Chef de Cuisine

Accor; New Delhi; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Accor in Delhi is seeking a seasoned culinary leader to drive hotel kitchen operations, ensure adherence to recipes and standards, manage inventories, and control costs. You will collaborate with restaurant managers to deliver seamless guest experiences and supervise front-of-house setups under the Executive Chef guidelines.

The role requires strong team leadership, training capabilities, and rigorous sanitation practices to uphold Accor standards across all outlets and banquet events.

Responsibilities

• Oversee stock take and rotation procedures for assigned sections to ensure optimal inventory control
• Monitor operations rigorously to minimise food wastage, maintain cost effectiveness, and drive profitability
• Review food cost worksheets and daily issues with department heads; implement corrective actions as required
• Develop cost-effective proposals for banquet operations and maintain awareness of budgets and sales performance
• Conduct pre-service equipment checks and ensure all kitchen systems are operational
• Distribute work schedules and delegate responsibilities across kitchen sections to meet Senior Management deadlines
• Liaise with Restaurant Managers to facilitate seamless service delivery and maintain prescribed standards
• Monitor food presentation to ensure strict compliance with company standards and approved recipes
• Maintain comprehensive and updated recipe documentation to ensure consistent kitchen operations
• Oversee front-of-house food set-ups in accordance with Executive Chef guidelines
• Organise rosters for casual, agency, and section staff in accordance with Chef directives
• Ensure proper collation, storage, and maintenance of all galley equipment and accessories
• Conduct regular operational and sanitation inspections across all kitchen areas
• Enforce garbage separation standards throughout the kitchen
• Execute special menus as directed by the Chef
• Provide accurate and timely feedback to the Chef
• Foster a collaborative team environment aligned with departmental and Accor objectives
• Coordinate with the Training Manager to ensure new team members receive comprehensive departmental induction and task orientation
• Empower existing team members with new skills and facilitate multi-skilling opportunities based on merit
• Maintain relevant documentation for training needs and completion records
• Conduct periodic performance evaluations for all team members in accordance with management procedures
• Motivate and support underperforming team members to ensure efficient task delivery
• Conduct individual appraisals and address motivation, growth, and retention requirements
• Ensure decision‑making processes are transparent and fair
• Evaluate systems and procedures to identify opportunities for continuous improvement in product and service delivery
• Analyse operational issues and address them in accordance with company guidelines and procedures
• Maintain thorough knowledge of menus, recipes, preparation methods, and HACCP procedures to guide and train team members

Job description

Job Description:

Job Description

KEY RESPONSIBILITIES

Financial Management

• Oversee stock take and rotation procedures for assigned sections to ensure optimal inventory control
• Monitor operations rigorously to minimise food wastage, maintain cost effectiveness, and drive profitability
• Review food cost worksheets and daily issues with department heads; implement corrective actions as required
• Develop cost-effective proposals for banquet operations and maintain awareness of budgets and sales performance

Operational Excellence

• Conduct pre-service equipment checks and ensure all kitchen systems are operational
• Distribute work schedules and delegate responsibilities across kitchen sections to meet Senior Management deadlines
• Liaise with Restaurant Managers to facilitate seamless service delivery and maintain prescribed standards
• Monitor food presentation to ensure strict compliance with company standards and approved recipes
• Maintain comprehensive and updated recipe documentation to ensure consistent kitchen operations
• Oversee front-of-house food set-ups in accordance with Executive Chef guidelines
• Organise rosters for casual, agency, and section staff in accordance with Chef directives
• Ensure proper collation, storage, and maintenance of all galley equipment and accessories
• Conduct regular operational and sanitation inspections across all kitchen areas
• Enforce garbage separation standards throughout the kitchen
• Execute special menus as directed by the Chef
• Provide accurate and timely feedback to the Chef

Quality Assurance & Compliance

• Monitor quantity and quality of food products to ensure compliance with Accor standards
• Ensure HACCP procedures are rigorously followed with comprehensive record-keeping at all times
• Ensure temperature logs for all refrigeration are completed daily by department heads; monitor and follow up on defective equipment
• Follow up on daily requisitions from all kitchen outlets

Team Leadership & Development

• Foster a collaborative team environment aligned with departmental and Accor objectives
• Coordinate with the Training Manager to ensure new team members receive comprehensive departmental induction and task orientation
• Empower existing team members with new skills and facilitate multi-skilling opportunities based on merit
• Maintain relevant documentation for training needs and completion records
• Conduct periodic performance evaluations for all team members in accordance with management procedures
• Motivate and support underperforming team members to ensure efficient task delivery
• Conduct individual appraisals and address motivation, growth, and retention requirements
• Ensure decision‑making processes are transparent and fair

Continuous Improvement

• Evaluate systems and procedures to identify opportunities for continuous improvement in product and service delivery
• Analyse operational issues and address them in accordance with company guidelines and procedures
• Maintain thorough knowledge of menus, recipes, preparation methods, and HACCP procedures to guide and train team members

• Job-Category: Culinary
• Job Type: Permanent
• Job Schedule: Full-Time

Requirements: