Exceutive chef at Accor

Mumbai, maharashtra, India -

Full Time

Start Date

Immediate

Expiry Date

09 Jun, 26

Salary

0.0

Posted On

11 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Innovation, Kitchen Management, Menu Development, Food Safety Compliance, Inventory Control, Food Costing, Budget Management, Plating, Quality Assurance, Culinary Trends, Team Leadership, Problem-Solving, HACCP Principles, Vendor Relations, Staff Training, Interpersonal Skills

Industry

Hospitality

Description

Company Description Accor is a multinational hospitality company headquartered in France. It's one of the largest hotel groups globally and operates in over 100 countries. Accor was founded in 1967 by Paul Dubrule and Gérard Pélisson. It initially focused on the motel-hotel market in France and expanded internationally in the 1970s and 1980s. Over the years, it has grown through acquisitions and diversification. Accor operates a wide range of hotel brands covering various segments of the market, from luxury to budget. Some of its well-known brands include Sofitel, Raffles, Fairmont, Novotel, ibis, Mercure, and many others. Job Description We are seeking an accomplished Executive Chef to lead our culinary operations in Mumbai, India. In this pivotal role, you will oversee all aspects of food preparation, kitchen management, and culinary innovation while maintaining the highest standards of quality, safety, and efficiency. The ideal candidate will bring visionary leadership, technical expertise, and a passion for creating exceptional dining experiences that delight our guests and reflect our organization's commitment to culinary excellence. Develop, design, and execute innovative menus that showcase culinary creativity while considering seasonal availability, cost efficiency, and local sourcing opportunities in the Mumbai region Lead, mentor, and supervise kitchen staff, fostering a collaborative environment that promotes professional growth, accountability, and adherence to food safety standards Maintain strict compliance with food safety regulations, hygiene protocols, and health department requirements; conduct regular inspections and training programs Manage kitchen operations, including inventory control, vendor relations, food costing, and budget management to optimize profitability without compromising quality Oversee food preparation, plating, and presentation to ensure consistency and excellence across all dishes and service periods Collaborate with management and front-of-house teams to understand guest preferences, gather feedback, and continuously improve the dining experience Implement and monitor quality assurance procedures, conduct tastings, and make adjustments to maintain culinary standards Stay current with culinary trends, techniques, and industry best practices; introduce new ideas and innovations to enhance the menu and kitchen operations Manage kitchen equipment maintenance and ensure proper functionality and safety of all culinary tools and appliances Train and evaluate kitchen staff performance, providing constructive feedback and identifying opportunities for professional development Qualifications Minimum 10 years of professional culinary experience in high-volume kitchen environments Minimum 5 years of kitchen management or executive chef experience demonstrating strong leadership capabilities Comprehensive knowledge of food safety standards, HACCP principles, and health and hygiene regulations Proficiency in menu development, food costing, and culinary budgeting Strong skill set in kitchen management software, POS systems, and food inventory management tools Expertise in diverse culinary techniques and cuisines with ability to innovate and adapt menus Excellent leadership and team management abilities with proven track record of building and motivating high-performing kitchen teams Strong analytical and problem-solving skills with attention to detail and quality control Knowledge of local sourcing, regional ingredients, and culinary practices relevant to the Mumbai market (preferred) Certification in Food Safety and Hygiene or equivalent professional culinary certification (preferred) Exceptional communication and interpersonal skills with ability to collaborate across departments Demonstrated ability to manage multiple priorities, meet deadlines, and work effectively under pressure Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Executive Chef will be responsible for overseeing all aspects of food preparation, kitchen management, and culinary innovation to maintain high standards of quality, safety, and efficiency. This includes developing innovative menus, leading and mentoring kitchen staff, and ensuring strict compliance with all food safety regulations.