EXECUTIVE CHEF

• Oversee the culinary processes, planning of menus, and designing standard recipes to ensure consistent quality in food production, that meet guest expectations and contribute to the profitability of the hotel
• Liaise with Engineering to ensure prompt and efficient repair and maintenance
• Liaise with the Venue Managers to monitor food quality, plan "specials" and discuss operational challenges
• Provide creative culinary ideas to project and enhance the image and reputation of the culinary operation
• Monitor and analyze the menus and products of competitive restaurants and keep up to date with international culinary trends to maintain a competitive advantage
• Attends meetings and briefings, and clearly and concisely disseminates relevant information to related teams, in a timely manner
• To inform and keep the E.A.M i/c F&B up-to-date on challenges and irregularities
• To identify and request assistance, prior to any breakdown occurring
• To respond to change positively, in the departmental function as dictated by the industry, company or hotel
• To be an ambassador of Lateral service for the team
• To support the E.A.M i/c F&B, in the consistent drive in relation to Food & Beverage concepts for the hotel considering factors such as product availability, service cost, marketing conditions
• The ability to complete and provide performance evaluations for all Culinary employees making recommendations for recognition as warranted
• The ability to coordinate with the E.A.M i/c F&B, and the Director of Catering for any special functions regarding food preparation and presentation, including additional costs and staffing requirements
• To be an Ambassador of the InterContinental Brand Standards
• The ability to develop and ensure a safe working environment for people to work
• The ability to set up control systems, which will assure quality and portion consistency
• To review the compilation and updating the relevant section of the Departmental Operations Manual
• To ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
• To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with the order
• sheets, receiving records, and purchasing specifications
• To follow all control and key procedures
• Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
• To ensure additional support for the team is in place in the absence of the E.A.M i/c F&B
• Attendance at Departmental meetings and Heartbeat feedback meetings
• Liaise with Stewarding to ensure an adequate supply of equipment, and to ensure kitchen cleanliness and hygiene meet the required standards
• Make recommendations to Management for modernization of equipment, service methods, and presentation, to improve guest satisfaction
• The ability to ensure that sanitation standards as set forth are in compliance as well as the cleanliness and neatness of the kitchen
• To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed to standards, in an accurate and punctual manner
• The ability to set up control systems, which will assure quality and portion consistency
• To have a complete understanding of, and adhere to the company's policy on Safety Procedures and Practices
• To have a complete understanding of, and adhere to local & the company's policy relating to Food Hygiene and Safe Food Handling practices