Head Chef / Kitchen Lead

About the role

As the Head Chef / Kitchen Lead at The ChopYard, you will set the standard for food preparation, kitchen discipline, and reliable service delivery. You will lead a high‑volume kitchen, ensuring quality, speed and consistency throughout busy service periods. This hands‑on role combines leadership with direct cooking and plating responsibilities.

Key responsibilities

• Lead preparation, cooking, plating and ensure consistent recipe execution.
• Plan prep lists, portions, station setup and readiness for each service period.
• Manage food safety, cleanliness, stock handling and waste control in the kitchen.
• Train kitchen teammates and uphold speed, quality and presentation standards.
• Collaborate with restaurant operations on purchasing, menu availability and service issues.

Required profile

• Minimum BECE certificate; WASSCE, TVET, culinary school or hospitality training is an advantage.
• Practical experience leading a kitchen, grill, fast‑food or high‑volume food‑preparation station.
• Strong knowledge of safe food handling, hygiene, portion control and kitchen organisation.
• Food safety, hygiene, culinary or hospitality certificate is an advantage.
• Ability to maintain discipline, quality and consistency during busy service periods.