Sous Chef

About the role

The Sous Chef will support the Head Chef in delivering high‑quality meals and smooth kitchen operations for a hotel‑restaurant in the Accra & Tema region. This full‑time role combines hands‑on cooking with team leadership and operational oversight.

Key responsibilities

• Assist the Head Chef in planning, organizing and supervising daily kitchen activities.
• Prepare, cook and present meals according to recipes and presentation standards.
• Supervise kitchen staff, ensuring efficient workflow and timely food preparation.
• Maintain consistency in taste, quality, portion control and presentation.
• Monitor food safety, hygiene and HACCP compliance.
• Train, mentor and motivate junior chefs and kitchen assistants.
• Contribute to menu planning, recipe development and seasonal updates.
• Manage stock levels, assist with inventory, ordering and receiving supplies.
• Minimize food waste through proper storage, rotation and portion control.
• Ensure kitchen equipment is maintained and report issues promptly.
• Support cost‑control initiatives by managing food costs.
• Take charge of kitchen operations in the Head Chef’s absence.
• Collaborate with the Restaurant Manager and front‑of‑house team to enhance guest experience.

Required profile

• Minimum 2 years of hands‑on experience as a Sous Chef, Chef de Partie or similar supervisory role.
• Professional culinary training or certification from a recognized institution.
• Diploma, certificate or equivalent in Culinary Arts, Professional Cookery or Hospitality Management.
• Strong knowledge of local and international cuisine.
• Understanding of food safety, hygiene, sanitation and HACCP principles.
• Proven ability to supervise, train and motivate a kitchen team.
• Experience with inventory management, food costing and stock control.
• Ability to work efficiently under pressure while maintaining quality standards.
• Excellent organizational, leadership and time‑management skills.
• Willingness to work flexible shifts, including weekends, evenings and public holidays.

Required skills

• Food safety and HACCP compliance
• Inventory management
• Food costing
• Menu planning and recipe development
• Culinary techniques for local and international dishes