Executive Chef

Accor hotels and resorts

• To ensure that all outlet kitchens adhere to company and hotel policies and procedures and minimums standard.
• To ensure that each outlet chef prepares and updates the relevant section of the departmental operations manuals.
• To monitor food standards in each outlet and banquet to work with the outlet chef to take corrective motion where appropriate.
• To keep the outlet chefs up to date with seasonally available meats, fish and produce on the local market.
• To be flexible in scheduling himself to open or close the operation frequently.
• To continuously search for new products on the market, and frequently visits the local market with the purchasing manager and outlet chefs.
• To ensure that recipes and plate specifications are entered into the computer properly, and that the recipe bank is always up to date.

• Diploma or Degree preferably in hospitality or related field
• 5 years in industry experience, minimum 5 years as Executive Chef
• Experience in similar size/style of hotel  5* resort/business
• Micros /opera system for F&B Kitchen
• Minimum experience/knowledge of Catering service
• Familiar with LCAH processes or loyalty programmes
• How to manage guest experience, understands and can use reporting RPS, etc..