Executive Chef at Accor

• The Executive Chef oversees all culinary operations, ensuring exceptional quality, innovative menu creation, and efficient kitchen management. This role is responsible for managing kitchen staff, maintaining food safety standards, and delivering a memorable dining experience that aligns with the establishment's vision and brand.

Qualifications

Key Responsibilities

Culinary Leadership

• Develop and innovate menus that cater to guest preferences and align with market trends.
• Ensure consistency and quality of all dishes by establishing and maintaining high culinary standards.
• Stay updated on culinary trends and incorporate them into menu offerings where applicable.

Team Management

• Recruit, train, and mentor culinary staff, fostering a positive and productive kitchen environment.
• Conduct performance evaluations, provide feedback, and implement development plans for team members.
• Schedule staff to ensure efficient kitchen operations while managing labor costs.

Operational Excellence

• Oversee food preparation, production, and presentation, ensuring efficiency and attention to detail.
• Monitor inventory levels, manage ordering, and control food costs to meet budget requirements.
• Collaborate with suppliers to ensure the best quality ingredients at competitive prices.
• Ensure compliance with health, safety, and hygiene regulations.
• Guest Experience
• Work closely with the Food and Beverage team to create cohesive dining experiences.
• Address guest feedback regarding food quality and service, making improvements as needed.
• Plan and execute special culinary events, promotions, and seasonal offerings.

Financial Management

• Prepare and manage the kitchen’s budget, including forecasting and expense tracking.
• Analyze food cost percentages and implement measures to maintain profitability.
• Drive revenue growth through innovative culinary offerings and strategic pricing.

Additional Information

• Proven experience as an Executive Chef or in a similar senior culinary role.
• Culinary degree or equivalent certification preferred.
• Strong leadership and team management abilities.
• Excellent understanding of food safety and hygiene practices.
• Creativity and passion for food and hospitality.
• Ability to work under pressure and manage multiple priorities.
• Strong communication and interpersonal skills.