Head Chef/Chef de Cuisine InterContinental Suites Hotel

A Chef De Cuisine oversees the daily operations of a kitchen, including managing staff, coordinating food orders, supervising food preparation, and ensuring quality and safety of food and staff.

Maintains a clean and organized work environment and practices excellent time management skills.

Participate in menu development, recipe creation, and training kitchen staff.

Key Responsibilities of a Kitchen Manager:

· Staff Management: Hiring, training, scheduling, and supervising kitchen staff.

· Food Preparation and Quality: Overseeing food preparation, ensuring quality control, and maintaining food safety standards.

· Menu Planning and Development: Contributing to menu planning, recipe development, and portion control.

· Inventory and Ordering: Managing inventory, ordering supplies, and controlling costs.

· Safety and Compliance: Ensuring compliance with relevant health and safety regulations.

· Coordination: Working with the Executive Chef, Executive Sous Chef, restaurant manager and other staff to ensure smooth service and guest satisfaction.

Important Skills:

· Possess culinary knowledge.

· Exhibit leadership and communication skills to manage staff and interact with others.

· Be well-organized to handle various tasks and schedules.

· Have financial understanding for budgeting and cost control.

· Be adaptable and skilled in problem-solving in a fast-paced environment.

· Show attention to detail for quality, inventory, and safety standards.

DUTIES AND RESPONSIBILITIES

· Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work.

Communicate and enforce policies and procedures with all staff.

· Proper scheduling to ensure coverage of our 24/7 operation while adhering to budgeted manning guidelines

· Enforce company policies as it relates to kitchen work, work areas, and kitchen staff.

Recommend disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies.

Alert management of potentially serious issues.

· Enforce training protocols and provide training tools and equipment needed to kitchen staff effectively carry out their job functions.

· Supervise the preparation and presentation of all menu items in accordance with established recipes and standards.

Assist in the executing of all meals and menus for the restaurant and catered events within brand or local menu guidelines.

· Execute procedures and timeframes for conducting inventory.

Determine minimum and maximum stocks for all food, material, and kitchen equipment.

Execute ordering.

· Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, etc.

in a timely and efficient manner, and (3) to minimize waste and pilferage.

· Enforce cleaning schedules for all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, ...