Job Title:                   Executive Chef

Reports To:              Food & Beverages Manager

Employment Type:  Full-time

Location:                   Kwahu – Nkwatia, Eastern Region

Industry:                    Hospitality / Hotel


Job Purpose: To be responsible for all food production including that used for restaurant, conference and banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff and also develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Job Duties & Responsibilities:

  • Develop and implement business strategies for the hotel that are aligned with the company’s overall mission, vision, values and strategies
  • Participate in the development of the hotel’s business strategies.
  • Develop and implement strategies for the kitchen that support achievement of the hotel’s goals.
  • Develop the annual budget in conjunction with the Food and Beverages Manager, Cost Controller and General Manager.
  • Consults with the Food & Beverages Manager about food production aspects of special events being planned.
  • Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
  • Deliver the company experience for guests and employees.
  • Communicate and reinforce the service vision for the hotel to managers and employees.
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
  • Provide employees with the tools and environment they need to deliver the company experience.
  • Research customer preferences and develop a menu that incorporates local foods and flavors in a fine dining experience.
  • Seek out sources for fresh food; monitor all produce and meat for freshness.
  • Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special order ingredients.
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
  • Coordinate service with restaurant and banquet operations.
  • Recommend menu pricing.
  • Anticipate scale up in hotel visits and ensure adequate preparation are made towards staff availability.
  • Prepare reports summarizing food and beverage profitability, customer satisfaction.


  • Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. (Review “waste/spoilage log”)
  • Manages the kitchen and ensures compliance with all standards of best practices and also ensure that safety standards and sanitary requirements are met at all times.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Qualifications and Experience

  • Six years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
  • A Bachelor’s Degree from an internationally recognized culinary institution preferred or 4 years related and/or training or equivalent combination of education and experience.



  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task, and preparing to overcome expected difficulties.
  • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
  • Language Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Being write reports, business correspondence, and procedure manuals. Effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.


Interested applicants can send their CVs to before 21st August, 2023.