Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

• Lead and oversee all kitchen operations, including restaurants, banquet, and special events.
• Develop menus, recipes, and food concepts with strong focus on quality, creativity, consistency, and cost control.
• Manage kitchen performance through budgeting, forecasting, food cost analysis, and monthly P&L review.
• Ensure compliance with food safety, hygiene, HACCP, and hotel operational standards.
• Supervise and develop culinary team members through training, scheduling, coaching, and performance management.
• Plan and execute food promotions and seasonal culinary programs.
• Maintain strong coordination with other departments to ensure smooth hotel operations and guest satisfaction.
• Monitor market trends, guest preferences, and competitor offerings to enhance culinary experiences and business performance.

• Proven experience as Executive Chef or senior culinary leadership role in an upscale/midscale hotel or resort environment.
• Strong knowledge of international cuisine, banquet operations, menu engineering, and food costing.
• Solid leadership, team management, and communication skills.
• Good understanding of budgeting, forecasting, and financial performance analysis.
• Strong knowledge of HACCP, food safety, and hygiene standards.
• Ability to work under pressure in a fast-paced hospitality environment.
• Creative, innovative, and passionate about culinary excellence and guest satisfaction.
• Diploma or Degree in Culinary Arts, Hospitality Management, or related field preferred.