Executive Chef

Responsibilities

• Provide empathetic leadership for the kitchen team, fostering a culture of creativity and continuous improvement
• Design and execute innovative menus that showcase contemporary techniques and local Mysuru ingredients
• Manage daily kitchen operations across all outlets to ensure seamless service delivery
• Control food costs and labor expenses within budget guidelines while maintaining high quality standards
• Oversee purchasing, inventory management, and equipment maintenance
• Uphold the highest hygiene and food safety standards, including strict HACCP compliance
• Coach and mentor kitchen staff to support professional growth and team resilience
• Collaborate with food and beverage leaders and hotel management to create memorable guest experiences

Requirements

• Proven experience as an Executive Chef or senior culinary leader in a high-volume hospitality environment
• Expertise in menu design, development, and execution
• Strong financial and operational management skills, including budget and cost control
• Advanced knowledge of food safety standards and HACCP compliance
• Exceptional leadership abilities with a track record of mentoring high-performing teams
• Strong communication and interpersonal skills for effective cross-departmental collaboration
• Ability to work a rotating schedule, including evenings, weekends, and holidays

Preferred Qualifications

• Culinary certification or formal professional cooking training
• Experience with Asian or Indian cuisine

About the Company

Accor is a pioneer in responsible hospitality, gathering more than 45 brands and 5,600 hotels across 110 countries. We believe hospitality is a work of heart, and we provide a supportive environment where our "Heartists" can grow, discover new professions, and pursue global career opportunities.