Sous Chef

About the role

We are seeking a skilled Sous Chef to lead daily kitchen operations for our restaurant in Accra. Reporting to the Executive Chef, you will ensure consistent quality, timely service, and adherence to our culinary standards.

Key responsibilities

• Coordinate daily food production and manage kitchen workflow to meet quality, presentation, and service timing targets.
• Supervise and allocate tasks for kitchen staff across all sections, providing coaching and performance feedback.
• Inspect food preparation, storage, sanitation, temperature control, and allergen‑management practices, correcting any non‑compliance.
• Monitor food cost, portion control, waste, stock levels and support inventory counts and procurement planning.
• Check final food quality before service and respond quickly to staffing, equipment or supply issues.
• Assist in menu development, recipe standardisation, banqueting, and product innovation.
• Assume full responsibility for kitchen operations in the Executive Chef’s absence and prepare operational reports.

Required profile

• Diploma, degree or equivalent qualification in Culinary Arts, Professional Cookery or Hospitality Management.
• Minimum five years of professional kitchen experience, including at least two years in a supervisory role.
• Strong knowledge of HACCP principles, food safety, sanitation, and allergen control.
• Proven ability to make timely decisions and solve operational problems under high‑pressure service periods.

Required skills

• Food cost management
• Inventory control
• HACCP compliance
• Menu development
• Recipe standardisation
• Allergen management
• Kitchen operations planning

What we offer

• Competitive attractive salary
• Rotational shifts with evenings, weekends and public holidays
• Opportunities for professional growth in a reputable restaurant