Executive Chef

Accor; Chennai District; On-site; INR 3,500,000 - 6,000,000; Full time

Job summary

Accor in Chennai, India, seeks an accomplished Executive Chef to lead culinary operations across hotel kitchens, drive menu innovation, and uphold the highest standards of quality and safety. As a strategic leader, you will collaborate with cross-functional teams to deliver exceptional dining experiences that delight our guests and support our business objectives.

You will oversee budgeting, cost control, SOPs, staff development, and cross-functional collaboration to deliver exceptional dining

Qualifications

• Minimum 8+ years of progressive culinary experience, with at least 3+ years in an executive or head chef capacity.
• Proven expertise in luxury hospitality or fine dining establishments.
• Strong culinary production background with demonstrated ability to manage large-scale kitchen operations.
• Excellent leadership and communication skills with the ability to inspire and develop culinary teams.
• Comprehensive knowledge of food safety and sanitation compliance, including HACCP certification or equivalent.
• Proficiency in analyzing food costs, managing budgets, and optimizing profitability.
• Experience developing menus and implementing food promotions.
• Vendor management and procurement experience.

Responsibilities

• Lead the senior culinary team in developing innovative menus and new product offerings supported by detailed analysis and accurate costing.
• Develop, update, and maintain comprehensive departmental SOP manuals detailing performance standards, policies, procedures, and service standards.
• Oversee the planning and implementation of effective food promotions that align with market trends and guest preferences.
• Identify market needs and emerging culinary trends relevant to both hotel guests and the local Chennai market.
• Monitor and maintain consistent food quality standards across all outlets, conducting regular quality assurance reviews.
• Maintain complete knowledge of all food preparation methods, ingredients, and safety precautions.
• Train and mentor the culinary team on food safety best practices and sanitation protocols.

Skills

Executive Chef Leadership

Luxury Hospitality

Menu Development

Budget & Cost Management

Food Safety HACCP

Team Leadership

Communication Skills

Vendor Management

Education

Formal culinary education or certification

Tools

Kitchen management software

POS systems

Job description

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

Job Description

We are seeking an accomplished and visionary Executive Chef to lead our culinary operations in Chennai, India. In this pivotal role, you will oversee all aspects of kitchen management, menu development, and food service excellence while driving innovation and maintaining the highest standards of quality and safety. As a strategic leader, you will collaborate with cross-functional teams to deliver exceptional dining experiences that delight our guests and support our business objectives.

Business Performance & Strategic Planning

• Develop and manage departmental budgets and forecasts, ensuring financial accountability and cost efficiency
• Analyze monthly profit and loss statements and month-end reports to identify deviations from business plan goals
• Participate in management meetings to review progress toward business objectives and contribute to annual departmental planning
• Monitor food costs, pricing strategies, and profitability across all culinary outlets

Culinary Operations & Menu Development

• Lead the senior culinary team in developing innovative menus and new product offerings supported by detailed analysis and accurate costing
• Develop, update, and maintain comprehensive departmental Standard Operating Procedures (SOP) manuals detailing performance standards, policies, procedures, and service standards
• Oversee the planning and implementation of effective food promotions that align with market trends and guest preferences
• Identify market needs and emerging culinary trends relevant to both hotel guests and the local Chennai market
• Monitor and maintain consistent food quality standards across all outlets, conducting regular quality assurance reviews

Food Safety, Hygiene & Compliance

• Ensure strict adherence to food safety management protocols and HACCP (Hazard Analysis and Critical Control Points) standards across all kitchen operations
• Conduct regular inspections and audits to verify compliance with hotel food safety and hygiene standards and municipal requirements
• Maintain complete knowledge of all food preparation methods, ingredients, and safety precautions
• Train and mentor the culinary team on food safety best practices and sanitation protocols

Team Leadership & Organization

• Manage and organize departmental areas by conducting weekly walkthroughs to ensure cleanliness, efficiency, and adherence to standards
• Lead, mentor, and motivate the culinary team to achieve departmental goals while fostering a collaborative and inclusive work environment
• Ensure accurate and timely completion of departmental reports, schedules, standard recipes, menus, food presentation documentation, and correspondences
• Support professional development and training initiatives for kitchen staff

Stakeholder Engagement & Collaboration

• Interact with management from other departments to foster and maintain effective working relationships
• Meet and engage with representatives of the local community and potential guests as required
• Maintain complete knowledge of all food and beverage services, outlets, and hotel features
• Communicate transparently with management regarding operational challenges, opportunities, and strategic recommendations

General Responsibilities

• Maintain a high standard of personal appearance and hygiene at all times
• Be well versed in hotel fire and life safety/emergency procedures
• Attend all briefings, meetings, and training sessions as assigned by management
• Perform other reasonable duties as assigned by hotel management

Qualifications

Required Skills & Experience

• Minimum 8+ years of progressive culinary experience, with at least 3+ years in an executive or head chef capacity
• Proven expertise in luxury hospitality or fine dining establishments
• Strong culinary production background with demonstrated ability to manage large-scale kitchen operations
• Excellent leadership and communication skills with the ability to inspire and develop culinary teams
• Comprehensive knowledge of food safety and sanitation compliance, including HACCP certification or equivalent
• Proficiency in analyzing food costs, managing budgets, and optimizing profitability
• Demonstrated ability to stay current with culinary trends and innovative cooking techniques
• Strong organizational and time management skills with the ability to manage multiple priorities simultaneously
• Ability to create and maintain interpersonal relationships with guests, staff, and stakeholders
• Professional communication skills and a passion for delivering exceptional customer service
• Experience developing menus and implementing food promotions
• Vendor management and procurement experience

Preferred Qualifications

• Formal culinary education or certification from a recognized culinary institute
• Experience working in the Indian culinary market or familiarity with local Chennai cuisine and preferences
• Knowledge of contemporary culinary trends and molecular gastronomy techniques
• Experience with kitchen management software and point-of-sale systems
• Certification in advanced food safety management or hospitality management
• Demonstrated track record of successfully implementing operational improvements and cost savings initiatives
• Experience mentoring and developing culinary talent

Personal Attributes

• Detail-oriented with a commitment to excellence and high standards
• Innovative thinker with a visionary approach to culinary leadership
• Collaborative team player who values inclusivity and diverse perspectives
• Resilient and adaptable in fast-paced, dynamic environments
• Assertive decision-maker with strong analytical capabilities
• Empathetic leader who supports and motivates team members
• Flexible and open to continuous learning and professional growth