Executive Chef at Accor

Hurghada, Red Sea, Egypt -

Full Time

Start Date

Immediate

Expiry Date

24 Jan, 26

Salary

0.0

Posted On

26 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Food Preparation, Team Management, Cost Management, Food Safety, Customer Satisfaction, Leadership, Communication, Creativity, Organizational Skills, Time Management, Innovation, Training, Mentoring, HACCP Knowledge, Detail Orientation

Industry

Hospitality

Description

Company Description 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 an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS. Job Description We’re seeking an experienced and passionate Executive Chef to lead our culinary team The Executive Chef will manage the kitchen's daily operations, ensuring high-quality food preparation and presentation that meets guests' expectations. This role involves menu development, team leadership, cost management, and adherence to food safety and occupational health and safety standards as per the laws of Egypt. Key Responsibilities Menu Planning and Development Design seasonal and innovative menus that reflect contemporary tastes and trends. Collaborate with food suppliers to source high-quality local ingredients. Adapt menus based on guest feedback, locality and seasonal availability. Food Preparation and Presentation Oversee the preparation, cooking, and presentation of all food to maintain the highest quality. Ensure portion sizes, plating, and garnishing are consistent with laid down standards. Look out for current culinary trends and apply them to keep menus fresh and innovative. Conference & Events Execution Plan, coordinate, and supervise all food preparation and presentation for functions, including banquets, conferences, meetings and corporate events. Maintain flexibility to adjust offerings and layouts based on guest feedback, event type, and the type of service required. Team Management and Leadership Recruit, train, and supervise kitchen team including stewarding. Promote a positive work environment ensuring HACCP and Health & Safety standards are followed by all. Conduct regular performance reviews and provide training and mentoring to the team to develop their skills. Cost Management and Inventory Control Monitor and control kitchen costs, including food, employee, and waste. Establish and maintain budgets and provide reports on costs, productivity, and kitchen performance. Manage inventory, including ordering, receiving, and stock rotation. work closely with the cost control team to manage food cost. Food Safety and Compliance Ensure all food preparation, storage, and handling meet food safety standards, including HACCP principles. Maintain a clean and hygienic kitchen environment, with a strict focus on occupational health and safety regulations. Conduct regular audits and inspections to ensure compliance with safety and sanitation requirements. Customer Satisfaction Collaborate with front-of-house team to understand and to handle all guest preferences and dietary requirements. Respond to guest feedback and make menu adjustments to improve the dining experience. Qualifications Qualifications & Skills Minimum experience of 4–5 years with international chain hotels. At least 5 years of experience in a senior culinary position, with a minimum of 2 years as an Executive Chef. Bachelor’s degree or Hotel Management Degree or its Equivalent. A Team Player, with the ability to drive a highly energetic team to deliver results. Must be creative, innovative and have great communication skill. Knowledge of food safety standards, including HACCP. Strong leadership, organizational, and time management skills. Ability to handle high-pressure situations and manage multiple tasks efficiently. Additional Information Good communication and customer contact skills Service oriented with an eye for details Ability to work effectively and contribute in a team Self-motivated and energetic Well-presented and professionally groomed at all times

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Responsibilities

The Executive Chef will manage the kitchen's daily operations, ensuring high-quality food preparation and presentation that meets guests' expectations. This role involves menu development, team leadership, cost management, and adherence to food safety and occupational health and safety standards.