Chef de Cuisine – Culinary Leader

About the role

The Chef de Cuisine leads the culinary team in delivering high‑quality food and beverage experiences. Reporting to the Executive Chef, you will design menus, oversee kitchen operations, and ensure that every dish meets Accor’s standards of taste, presentation, and safety.

Key responsibilities

• Plan and design food and beverage menus, including wine pairings, following Executive Chef guidelines.
• Manage kitchen staff across assigned sections, monitoring grooming, hygiene, and equipment use.
• Coordinate with Catering and Stewarding departments to achieve event objectives.
• Oversee stock take, rotation, and waste minimisation to maintain cost effectiveness.
• Conduct equipment checks before service and distribute work schedules.
• Ensure food presentation complies with company recipes and standards.
• Maintain HACCP procedures and accurate record‑keeping.
• Organise rosters for permanent, casual, and agency staff and promote teamwork.
• Support training initiatives, onboarding new hires and encouraging multi‑skilling.

Required profile

• Proven experience in a senior kitchen role with strong leadership abilities.
• Excellent attention to detail and commitment to hygiene and safety standards.
• Ability to collaborate with multiple departments and manage high‑pressure service periods.
• Strong organizational skills for scheduling, stock management, and cost control.

Required skills

• Menu planning and development
• Wine pairing expertise
• HACCP compliance
• Stock rotation and waste minimisation