Culinary Director/ Executive Chef (M) ACCOR

The Director of Culinary is responsible for overseeing all aspects of the kitchen and Food & beverage to ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.

The Director of Culinary may also be involved in developing new menu items or specials, as well as creating marketing materials to promote these offerings and ensuring a quality product for our guests.

KEY ROLES & RESPONSIBILITIES

To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.
Ensure the quality and cleanliness of all food display to the minimum standards of the company.
Ensures maximum creativity in all food displays.
Responsible for ensuring smooth and effective communication among the employee.
Ensures that all kitchens follow the company s grooming standards.
Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
Monitoring and maintaining stock levels required for all services.
Ensuring that good kitchen practices are maintained by example and by instruction.
Developing extensive knowledge of all Resort facilities and services and surrounding areas.
Creating, maintaining and enhancing effective working relationships.
Provide training for all employees on all aspects of the departmental operating procedures.
Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel s specification.
Follow HACCP guidelines and ensure that employee comply with HACCP guidelines.
Leads by example, adopting a positive attitude to keep the team at its highest level.
Manager service department and ensure quality and standards are aligned .

Minimum of five (5) years of experience as an Executive Chef or Culinary Director in a luxury hotel environment is required.
At least ten (10) years of progressive culinary experience in a hotel, resort, or closely related hospitality setting.
Culinary degree from an accredited institution is required; additional certifications (e.g., ServSafe, HACCP) are a plus.
Strong working knowledge of food and beverage preparation techniques, health department regulations, sanitation standards, and alcohol service laws is essential.