What are the responsibilities and job description for the Executive Chef position at Accor?
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.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
The Executive Chef must develop proper training and direction of departmental assistants who operate in compliance with the company standards of quality, specification, portion control, recipes, employee relations, sanitation, etc. Responsible for all phases of food production and profitability. Supervises all food preparation personnel.
"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.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
The Executive Chef must develop proper training and direction of departmental assistants who operate in compliance with the company standards of quality, specification, portion control, recipes, employee relations, sanitation, etc. Responsible for all phases of food production and profitability. Supervises all food preparation personnel.
- Develop proper training and direction of departmental assistants who operate in compliance with company standards of quality, specification, portion control, recipes, employee relations, sanitation, etc., as outlined by company policy.
- Understand daily forecasts and customer counts.
- Direct and train all chefs to ensure adequate operation in all outlets.
- Create menus for prospective clients.
- Review and approve weekly pay roll.
- Supervise all Assistants in all phases of the food production function for all outlets.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report.
- Oversee entire Kitchen staff.
- Culinary degree and at least 5 years of progressive experience in a hotel or a related field.
- Long hours sometimes may be required.
- Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
- Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
- Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
- Must be able to work with and understand financial information and data, and basic arithmetic functions.
