Director Of Culinary

at  Novotel

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 Director of Culinary is responsible for overseeing all aspects of the kitchen and Food & beverage to ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.
The Director of Culinary may also be involved in developing new menu items or specials, as well as creating marketing materials to promote these offerings and ensuring a quality product for our guests.

QUALIFICATIONS

• Bachelor’s degree in Culinary and F&B Arts or related field
• 10+ years’ experience as a professional chef, with 3 years in a senior management role
• Culinary certification from an accredited institution
• Strong understanding of food trends and culinary techniques
• Excellent leadership, communication, and organizational skills

• To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food display to the minimum standards of the company.
• Ensures maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the employee.
• Ensures that all kitchens follow the company’s grooming standards.
• Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
• Monitoring and maintaining stock levels required for all services.
• Ensuring that good kitchen practices are maintained by example and by instruction.
• Developing extensive knowledge of all Resort facilities and services and surrounding areas.
• Creating, maintaining and enhancing effective working relationships.
• Provide training for all employees on all aspects of the departmental operating procedures.
• Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification.
• Follow HACCP guidelines and ensure that employee comply with HACCP guidelines.
• Leads by example, adopting a positive attitude to keep the team at its highest level.
• Manager service department and ensure quality and standards are aligned with Novotel Standard