[InterContinental Phu Quoc] - Chef De Cuisine (Banquet) at IHG Career

, , Vietnam -

Full Time

Start Date

Immediate

Expiry Date

08 Mar, 26

Salary

0.0

Posted On

08 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Management, Coaching, Performance Appraisal, Food Safety, Budget Management, Cost Control, Menu Development, Food Preparation, Quality Control, Communication, Training, Event Coordination, Problem Solving, Hygiene Standards, Staff Development, Culinary Standards

Industry

Hospitality

Description

YOUR DAY-TO-DAY People • Direct/Manage everyday activity, 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 • Train colleagues to make sure they deliver with compliance and to the standards we expect • Drive a great working environment for teams to thrive - linking up departments to create sense of one team • Promote teamwork and quality service through daily communication and coordination with other departments • Recommend or initiate any HR elated actions where needed • Actively participate in the training, development the Culinary colleagues, according to the monthly training plan, “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests • Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength • Ensure full liaison with other members of the section and the Kitchen team • Conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility • Supervise all colleagues during the set-up, service and breakdown for each meal period-event • Ensures that all the required food transfer are completed to the appropriate venue/department Guest Experience • Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges. • Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet •Identify and request assistance if required, prior to any breakdowns occurring Financial • Help create the department’s annual budget and the setting of departmental goals • Monitor budget and control expenses with a focus on food, and labour costs…. • Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. • Diligence in prevention of wastage • Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment • Ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation • Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost • Expedite orders on the line when required • Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses • Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures • Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar • Develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue-hotel • Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation • The ability to set up control systems, which will assure quality and portion consistency • Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive venues Responsible Business • Have a complete understanding of, and adhere to the Local authorities & company’s policy on Safety Procedures and Practices • Have a complete understanding of, and adhere to the Local authorities & company’s policy relating to Food hygiene and Safe Food Handling practices • Respond to change positively, in the departmental function as dictated by the industry, company or hotel • Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation • Completion of twice yearly Heartbeat surveys. Attendance at Departmental meetings and Heartbeat feedback meetings • Coordinate with the Executive Chef, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements • Take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications • Assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product • Follow all control and key procedures. • Assist the Executive Sous Chef–Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up. • Be an ambassador of Lateral service for the team • Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef, with clear and concise updates if required, and follow up completed • Assist in writing and updating the relevant section of the Departmental Operations Manual. • Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner • Ensure that all Banquet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Sous Chef and Executive Chef in an accurate and punctual manner • Inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action • Assume full responsibility in the absence of the Executive Sous Chef • Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety. • Other ad-hoc duties – unexpected moments when we have to pull together to get a task done • May assist with other duties as assigned by management

Responsibilities

The Chef De Cuisine is responsible for managing daily kitchen operations, including staff management, food preparation, and ensuring compliance with culinary standards. They will also oversee budget management and coordinate with other departments to enhance guest experiences.