The hotel is one of the leading conference hotels in Ghana, situated in the middle belt of Ghana and currently operates 250 guest rooms and 10 conference halls. The CIMG Hospitality Facility of the Year (2005 and 2021) operates what has become the biggest and best equipped conference centre in the industry in Ghana, making it the preferred destination for conferences in the country. The 4 Star hotel requires the services of an experienced professional to fill this managerial position:

Main Responsibilities

• Cooking and service of food according to the restaurant’s quality and service standards by chefs, cooks, apprentices and kitchen hands
• Organising and rostering of kitchen staff
• Training of kitchen staff
• Ordering, receiving and storage of food
• Safety and cleanliness of all kitchen and food storage areas
• Creating a harmonious environment amongst all staff within the kitchen
• Food costs meeting and exceeding agreed targets
• Menu and operational planning

Duties

• Organise the production of high quality food
• Assign responsibilities to and supervise all members of the kitchen team
• Ensure good communication between floor staff and kitchen and within the kitchen.
• Ensure that supplies and deliveries are properly ordered, received accounted for and stored
• Undertake regular stock takes
• Develop and maintain kitchen cost control systems
• Achieve food cost figures according to agreed standards
• Train and supervise the training of all staff, including any apprentices and trainees
• Support the Restaurant Manager in the management of the restaurant
• Ensure that the kitchen staff follow hygienic food handling practices
• Organise and implement regular cleaning and waste disposal
• Organise and implement safe work practices
• Maintain kitchen equipment and plant
  • Ensure all orders to the kitchen are accompanied by Kitchen Order Tickets
  • Reduce wastage as much as possible
  • Ensure the highest adherence to time for all conference and banquet orders
  • Generally ensure meals are prepared in the shortest possible time, reducing delays to the minimum
  • Supervise the preparation and serving of food and be responsible for all meals prepared at the Kitchen
  • Prepare daily meal plan
  • Ensure the availability of ingredients, equipment and other items needed for preparation of all items in both the main restaurant menu and the buffet menu.
  • Advise the Restaurant Manager through a written memo (with the General Manager and Food Beverages Manager in copy) on items that are not available for any particular day latest by 10am each day
  • Recommend to management for the updating of menu and their prices every quarter
  • Provide canteen services for staff
  • Ensure the washing of dishes and cleaning of trolleys and trays and ensure the highest standard of hygiene and cleanliness at the Kitchen
  • Keep proper records of all items received into the kitchen and prepare standard operating procedures for all operations of the kitchen
  • Report all faults to the Maintenance unit and notify the General Manager immediately

• Submit weekly departmental report to the General Manager through the F&B Manager
• Perform any other duties as may be assigned by the General Manager

Duty Station: Sunyani (Accommodation shall be provided)

Required Skills

• A degree, HND or Diploma in a relevant field
• Experience in a supervisory or similar role (Executive Chef or Sous Chef) in at least a 3 Star hotel
• Demonstrated entrepreneurial approach to business
• Must be results-oriented and versatile
• Must have strong leadership, communication and interpersonal skills
• Must be a team player with proven abilities to excel in dynamic competitive environments
• Must have strong integrity

How to Apply

• The deadline for submission of the application is 24 July 2026
• Only applicants who meet the above criteria should apply. Only shortlisted applicants would be contacted.