Executive Chef

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

Reporting to the Director of Hotel Operations, you will be working alongside an experienced team, managing kitchen operations for our various dining outlets, Conference & Events, Executive Lounge, and In-Room Dining.

Duties and Responsibilities include (but not limited to):

·  Ensure smooth and successful running of Kitchen and Stewarding team
·  Hands on day-to-day management of food service operations for the outlets, room service, Executive Lounge and banqueting
·  Work in conjunction with Front of House service teams to ensure high quality product and exceptional service to guests
·  Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines and requirements
·  Drive for sustainable practices and lead the hotel food waste program
·  Ensure food cost and expenses are managed
·  Drive innovation in hotel menu creation   
·  Ongoing support and training with focus to upskill and develop our internal talent within the Kitchen department
·  Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines

Qualifications

To be considered for this position, you must possess the following:

·  Demonstrated experience in a similar role or a multi-outlet dining environment 
·  Prior experience in training and developing the kitchen team
·  Encourage, support and lead the team to participate in local and national culinary competitions
·  Be detail orientated and proactive in your approach
·  Appropriate Trade qualification/s
·  A creative approach to the production and presentation of all things culinary
·  Ability to build and create menus in line with brand guidelines and outlet identity
·  Be in tune with market trends, ensuring the food offering is considered market leading across all segments
·  Sound knowledge of food safety, including HACCP standards and procedures
·  Flexibility to work a rotating roster including weekends and public holidays