This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees.
By clicking the apply button, you will be applying for a position with an independently owned and operated franchise hotel, not with IHG or its affiliates, and IHG will not be your employer.
About Us
Under the general direction of direct superior and within the limits of established InterContinental Hotels Group local policies and procedures, provide support and assist in achieving a high standard of documentation and record keeping across the training function and ensure Learning & Development is moving the business forward. Promotes the desired work culture around the five core values "Winning Ways" of "Do the right thing', "Show we care", "Aim Higher", "Celebrate Difference", "Work better together" of IHG and the brand ethos.
Your day to day
- Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)
- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical
- Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines
- Monitor standards of production to ensure quality
- Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
- Control of food purchasing levels in liaison with the Stores person
- Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel's annual manning and payroll budgets. These guidelines to be provided by the General Manager
- Maintain a sound knowledge of the hotel's procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards
- Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel's food cost
- Purchase all food items from the hotel's one supplier list, this supplier list is generated by the Stores person
- Be actively involved in the hotel's Total Quality Management programmed, having a sound knowledge and understanding of Intercontinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role
- Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards
- To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department
- Have a thorough knowledge of the labor agreement and manage staff and rosters according to them
- Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed
- Ensure all MAF and HACCP guidelines are achieved and maintained. Check monitoring procedures daily
- Ensure all equipment is properly maintained and stored, with all breakage's and breakdowns being properly reported and recorded
- Be fully conversant with the hotel's fire, security and emergency procedures
- Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents
- To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department
- Works with F&B in charge in manpower planning and management needs
- Works with F&B in charge in the preparation and management of the Department's budget
What we need from you
- Degree or certificate in culinary arts
- 5+ years' experience as a chef
- At least two years in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
What we offer
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life.
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
So, join us and you'll become part of our hotel family.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.
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