Executive Chef

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

We’re seeking an experienced and passionate Executive Chef to lead our culinary team and drive our Food & Beverage Outlets including our Meetings & Events offerings to new heights.

The Executive Chef will manage the kitchen's daily operations, ensuring high-quality food preparation and presentation that meets guests' expectations.

This role involves menu development, team leadership, cost management, and adherence to food safety and occupational health and safety standards as per the laws of Ghana.

Key Responsibilities

1. Menu Planning and Development
   • Design seasonal and innovative menus that reflect contemporary tastes and trends.
   • Collaborate with food suppliers to source high-quality local ingredients.
   • Adapt menus based on guest feedback, locality and seasonal availability.
2. Food Preparation and Presentation
   • Oversee the preparation, cooking, and presentation of all food to maintain the highest quality.
   • Ensure portion sizes, plating, and garnishing are consistent with laid down standards.
   • Look out for current culinary trends and apply them to keep menus fresh and innovative.
3. Conference & Events Execution
   • Plan, coordinate, and supervise all food preparation and presentation for functions, including banquets, conferences, meetings and corporate events.
   • Maintain flexibility to adjust offerings and layouts based on guest feedback, event type, and the type of service required.
   • Ensure smooth collaboration with front-of-house teams to align event timelines and service standards.
4. Team Management and Leadership
   • Recruit, train, and supervise kitchen team including stewarding.
   • Promote a positive work environment ensuring HACCP and Health & Safety standards are followed by all.
   • Conduct regular performance reviews and provide training and mentoring to the team to develop their skills.
5. Cost Management and Inventory Control
   • Monitor and control kitchen costs, including food, employee, and waste.
   • Establish and maintain budgets and provide reports on costs, productivity, and kitchen performance.
   • Manage inventory, including ordering, receiving, and stock rotation.
   • work closely with the cost control team to manage food cost.
6. Food Safety and Compliance
   • Ensure all food preparation, storage, and handling meet food safety standards, including HACCP principles.
   • Maintain a clean and hygienic kitchen environment, with a strict focus on occupational health and safety regulations.
   • Conduct regular audits and inspections to ensure compliance with safety and sanitation requirements.
7. Customer Satisfaction
   • Collaborate with front-of-house team to understand and to handle all guest preferences and dietary requirements.
   • Respond to guest feedback and make menu adjustments to improve the dining experience.

Qualifications & Skills

• Minimum experience of 4–5 years with international chain hotels.
• At least 5 years of experience in a senior culinary position, with a minimum of 2 years as an Executive Chef.
• Bachelor’s degree or Hotel Management Degree or its Equivalent.
• A Team Player, with the ability to drive a highly energetic team to deliver results. 
• Must be creative, innovative and have great communication skill.
• Knowledge of food safety standards, including HACCP.
• Strong leadership, organizational, and time management skills. 
• Ability to handle high-pressure situations and manage multiple tasks efficiently.

Your team and working environment:

At Movenpick Ambassador Hotel Accra, we're more than just colleagues – we're a family! Experience a supportive and inclusive work environment where everyone contributes to our success. Enjoy fun activities, celebrate achievements together, and grow your career with a business-driven team that values your contributions.

Be part of something special.

Our commitment to Diversity & Inclusion:

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.

Why work for Accor?

With us, your personality is valued, your opportunities for growth know no boundaries. Every action you take can have a positive and memorable impact on the experience of our customers, your colleagues, and also, on the planet, contributing to pioneering the art of responsible hospitality.

Become a Heartist®, and let your heart guide you into a world where life pulses with passion.