Chef De Cuisine - Mediterranean Mezze Cuisine (Greek, Turkish Cuisine) at Accor

Job Description

• Create and update a variety of Mediterranean dishes, ensuring a balance of traditional and contemporary elements. Innovate new recipes and presentation styles.
• Oversee the preparation and cooking of all dishes, ensuring the highest standards of taste, presentation, and quality.
• Supervise all kitchen staff, including training, scheduling, and performance management. Foster a positive and productive work environment.
• Ensures that food is prepared according to standardized recipes, maintain the highest standards of cleanliness, safety, and food quality.
• Ensure compliance with all health and safety regulations.
• Manage inventory, including ordering, receiving, and storage of ingredients. Control costs and minimize waste.
• Build and maintain relationships with suppliers to ensure the freshest and highest quality ingredients are used.
• Work with management to develop and manage the kitchen budget. Monitor food costs and adjust recipes and menus to meet financial goals.
• Occasionally interact with customers to gather feedback and ensure satisfaction. Address any issues or concerns promptly.
• Collaborate with the events team to plan and execute special events, banquets, and catering services.
• Stay updated with the latest culinary trends and techniques. Encourage team members to continually develop their skills.
• Plans and co-ordinates activate and assist in the development of short and long-term goals set by Restaurant Executive Chef.
• Assists the Restaurant Executive Chef in managing the performance of our team.
• Other duties assigned as needed.

Qualifications

• Culinary degree or equivalent professional experience.
• Minimum of 5 years experience in a high-volume Mediterranean kitchen, with at least 2 years in a supervisory or head chef role.
• Expert knowledge of Mediterranean cuisine, including regional variations and traditional techniques.
• Strong leadership and team management abilities.
• Proven track record of training and developing kitchen staff.
• Excellent organizational and time-management skills.
• Ability to handle multiple tasks and work under pressure.
• Strong verbal and written communication skills.
• Ability to effectively communicate with staff, management, and customers.
• Strong problem-solving skills and the ability to make quick, effective decisions