Executive Chef

il y a 6 jours


IssylesMoulineaux, Île-de-France Accor Temps plein
Job Description

Job Summary:

The Executive Chef is responsible for overseeing the culinary operations of the hotel, ensuring high standards of quality, safety, and efficiency. This role requires a strong leader who can motivate and train a team of chefs to deliver exceptional dining experiences for our guests.

Key Responsibilities:

  • Culinary Operations:
    • Develop and implement menus that meet the hotel's quality and safety standards.
    • Supervise the preparation and presentation of food to ensure consistency and quality.
    • Monitor inventory levels and manage food costs to achieve budget targets.
  • Food Safety and Quality:
    • Ensure compliance with HACCP and local food safety regulations.
    • Conduct regular kitchen inspections to maintain high standards of hygiene and sanitation.
    • Investigate and resolve any food safety incidents or complaints.
  • Team Management:
    • Lead and motivate a team of chefs to achieve high standards of performance.
    • Provide training and development opportunities to enhance team members' skills and knowledge.
    • Monitor and control labor costs to achieve budget targets.
  • Communication and Collaboration:
    • Communicate effectively with other departments, including events, sales, and marketing.
    • Collaborate with the events team to develop and implement catering services.
    • Provide input to the hotel's marketing and sales strategies to promote culinary offerings.
  • Continuous Improvement:
    • Stay up-to-date with industry trends and best practices in culinary operations.
    • Identify areas for improvement and implement changes to enhance efficiency and quality.
    • Monitor and report on key performance indicators (KPIs) to measure the success of culinary operations.

Requirements:

  • Minimum 6 years of experience in a similar role in the food and beverage industry.
  • Professional certificate in a culinary-related field.
  • Excellent leadership and communication skills.
  • Ability to work in a fast-paced environment and prioritize tasks effectively.
  • Knowledge of HACCP and local food safety regulations.

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