Executive Chef

We’re seeking an experienced and passionate Executive Chef to lead our culinary team and drive our Food & Beverage Outlets including our Meetings & Events offerings to new heights.

The Executive Chef will manage the kitchen’s daily operations, ensuring high-quality food preparation and presentation that meets guests’ expectations.

This role involves menu development, team leadership, cost management, and adherence to food safety and occupational health and safety standards as per the laws of Ghana.

Key Responsibilities

1. Menu Planning and Development
   • Design seasonal and innovative menus that reflect contemporary tastes and trends.
   • Collaborate with food suppliers to source high-quality local ingredients.
   • Adapt menus based on guest feedback, locality and seasonal availability.
2. Food Preparation and Presentation
   • Oversee the preparation, cooking, and presentation of all food to maintain the highest quality.
   • Ensure portion sizes, plating, and garnishing are consistent with laid down standards.
   • Look out for current culinary trends and apply them to keep menus fresh and innovative.
3. Conference & Events Execution
   • Plan, coordinate, and supervise all food preparation and presentation for functions, including banquets, conferences, meetings and corporate events.
   • Maintain flexibility to adjust offerings and layouts based on guest feedback, event type, and the type of service required.
   • Ensure smooth collaboration with front-of-house teams to align event timelines and service standards.
4. Team Management and Leadership
   • Recruit, train, and supervise kitchen team including stewarding.
   • Promote a positive work environment ensuring HACCP and Health & Safety standards are followed by all.
   • Conduct regular performance reviews and provide training and mentoring to the team to develop their skills.
5. Cost Management and Inventory Control
   • Monitor and control kitchen costs, including food, employee, and waste.
   • Establish and maintain budgets and provide reports on costs, productivity, and kitchen performance.
   • Manage inventory, including ordering, receiving, and stock rotation.
   • work closely with the cost control team to manage food cost.
6. Food Safety and Compliance
   • Ensure all food preparation, storage, and handling meet food safety standards, including HACCP principles.
   • Maintain a clean and hygienic kitchen environment, with a strict focus on occupational health and safety regulations.
   • Conduct regular audits and inspections to ensure compliance with safety and sanitation requirements.
7. Customer Satisfaction
   • Collaborate with front-of-house team to understand and to handle all guest preferences and dietary requirements.
   • Respond to guest feedback and make menu adjustments to improve the dining experience.
   • https://careers.accor.com/global/en/job/executive-chef-in-movenpick-ambassador-hotel-accra-accra-ghana-jid-52934