IHG Commis 1 in Fujairah, United Arab Emirates

Description:

At InterContinental

Hotels Group, we own, operate and franchise more than 5000 hotels, offering more than half a million guest rooms in nearly 100 countries. By bringing

your expertise and passion to any one of our brands, you will help us achieve our

vision : to be the most preferred, admired and successful hotel company the

world over.

Job Overview

Assist Chef de Cuisine / Sous Chef

to direct the operation of the Outlet kitchen, including food preparation and

quality, physical maintenance, and inventory functions, to ensure hotel quality

standards and revenue goals are met and food and supply costs are controlled.

At InterContinental Hotels & Resorts ® we want our guests to feel special, cosmopolitan and In the Know which

means we need you to:

  • Be charming by being approachable, having confidence and showing respect.

  • Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

  • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments thatmake people feel special.

Duties and Responsibilities

Specific Pre - Opening Responsibilities

  • Understand and follow facilities designs, set up’s as planned and approved

  • Assist Chef de Cuisine / Sous Chef to bring creativity and flair to the required implementation of plans as required

  • Assist Chef de Cuisine / Sous Chef to supervise the construction, design and setting up phases of Kitchens and provide input on service areas

  • Assist Chef de Cuisine / Sous Chef to to conduct snagging process

  • Assist Chef de Cuisine / Sous Chef to the first time implementation of plans as required

  • Assist Chef de Cuisine / Sous Chef to design menus for Outlet kitchen

  • Assist Chef de Cuisine / Sous Chef to arrange for showcasing and tasting of menus for Outlet kitchen

  • Assist Chef de Cuisine / Sous Chef to arrange for menu classes and product knowledge for the service and other relevant colleagues

  • Work with F&B Service leaders and Stewarding leader to establish logistics for great delivery and service of food

  • Assist Chef de Cuisine / Sous Chef for smart storage and logistics procedures

  • Suggest any new ideas important for the successful opening of relevant facilities

  • Assist Chef de Cuisine / Sous Chef to understand and implement available or required Standard Operating Procedures for ways of working in own team

  • Assist Chef de Cuisine / Sous Chef to implement operational manuals, brand service standards and job descriptions for Outlet kitchen

  • Assist Chef de Cuisine / Sous Chef to oversee induction and training of entire team alongside own key team members and Human Resources

  • Assist Chef de Cuisine / Sous Chef to plan and oversee all logistics in own kitchen for a smooth and successful opening

  • Assist Chef de Cuisine / Sous Chef to ensure that the facilities are well set up, logistics are available and the right quality of human resources are trained and made enthusiastically ready for the opening as per deadlines from Owning company,IHG and General Manager.

FINANCIAL RETURNS

  • Assist Chef de Cuisine / Sous Chef to complete departmental production reports for management.

  • Assist Chef de Cuisine / Sous Chef to implement departmental annual budget and the setting of departmental goals.

  • Assist Chef de Cuisine / Sous Chef to manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget

  • Assist Chef de Cuisine / Sous Chef to analyze variations from the budget effectively

  • Assist Chef de Cuisine / Sous Chef to implement systems that measure the cost effectiveness of Outlet kitchen

  • Assist Chef de Cuisine / Sous Chef to implement procedures that track, report on, and control the running costs of Outlet kitchen

  • Assist Chef de Cuisine / Sous Chef to maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations

OUR PEOPLE

  • Assist Chef de Cuisine / Sous Chef to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.

  • Assist Chef de Cuisine / Sous Chef to educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.

  • Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.

  • Assist Chef de Cuisine / Sous Chef to implement for other staffing/human resources-related actions in accordance with company rules and policies.

GUEST EXPERIENCE

  • Demonstrate serviceattributes in accordance with industry expectations and company standardsincluding:

Being attentive toGuests

Accurately andpromptly fulfilling Guests requests

Anticipate Guestsneeds

Maintain a high levelof knowledge which affects the Guest experience

Demonstrating a‘service’ attitude

Taking appropriateaction to resolve guest complaints

  • Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers

  • Assist Chef de Cuisine / Sous Chef to review and update existing standards to ensure competitiveness.

RESPONSIBLE BUSINESS

  • Familiarize yourself with Company Health and Safety Policies and ensure your areas promote and comply with them

  • Take responsibility to rectify hazardous situations, reporting major areas of concern to Chef de Cuisine / Sous Chef or designate

  • Familiarize yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility

  • Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents

KEY RESPONSIBILITIES

  • Assist Chef de Cuisine / Sous Chef to manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit

  • Assist Chef de Cuisine / Sous Chef to manage all functions of the Outlet Kitchen operations to achieve the optimum quality level of food production and sanitation

  • Assist Chef de Cuisine / Sous Chef to oversee special events and special food promotions

  • Assist Chef de Cuisine / Sous Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

  • Assist Chef de Cuisine / Sous Chef to develop new dishes and products

  • Take steps to ensure that outstanding culinary technical skills are maintained

  • Maintain comprehensive product knowledge including ingredients, equipment, markets and current trends and make appropriate adjustments to kitchen operations accordingly

  • Assist Chef de Cuisine / Sous Chef to control and analyzes, on an on-going basis, the level of the following:

Sales

Costs

Issuing of food

Quality and presentation of food products

Condition and cleanliness of facilities and equipment

Guest satisfaction

  • Assist Chef de Cuisine / Sous Chef to develop popular menus offering guests value for money in accordance with IHG guidelines

  • Assist Chef de Cuisine / Sous Chef to plan and organize successful Food and Beverage activities in the hotel and oversee them

  • Attend and participate in other meetings as required by the administrative calendar

  • Assist Chef de Cuisine / Sous Chef to implement Hotel Policies and Procedures file and up-dated files on the following Food Production matters:

Recipes

Finance

Standards

Personnel and Training

Outlets

Promotions

Meetings

Material and Equipment

Miscellaneous

  • Assist Chef de Cuisine / Sous Chef to set Food Production and Stewarding goals and develops strategies, procedures and policies

  • Assist Chef de Cuisine / Sous Chef to determine the minimum and maximum stocks of all food, material and equipment

  • Assist Chef de Cuisine / Sous Chef to set standards of all food and equipment purchases in accordance with IHG guidelines

  • Monitor local competitors and compare their operation with the hotel Food and Beverage operation

ACCOUNTABILITY

Assist Chef de Cuisine / Sous

Chef to supervise Outlet

kitchen employees in a large full-service, luxury, or resort hotel with

multiple major food and beverage outlets and banquet facilities with capacity

to cater to more than 500 people. May oversee subordinate supervisors and professional

culinary staff.

Do you have what it

takes to be a leader in the world's most global hotel company?If so, make it happen

and apply now for a career with InterContinental Hotels Group, where a world of

personal and professional opportunities exist.

Qualifications

  • Completion of a degree or certificate in culinary arts

  • Minimum 2 years of experience as a chef or equivalent combination of education and culinary/kitchen operations experience.

  • Vast knowledge of international culinary practices, menus and offerings

  • High level of written and verbal Business English

Job: Kitchen

Location: United Arab Emirates-Fujairah

Requisition ID: FUJ000204