Demi Chef de Partie
InterContinental Hotels Group
Fujairah, FU, United Arab Emirates
منذ 19 يوم

Description

At InterContinentalHotels Group, we own, operate and franchise more than 5000 hotels, offering more than half a million guest rooms in nearly 100 countries.

By bringingyour expertise and passion to any one of our brands, you will help us achieve ourvision : to be the most preferred, admired and successful hotel company theworld over.

Job Overview

Assist Chef de Cuisine / Sous Chefto direct the operation of the Outlet kitchen, including food preparation andquality, physical maintenance, and inventory functions, to ensure hotel qualitystandards and revenue goals are met and food and supply costs are controlled.

At InterContinental Hotels & Resorts ® we want our guests to feel special, cosmopolitan and In the Know whichmeans we need you to :

  • Be charming by being approachable, having confidence and showing respect.
  • Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
  • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments thatmake people feel special.
  • FINANCIAL RETURNS

  • Assist Chef de Cuisine / Sous Chef to complete departmental production reports for management.
  • Assist Chef de Cuisine / Sous Chef to implement departmental annual budget and the setting of departmental goals.
  • Assist Chef de Cuisine / Sous Chef to manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget
  • Assist Chef de Cuisine / Sous Chef to analyze variations from the budget effectively
  • Assist Chef de Cuisine / Sous Chef to implement systems that measure the cost effectiveness of Outlet kitchen
  • Assist Chef de Cuisine / Sous Chef to implement procedures that track, report on, and control the running costs of Outlet kitchen
  • Assist Chef de Cuisine / Sous Chef to maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations
  • OUR PEOPLE

  • Assist Chef de Cuisine / Sous 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 Chef de Cuisine / Sous 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 Chef de Cuisine / Sous Chef to implement for other staffing / human resources-related actions in accordance with company rules and policies.
  • GUEST EXPERIENCE

  • Demonstrate serviceattributes in accordance with industry expectations and company standardsincluding :
  • Being attentive toGuests

    Accurately andpromptly fulfilling Guests requests

    Anticipate Guestsneeds

    Maintain a high levelof knowledge which affects the Guest experience

    Demonstrating a service’ attitude

    Taking appropriateaction to resolve guest complaints

  • Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
  • Assist Chef de Cuisine / Sous Chef to review and update existing standards to ensure competitiveness.
  • RESPONSIBLE BUSINESS

  • 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 Chef de Cuisine / Sous 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
  • KEY RESPONSIBILITIES

  • Assist Chef de Cuisine / Sous Chef to manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit
  • Assist Chef de Cuisine / Sous Chef to manage all functions of the Outlet Kitchen operations to achieve the optimum quality level of food production and sanitation
  • Assist Chef de Cuisine / Sous Chef to oversee special events and special food promotions
  • Assist Chef de Cuisine / Sous Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
  • Assist Chef de Cuisine / Sous 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, markets and current trends and make appropriate adjustments to kitchen operations accordingly
  • Assist Chef de Cuisine / Sous 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

    Guest satisfaction

  • Assist Chef de Cuisine / Sous Chef to develop popular menus offering guests value for money in accordance with IHG guidelines
  • Assist Chef de Cuisine / Sous 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
  • Assist Chef de Cuisine / Sous Chef to implement Hotel Policies and Procedures file and up-dated files on the following Food Production matters :
  • Miscellaneous

  • Assist Chef de Cuisine / Sous Chef to set Food Production and Stewarding goals and develops strategies, procedures and policies
  • Assist Chef de Cuisine / Sous Chef to determine the minimum and maximum stocks of all food, material and equipment
  • Assist Chef de Cuisine / Sous 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
  • ACCOUNTABILITY

    Assist Chef de Cuisine / SousChef to supervise Outletkitchen employees in a large full-service, luxury, or resort hotel withmultiple major food and beverage outlets and banquet facilities with capacityto cater to more than 500 people.

    May oversee subordinate supervisors and professionalculinary staff.

    Do you have what ittakes to be a leader in the world's most global hotel company?If so, make it happenand apply now for a career with InterContinental Hotels Group, where a world ofpersonal and professional opportunities exist.

    Qualifications

  • Completion of a degree or certificate in culinary arts
  • Minimum 4 years of experience as a chef or equivalent combination of education and culinary / kitchen operations experience
  • International cuisine knowledge is a must
  • 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
  • قَدِّم طلبك ترشيحك
    قَدِّم طلبك ترشيحك
    بريدي الالكتروني
    بالنقر فوق "متابعة"، عطي نيوفو الموافقة على معالجة بياناتي وإرسال تنبيهات البريد الإلكتروني لي، وفقًا لسياسة الخصوصية الخاصة بنيوفو. يمكنني إلغاء اشتراكي أو سحب موافقتي في أي وقت.
    واصل
    استمارة الطلب