Executive Chef

Novotel Tbilisi Center is a well-recognized international hotel and member of Accor Group. Located in the historic heart of Tbilisi, in the vibrant area of Avlabari, it offers a unique experience combining modern hospitality with cultural charm.

Novotel Tbilisi Center is committed to providing high-quality service and memorable stays for its guests. Joining the team means becoming part of a globally trusted brand and an exciting work environment.

We are inviting to our team experienced Executive chef.

CORE WORK ACTIVITIES

• Ensuring culinary standards and responsibilities are met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading kitchen operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Ensures property policies are administered fairly and consistently.

• Communicates performance expectations in accordance with job descriptions for each position.

• Recognizes success performance and produces desired results.

• Perform monthly physical inventory counts to calculate exact food cost percentages and identify areas of financial shrinkage.

Ensuring exceptional customer service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Interacts with guests to obtain feedback on product quality and service levels.

• Handles guest problems and complaints.

 Maintaining culinary goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Trains employees in safety procedures.

Managing and conducting department staff activities 

• Identifies the developmental needs of staff, coaching, mentoring, or otherwise helping them to improve their knowledge or skills.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Brings issues to the attention of the department manager and Human Resources as necessary.

Requirements and skills:

• Previous experience of minimum 2-4 years as executive chef or in hospitality
• Knowledge and experience of Georgian and Mediterranean cuisine
• Good knowledge of English and Georgian languages. Knowledge of an additional language is an advantage.
• Knowledge of kitchen calculations and cost
• Excellent organizational skills and flexibility.
• Strong team player and positive attitude.
• Computer literate.

We offer:

• Work within one of the world’s leading hotel companies
• Professional and friendly environment
• Working schedule 40 hr week, 5/2
• An opportunity to develop professionally in an international hotel chain
• Discounts around Accor hotels worldwide
• Meals for employees