Accor: Chef De Cuisine (Japanese/Pan Asian/Korean 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 (Japanese/Pan Asian/Korean Cuisine) in Chennai, TN, India, under reference REF114176Z. 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: 6 August 2026
• Brands: AccorHotel

Responsibilities and work described

• We're looking for an experienced and visionary Chef De Cuisine to lead our culinary operations in Chennai, India
• In this pivotal role, you'll oversee all aspects of kitchen management, from menu development to food preparation and team leadership
• A detail-oriented professional who combines culinary excellence with organizational skills, fostering a collaborative kitchen environment while maintaining the highest standards of food safety and customer satisfaction
• Lead, mentor, and supervise kitchen staff, fostering a supportive and collaborative work environment that encourages professional growth and culinary innovation
• Develop, design, and customize menus that reflect culinary trends, seasonal ingredients, and organizational objectives while maintaining cost efficiency
• Oversee all food preparation, cooking, and plating operations, ensuring consistent quality, presentation, and adherence to established recipes and standards
• Implementation: and maintain rigorous food safety, hygiene, and sanitation protocols in compliance with FSSAI regulations and organizational policies
• Management: kitchen inventory, monitor food costs, and analyze spending patterns to optimize resources and minimize waste without compromising quality
• Organize and coordinate kitchen workflow to ensure efficient operations during peak service times, making decisive decisions to maintain productivity
• Research / execution: regular performance reviews with kitchen staff, providing constructive feedback and identifying training opportunities for skill development
• Collaboration: with management, front-of-house teams, and other departments to ensure seamless service delivery and guest experiences
• Stay current with culinary techniques, food trends, and industry best practices, bringing innovative ideas to enhance the organization's culinary offerings
• Maintenance: detailed records of inventory, food costs, and kitchen operations, utilizing data to drive analytical decision-making and continuous improvement

Essential requirements and candidate background

• **Required Skills &
• **
• Minimum 5-7 years of professional kitchen experience, with at least 3 years in a head chef or executive chef capacity
• Advanced proficiency in culinary techniques, food preparation, and international cuisine preparation
• Expertise in menu planning, recipe development, and culinary innovation
• Leadership and team management skills with the ability to motivate and develop kitchen staff
• Organizational and time management abilities to handle multiple tasks in a fast-paced environment
• Proficiency: kitchen management systems, inventory control, and cost analysis
• Communication and interpersonal skills for effective collaboration across departments
• Work under pressure while maintaining quality and resilience in challenging situations
• **Required Education & Certifications:**
• Culinary degree from an accredited culinary institute or equivalent professional culinary training
• Food Safety Certification (FSSAI certification required for India operations)
• Hygiene and Sanitation Certification
• Experience managing large-scale kitchen operations in corporate, hospitality, or fine dining establishments
• Knowledge: both Indian and international cuisines with demonstrated expertise in menu customization
• Experience: nutritional analysis and dietary requirement accommodations
• Familiarity: sustainable and locally-sourced ingredient sourcing practices
• Background in staff training and development program implementation
• **Domain Expertise:**

Preferred experience and additional strengths

• **Preferred Skills &

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 (Japanese/Pan Asian/Korean Cuisine) vacancy is not an offer for reference REF114176Z; 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 REF114176Z.

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
• inventory
• food safety
• culinary operations
• guest services
• food preparation
• menu planning
• hospitality
• sustainability