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"

• Plans, directs, controls and coordinates the activities of all Chefs, cooks and other kitchen personnel engaged in preparing and cooking food to insure an efficient and profitable food service.
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• Plans and approves menus for the various kitchen subsections; checks and approves requisitions of kitchen subsections based on planned menus.
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• Estimate food consumption and requisitions; foodstuffs and kitchen supply; inspects delivery of perishable food items.
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• Review menus, analyzes recipes, determine food, labour and overhead costs and drafts prices of menu items; confers with Food & Beverage Manager and Cost Controller on pricing of menu items.
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• Prepares market lists, indicating type of food items, quality and quantity.
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• Plans overall food production, considers:
• - forecast
• - probable number of guests
• - supply conditions (availability of raw food )
• - regency of menu
• - clientele (local or international)
• - competition
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• Plans and approves utilization of food surpluses.
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• Receives function sheet and schedules preparation of food.
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• Cooperates with Purchasing Manager in locating sources of raw food items; substitutes locally available for imported raw food items.
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• Checks and approves time schedules prepared by the different chefs.
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• Sees to it that all food prepared are served according to hotel standards.
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• Controls cost by :
• - minimizing spoilage
• - maintaining adequate inventory of Food & Beverage Manager utilizing food surpluses
• - portion control
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• Devises special dishes and develops recipes
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• Hires, trains, guides and evaluates performance of kitchen staff; shifts staff according to skill to the various kitchen subsections.
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• Prepares monthly spoilage reports for the Food & Beverage Manager
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• Practices in determination of Food & Beverage goals
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• Performs other duties as may be assigned.

experience is an asset
Prior experience working with Opera or a related system
Fluency in English
additional languages are a plus
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.