Senior Culinary Manager - in Charge of Food Safety at Accor

• Develop, implement, and maintain comprehensive food safety programs across all culinary operations
• Lead and mentor a team of culinary professionals, ensuring adherence to food safety protocols and quality standards
• Collaborate with executive leadership to establish and enforce food safety policies and procedures
• Conduct regular food safety audits and inspections, addressing any issues promptly and effectively
• Oversee menu planning and development, ensuring all items meet food safety requirements
• Manage relationships with local food suppliers and vendors, ensuring compliance with food safety standards
• Stay updated on local and international food safety regulations, implementing changes as necessary
• Develop and deliver food safety training programs for all culinary staff
• Manage budgets and control costs while maintaining high food safety standards
• Investigate and respond to any food safety incidents or customer complaints
• Liaise with local health authorities and represent the organization in food safety matters
• F&B concept development
• HACCP project to be developed and obtained
• Managing daily purchasing and optimising performances
• Food wate program to be 100% under control

• Bachelor’s degree in Culinary Arts, Food Science, or a related field
• Advanced food safety certification (e.g., ServSafe Food Safety Manager Certification)
• Minimum 5-7 years of experience in culinary management with a strong focus on food safety
• Proven track record in implementing and maintaining food safety management systems
• In-depth knowledge of HACCP principles and their practical application
• Excellent leadership and team management skills
• Strong analytical and problem-solving abilities
• Proficiency in food safety software and documentation systems
• Advanced culinary skills and knowledge of diverse cuisines
• Experience in menu planning, budgeting, and cost control
• Thorough understanding of local and international food safety regulations
• Knowledge of foodborne illness prevention and outbreak management
• Familiarity with East African culinary practices and food supply chains
• Excellent communication skills in English, both verbal and written
• Ability to work under pressure and manage multiple priorities
• Additional certifications in food safety auditing or HACCP implementation preferred

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