Executive Chef at Accor

Executive Chef at Accor – Accor Kenya Job Details

Business Performance

• Set periodical budget and 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 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 with Hotel’s policies, standards and municipality requirements
• Work with Senior Culinary team to develop new menus and product development supported by detailed analysis and accurate costing
• Oversee the planning and implementation of effective food promotions
• Manage organization and cleanliness of departmental areas by conducting weekly walk throughs
• Ensure high level of food safety management and precautions with regards to hotel food safety and hygiene standards (HACCP)
• Monitor food standards in each outlet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed accurately and timely
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Interact with management of other departments to foster and maintain effective working relations
• Meet and interact with representatives of the local community and potential guests as required

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents and preparation methods, outlets and hotel services/features
• Apply necessary precautions with regards to hotel food safety and hygiene standards (HACCP)
• Be well versed in hotel fire and 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 Management

Qualifications

• Strong culinary background working with luxury brands with demonstrated ability to stay current with new culinary trends
• Excellent leadership and communication skills with ability to maintain highest standards and implement company policies
• Ability to implement innovative and fresh ideas in retail, catering and related services
• Strong capability to create interpersonal relationships with guests
• Culinary production experience and strong background in safety and sanitation compliance
• Ability to manage multiple priorities, demonstrate professional communication skills and passion for high level of customer service