Latest Job Opportunity at Movenpick Hotel
POSITION: Executive Chef
Company Overview
As a leader in responsible hospitality, the Accor Group encompasses over 45 brands, 5,600 hotels, 10,000 dining venues, and lifestyle locations across 110 nations. Although every brand possesses a unique identity, where you can genuinely discover yourself, they all unite in a shared goal: to continuously innovate and challenge the norm.
By becoming a part of our team, you will be a Heartist®, as hospitality is primarily a heartfelt endeavour.
You will become part of a supportive community and a group where you can fully express yourself. Also, you will find yourself in a nurturing environment to develop, realize your potential, explore various careers, and seek job prospects, whether in your hotel, in other hospitality settings, within your nation, or globally!
You will appreciate unique advantages, tailored to your field and more, along with significant acknowledgment for your everyday dedication.
All aspects of your work with us, no matter your role, will provide profound significance, allowing you to create enduring, memorable, and meaningful experiences for your clients, your coworkers, and the world.
Hospitality is a labour of love,
Position Summary
We are looking for a skilled and enthusiastic Executive Chef to guide our culinary staff and elevate our Food & Beverage outlets, including our Meetings & Events services, to greater levels.
The Executive Chef will oversee the daily functions of the kitchen, guaranteeing that food preparation and presentation are of high quality and meet guests’ standards.
This position includes creating menus, leading the team, managing costs, and complying with food safety and occupational health and safety regulations according to Ghana’s laws.
Main Duties
Menu Creation and Design
- Create seasonal and innovative menus that showcase modern flavors and trends.
- Work together with food suppliers to obtain top-notch local ingredients.
- Modify menus in response to customer input, local offerings, and seasonal availability.
Meal Preparation and Display
- Supervise the preparation, cooking, and serving of all dishes to ensure the utmost quality.
- Make sure portion sizes, plating, and garnishing adhere to established standards.
- Stay aware of contemporary culinary trends and incorporate them to maintain menus that are fresh and inventive.
Execution of Conferences & Events
- Organize, manage, and oversee all food preparation and display for events, such as banquets, conferences, meetings, and corporate gatherings.
- Preserve the ability to modify services and arrangements according to customer input, event nature, and the kind of service needed.
- Facilitate seamless cooperation with front-of-house teams to synchronize event schedules and service expectations.
Team Leadership and Management
- Hire, train, and manage the kitchen staff, including stewarding.
- Foster a constructive workplace atmosphere by making sure that HACCP and Health & Safety regulations are adhered to by everyone.
- Carry out periodic performance evaluations and offer training and guidance to the team to enhance their abilities.
- Expense Management and Stock Oversight
- Oversee and manage kitchen expenses, such as food, staff, and waste.
- Create and uphold budgets while delivering reports on expenses, efficiency, and kitchen operations.
- Oversee inventory, which involves ordering, receiving, and rotating stock.
- Collaborate closely with the cost control team to oversee food expenses.
Food Security and Adherence
- Make certain that all food preparation, storage, and handling comply with food safety regulations, including HACCP guidelines.
- Ensure a tidy and sanitary kitchen setting, with a strong emphasis on workplace health and safety standards.
- Perform routine audits and inspections to guarantee adherence to safety and sanitation standards.
Client Contentment
- Work together with the front-of-house team to grasp and manage all guest preferences and dietary needs.
- Address guest comments and modify the menu to enhance the dining experience.
Qualifications & Skills
- At least 4–5 years of experience with international hotel chains.
- A minimum of 5 years of experience in a senior culinary role, with at least 2 years serving as an Executive Chef.
- Bachelor’s degree or Degree in Hotel Management or an Equivalent Qualification.
- A collaborative individual, capable of motivating a dynamic team to achieve outcomes.
- Should possess creativity, innovation, and excellent communication abilities.
- Understanding of food safety regulations, including HACCP.
- Robust leadership, organizational, and time management abilities.
- Capacity to navigate stressful scenarios and oversee various tasks effectively.
How to Apply for this Job Opportunity at Movenpick Hotel
Closing Date: May 27, 2025
NOTE:
It is important to keep in mind that employers receive many applications for each job posting and will only select the most qualified candidates. Furthermore, NewsNowGh does not have any influence over the decisions made by employers/recruiters. As a result, we cannot guarantee that sending applications will lead to candidates being shortlisted or selected for a particular position.
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