Executive Chef At Accor

Job Description
Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained.
Design and produce creative and innovative menus ensuring adherence to brand specifications and standards
To supervise the function of all kitchen talents, facilities and costs, hence contributes to maximizing the overall food & beverage department profit.
To co-ordinate an effective and efficient payroll management / resource allocation by establishing a flexible work force throughout the division, based on the principles of multi-skilling and multi-tasking.
To monitor all costs and recommend measures to control them.
Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
To handle guest and heartist enquiries in a courteous and efficient manner and report guest complaints or problems if no immediate solution can be found and assure follow up with guests.
To be responsible for the food hygiene and safety of the kitchen as a whole.
Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures

Qualifications
Relevant trade qualifications
Minimum of 3 years in a similar capacity with proven records
Ability to work under pressure.
Experience in controlling food costs are essential
Strong interpersonal and problem solving abilities
Excellent written and verbal communication skills
Demonstrated experience in leading and inspiring an enthusiastic and talented kitchen team to deliver a memorable culinary experience throughout our restaurant
A strong understanding of food cost and control.
Knowledge of food safety requirements