Chef De Cuisine - Vista Bar & Terrace - F&B Preparation - InterContinental® at IHG Career

, , United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

15 Jan, 26

Salary

0.0

Posted On

17 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Hospitality Management, Multicultural Cuisine, Food Safety, Team Player, Cost Control, Innovation, Technical Literacy, Menu Development, Guest Interaction, Training, Quality Control, Budget Management, Inventory Control, Event Coordination, Hygiene Standards

Industry

Hospitality

Description

Do you see yourself as a Chef De Cuisine for InterContinental Hotel® Dubai Festival City? As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand. The InterContinental Hotels Group® at Dubai Festival City consists of four hotels. These include the luxury and lifestyle brand InterContinental, the lavish long-stay InterContinental Residence Suites, the premium Crowne Plaza, and the essentials Holiday Inn & Suites. In addition to over 1,600 rooms, the cluster boasts a selection of 16 restaurants and bars, an impressive 3,800-square-metre Event Centre across two levels, the 5,000-square-metre Festival Arena by InterContinental, the luxurious Spa InterContinental, and state-of-the-art gym and swimming pool facilities. We are looking for people who are friendly, welcoming, and full of life to join over 1,200 colleagues who are always finding ways to make every guest's experience an enjoyable one. We value the passion and enthusiasm of our colleagues and encourage you to share your passion when you work with us. A little taste of your day-to-day Developing all menus including new and innovative dishes over three meal periods. Preparing and serving a range of cuisine dishes which exceed guest expectations. Interacting with guests. Lead, train and develop junior members of the Kitchen Brigade. Working closely with Restaurant Manager to meet our winning ways metrics. Liaising with Pastry, Bakery and Garde Manger kitchens to design contemporary multicultural menus. Monitoring of company and Municipality hygiene standards Monitoring the buffet quality and presentation during service. Maintain and monitoring the budgeted food cost and taking corrective action whenever it is needed. Innovate and create enticing menus for Vista Restaurant and Terrace as well as Club Lounge. Collaborate with the culinary team to ensure a diverse and appealing selection that caters to various tastes and dietary preference. Oversee day-to-day kitchen operations, ensuring efficiency, quality, and adherence to culinary standards. Implement and maintain high standards of food preparation, presentation, and hygiene. Lead and inspire the kitchen team to achieve excellence in culinary execution. Foster a positive and collaborative work environment, promoting growth and skill development. Contribute to the planning and execution of special events and promotions at Vista Restaurant and Terrace and Club Lounge. Ensure seamless coordination between the kitchen and front-of-house teams during events. Monitor and control inventory to minimize waste and maintain cost-effectiveness. Conduct training sessions for kitchen staff, keeping them updated on new techniques, menu items, and safety protocols. Identify and nurture talent within the team. Implement quality control measures to consistently deliver exceptional dining experiences. Respond promptly to guest feedback and strive for continuous improvement. Assist in the development and management of the culinary department budget. Monitor costs, seeking opportunities for cost savings without compromising quality. What we need from you Degree in Culinary Arts or Hospitality Management Minimum of 2 years in the same position Strong technical skill set and understanding of multicultural cuisine. Proven history on working in a multinational environment. Hold an internationally approved food safety certificate, ideally HACCP. Diplomatic team player able to foster relationships with members, colleagues, and guests. General knowledge of costing which relate to food cost control. Self-motivated innovative with a high drive for results Technically literacy including MS word, excel and presentation What you can expect from us 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 – including impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to all applicants. We promote a culture of trust, support, and acceptance, always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the Room to Belong, Room to Grow, and a Room to Make a Difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us, and you’ll become part of our ever-growing global family.

Responsibilities

The Chef De Cuisine will develop menus, prepare and serve dishes, and lead the kitchen team to ensure high culinary standards. They will also monitor food costs, hygiene standards, and collaborate with other kitchen departments.