Accor: Chef De Cuisine - Western Cuisine — Chennai, TN, India

About Accor

Accor operates in hospitality through hotels, restaurants and lifestyle destinations. Its employer material describes a collection of brands with different identities and a common focus on guest experiences. The business therefore brings together the service and operational functions needed to run hospitality venues, rather than offering one uniform hotel product. Its recruitment introduction emphasises opportunities across professions within hotels and other hospitality settings, reflecting the range of work involved in delivering those experiences.

The position and its setting

Accor lists Chef De Cuisine - Western Cuisine in Chennai, TN, India, under reference REF115578N. The details below separate the work described by the employer from essential conditions, preferred experience and practical preparation advice.

• Employment type: Full-time
• Employer listing date: 19 August 2026
• Brands: PULLMAN

Responsibilities and work described

• Kitchen Planning
• Plan and design menus for food as well as beverages
• Tastefully do pairing of wine with food
• Follows guidelines laid by the Executive Chef on menu plan and design
• People Management
• Management: staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks
• Monitoring: grooming and personal hygiene of staff to ensure standards are maintained to the highest level
• Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times
• Financial Management
• Oversee the stock take and stock rotation for the assigned section
• Monitoring: the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas
• Operations Management
• Check all equipment prior to service where applicable
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met
• Liaise with Director of Restaurants & Bar, Restaurant Managers & Assistant Manager to facilitate service delivery and ensure standards are maintained
• Monitoring: the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes

Essential requirements and candidate background

• BHM/BHMCT
• Trade Certificate ; minimum 12 years of experience in a similar capacity
• Good reading and oral proficiency in English language

Location, schedule and contract conditions

• Work arrangement: On-site
• Advertised location: Chennai, TN, India

Pay and application dates

A verified salary figure is not established in this article. An online estimate for another Chef De Cuisine - Western Cuisine vacancy is not an offer for reference REF115578N; use the employer’s own pay disclosure and recruitment communication.

A closing date is not confirmed in this article. Check the current employer page before submitting: an undated posting can change or be withdrawn.

How to apply to Accor

Applications follow the official employer page linked below.

Open the official Accor posting below and match the title and reference REF115578N.

Compare your qualifications and experience with the essential conditions for the Chennai, TN, India position, then read the preferred criteria separately.

Prepare an accurate CV and the supporting items requested in that employer’s application. Provide only information and documents you are authorised to share.

Use the employer’s application option, complete the required fields and review the submission. Retain the acknowledgement when one is provided. Job Alerts World does not receive the application.

Practical preparation: compliance

Compliance experience should identify the business process, applicable internal controls and the work you performed. Explain evidence gathering, review, escalation or remediation where those were part of your role.

Relevant skills

• compliance
• training
• culinary operations
• menu planning
• kitchen operations