Professional Chef - Partnership

Company Description Johann Western Guesthouse is a boutique stay in the heart of Sakumono, offering a peaceful retreat that blends modern hospitality with the warmth of home. The guesthouse caters to business professionals, leisure travelers, and families, with curated rooms that combine contemporary comfort and local character. Guests enjoy a prime location near The Junction Mall, Sakumono Beach, and key dining and business hubs, along with high-speed Wi-Fi, dedicated workspaces, and inviting communal areas. The team focuses on personalized service, including locally sourced meals and tailored travel guidance, creating an experience that feels both relaxing and convenient. Johann Western Guesthouse aims to provide a reliable, welcoming base for short visits and extended stays alike. Role Description The Professional Chef – Partnership role is a contract, on-site position based in Tema, focused on delivering high-quality culinary experiences for guesthouse residents and visitors. Day-to-day responsibilities include planning and preparing breakfast and select meals using fresh, locally sourced ingredients, designing menus that reflect both local and international tastes, and maintaining consistent food presentation and quality. The chef will coordinate with guesthouse management to align meal offerings with guest preferences and occupancy levels, manage kitchen inventory and purchasing, and ensure strict adherence to food safety and hygiene standards. This role also involves collaborating on special events or themed dining experiences, providing an excellent service experience, and contributing ideas to enhance the guesthouse’s overall hospitality offering. Qualifications

Strong culinary skills, including menu planning, food preparation, and plating, with experience in both local and international cuisine. Proven ability to manage kitchen operations, including inventory control, sourcing ingredients, and maintaining cost-effective practices. Knowledge of food safety, hygiene regulations, and best practices, with a commitment to maintaining a clean and organized kitchen environment. Customer-focused mindset, with experience tailoring meals to diverse dietary needs and delivering consistently high guest satisfaction. Effective communication and collaboration skills for working closely with guesthouse management and staff on daily operations and special events. Previous experience as a professional chef or cook in hotels, guesthouses, restaurants, or catering environments. Ability to work flexible hours, including mornings, evenings, weekends, and holidays as needed. Culinary training, certification, or relevant vocational education is an advantage, as is familiarity with hospitality or boutique accommodation settings.

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