Executive Chef at Accor

Bengaluru, karnataka, India -

Full Time

Start Date

Immediate

Expiry Date

16 Mar, 26

Salary

0.0

Posted On

16 Dec, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Leadership, Communication, Team Development, Financial Acumen, Cost Control, Budgeting, Procurement, Food Safety, Menu Development, Food Promotions, Hygiene Standards, Creativity, Strategic Thinking, Attention to Detail, Inventory Management

Industry

Hospitality

Description

Company Description Strategically located in the heart of the IT corridor- Novotel Bengaluru Outer Ring Road brings to you different categories of beautiful rooms that are sleek and contemporary designed, full of modern day amenities suitable for your stay. In proximity to numerous IT parks and corporate hubs notably- Ecospace Business Park, Prestige Techpark, Cessna Business Park, Salarpuria Techparks- Novotel Bengaluru Outer Ring Road offers the perfect residence to travelers across the globe. Nearby to corporate offices- JP Morgan, Accenture, Honeywell, Deloitte and many more along Sarjapur Road and Marathahalli, Novotel Bengaluru Outer Ring Road brings to you seamless benefits of hosting events and conferences in well-equipped meeting spaces. Bengaluru, besides the Silicon Valley of the country, is close to some of the most significant historical and leisure destinations in South India- Mysore, Coorg, Goa, Munnar, Ooty, Pondicherry to name a few among the long list of leisure destinations. Job Description Business Performance Set periodical budget & forecast Analyze monthly P&L and month-end reports, identify deviation from business plan goals Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Operation Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements. Is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing Oversee the planning and implementation of effective food promotions Manage organization and cleanliness of departmental areas by conducting weekly walk through Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department Monitor food standards in each Outlet Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner Identify market needs and trends in terms of food menus for both hotel guests and the local market Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them Meet and interact with representatives of the local community and potential guests as required Other Responsibilities Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management of the Hotel Qualifications Degree or Diploma in Culinary Arts from a recognized institution Minimum 10–12 years of progressive experience in premium to high-end hospitality, with at least 5 years in an Executive Chef role. Proven experience managing multi-outlet operations, including banqueting and large-scale service Deep understanding of Indian cuisine as well as international culinary concepts Strong leadership, communication, and team development skills in a multicultural environment Excellent financial acumen with a strong background in cost control, budgeting, and procurement Advanced food safety certification preferably Proficient in culinary and inventory management software High level of creativity, strategic thinking, and attention to detail Flexibility to work varied hours, including weekends and holidays Additional Information What is in it for you: Employee benefit card offering discounted rates in Accor worldwide for you and your family Learning programs through our Academies designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 Career development opportunities with national and international promotion opportunities. 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

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Responsibilities

The Executive Chef is responsible for overseeing kitchen operations, developing new menus, and ensuring food safety standards are met. They also participate in budget planning and analyze financial reports to align with business goals.