Head Chef Table 45

At InterContinental Hotels we want our guests to relax and be themselves which means we need team members to:

Be you– by being natural, professional and personable in the way you are with people

Get ready– by taking notice and using your knowledge so that you are prepared for anything

Show you care – by being thoughtful in the way you welcome and connect with guests

Take action– by showing initiative, taking ownership and going the extra mile

Duties and Responsibilities

FINANCIAL RETURNS

• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.

PEOPLE

• Recommend and initiate salary, disciplinary, or other staffing/human resources – related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Promote teamwork and quality service through daily communication and coordination with other departments.Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.Assist sales, catering, and banquet staffs with banquets, parties and other special events.

• Interact with outside contacts:
• Guests – to ensure their total satisfaction
• Vendors – to order supplies and equipment and ensure best prices and quality
• Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

GUEST EXPERIENCE

• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.

RESPONSIBLE BUSINESS

• Assist in developing new menus and concepts to keep up with business and industry trends.
• Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures.
• Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• May serve as Manager on Duty or perform other duties as assigned.

aCCOUNTABILITY

Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people.

QUALIFICATIONS AND REQUIREMENTS

Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.