CHEF DE CUISINE

A little taste of your day-to-day

• Manage, direct, and oversee daily operations of the Culinary Departments.
• Create, implement, and operate effective systems of food delivery that meet the Hotel's standards.
• Ensure proper preparation of menu items and inspect food products for freshness.
• Write, maintain, and update menu specifications, recipes, and production forecasts.
• Prepare requisitions for supplies and food items for production.
• Monitor production flow and make adjustments to adhere to cost and quality control procedures.
• Ensure proper receiving, storage, and rotation of food products in compliance with health regulations.
• Monitor kitchen equipment cleanliness and functionality, ensuring timely repairs.
• Develop the annual budget in conjunction with the Executive Chef and management.
• Deliver the company's hospitality experience for guests and employees.
• Review operations from both guest and business perspectives to ensure quality service.
• Develop and implement strategies to support employee engagement.
• Stay updated on current food and beverage trends and conduct self-development research.
• Seek sources for fresh food and tailor menus based on product availability.
• Maintain product consistency through inspections of food preparation.
• Coordinate service with restaurant and banquet operations.
• Manage kitchen operations and oversee inventory and purchasing of supplies.
• Ensure proper sanitation practices are followed.
• Recruit, select, and schedule staff based on forecasted volumes.
• Close collaboration with the Restaurant Manager to drive new marketing activations, F&B offerings and promotions.
• Quarterly menu engineering to optimize pricing and offerings.
• Responsible for HACCP and local hygiene rules compliance in the restaurant kitchen.
• Train, develop and create growth opportunities for their team.
• Analyze guest reviews and action accordingly.

What we need from you

• Culinary Degree preferred.
• Restaurant Executive Chef or Executive Sous Chef experience required.
• Minimum of five years progressive leadership experience in an upscale establishment.
• Demonstrated knowledge of current restaurant industry trends.
• Must possess culinary creativity.
• Strong knowledge of food sanitation regulations and ability to be certified as required.
• Comfortable providing direction and supervision to kitchen staff.
• Be able to work varying schedules to reflect the business needs of the hotel

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life including impressive room discounts, and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. 

So, join us and you’ll become part of our ever-growing global family.