Chef de cuisine

Job description

Company Description

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

Oversee the planning, preparation, and production of high-quality food preparations, presentations, and specialty items in line with hotel standards and guest expectations.

Supervise daily kitchen operations and ensure consistent, timely food output.

Plan and execute seasonal menus, buffet setups, and function catering aligned with restaurant concepts and guest profiles.

Assist in developing culinary strategies consistent with brand objectives and guest satisfaction goals.

Supervise chefs and other kitchen personnel, overseeing performance, training, and development.

Foster a cooperative and productive work environment that supports staff morale and guest satisfaction.

Liaise with service and banquet teams for smooth operation of events and restaurant functions.

Control costs through efficient portioning, minimal wastage, and inventory management.

Oversee ordering, inventory levels, and procurement; liaise with storeroom and receiving departments.

Monitor reservations and adjust production planning accordingly.

Keep and review daily logbooks for kitchen communication and shift follow-up.

Develop, implement, and monitor action plans to improve all key objectives (Employee Satisfaction Survey, Guest Satisfaction Index, financial indicators).

Constantly make suggestions for improving the department's work.

Collaborate with Executive Sous Chef and Executive Chef on new menu initiatives and creativity.

Take lead in handling guest feedback, complaints, and building strong guest relationships.

Perform other duties determined by the direct manager.

Maintain accurate documentation including production records, schedules, performance evaluations, and inventory logs.

Lead and organize regular team meetings, daily briefings, and performance discussions.

Identify and implement improvements for team productivity, service quality, and guest satisfaction.

Review and update SOPs, policy manuals, and workflow guidelines for the department.

Collaborate with outlet chefs to design offerings that align with restaurant themes and profitability targets.

Drive improvement in department KPIs including guest satisfaction, employee engagement, and financial metrics.

Ensure smooth day-to-day operations through proper delegation, task assignment, and shift handovers.

Coordinate with restaurant, and service teams to align on function requirements and buffet setups.

Ensure all responsible areas are clean, organized, and compliant with storage, labelling (FIFO), and recycling practices.

Monitor team morale, recognize achievements, and promote a culture of accountability and teamwork.

Apply disciplinary measures and provide counseling where team performance or conduct deviates from expectations.

Lead training sessions on orientation, health & safety, fire life safety, and food safety programs.

Monitor and enforce compliance with cleanliness, sanitation, food safety (HACCP, FLS), and hotel health standards.

Ensure full readiness for internal and external audits (FORBES, LQA, Green Key)

Conduct recipe costing, manage par-stock levels, and process direct market orders where needed.

Monitor reservations and adjust production planning accordingly.

Attend chef meetings and strategy sessions; contribute to business planning and department reporting.

Keep and review daily logbooks for kitchen communication and shift follow-up.

Qualifications

·  Proven work experience in a kitchen management or leadership role in a professional kitchen within international hotel chains or leading restaurant groups
·  Strong interpersonal skills for cross-departmental collaboration
·  Sound judgment and problem-solving skills under pressure
·  Ability to develop and implement menus and recipes
·  Ability to interpret various instruction formats (oral, written, diagrammatic)
·  Adaptability and change management skills
·  Excellent presentation and communication skills
·  Strong decision-making and influencing capabilities
·  Passion for culinary arts and guest interaction
·  Ability to build strong guest and team relationships
·  Strong training and talent development capabilities
·  Creativity, accuracy, and strong attention to detail