•Carry out the other duties and tasks as assigned by the Chef de Partie and in accordance with the needs of the business
What we need from you FINANCIAL RETURN •Controls and decreases waste by maintaining logs to submit daily/weekly
•Observe and comply with the company’s requisition and purchase order system
RESPONSIBLE BUSINESS •Comply with and ensure adherence to all of the hotel’s policies and procedures
•Comply with all occupational health and safety policies and procedures
•Attend all scheduled meetings
•Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef’s action.
•Liaise with F & B Controls for food costing, ordering and supply.
•Liaise with departmental heads for co-ordination of functions and activities.
•Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.
•Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
•Maintain in good working order all hotel property.
•Maintain a positive and professional attitude at all times
PEOPLE •Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
•Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.
•Assist Head Chef in conducting formal on-the-job training session for kitchen employees.
•Utilize coaching skills and demonstrate the development of other team members.
GENERAL •Communicate effectively with all other departments
•Attend meetings, training sessions and any other required meeting or training session.
•Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
•Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
•Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.
•Effectively participate in the organization of ordering, cost controlling and wastage of food.
•Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.
•Manage and deliver the production needs of the kitchen to the required standards.
•Manage time through effective planning of work, maintaining a high level of productivity.
•Achieve customer satisfaction rating of above expectations.
•Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
•Assigned projects are completed within designated timeframes
•Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.
PERSONAL CHARACTERISTICS Education •Formal Hospitality Management qualifications in Culinary Institute– desirable
•Completion and awarded Intermediate Food Hygiene Certification
•Completion and awarded HACCP Certification
Experience •At least 3 years previous experience in a hotel or branded units
•Minimum 2 years in similar capacity
•Experience in a high cover International /Mediterranean cuisine
•Knowledge in preparation of all Pastry and bakery products and all culinary operations.
•Knowledge of volume production and ability to maintain the highest quality standards.
Technical •Ability to follow standards recipes and convert quantities mathematically
•Ability to taste all foods to assure correct preparation
•Demonstrates strong knowledge of stock control, staff scheduling (rotas), and budget management
Personal Attributes •‘Can do’ attitude and a high level of energy
•Professionally groomed
•Able to manage task simultaneously; and priorities
•Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.
•Hands-on attitude, leads by example
•Always goes the extra mile to ensure guests satisfaction.
How do I deliver this? We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels. Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills. ·True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests
·True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay
·True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs
·True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner
What we offer
We’ll reward all your hard work with great salary and benefits – in addition to career development, employee room discounts and great work culture. Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics.
As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve -visit www.http: //careers.ihg.com to find out more about us.
At IHG, we are committed to developing our team and managing our talent and would encourage internal as well as external candidates to apply for any of our vacancies.
We are an equal opportunities employer.