Culinary Maestro

About the Role:

The Executive Chef at AccorHotel's Toro restaurant is a culinary leader who will orchestrate a symphony of flavors and experiences. This role requires a strong background in culinary leadership, with a minimum of 6 years of experience in a similar position. The ideal candidate will have a passion for creating memorable dining experiences, a keen eye for detail, and excellent communication skills.

Key Responsibilities:

• Strategic Culinary Leadership:
  • Establish daily priorities and delegate production and prep tasks to the kitchen staff for seamless execution.
  • Conduct physical inventory checks of specified food items to maintain accurate daily stock levels.
  • Ensure that each kitchen work area is meticulously stocked with the right tools, supplies, and equipment to meet operational demands.
  • Keep recipe cards, production schedules, plating guides, and photographs current and prominently displayed.
  • Oversee staff to ensure menu items are prepared following recipes and yield guides, maintaining department standards.
• Operational Excellence:
  • Maintain complete knowledge of and adhere to all departmental policies, procedures, and standards.
  • Stay well-versed in the correct maintenance and use of kitchen equipment.
  • Anticipate guests' needs, respond promptly, and acknowledge every guest, regardless of how busy or the time of day.
  • Foster positive guest relations consistently.
  • Familiarize yourself with all hotel services, features, and local attractions to provide accurate responses to guest inquiries.
  • Resolve guest complaints swiftly, ensuring their overall satisfaction.
• Hygiene and Organization:
  • Monitor and maintain the cleanliness, sanitation, and organization of assigned work areas.
  • Review daily specials and provide valuable feedback to enhance culinary offerings.
  • Effectively communicate any additions or changes to assignments as they arise during shifts.
  • Requisition supplies for the day, ensuring proper receipt and storage.
  • Ensure staff report to work as scheduled, documenting any late or absent employees.
  • Coordinate breaks for kitchen staff.
  • Inspect grooming and attire of staff, rectifying any deficiencies.
  • Verify that all opening duties are completed to the highest standard.
  • Inspect kitchen printers on the line, ensuring functionality and sufficient paper supply.
  • Continuously monitor staff performance, ensuring adherence to department standards.
  • Work on the line during service, assisting wherever needed.
  • Be aware of any shortages and make necessary arrangements.

Requirements:

• A minimum of 6 years of culinary leadership experience.
• Familiarity with Microsoft Windows applications.
• A university/college degree in a related discipline is advantageous.
• Strong problem-solving abilities and excellent communication skills.
• Highly responsible and dependable.
• Thrive in a fast-paced environment.
• Collaborate cohesively as part of a team.
• Remain calm, courteous, and attentive to guest needs at all times.