Executive Chef / インターコンチネンタルホテル大阪 at IHG Career

, , Japan -

Full Time

Start Date

Immediate

Expiry Date

08 Mar, 26

Salary

0.0

Posted On

08 Dec, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Strategy, Menu Development, Team Leadership, Food Safety, Budget Management, Guest Experience, Large-Scale Operations, Collaboration, Innovation, Event Planning, HACCP Standards, Communication, Catering, International Cuisine, Performance Improvement, Vendor Partnership

Industry

Hospitality

Description

What is the job? As Executive Chef, you’ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You’ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly. The Opportunity The OpportunityAs the culinary leader of a renowned luxury hotel, you will command our extensive operation. This role demands a visionary capable of elevating our already prestigious reputation across a large portfolio: 5 distinct outlets, including a Michelin-starred restaurant, all-day dining, in-room service, and a highly lucrative, large-scale wedding and banquet business.Partnering closely with the Director of F&B, you will drive innovation and inspire incredible occasions, pushing creative boundaries to maintain our market-leading position. Key Responsibilities Lead with Vision: Develop and execute a groundbreaking culinary strategy. Work in tandem with the Marketing team to analyze trends and implement compelling promotions. Drive Excellence: Elevate all culinary touchpoints, with particular focus on our acclaime breakfast and international all-day dining offerings. Master Large-Scale Operations: Ensure flawless execution across all outlets, room service, and banquets. Successfully manage our prestigious wedding business, including key collaboration with outside vendors for events and off-site catering. Optimize & Collaborate: Own the full P&L responsibility for all culinary and kitchen-related costs. Partner with Engineering to ensure optimal kitchen performance and colleague support. Uphold stringent HACCP and safety standards. Inspire Teams & Delight Guests: Be the heartbeat of a large culinary brigade, fostering a culture of excellence. Demonstrate intentional flexibility in catering to our international guests, adapting menus and service to time zones and global preferences. Ensure every dish contributes to supreme guest satisfaction (GSI) and guest love. Your day to day People •Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers •Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance •Recommend or initiate any HR elated actions where needed •Drive a great working environment for teams to thrive – connect departments to create sense of one team •Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests Guest Experience •Encourage guest feedback to improve guest satisfaction •Answer guest questions about dishes and kitchen services •Help the Food and Beverage Director with event planning Responsible Business •You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests •Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen •Make sure food and drinks are secure and stored safely – always keep stock replenished to minimise waste •Ensure that all kitchen equipment and environment are hygienic and working properly •Always follow governmental regulations and company policies and procedures •Ad-hoc duties – unexpected moments when we have to pull together to get a task done Financial •Complete forecasts, plans, and departmental production reports for management •Help prepare the hotel’s annual budget and the setting of departmental goals •Maintain costing and documentation of all dishes prepared and sold from the kitchen Accountabilities Supervise kitchen team in a large, 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 managers and/or supervisors and professional culinary staff What we need from you ・Minimum 3 years of experience as an Executive Chef in an international luxury hotel environment ・10+ years of culinary and kitchen management experience ・Proven Executive Chef experience in a large luxury hotel/resort with multiple outlets, including fine-dining. ・Strong menu development skills, with solid knowledge of food cost control and budget management ・Demonstrated leadership and team-development skills within a multicultural team ・Deep knowledge of food safety and hygiene standards, and hands-on experience ensuring compliance ・Demonstrated success in managing a large, profitable wedding and banquet operation, including vendor partnership. ・Strong financial acumen and experience collaborating with Marketing and Engineering departments. ・A creative leader passionate about breakfast, international cuisine, and setting new standards. ・Excellent communicator; Fluency in English is required and Japanese language skills are a strong advantage.

Responsibilities

As Executive Chef, you will direct all kitchen activities and ensure quality and maintenance standards are met. You will also lead a large culinary team, drive innovation, and manage large-scale operations including weddings and banquets.