• Prepare, cook and plate menu items to approved recipes, presentation standards and portion specifications.
• Take responsibility for the setup, stock level, cleanliness, organisation and efficient operation of an assigned kitchen station.
• Check ingredient quality and report shortages, spoilage, equipment defects or food-safety concerns promptly.
• Coordinate with other kitchen sections to ensure accurate, timely and consistent service during busy periods and events.
• Support mise en place, production planning and preparation for à la carte service, functions and special events.
• Apply proper cooking techniques, temperature controls, allergen procedures, date labelling and safe storage practices.
• Control wastage, follow portion standards and use ingredients and equipment responsibly.
• Maintain excellent personal hygiene and comply with sanitation, cleaning and HACCP-based procedures.
• Guide junior kitchen team members when assigned and contribute ideas for menu execution and product improvement.

• Certificate, diploma or equivalent professional training in Culinary Arts, Cookery or a related field is preferred.
• At least three years of experience as a Chef, Chef de Partie or experienced line chef in a professional kitchen.
• Strong practical knowledge of cooking methods, kitchen organisation, plating and food-safety requirements.
• Ability to manage an assigned station, work accurately under pressure and maintain consistent quality and speed.
• Good communication, teamwork, discipline and attention to detail.
• Experience in a high-volume restaurant, premium hospitality or events environment is an advantage.

Other Information: Rotational kitchen shifts; evenings, weekends and public holidays

• Culinary skill
• Station ownership
• Quality control
• Speed and accuracy
• Food safety
• Creativity
• Teamwork
• Organisation

Location: Accra

Salary: Attractive