Sous Chef

Company Description Château NaNa Willine is a 12-room boutique hotel in Tse-Addo, Accra, offering an intimate blend of luxury hospitality and authentic Ghanaian cultural experiences. Each room and shared space is thoughtfully designed to combine modern comfort with traditional accents, creating a tranquil and stylish environment for guests. The hotel is recognized as a cultural hub, hosting events, culinary experiences, and activities that highlight local traditions, art, music, and history. Guests are invited to engage deeply with Ghanaian heritage while enjoying personalized service and a warm, welcoming atmosphere. Château NaNa Willine is committed to service excellence, ensuring every stay feels like joining a family and creating lasting memories.

Role Description The Sous Chef at Château NaNa Willine is a full-time, on-site role based in Teshie, supporting the Head Chef in the daily operation of the kitchen. This role includes planning and preparing high-quality dishes that showcase Ghanaian flavors and international cuisine, ensuring consistent presentation and taste. The Sous Chef oversees kitchen staff during shifts, coordinates food prep and service, and helps manage inventory, ordering, and food cost control. Responsibilities also include enforcing food safety and hygiene standards, maintaining a clean and organized kitchen, and contributing to menu development and special events. The Sous Chef collaborates closely with the hospitality team to deliver exceptional guest dining experiences aligned with the hotel’s cultural and luxury focus.

Qualifications

• Strong culinary skills, with experience in hot and cold kitchen preparation, plating, and menu execution.
• Knowledge of Ghanaian and international cuisine, with the ability to design culturally inspired and contemporary dishes.
• Kitchen operations experience, including inventory management, ordering, and food cost awareness.
• Leadership and team coordination skills, with the ability to supervise, train, and motivate kitchen staff.
• Thorough understanding of food safety, hygiene regulations, and best practices in a professional kitchen.
• Ability to work effectively in a fast-paced environment, manage multiple tasks, and maintain attention to detail.
• Excellent communication and collaboration skills to work with front-of-house and management teams.
• Previous experience as a Sous Chef or senior line cook in a hotel, restaurant, or boutique hospitality setting.
• Culinary diploma or formal culinary training is preferred; equivalent hands-on experience will be considered.
• Willingness to work flexible hours, including evenings, weekends, and holidays as required.
• Minimum of 2 years experience.

How To Apply

Send your application and CVs to info.chateaunana@gmail.com

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