formal chef training is preferred; equivalent professional experience will be considered.

<