Chef de Cuisine

About the role

The Chef de Cuisine will lead the kitchen operations of a luxury hotel in Accra, working under the Executive Sous Chef and ensuring the highest standards of food quality, safety, and service. This senior position combines hands‑on cooking, staff development, and operational management.

Key responsibilities

• Assist the Executive Sous Chef in organizing special events and food promotions.
• Develop and deliver training programmes for kitchen and F&B staff in line with Kempinski guidelines.
• Assume Executive Sous Chef duties in their absence.
• Maintain up‑to‑date operation manuals, recipes, and accurate costing for all dishes.
• Supervise food preparation and presentation to meet hotel standards.
• Ensure a hygienic kitchen, enforce HACCP and food safety regulations.
• Conduct training needs analysis, coach staff, and manage performance appraisals.
• Monitor occupational health & safety, report incidents, and uphold property safety procedures.

Required profile

• Gastronomic education (certificate, diploma, BA/BSc) or equivalent.
• Minimum 10 years kitchen experience, with at least 5 years in a management role, preferably in a 5‑star international hotel.
• Experience in standalone F&B operations and international exposure is a plus.
• Strong knowledge of food safety regulations and HACCP.
• Thorough knowledge of Asian cuisine.

Required skills

• Food safety regulations
• HACCP implementation
• Asian cuisine expertise
• Recipe development
• Food costing and budgeting