Executive Chef - Mumbai, Maharashtra, India - AccorHotel

AccorHotel

Verified Company

Mumbai, Maharashtra, India

1 week ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

Company Description
"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality.

We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

The position is responsible for leading the overall culinary operations, food safety & hygiene, and maintaining high-quality food standards. A culinary expert with a positive attitude and enthusiasm for teamwork.

Main responsibilities will include but are not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and local food safety standards, food quality, managing team's performance, and guest satisfaction.

Leads the Culinary management team.
Utilizes interpersonal and communication skills to lead, influence, and encourage the team and others.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Set periodical budget & forecast.
Analyze monthly P&L and monthend reports, and 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 related to the department.
Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
Develop and update the departmental SOP Manual, detailing standards of performance, Policies, and Procedures, and service standards pertinent to the efficient operation of the Culinary in accordance with policies, standards, and municipality requirements.
Develop new menus and product development supported by detailed analysis and accurate costing along with Culinary management team.
Supervise the Senior Culinary team to run their kitchens at a highquality level whilst maintaining acceptable food costs.
Oversee the planning and implementation of effective food promotions.
Work closely with the Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting a weekly walkthrough.
Monitor the progress of any kitchenrelated maintenance and repairs and follow up completion promptly.
Ensure that a high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
Monitor food standards in each Outlet and Banquet operations.
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondences are completed in an accurate and timely manner.
Identify market needs and trends in terms of food menus for both hotel guests and the local market.
Monitor and analyze menus and products of competitive restaurants and other hotels' Banquet Departments.
Interact with the management of other departments within areas of responsibility to foster and maintain effective working relations with them.
Meet and interact with representatives of the local community and potential guests as required.
Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
Review guest satisfaction results and other data to identify areas of improvement.
Motivate, supervise, and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
Interview, select, and recruit Senior Culinary team members.
Identify and develop team members with potential.
Conduct effective performance reviews, appraisals, and timely feedback to the team.
Develop, conduct, and maintain records of all staff training programs for team members, focusing on their development needs, and providing them with new skills to meet the changing needs of the business.
Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues, and provide a regular forum for department communication.

Qualifications

Excellent reading, writing, and oral proficiency in the English language
Minimum of 6 years of relevant experience in managing food production & culinary operations in a similar position for a fivestar hotel
Detailed knowledge and skills in international cuisine
Serviceoriented and an eye for details
Flexible and able to embrace and respond to change effectively
Selfmotivated and energetic
Wellpresented and professionally groomed at all times