Vacancies 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.

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Key Areas of Responsibility

Inventory and Storekeeping:

• Maintain a well-organized and accurate inventory of maintenance tools, equipment, and supplies.
• Monitor stock levels and reorder items to maintain optimal inventory.
• Conduct regular stock audits and reconcile physical inventory with records.
• Label, tag, and categorize materials for easy retrieval and accountability.
• Maintain cleanliness and organization within the store areas.

Maintenance Planning and Scheduling:

• Develop and update preventive and corrective maintenance schedules in collaboration with the POMEC Manager.
• Coordinate with technicians to ensure timely execution of maintenance activities.
• Track and follow up on pending tasks, material needs, and equipment usage.

Vendor and Contractor Coordination:

• Liaise with external suppliers and contractors for repair services, parts procurement, and specialized maintenance.
• Ensure timely delivery of ordered materials and services.
• Evaluate supplier performance and maintain a preferred vendor list.
• Ensure all vendor activities comply with site safety and quality standards.

Record Keeping and Reporting:

• Maintain detailed records of maintenance activities, inventory movements, work orders, and procurement.
• Prepare and submit periodic reports on stock usage, maintenance performance, and budget adherence.
• Ensure digital and physical records are up to date and properly filed.

Logistics and Cost Control:

• Ensure efficient and timely delivery of supplies and parts to technicians and job sites.
• Assist in preparing budgets for maintenance materials and monitor actual expenditures.
• Identify cost-saving opportunities without compromising on quality or safety.

Safety and Compliance:

• Ensure store operations comply with safety, health, and environmental regulations.
• Support the maintenance team in following safe work procedures.
• Track and manage the disposal of hazardous or obsolete items in line with policy.

Communication and Coordination:

• Act as the communication link between maintenance staff, vendors, and other departments.
• Promptly report issues that may affect project timelines or equipment performance.
• Work closely with department heads and users to plan for future material needs.

Continuous Improvement:

• Recommend and implement improvements in store procedures and maintenance support processes.
• Adopt digital tools and software for better workflow, stock control, and scheduling.
• Support data analysis initiatives to improve decision-making and operational efficiency.

Qualifications

• Degree or a diploma in supply chain, Business administration, Enginerring or any other related field
• At least 3-5 years of experience in a similar role 
• Excellent leadership, organizational, and time management skills.
• Strong organizational and planning abilities.
• Excellent written and verbal communication skills
• High attention to detail.
• Ability to work independently and under pressure.
• Proactive problem-solving skills
• Proficient in MS Office and inventory management systems