Job Description

• Lead and oversee all culinary operations across multiple restaurants, bars, banquet facilities, room service, executive lounges, and colleague dining areas.
• Ensure the highest standards of food quality, presentation, consistency, and guest satisfaction.
• Develop, implement, and continuously enhance menus that align with brand standards, market trends, and guest preferences.
• Drive culinary innovation through seasonal promotions, themed events, and new dining concepts.
• Manage day-to-day kitchen operations to ensure efficiency, productivity, and service excellence.
• Monitor food production, portion control, and recipe adherence across all outlets.
• Oversee banquet and catering operations for conferences, weddings, and special events.
• Ensure compliance with Accor brand standards, food safety regulations, and hygiene requirements.
• Lead and maintain HACCP and food safety programs throughout all kitchen operations.
• Prepare and manage kitchen budgets, forecasts, and departmental business plans.
• Monitor and control food costs, labor costs, inventory levels, and kitchen expenses.
• Analyze financial results and implement strategies to improve profitability and operational performance.
• Minimize food waste through accurate forecasting, inventory management, and cost-control initiatives.
• Establish and maintain strong supplier relationships to ensure quality products and competitive pricing.
• Conduct regular kitchen inspections to ensure cleanliness, organization, and safety standards are maintained.
• Recruit, train, coach, and develop culinary team members to achieve high levels of performance and engagement.
• Conduct performance evaluations and create development plans for culinary colleagues.
• Build a positive, inclusive, and high-performing team culture.
• Develop succession plans and support talent development initiatives.
• Collaborate closely with Food & Beverage, Sales, Marketing, Revenue, and Operations teams to maximize business opportunities.
• Handle guest feedback and complaints professionally and implement corrective actions where necessary.
• Participate in strategic planning and contribute to the overall success of the property.
• Drive sustainability initiatives, including waste reduction and responsible sourcing practices.
• Stay informed of industry trends, culinary innovations, and emerging guest preferences.

Qualifications

• Degree or Diploma in Culinary Arts, Hospitality Management, Hotel Management, or a related field.
• Professional culinary certifications and Food Safety/HACCP certification preferred.
• Minimum of 7-8 years' progressive culinary experience in luxury or upscale hospitality environments.
• Minimum of 5 years' experience in a senior culinary leadership role as Executive Chef or Executive Sous Chef.
• Proven experience managing multiple outlets and large-scale banquet operations.
• Demonstrated success in controlling food costs, labor costs, and achieving financial targets.
• Strong leadership, people management skills and employee engagement skills.
• Proven ability to manage large, diverse culinary teams.
• Strong business acumen and financial management skills.
• Advanced knowledge of food costing, menu engineering, and inventory control.
• Excellent communication and interpersonal skills.
• Strong coaching, mentoring, and talent development capabilities.
• Extensive knowledge of food safety, hygiene, and HACCP requirements.
• Experience managing multiple dining concepts and banquet operations.
• Strong attention to detail and commitment to quality.
• Proficiency in Microsoft Office and hospitality management systems.
• Ability to work collaboratively across departments and brands.

• Lead and oversee all culinary operations across multiple restaurants, bars, banquet facilities, room service, executive lounges, and colleague dining areas.
• Ensure the highest standards of food quality, presentation, consistency, and guest satisfaction.
• Develop, implement, and continuously enhance menus that align with brand standards, market trends, and guest preferences.
• Drive culinary innovation through seasonal promotions, themed events, and new dining concepts.
• Manage day-to-day kitchen operations to ensure efficiency, productivity, and service excellence.
• Monitor food production, portion control, and recipe adherence across all outlets.
• Oversee banquet and catering operations for conferences, weddings, and special events.
• Ensure compliance with Accor brand standards, food safety regulations, and hygiene requirements.
• Lead and maintain HACCP and food safety programs throughout all kitchen operations.
• Prepare and manage kitchen budgets, forecasts, and departmental business plans.
• Monitor and control food costs, labor costs, inventory levels, and kitchen expenses.
• Analyze financial results and implement strategies to improve profitability and operational performance.
• Minimize food waste through accurate forecasting, inventory management, and cost-control initiatives.
• Establish and maintain strong supplier relationships to ensure quality products and competitive pricing.
• Conduct regular kitchen inspections to ensure cleanliness, organization, and safety standards are maintained.
• Recruit, train, coach, and develop culinary team members to achieve high levels of performance and engagement.
• Conduct performance evaluations and create development plans for culinary colleagues.
• Build a positive, inclusive, and high-performing team culture.
• Develop succession plans and support talent development initiatives.
• Collaborate closely with Food & Beverage, Sales, Marketing, Revenue, and Operations teams to maximize business opportunities.
• Handle guest feedback and complaints professionally and implement corrective actions where necessary.
• Participate in strategic planning and contribute to the overall success of the property.
• Drive sustainability initiatives, including waste reduction and responsible sourcing practices.
• Stay informed of industry trends, culinary innovations, and emerging guest preferences.

• Strong leadership
• People management skills
• Employee engagement skills
• Business acumen
• Financial management skills
• Advanced knowledge of food costing, menu engineering, and inventory control
• Excellent communication skills
• Interpersonal skills
• Coaching skills
• Mentoring skills
• Talent development capabilities
• Extensive knowledge of food safety, hygiene, and HACCP requirements
• Strong attention to detail
• Commitment to quality
• Proficiency in Microsoft Office
• Proficiency in hospitality management systems
• Ability to work collaboratively across departments and brands

• Degree or Diploma in Culinary Arts, Hospitality Management, Hotel Management, or a related field.
• Professional culinary certifications and Food Safety/HACCP certification preferred.
• Minimum of 7-8 years' progressive culinary experience in luxury or upscale hospitality environments.
• Minimum of 5 years' experience in a senior culinary leadership role as Executive Chef or Executive Sous Chef.
• Proven experience managing multiple outlets and large-scale banquet operations.
• Demonstrated success in controlling food costs, labor costs, and achieving financial targets.
• Strong leadership, people management skills and employee engagement skills.
• Proven ability to manage large, diverse culinary teams.
• Strong business acumen and financial management skills.
• Advanced knowledge of food costing, menu engineering, and inventory control.
• Excellent communication and interpersonal skills.
• Strong coaching, mentoring, and talent development capabilities.
• Extensive knowledge of food safety, hygiene, and HACCP requirements.
• Experience managing multiple dining concepts and banquet operations.
• Strong attention to detail and commitment to quality.
• Proficiency in Microsoft Office and hospitality management systems.
• Ability to work collaboratively across departments and brands.