Executive Chef at Accor Hotel

Job Description

• Managing of the entire kitchen operation in line with set objectives and financial targets whilst maintaining and where necessary improving food and general standards and excellence customer service delivery
• Develop menus, food purchase specifications and recipes
• To ensure the efficient management and functioning of all kitchen staff and other related duties in the kitchen
• Complies with company and franchise standards of operation procedure, applicable regulatory agencies and HACCP management
• Be pro-active and use initiative with regard to all Food outlets, service delivery and to ensure achievement of budgeted sales and profit targets.

Qualifications

• Applicable Tertiary Qualifications, i.e., Recognised Hotel School Diploma / Degree in Cookery Theory
• Minimum of eight (8) years proven experience as a Senior Chef with a recognised and reputable hotel preferably an International branded hotel.
• Extensive knowledge of International Food and Beverage products, dishes and trends
• Comprehensive understanding of Hotel Accounting procedures, Food and Beverage Control procedures, recipe costing and creation, budget formatting, purchasing, etc
• Proven track record in terms of leadership ability and must display an ability to communicate freely with subordinates, peers, managers and the public in general
• An organised person, neat and tidy in appearance with a positive attitude to his/her work
• Outstanding communication / managerial skills
• Exceptional organisational skills with high levels of initiative
• High level of mental alertness
• High energy levels with distinctive Initiative and Drive
• High levels of perseverance, a highly committed individual
• Self-assertive and a Team Player
• Goal orientated and self-directed
• Must be fully computer literate
• Must be able to provide on-job training for junior staff
• Excellent Train-the-Trainer Skills