Executive Chef at Accor

Job Description

• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained. 
• Design and produce creative and innovative menus ensuring adherence to brand specifications and standards
• To supervise the function of all kitchen talents, facilities and costs, hence contributes to maximizing the overall food & beverage department profit.
• To co-ordinate an effective and efficient payroll management / resource allocation by establishing a flexible work force throughout the division, based on the principles of multi-skilling and multi-tasking.
• To monitor all costs and recommend measures to control them.
• Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
• To handle guest and heartist enquiries in a courteous and efficient manner and report guest complaints or problems if no immediate solution can be found and assure follow up with guests.
• To be responsible for the food hygiene and safety of the kitchen as a whole.
• Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures

Qualifications

• Relevant trade qualifications
• Minimum of 3 years in a similar capacity with proven records
• Ability to work under pressure.
• Experience in controlling food costs are essential
• Strong interpersonal and problem solving abilities
• Excellent written and verbal communication skills
• Demonstrated experience in leading and inspiring an enthusiastic and talented kitchen team to deliver a memorable culinary experience throughout our restaurant
• A strong understanding of food cost and control.
• Knowledge of food safety requirements