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"

Main Duties:

Administration

• To develop and maintain a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensure annual review to accurately reflect any changes.
• To be responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

• To prepare and regularly update Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
• To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food and Beverage Departments
• To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications
• To be responsible for ensuring that all Corporate, Regional, hotel and governmental reports are compiled accurately and submitted in a timely manner.

Customer Service

• To provide effective support to the team to enable them to deliver effective and efficient services to the guests
• To respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service
• To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations
• To be demanding and critical when it comes to service standards

Financial

• To support the financial objectives of the hotel through proper and efficient management.
• To prepare the Overall Culinary Budget.
• To ensure that the Department's operational budget is strictly adhered to, that all costs are controlled and expenditures are properly approved.
• To ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.

Operational

• To purchase locally available fresh products wherever possible and have limited menus which are changed frequently to ensure that the guest is always offered a variety of food items.
• To oversee the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
• To reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
• To direct food apportionment policy to control costs
• To introduce and tests the market with new products which are market-orientated in terms of price and product
• To frequently verify that only fresh products are used in Food and Beverage preparation
• To serve fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept
• To supervise Outlet Chefs and Commissary Kitchen personnel and coordinate their assignments to ensure economical and timely food production
• To supervise the activity of the Stewarding Department & coordinate their assignments to ensure economical and timely function.
• To observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• To frequently taste Food and Beverage in all outlets and be demanding and critical when it comes to quality
• To estimate food consumption and purchases or requisitions foodstuffs and kitchen supplies
• To devises special dishes and develops innovative recipes
• To establish and enforce nutrition and sanitation standards for all restaurants
• To encourage the Director of Food and Beverage to be creative and support his/her marketing and upsell activities & encourage creativity among the Outlet Teams.

Personnel

• To exercise efficient Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible employee base (Full Time and Part Time employees), multi-skilling and multi-tasking
• To direct subordinates to ensure productivity meets standards given in accordance with Novotel Mumbai – Juhu Beach International Food and Beverage Operations Manual.
• To focus attention on improving productivity levels and the need to prudently manage food/payroll costs within acceptable guidelines ensuring optimum deployment and efficiency of all equipment

• To establish a well-organized Food store, maintaining close control on the consumption of food, stores and inventory control. Physical inventories of all supplies and operating equipment are to be taken on a monthly and a quarterly basis respectively.

• To improve payroll and productivity results in line with divisional business objectives and strategies

• To ensure department employees are fully trained through constant OTJ.
• To maintain excellent relations and professionalism among all subordinate staff.
• To effectively communicate, shares information with, and inspires all departmental employees using various formal & informal channels.
• To maintain inter-departmental relationship at all levels for a smooth hotel operation.
• To motivate and encourage team building in the Culinary Department.
• To ensure department employees are fully trained on all hotel systems, procedures to ensure safety requirements.
• To recommend hiring, promotion, disciplinary action, performance-related salary increments for all subordinates.

Other Duties

• Is dedicated to positioning the Restaurants in the market as being trendsetters in cuisine offering authentic, traditional, regional cuisine that satisfy the local markets’ and hotel guests’ needs and desires.
• Conducts daily Chefs Briefings, ensuring all meetings and briefings are well planned, efficient and results oriented.
• To maintain strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations.
• To respond to changes in the Culinary function as dictated by the industry, company and hotel.
• To read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
• To attend training sessions and meetings as and when required.
• To carry out any other reasonable duties and responsibilities as assigned.

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace. 

Replacement and Temporary Mission:

Be ready and responsible for any job, which may be assigned by the Management.

Your experience and skills include:

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a large luxury banquet operation
• Demonstrated knowledge of budget planning and financial controls required
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Visible, pro-active, personally involved in the operation with excellent organizational skills
• Responsive, engaged and interactive with proven ability to build strong relationships and manage through influence
• Must possess excellent interpersonal and communication skills with the ability to speak effectively with internal and external guests
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times