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Executive Chef

Accor • English • Hotels & Resorts • 20 days ago

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Salary

≈ $6k – $11k per year (Estimated)

Location

In office (Makassar)

Seniority

Principal

Employment

Contractor

Confirmed on the employer's own hiring board on Oct 20, 2026. First seen by Alion on Sep 30, 2026. Accor scores B on the Alion truth index.

Overview

Company

Impact

Profile match

Accor

Headquartered in Issy-les-Moulineaux, France, Accor is a global hospitality enterprise operating one of the largest networks of hotels, resorts, and vacation rentals in the world. The company manages, franchises, and owns a diverse portfolio of brands spanning luxury, premium, midscale, and economy segments - including Raffles, Fairmont, Sofitel, Pullman, Novotel, and Ibis - along with lifestyle venues and co-working spaces.

accor.com • HQ: Issy-les-Moulineaux, France • Hotels & Resorts • 5000+ employees • Est. 1967

Tech stack of Accor

Hotel that makes every moment matter

The centrally-located Novotel Makassar Grand Shayla provides everything the discerning traveller looks for in a hotel. After a day's work in the business centre, or sightseeing around town, reap the benefits of a massage or a dip in the outdoor pool. With 4-star service and first-rate amenities, we have all your needs covered at Novotel.

Lead, mentor and inspire a large, diverse kitchen brigade, including stewarding, to deliver excellence every service
Direct high-volume conference, banqueting and à la carte operations with precision and consistency
Uphold exceptional standards of quality, presentation and consistency
Drive food cost control to achieve budget targets
Ensure full compliance with food safety and brand standards
Partner with Sales & Events to deliver seamless, high-impact event experiences
Contribute to strategic planning, innovation and continuous improvement initiatives

Proven experience as an Executive Chef in a 4-star hotel
Strong background in menu development and à la carte service
Exceptional leadership skills with the ability to inspire and mentor large teams
Sound financial acumen, including budgeting, forecasting and cost control
A hands-on leadership style with strong operational presence
A commitment to culinary excellence, innovation and consistency

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