Summary: Executive Chef At Accor opportunity at MyJobMag in Kenya.

Job Details

  • Deadline: Not specified
  • Company: MyJobMag
  • Location: Kenya

Job Description

Job Description

  • Lead and oversee all culinary operations across multiple restaurants, bars, banquet facilities, room service, executive lounges, and colleague dining areas.
  • Ensure the highest standards of food quality, presentation, consistency, and guest satisfaction.
  • Develop, implement, and continuously enhance menus that align with brand standards, market trends, and guest preferences.
  • Drive culinary innovation through seasonal promotions, themed events, and new dining concepts.
  • Manage day-to-day kitchen operations to ensure efficiency, productivity, and service excellence.
  • Monitor food production, portion control, and recipe adherence across all outlets.
  • Oversee banquet and catering operations for conferences, weddings, and special events.
  • Ensure compliance with Accor brand standards, food safety regulations, and hygiene requirements.
  • Lead and maintain HACCP and food safety programs throughout all kitchen operations.
  • Prepare and manage kitchen budgets, forecasts, and departmental business plans.
  • Monitor and control food costs, labor costs, inventory levels, and kitchen expenses.
  • Analyze financial results and implement strategies to improve profitability and operational performance.
  • Minimize food waste through accurate forecasting, inventory management, and cost-control initiatives.
  • Establish and maintain strong supplier relationships to ensure quality products and competitive pricing.
  • Conduct regular kitchen inspections to ensure cleanliness, organization, and safety standards are maintained.
  • Recruit, train, coach, and develop culinary team members to achieve high levels of performance and engagement.
  • Conduct performance evaluations and create development plans for culinary colleagues.
  • Build a positive, inclusive, and high-performing team culture.
  • Develop succession plans and support talent development initiatives.
  • Collaborate closely with Food & Beverage, Sales, Marketing, Revenue, and Operations teams to maximize business opportunities.
  • Handle guest feedback and complaints professionally and implement corrective actions where necessary.
  • Participate in strategic planning and contribute to the overall success of the property.
  • Drive sustainability initiatives, including waste reduction and responsible sourcing practices.
  • Stay informed of industry trends, culinary innovations, and emerging guest preferences.

Qualifications

  • Degree or Diploma in Culinary Arts, Hospitality Management, Hotel Management, or a related field.
  • Professional culinary certifications and Food Safety/HACCP certification preferred.
  • Minimum of 7-8 years of progressive culinary experience in luxury or upscale hospitality environments.
  • Minimum of 5 years' experience in a senior culinary leadership role as Executive Chef or Executive Sous Chef.
  • Proven experience managing multiple outlets and large-scale banquet operations.
  • Demonstrated success in controlling food costs, labor costs, and achieving financial targets.
  • Strong leadership, people management skills and employee engagement skills.
  • Proven ability to manage large, diverse culinary teams.
  • Strong business acumen and financial management skills.
  • Advanced knowledge of food costing, menu engineering, and inventory control.
  • Excellent communication and interpersonal skills.
  • Strong coaching, mentoring, and talent development capabilities.
  • Extensive knowledge of food safety, hygiene, and HACCP requirements.
  • Experience managing multiple dining concepts and banquet operations.
  • Strong attention to detail and commitment to quality.
  • Proficiency in Microsoft Office and hospitality management systems.
  • Ability to work collaboratively across departments and brands.

How to Apply

Apply by email: services@myjobmag.co.ke

Application link: Apply for this job