All Accor

Global hotel management, franchising, loyalty program

Executive Chef

Culinary & Kitchen ProductionUpdated on Nov 11

Full-timeChennai, Tamil Nadu, IndiaNo salary listedIn-person

About the Job

Requirements

A Bachelor's degree from a reputable Hospitality Management or Culinary school is preferred, though it is not a minimum requirement.
Additional Food and Beverage certification is advantageous.
At least five years of experience managing hotel food production and culinary operations, gained in key cities or resort destinations globally.
Excellent reading, writing, and oral proficiency in English.
Ability to speak other languages and basic understanding of local languages is advantageous.
Good working knowledge of Microsoft Excel, Word, and PowerPoint.
Sound human resources management and business acumen capabilities.
Strong leadership, interpersonal, and training skills.
Good communication and customer contact skills.
Results- and service-oriented approach with attention to detail.
Ability to multitask and work effectively in stressful, high-pressure situations.
Ability to function as a team player and builder.
Ability to motivate and work independently.
Maintain a high standard of personal appearance and professional grooming.

Responsibilities

Set periodic budgets and forecasts.
Analyze monthly profit-and-loss statements and month-end reports, identify deviations from business plan goals, and participate in management meetings to review progress and develop the department's annual business plan.
Develop and update the departmental standard operating procedures manual, including performance standards, policies, procedures, and kitchen service standards aligned with hotel policies, standards, and municipal requirements.
Work with the senior culinary team to develop new menus and products, supported by detailed analysis and accurate costing.
Supervise the senior culinary team to operate their kitchens at a high quality level while maintaining acceptable food costs.
Oversee the planning and implementation of food promotions.
Work with the Executive Steward to keep kitchen areas clean and orderly, and conduct weekly departmental walk-throughs.
Ensure the department follows hotel food safety and hygiene standards, including Hazard Analysis and Critical Control Points (HACCP) precautions.
Monitor food standards in each outlet and banquet operation.
Ensure departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed accurately and on time.
Identify food menu needs and trends among hotel guests and the local market.
Monitor and analyze menus and products from competing restaurants and hotel banquet departments.
Coordinate with management in other departments and maintain effective working relationships.
Meet and interact with local community representatives and potential guests as required.
Motivate, supervise, and discipline team members to ensure their capabilities and professionalism meet guest and organizational needs.
Interview, select, and recruit senior culinary team members.
Identify and develop team members with potential.
Conduct team performance reviews.
Develop, conduct, and maintain records of staff training programs focused on team members' development needs and skills required by changing business needs.
Prepare weekly staff schedules based on anticipated business, operating budgets, and service standards.
Prepare payroll and gratuity reports.
Conduct monthly departmental meetings to inform team members, obtain feedback, address operational issues, and provide a regular forum for communication.
Maintain complete knowledge of food and beverage services, contents, preparation methods, outlets, and hotel services and features.
Follow hotel fire, life-safety, and emergency procedures.
Attend briefings, meetings, and training sessions as assigned by management.
Perform other reasonable duties assigned by hotel management.

Desired Qualifications

A Bachelor's degree from a reputable Hospitality Management or Culinary school.
Additional certification(s) in Food and Beverage.
Ability to speak other languages and basic understanding of local languages.

Job Description

Primary Responsibilities

Business Performance

Set periodical budget & forecast
Analyze monthly P&L and month-end reports, identify deviation from business plan goals
Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation

Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
Oversee the planning and implementation of effective food promotions
Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Monitor food standards in each Outlet and Banquet
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
Identify market needs and trends in terms of food menus for both hotel guests and the local market
Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
Meet and interact with representatives of the local community and potential guests as required

Team Management

Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
Interview, select and recruit Senior Culinary team members
Identify and develop team members with potential
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Prepare payroll and gratuity reports
Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Other Responsibilities

Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Be well versed in hotel fire & life safety/emergency procedures
Attend all briefings, meetings and trainings as assigned by management
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management of the Hotel

Qualifications

Knowledge and Experience

Bachelor from a reputable Hospitality Management / Culinary school preferred
Additional certification(s) in Food & Beverage will be an advantage
Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
Excellent reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage
Good working knowledge of MS Excel, Word, & PowerPoint
High degree of professionalism with sound human resources management and business acumen capabilities

Competencies

Strong leadership, interpersonal and training skills
Good communication and customer contact skills
Results and service oriented with an eye for details
Ability to multi-task, work well in stressful & high-pressure situations
A team player & builder
A motivator & self-starter
Well-presented and professionally groomed at all times

Additional Information

Competencies

Strong leadership, interpersonal and training skills
Good communication and customer contact skills
Results and service oriented with an eye for details
Ability to multi-task, work well in stressful & high-pressure situations
A team player & builder
A motivator & self-starter
Well-presented and professionally groomed at all times

About the Company

All Accor

Global hotel management, franchising, loyalty program

Accor is a global hospitality group with a wide range of hotel brands spanning economy to luxury. It earns revenue from room bookings, food and beverage services, and management fees from franchised properties, while providing hotel management and franchising services to partners. The company runs a loyalty program, A Club, to keep guests returning, and expands its capabilities through acquisitions like Adoria and a stake in Squarebreak to broaden its offerings. Its goal is to grow its footprint and deliver consistent, responsible guest experiences worldwide by leveraging global expertise and local know‑how, with a strong focus on sustainability.

Company size: 10,001+
Company stage: IPO
Headquarters: Issy-les-Moulineaux, France
Founded: 1967

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