Accor

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

Along with the Executive Chef manages and motivates the kitchen staff in order to offer a high standard of service to guests, is responsible for food hygiene, safety and quality in the hotel, guaranteeing a high standard of culinary services offered to guests.

• Support the Executive Chef in all kitchen operations and assume full responsibility in their absence.
• Supervise and coordinate activities of all kitchen personnel, ensuring efficient workflow and productivity.
• Maintain high standards of food quality, presentation, and consistency across all outlets (restaurants, banquets, room service, etc.).
• Assist in the development of new menus, recipes, and culinary concepts in line with luxury hospitality standards.
• Ensure strict compliance with hygiene, sanitation, and food safety standards (e.g., HACCP).
• Train, mentor, and evaluate kitchen staff performance, ensuring high morale and team cohesion.
• Control food costs, inventory, portioning, and waste while maximizing profitability.
• Collaborate with F&B management to ensure seamless food and service delivery for events and daily operations.
• Monitor and manage kitchen equipment maintenance and ensure proper functioning.
• Stay up-to-date with culinary trends, techniques, and competitive practices.

Qualifications

• Culinary School or College Diploma preferred
• Minimum 5 years of experience in management-level culinary positions, preferably in luxury resorts or high-end restaurants
• Strong leadership skills with the ability to motivate and mentor a diverse culinary team
• Excellent organizational and time management abilities
• Proficiency in menu planning, recipe development, and food cost control
• Strong problem-solving skills and ability to make sound decisions under pressure
• Fluency in English;
• Proficient in using culinary software, Microsoft Office, and inventory management systems
• Exceptional interpersonal and communication skills
• Demonstrated ability to work collaboratively in a fast-paced, multicultural environment
• Creativity and vision to continually elevate the dining experience
• Flexibility to work varying shifts, including weekends and holidays

Additional Information