Executive Chef

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Duties & Responsibilities :

1. 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.
2. Plans and approves menus for the various kitchen subsections; checks and approves requisitions of kitchen subsections based on planned menus.
3. Estimate food consumption and requisitions; foodstuffs and kitchen supply; inspects delivery of perishable food items.
4. 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.
5. Prepares market lists, indicating type of food items, quality and quantity.
6. Plans overall food production, considers:

• - forecast
• - probable number of guests
• - supply conditions (availability of raw food )
• - regency of menu
• - clientele (local or international)
• - competition

1. Plans and approves utilization of food surpluses.
2. Receives function sheet and schedules preparation of food.
3. Cooperates with Purchasing Manager in locating sources of raw food items; substitutes locally available for imported raw food items.
4. Checks and approves time schedules prepared by the different chefs.
5. Sees to it that all food prepared are served according to hotel standards.
6. Controls cost by :

• - minimizing spoilage
• - maintaining adequate inventory of Food & Beverage Manager utilizing food surpluses
• - portion control

1. Devises special dishes and develops recipes
2. Hires, trains, guides and evaluates performance of kitchen staff; shifts staff according to skill to the various kitchen subsections.
3. Prepares monthly spoilage reports for the Food & Beverage Manager
4. Practices in determination of Food & Beverage goals
5. Performs other duties as may be assigned.

Your experience and skills include:
Ability to work well under pressure in a fast paced environment
Ability to work cohesively and collectively as part of a team
Add diplomas/certifications required if needed

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.