At InterContinental Hotels Group, we own, operate and franchise more than 5000 hotels, offering more than half a million guest rooms in nearly 100 countries. By bringing your expertise and passion to any one of our brands, you will help us achieve our vision : to be the most preferred, admired and successful hotel company the world over.
Assist Executive Chef to complete forecasts, plans, and departmental production reports for management.
Assist Executive Chef in the preparation of the hotel's annual budget and the setting of departmental goals.
Assist Executive Chef to prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget
Effectively monitor and analyze variations from the budget
Assist Executive Chef to develop systems that measure the cost effectiveness of the department
Assist Executive Chef to develop procedures that track, report on, and control the running costs of the department
Assist Executive Chef to maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations
Assist Executive Chef to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
Assist Executive Chef to educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
Assist Executive Chef to recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.
Demonstrate service attributes in accordance with industry expectations and company standards including:
Being attentive to Guests
Accurately and promptly fulfilling Guests requests
Anticipate Guests needs
Maintain a high level of knowledge which affects the Guest experience
Demonstrating a 'service' attitude
Taking appropriate action to resolve guest complaints
Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
Review and update existing standards to ensure competitiveness.
Familiarize yourself with Company Health and Safety Policies and ensure your areas promote and comply with them
Take responsibility to rectify hazardous situations, reporting major areas of concern to Executive Chef or designate
Familiarize yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility
Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents
Assist Executive Chef to manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit
Assist Executive Chef to manage all functions of the Outlet Kitchen and Stewarding operations to achieve the optimum quality level of food production and sanitation
Assist Executive Chef to oversee special events and special food promotions
Assist Executive Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Assist Executive Chef to develop new dishes and products
Take steps to ensure that outstanding culinary technical skills are maintained
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
Assist Executive Chef to control and analyzes, on an on-going basis, the level of the following:
Issuing of food
Quality and presentation of food products
Condition and cleanliness of facilities and equipment
Assist Executive Chef to develop popular menus offering guests value for money in accordance with IHG guidelines
Assist Executive Chef to plan and organize successful Food and Beverage activities in the hotel and oversee them
Attend and participate in other meetings as required by the administrative calendar
Keep an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
Personnel and Training
Material and Equipment
Miscellaneous, as required
Assist Executive Chef to set Food Production and Stewarding goals and develops strategies, procedures and policies
Assist Executive Chef to determine minimum and maximum stocks of all food, material and equipment
Assist Executive Chef to set standards of all food and equipment purchases in accordance with IHG guidelines
Monitor local competitors and compare their operation with the hotel Food and Beverage operation
Assist Executive Chef to s upervise outlet employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee subordinate managers and/or supervisors and professional culinary staff.
Do you have what it takes to be a leader in the world's most global hotel company?
If so, make it happen and apply now for a career with InterContinental Hotels Group, where a world of personal and professional opportunities exist.
Completion of a degree or certificate in culinary arts
Minimum 6 years of experience as a chef, with at least 2 years in a managerial capacity, or equivalent combination of education and culinary/kitchen operations experience.
Vast knowledge of international culinary practices, menus and offerings
High level of written and verbal Business English
Thorough knowledge of MS Word, MS Excel and MS Outlook
Experience with financial budgeting is desirable
Industry Type :
Hotels / Hospitality
Functional Area :
Chefs / F&B / Housekeeping / Front Desk