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Executive Chef Needed At Intercontinental Hotel

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As the Executive Chef, you’ll be responsible for the smooth running of the kitchen and will manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
You will actively guide and direct the kitchen brigade to ensure consistency of brand standards and a high level of performance and presentation.
Also as the Executive Chef you will be responsible for managing and motivating your team.  You will be required to ensure that all staff within your department are adequately trained and developed in line with company policy.
You will also be responsible for the Recruitment and Selection of your team and for managing any Employee Relations issues with the support of the Human Resources Department.
You will actively guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery.

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Assist with addressing customer questions and issues relating to kitchen services.

Assist Food and Beverage Director with menu planning, food and beverage coordination, table arrangements, decoration options, etc.

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Ensure that all menu items are prepared and presented according to established recipes and standards.

Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.

Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage.

Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.

Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.

Perform other duties as assigned. May also serve as manager on duty.

To apply, click here: http://bit.ly/1KrKqaO



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