เชฟ เดอ ปาร์ตี โต๊ะ 45

Assist with the planning, ordering or production of food items pertaining to the respective section(s) of the food and beverage outlet or kitchen.  Prepare meals in accordance with portion and quality standards.

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 

FINANCIAL RETURNS

• Provide instruction to less experienced culinary staff.  Check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste.

• Assist in the supervision of day-to-day operation of the kitchen as needed; check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste.

• 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.     

• Prepare batch recipes, cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner.  Coordinate the smooth service and relation to the pass and pick-up of food.

• Assist in determining the minimum and maximum stocks of all food, material and equipment.

• Assist in creating and testing new recipes and menu design.

• Assist in inspecting the cleanliness of the line floor and all kitchen stations.  Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.  Notify Maintenance of any needed repairs.

• May serve as Sous Chef in his/her absence as required.

• May assist with other duties as assigned.

PEOPLE

GUEST EXPERIENCE

RESPONSIBLE BUSINESS

High school diploma or equivalent, plus two years of experience as a cook, or equivalent combination of education and food preparation experience.  Degree or certificate in culinary arts preferred. 

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds

• Moving about the kitchen

• Handling food, objects, products and utensils

• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with other culinary staff, wait staff, and guests.

• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

• Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

• May be required to work nights, weekends, and/or holidays.

Rate of pay for this role is $22.50/hr

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.