Executive Chef

"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"

• Develop food and service philosophy based around southern Indian, western, and SE Asian cuisines.
• Ensure quality is maintained with a standardised product.
• Develop new menu package  and ongoing customised client menus
• Maintain cost effectiveness by maintaining profitability in all areas.
• Constantly evaluate systems to facilitate improvement where possible.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Ensure the highest standard in preparation of food production and delivery.
• Ensure consistency of all product deliveries.
• Exceed guest expectations in quality and service of food products.
• Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained. 
• Minimise food wastage at all times.
• Understand organisation departmental financial objectives.
• Oversee all functions as necessary to ensure all food is at the required standard.
• Manage the ordering of food products to ensure financial objectives are met and produce is available for all events. 
• Liaise professionally with the Kitchen Department at all times.
• Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
• Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives. 
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.
• Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.
• Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.
• Monitor the quantity and quality of food products to ensure it is as per standard recipe.
• Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner. 
• Ensure that all details relating to food for events are clearly understood and organised.
• Attend operational, event management and other work related meetings if necessary.

Degree / Diploma in Hotel management or any other equivalent qualification. 

WHAT IS IN IT FOR YOU:

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities