Head Chef/Chef de Cuisine - InterContinental Suites Hotel

As Head Chef de Cuisine, you will supervise the preparation and presentation of all menu items in accordance with established recipes and standards.

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

Establish procedures and timeframes for conducting inventory.

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

You will be responsible for recommending and initiating salary, disciplinary, or other staffing /human resource-related actions in accordance with company rules and policies.

Alert management of potentially serious issues.

Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.

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.

Interact with outside contacts:

o Guests to ensure their total satisfaction

o Vendors - to order supplies and equipment

o Health Department and other regulatory agencies inspections regarding safety matters and kitchen

May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel's food and beverage facilities.

• 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.

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

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

Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis.

Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.

Notify Engineering immediately of any maintenance and repair needs.

Assist sales, catering and banquet staff with banquets, parties and other special events.

May serve as Manager on Duty or perform other duties as assigned.

Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people.

May oversee subordinate supervisors or chefs.

QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience

This job requires ability to perform the following:

⚫ Carrying or lifting items weighing up to 50 pounds

⚫ Moving about the kitchen

Other:

Han...