Job Description
WHAT WILL YOU DO?
- Lead and manage the hotel's entire kitchen operation.
- Inspire, coach and develop the culinary team.
- Ensure consistently high standards of food quality, presentation and hygiene.
- Develop innovative menus, culinary concepts and seasonal offerings.
- Manage food costs, purchasing, inventory and kitchen profitability.
- Ensure compliance with HACCP, food safety and Accor standards.
- Work closely with the F&B Manager to maximise guest satisfaction and F&B performance.
- Introduce culinary trends, creativity and new ideas.
- Build a strong kitchen culture based on teamwork, discipline and excellence.
WHAT ARE WE LOOKING FOR?
- Proven experience as an Executive Chef, Head Chef or Chef de Cuisine in a reputable hotel or restaurant.
- Strong knowledge of international cuisine and modern culinary techniques.
- Excellent leadership and team management skills.
- Strong understanding of food costing, budgeting and inventory control.
- Excellent knowledge of food hygiene and HACCP.
- Creative, passionate and commercially minded.
- Relevant culinary qualification or certification.
- Experience within a premium or luxury hotel environment is an advantage.