EXECUTIVE CHEF

Company Description

Join us at Accor, where life pulses with passion!

As a pioneering 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 fulfill 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.

Job Description

Business Performance

1. Set periodical budget & forecast
2. Analyze monthly P&L and month-end reports, identify deviation from business plan goals
3. Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation

1. Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
2. Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
3. Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
4. Oversee the planning and implementation of effective food promotions
5. Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
6. Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
7. Monitor food standards in each Outlet and Banquet
8. Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
9. Identify market needs and trends in terms of food menus for both hotel guests and the local market
10. Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
11. Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
12. Meet and interact with representatives of the local community and potential guests as required

Team Management

1. Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
2. Interview, select and recruit Senior Culinary team members
3. Identify and develop team members with potential
4. Conduct performance review with the team
5. Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
6. Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
7. Prepare payroll and gratuity reports
8. Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Other Responsibilities

1. Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
2. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
3. Be well versed in hotel fire & life safety/emergency procedures
4. Attend all briefings, meetings and trainings as assigned by management
5. Maintain a high standard of personal appearance and hygiene at all times
6. Perform other reasonable duties assigned by the Management of the Hotel

Qualifications
Knowledge And Experience

1. Diploma from a reputable Hospitality Management / Culinary school preferred
2. Additional certification(s) in Food & Beverage will be an advantage
3. Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
4. Excellent reading, writing and oral proficiency in English language
5. Ability to speak other languages and basic understanding of local languages will be an advantage
6. Good working knowledge of MS Excel, Word, & PowerPoint
7. High degree of professionalism with sound human resources management and business acumen capabilities

Competencies

1. Strong leadership, interpersonal and training skills
2. Good communication and customer contact skills
3. Results and service oriented with an eye for details
4. Ability to multi-task, work well in stressful & high-pressure situations
5. A team player & builder
6. A motivator & self-starter
7. Well-presented and professionally groomed at all times

Additional Information

Your team and working environment:

In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture

Note: Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.