Executive Chef

Accorhotel; Philippines; On-site; PHP 300,000 - 600,000; Full time

Job summary

Accor is seeking an experienced kitchen leader to supervise all food preparation and organize the kitchen to maximize guest satisfaction and department profits. You will ensure standard recipes, menus, and presentations meet brand quality.

Participate in management meetings to review progress toward business plan goals and develop the annual department plan. Oversee kitchen staff, facilities and costs, control budgets to maximize profitability, ensure timely reports and accurate communications,

Qualifications

• Minimum 2 years in kitchen supervision.
• Experience in large-scale hotel operations.
• Strong cost control and budgeting knowledge.

Responsibilities

• Supervise all kitchen staff, facilities and costs.
• Review progress in management meetings and help develop annual department plans.
• Ensure that recipes, menus and presentations meet brand quality.
• Maintain accurate departmental reports, schedules and communications.
• Support budget adherence to maximize profitability.

Job 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 Heartists, and let your heart guide you in this world where life beats faster.

Job Description

Responsible for the supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.

Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit.

Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.

Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability.

Perform other reasonable duties assigned