Chef De Cuisine (All Day Dining)
Your Day-to-Day
Key Responsibilities
- Lead day-to-day kitchen operations ensuring high standards of food quality, presentation, andconsistency.
- Support pre-opening activities including kitchen setup, SOP implementation, menu execution, trialruns, and soft openings.
- Ensure full compliance with IHG brand standards, HACCP, LQA, and local regulations.
- Assist in recruitment, training, scheduling, and performance management of kitchen colleagues.
- Control food cost, labor cost, wastage, inventory, and ordering within approved budgets.
- Implement standardized recipes, portion control, and production planning.
- Maintain cleanliness, organization, and safe working practices in all kitchen areas.
- Collaborate with the Executive Chef on menu development, promotions, and special events.
- Complete required administrative tasks, reports, and logs accurately and on time.
Qualifications
- Diploma or Degree in Culinary Arts or equivalent.
- Minimum 5 years of professional culinary experience, including leadership roles in a hotel or large-scale operation.
- Pre-opening hotel experience preferred.
- Experience with international hotel brands (IHG preferred).
Skills & Competencies
- Strong leadership and team management skills
- Solid understanding of food cost control and kitchen financials
- Knowledge of food safety, hygiene, and compliance standards
- Ability to work under pressure in a fast-paced environment
- Good communication skills in English
- Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses.
- To collaborate directly with all support departments—Engineering, Stewarding, andHygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards.
- Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality.
- Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.
- To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy.
- Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.
- Ensures customer satisfaction in accordance with the InterContinental Distinction ServiceBehaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.
- He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible so that we consistently provide the highest quality food to our guests.
- I personally meet with potential event guests for menu planning and discussions. I interactwith IHG guests daily in outlets and create meaningful relationships.
- Personally, I monitor and follow through on VIP guests' and special dietary requirements.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
