Executive Chef

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS Scope and Objectives The position is responsible for supervising the overall culinary operation, hygiene and food safety standards and to maintain high standards of quality of food offering. Main responsibilities will include, but not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and ECH Food Safety standards, food quality and guest satisfaction. Grooming Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time. Key Interactions Internally • Food & Beverage • Catering sales • Engineering • Talent & Culture • Stewarding • Purchasing • Housekeeping • Finance Externally • Guests • Suppliers • Vendors FOOD QUALITIY • Responsible for the quality of all food served throughout the restaurants and banquet and ensures that the food presented to guests is consistently of high-quality standards. • To constantly be alert on freshness, presentations and temperature of food served • Planning, co-ordination and supervision of all menu implementations. • Guides respective Chef in charge of the outlet in creating and developing new dishes and recipes by keeping up with the latest market trends. • Supervises all food tasting sessions.