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\xe2\x80\x99s 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"

What do we expect from you? Under the general guidance of the Director of operations or any other authorized by the management, responsible for coordinating, supervising and directing all aspects of the hotel\xe2\x80\x99s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. How your day looks like:

• Ensure the food product that is presented to guests is enhanced. Make changes that respond to the marketplace and to guests\xe2\x80\x99 needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products
• Maintain the quality of food product and ensure consistency in food delivery and standards. Ensure guest satisfaction score goals are achieved and/or exceeded
• Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food and Beverage. Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel
• Select, train and develop personnel within the department. Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within Mondrian policies
• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation
• Give direction and leadership and responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures
• Consult with the Director of Sales & Marketing and Outlet Managers on a weekly basis as well as with other departments as necessary
• Participate in long range planning. Lead, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans

ADDITIONAL RESPONSIBILITIES

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
• Develop and implement cost saving and profit enhancement measures within your scope of responsibility.

To be aware of and ensure constant compliance with all necessary operational policies including:

• Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Liquor Licensing

SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings including divisional meetings, staff meetings, etc
• Participate in community events and ensure corporate social responsibility goals of the company are met
• Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, Open Table and any departmental specific systems used.
• Keep work area clean and organized
• Ensure confidential documents are kept in a secured area
• When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized
• Complete other duties as assigned by senior leadership
• Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards
• Ensure that all staff follows and are in compliance with the company\xe2\x80\x99s policies and procedures

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume, upscale establishment
• Culinary degree or relevant certification
• Strong leadership and team-building skills
• Excellent knowledge of culinary techniques, food trends, and ingredients
• Ability to create innovative and visually appealing dishes
• Proficient in menu planning, costing, and inventory management
• Exceptional communication and organizational skills
• Passion for delivering outstanding dining experiences to guests