Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

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Executive Chef

Job TypeFull TimeQualificationBA/BSc/HNDExperience5 yearsLocationNairobiJob FieldCatering / Confectionery

The Executive Chef is responsible for the daily operation of the Kitchen department and is accountable for control of food/labor costs. He or she must also maintain payroll costs and productivity within budgeted guidelines. Oversee implementation and training on new menus and recipes.

Culinary Daily Operations

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, and Banquets, outside catering as well as Stewarding operations.
• Focus on constantly improving the training manuals and SOPs. enforce operational standards that are reviewed periodically for improvement.
• Buffet & A La Carte expert due to various theme outlets and operation’s requirements
• Modern approach, enhancing product’s benefits and transformation accorodng to the nature of the property
• Familiar with “Farm to Table” concepts
• Participate actively in quality initiatives such as the daily Chef Briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking and ensure sections have all they need for sound operations.
• Ensure to keep updated of hotel’s occupancy, events, forecasts and achievements and communicate the same to the teams.
• Prepare menus in accordance to the various seasons and events, closely liaise with the Food and Beverage Manager for seamless executions.
• Work on new concepts to expand the offer and the quality of the guest food experience
• Work together with Pastry Chef on modernization of the pastry offerings – latest trends

Financials, Budget and Costing

• Ensure that recipes and costings are established and updated Work on the budget together with FB manager when requested
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Achieve departmental budget goals by maintaining efficient cost expenditure.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Responsible for the sections CAPEX and OPEX

Hygiene and Safety

• Maintain all HACCP aspects within the hotel operation, work closely with the hygiene manager to ensure all areas are as per standard
• Ensure all tools and equipment’s are up to working standards for the hotel
• Enforce sanitation by checking to pass audit score target
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.

Leading Others

• Responsible to maintain the overall welfare and engagement of the culinary team by providing them with the training and resources to take care of our guests
• Lead the Culinary Performance Reviews, ensuring appraisals and feedback sessions are held in a professional and timely manner.
• Establish training schedules, provide teaching moments for the team
• Work closely with culinary leaders and supervisors to coach and counsel the team so as to ensure performance and discipline management remains objective, consistent, fair and progressive.

Qualifications

• Minimum 5 years’ experience as an Executive Chef in a 5 star luxury/premium property.
• African property experience.
• Excellent planning and organizational skills.
• A creative approach to the production of high quality food.
• Excellent leadership & training skills.
• A business focused approach to managing a hotel kitchen.
• Ability to build relationships, internal and external, to the hotel and the Company.
• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improves product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the DOO from time to time.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, and Banquets, outside catering as well as Stewarding operations.
• Focus on constantly improving the training manuals and SOPs. enforce operational standards that are reviewed periodically for improvement.
• Buffet & A La Carte expert due to various theme outlets and operation’s requirements
• Modern approach, enhancing product’s benefits and transformation accorodng to the nature of the property
• Familiar with “Farm to Table” concepts
• Participate actively in quality initiatives such as the daily Chef Briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking and ensure sections have all they need for sound operations.
• Ensure to keep updated of hotel’s occupancy, events, forecasts and achievements and communicate the same to the teams.
• Prepare menus in accordance to the various seasons and events, closely liaise with the Food and Beverage Manager for seamless executions.
• Work on new concepts to expand the offer and the quality of the guest food experience
• Work together with Pastry Chef on modernization of the pastry offerings – latest trends
• Ensure that recipes and costings are established and updated Work on the budget together with FB manager when requested
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Achieve departmental budget goals by maintaining efficient cost expenditure.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Responsible for the sections CAPEX and OPEX
• Maintain all HACCP aspects within the hotel operation, work closely with the hygiene manager to ensure all areas are as per standard
• Ensure all tools and equipment’s are up to working standards for the hotel
• Enforce sanitation by checking to pass audit score target
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Responsible to maintain the overall welfare and engagement of the culinary team by providing them with the training and resources to take care of our guests
• Lead the Culinary Performance Reviews, ensuring appraisals and feedback sessions are held in a professional and timely manner.
• Establish training schedules, provide teaching moments for the team
• Work closely with culinary leaders and supervisors to coach and counsel the team so as to ensure performance and discipline management remains objective, consistent, fair and progressive.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the DOO from time to time.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

• Excellent planning and organizational skills.
• A creative approach to the production of high quality food.
• Excellent leadership & training skills.
• A business focused approach to managing a hotel kitchen.
• Ability to build relationships, internal and external, to the hotel and the Company.
• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improves product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.

• Minimum 5 years’ experience as an Executive Chef in a 5 star luxury/premium property.
• African property experience.
• Excellent planning and organizational skills.
• A creative approach to the production of high quality food.
• Excellent leadership & training skills.
• A business focused approach to managing a hotel kitchen.
• Ability to build relationships, internal and external, to the hotel and the Company.
• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improves product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the DOO from time to time.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).