Executive Chef

Job description / Role

Executive Chef

Every memorable dining experience at Novotel begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. As Executive Chef, your expertise in recipe development elevates our menus while your leadership inspires and fosters our Culinary talent.

Summary of Responsibilities:

Reporting to the General Manager, responsibilities and essential job functions include but are not limited to the following:

- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Directs all aspects of the Culinary Operations to Novotel Hotel Standards
- Coordinates menus, purchasing, staffing and food prep in all Novotel Managed outlets
- Responsible for ensuring a consistent, high quality food product for all events and outlets.
- Responsible for the following direct reports: Sous Chefs, Cafeteria Supervisor and Culinary staff.
- Understands the Client expectations related to food quality and presentation. Ensures staff executes to this level to help build customer loyalty.
- Participates in the hiring, development and retention of a diverse workforce to deliver excellent products and services.
- Sustains a work environment that focuses on fair and equitable treatment and associate satisfaction to enable business success.
- Helps to manage wages, productivity and expenses in accordance with business demand.
- Plans and manages food quantities and plating requirements for all food venues.
- Assists Culinary management team with a hands on approach.
- Recognizes superior quality products, presentations and flavors.
- Assists the Culinary Management Team with menu planning and food purchasing.
- Ensures compliance with all local, regulations.
- Supports procedures for food portion and waste controls.
- Keeps the culinary department on the "Food Cutting Edge"
- Understands and maintains all standard recipes and has all menu item's costed out.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Trains culinary staff in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Conduct daily shift briefings with all Chefs
- Ensure all kitchen Colleagues are aware of standards and expectations
- Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
- Balance operational, administrative and Colleague needs
- Ensure proper staffing and scheduling in accordance to productivity guidelines
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned

Requirements

Qualifications:

- Comprehends budgets and operating statements reports as needed to assist in the financial management of department.
- Minimum of 3 - 5 years as Executive Chef.
- Exceptional interpersonal skills
- Proven team-builder with outstanding coaching skills
- Clearly demonstrated ability to be innovative, creative and able to think outside the box
- Culinary diploma/degree from an accredited college or university equivalent.

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.