Business Partner And Chef

Company Description JohAnn Western Guesthouse is a boutique hospitality destination in Sakumono, offering a peaceful retreat that combines modern comfort with local charm. The guesthouse serves business professionals, leisure travelers, and extended-stay guests, providing curated accommodations with contemporary design and regional character. Guests benefit from a prime location near The Junction Mall, Sakumono Beach, and key business and dining hubs, along with high-speed Wi-Fi and dedicated workspaces. The team focuses on personalized service, including locally sourced breakfasts and tailored travel guidance, to create memorable, seamless stays. JohAnn Western Guesthouse emphasizes a welcoming, home-like atmosphere and a strong sense of community for visitors. Role Description The Business Partner and Chef role is a contract, on-site position based in Tema, supporting both the culinary operations and overall growth of JohAnn Western Guesthouse. Day-to-day responsibilities include planning and preparing high-quality, locally inspired meals for guests, managing kitchen operations, overseeing food sourcing and inventory, and ensuring hygiene and safety standards. The role also involves collaborating on business strategy, contributing to menu pricing, cost control, and guest experience initiatives, and helping shape the guesthouse’s brand through food and service offerings. The Business Partner and Chef will work closely with the management team to identify new revenue opportunities, support marketing efforts, and maintain strong relationships with suppliers and local partners. Qualifications

Culinary expertise, including professional cooking skills, menu planning, and knowledge of local and international cuisine. Experience in kitchen management, food safety, hygiene standards, and inventory control. Business mindset with skills in basic budgeting, cost management, and strategic planning for hospitality or food service. Strong customer service orientation and communication skills, with the ability to create welcoming guest experiences. Ability to work on-site in Tema, collaborate with a small team, and adapt to changing guest needs and schedules. Prior experience as a chef, kitchen lead, or co-owner/partner in a hospitality or restaurant setting is highly beneficial. Familiarity with local suppliers, seasonal ingredients, and the Sakumono/Tema hospitality market is an advantage. Professional training or certification in culinary arts or hospitality management is preferred but not required.

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