Head Chef F/M/X at Accor

Lisbon, , Portugal -

Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu development, Food safety, Cost control, Inventory management, Team training, Banqueting, À la carte management, Staff management, Quality control, Event planning, Kitchen operations, Portuguese, English

Industry

Hospitality

Description

Company Description Why work for Accor? We are much more than a global leader. We welcome you as you are, and you can find a job and a brand that match your personality. We support you in growing and learning every day, ensuring that your 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, each chapter of your story is yours to write, and together we can imagine the hospitality of tomorrow. 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 Join us at Novotel Lisboa as our new Head Chef! We are excited to find a passionate and experienced individual to lead our talented kitchen team in a new, renovated, and unique project in the city. This is a brilliant opportunity to shape a vibrant culinary environment, inspire creativity, and elevate our menu while transforming all of our food and beverage outlets. In this role, you will be the heart of our kitchen, directing daily operations and ensuring that every dish served is a memorable experience for our guests. You will be responsible for creating and monitoring varied menus, ensuring not only quality and flavor but also a focus on nutrition and customer satisfaction. Additionally, you will work closely with the Director of Food and Beverage, guiding and training your team to deliver their best during service. We are looking for someone who thrives in the dynamic pace of our hotel and is committed to providing unforgettable dining experiences for our guests, all while maintaining creativity and innovation in the menu. Furthermore, you will oversee food safety, control costs, and collaborate in organizing events that will make our hotel shine in the city. Key Responsibilities: •Lead daily kitchen operations, paying close attention to detail in the service of à la carte meals, banquets, meetings, and large-scale events. •Create and monitor varied menus that are not only delicious but also nutritious and aligned with the vision of our restaurant. •Ensure that all food safety standards are met and lead internal audits diligently. •Work closely with the Director of Food and Beverage, guiding our kitchen team to deliver exceptional culinary experiences to our guests. •Collaborate closely with the Director of Food and Beverage to train and develop kitchen team members, fostering a supportive and leadership-oriented environment during service periods. •Manage food preparation during non-service periods, ensuring everything is ready to shine at the right moment. •Control food costs, inventory, and waste to ensure the profitability and sustainability of our operations. •Stay up-to-date with market trends, ensuring our menus are fresh, exciting, and aligned with guest expectations. •Foster a culture of menu innovation, encouraging team members to propose creative ideas. •Actively participate in the execution of special events and functions, ensuring quality and service are exceptional. •Oversee the design and implementation of new kitchen stations and equipment that enhance efficiency and creativity in food preparation. •Collaborate with purchasing teams to select high-quality suppliers and maintain strong relationships with them. •Conduct training sessions and workshops for the team, strengthening their culinary skills and knowledge, and adapting them to the standards of an international brand. •Implement a continuous training area for the team, ensuring all members stay updated with best practices, culinary trends, and industry service standards. •Bring experience in organizing banquets and seminars, ensuring operations run smoothly during large-scale events. •Have experience managing à la carte restaurants, ensuring a high level of quality and presentation in every dish. •Collaborate in the organization and supervision of different outlets within the hotel, ensuring each one delivers an exceptional and consistent culinary experience. Qualifications Who You Are: •You have a background in Culinary/Hospitality that supports your passion. •You have demonstrated your capability as a Head Chef in a busy hotel environment and are not afraid to get your hands dirty to support your team. •You are a natural leader but also a team player who cares about the success and growth of everyone around you. •You have the ability to create menus that tell a story and reflect the unique essence of our property. •You have experience managing staffing requirements, planning, and setting goals that keep everyone motivated and engaged. •You have the ability to adapt to the standards of an international brand, ensuring that every aspect of the culinary service reflects the quality and excellence we represent. •You are fluent in Portuguese and English. Additional Information Competitive base salary Annual performance bonus based on objectives Health insurance after 6 months Appropriate training according to Accor Academie, with continuous support Opportunity for career progression Personal and professional development Possibility of parking within the hotel ALL Heartist benefits, with an employee card and access to all hotels with discounts and various partner products from the group If you are ready to join us on this exciting journey and make a difference in our kitchen, we look forward to receiving your application with enthusiasm! Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Head Chef will lead daily kitchen operations, manage menu creation, and ensure high standards of food quality and safety. They will also oversee staff training, cost control, and the execution of banquets and special events.