Executive Chef at Accor

Bhubaneswar, Odisha, India -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

0.0

Posted On

18 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Culinary Creativity, Food Safety Standards, Hygiene Protocols, Inventory Control, Vendor Relations, Food Costing, Budget Management, Plating, Presentation, Quality Assurance, Culinary Trends, Team Management, Problem-Solving, HACCP Principles, Kitchen Management Software

Industry

Hospitality

Description

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 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 is responsible for developing, designing, and executing innovative menus while managing kitchen operations, including inventory, costing, and budget management. This role also involves leading, mentoring, and supervising kitchen staff to ensure adherence to high standards of quality and food safety.