accorhotel
"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" The Chef de Cuisine – All Day Dining is responsible for managing the complete culinary operations of the hotel's all-day dining restaurant. The role ensures exceptional food quality, consistency, presentation, and guest satisfaction while maintaining luxury hotel standards. The position oversees menu planning, kitchen team management, food cost control, hygiene compliance, and smooth daily operations. Key Responsibilities Manage the daily operations of the All Day Dining kitchen. Ensure smooth execution of breakfast, lunch, dinner, buffet, and à la carte services. Develop and maintain diverse menus including international and local cuisines. Ensure consistency in taste, quality, portion control, and presentation. Supervise, train, and motivate culinary team members. Plan kitchen production schedules and allocate duties effectively. Coordinate with the Executive Chef and Food & Beverage team for menu planning and promotions. Monitor guest feedback and implement improvements to enhance dining experiences. Control food costs, wastage, inventory, and portion sizes. Ensure proper ordering, storage, and handling of ingredients. Maintain high standards of food safety, hygiene, and sanitation as per HACCP guidelines. Conduct regular kitchen inspections and ensure compliance with hotel standards. Develop new dishes and seasonal menu concepts. Ensure proper staffing, scheduling, and performance management of the kitchen team. Train team members on recipes, cooking techniques, and standard operating procedures. Coordinate with other departments for VIP guests, special requests, and events. Prepare operational reports and assist with budget planning. Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field. Minimum 6–10 years of culinary experience in reputed hotels, resorts, or fine-dining restaurants. Previous experience as Chef de Cuisine, Sous Chef, or similar leadership role in an All Day Dining restaurant is preferred. Strong knowledge of international cuisines, buffet operations, and high-volume food production. WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities