Executive Chef

Sets up action plan for the hygiene analysis results and tracks implementation
Interviews and hires applicants for employment; responsible for training program and proper placement of employees; sets up work schedules and job requirements.
Prepares the training plan for the department and ensures the implementation
Observes legal requirements for food hygiene and sanitation.
Work closely with all Senior Chefs of other kitchens to ensure that guest requirements and services are met and expedited with minimum delay.
Develops new cooking methods for improvement of cuisines, maintain contact with other chefs and visits other kitchens to keep update of new development in food and equipment.
Guarantees a high standard of culinary services offered to guests.
Coordinates with restaurant serving staff in order to ensure that service runs smoothly
Carries out inventories, inputs data and explains consumption differences
Able to innovate and diversify services offered to guests.
Carries out annual performance appraisals and sets targets for employees
With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service.
Develops standard recipes card for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products, recipes and formulas.
Prepares dishes and/or supervises preparation.
Responsible for meeting the department&039;s quantitative and qualitative targets.
Responsible for creating job descriptions for all kitchen staffs.
Ensures the respect and due application of the rules of hygiene in the department (As per Hygiene Analytical Critical Control Point/ HACCP standards etc)
In conjunction with the F&B Director, prepares the hotel&039;s F&B offers in line with the hotel&039;s positioning (market, competition etc) and brand policy.
Manages and motivates the kitchen staff in order to offer a high standard of service to guests.
Develops team spirit and motivation by creating a good working atmosphere.
Organizes and supervises food preparations in line with the occupancy and consumption forecasts
Responsible for food hygiene, safety and quality in the hotel.
Prepares and/or checks the work schedules in line with activity forecasts
Manages stocks and supplies
Supervises all sections of the kitchen: production of hot and cold dishes, patisserie and stewarding.
Ensures that all information is disseminated to other departments.
Handles varied correspondence regarding customer complaints, suggestion for new dishes, requests for special food.
Supervises food preparation, cost, quality, quantity, inventories, portion control, menu planning, recipes and testing of samples submitted by Purchasing Department.
Ensures a safe work environment for all kitchen staff and removes any obstacles that may obstruct the performances of staff.
Organizes the welcome and integration of new employees

Proficient in MS Excel, Word & Power Point
Excellent reading, writing and oral proficiency in English language
At least 2 years of experience in similar position preferably in international 4- 5 star hotel/resort

Competitive salary.
Employee benefit card offering discounted rates in Accor Hotels worldwide.
Develop your talent trough learning programs by Accor Academy.

Cập nhật gần nhất lúc: 2025-10-22 00:35:03