EXECUTIVE CHEF

WHAT WILL YOU DO?

• Lead and manage the hotel's entire kitchen operation.
• Inspire, coach and develop the culinary team.
• Ensure consistently high standards of food quality, presentation and hygiene.
• Develop innovative menus, culinary concepts and seasonal offerings.
• Manage food costs, purchasing, inventory and kitchen profitability.
• Ensure compliance with HACCP, food safety and Accor standards.
• Work closely with the F&B Manager to maximise guest satisfaction and F&B performance.
• Introduce culinary trends, creativity and new ideas.
• Build a strong kitchen culture based on teamwork, discipline and excellence.

WHAT ARE WE LOOKING FOR?

• Proven experience as an Executive Chef, Head Chef or Chef de Cuisine in a reputable hotel or restaurant.
• Strong knowledge of international cuisine and modern culinary techniques.
• Excellent leadership and team management skills.
• Strong understanding of food costing, budgeting and inventory control.
• Excellent knowledge of food hygiene and HACCP.
• Creative, passionate and commercially minded.
• Relevant culinary qualification or certification.
• Experience within a premium or luxury hotel environment is an advantage.