Executive Chef | Accor

Prime Function :
• Plan and design menus for food and beverage.
• Tastefully do pairing of wine with food.
• Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained.
• Liaise professionally with the Kitchen Department at all times.
• Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
• Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives.
• Minimize food wastage at all times.
• Understand organization departmental financial objectives.
• Oversee all functions as necessary to ensure all food is at the required standard.
• Manage the ordering of food products to ensure financial objectives are met and produce is available for all events.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.
• Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.
• Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.
• Monitor the quantity and quality of food products to ensure it is as per Novotel Chennai SIPCOT standard recipe.
• Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner.
• Ensure that all details relating to food for events are clearly understood and organised.
• Attend operational, event management and other work related meetings if necessary.

Work Experience
• Ability to drive change and look for operational efficiencies across the network
• Exceptional management and Motivational skills.
• Able to work under pressure and meet deadlines
• Strong leader with the ability to guide, coach, motivate and exhibition.

Benefits
• Opportunity to develop Career.
• A Bienvenue card-offering a special staff rate at our hotels.
• Be part of global community in hospitality industry