IHG Executive Chef - Crowne Plaza Brussels Airport in Brussels, Belgium

Description:

Job overview

Direct the operation of the kitchen(s), includingfood preparation and quality, physical maintenance, and inventory functions, toensure hotel quality standards and revenue goals are met and food and supplycosts are controlled.

At Crowne Plaza we look for people who are dynamic,confident and ambitious; people who excel in their role and help our guestssucceed too.

Duties and responsibilities

Financial returns:

-[if !supportLists]->-[endif]->Complete forecasts, plans, and departmentalproduction reports for management.-[endif]->Complete forecasts, plans, and departmentalproduction reports for management.

-[if !supportLists]->-[endif]->Participate in the preparation of the hotel sannual budget and the setting of departmental goals.-[endif]->Participate in the preparation of the hotel sannual budget and the setting of departmental goals.

-[if !supportLists]->-[endif]->Maintain updated and accurate costing anddocumentation of all dishes prepared and sold in the food and beverageoperations.-[endif]->Maintain updated and accurate costing anddocumentation of all dishes prepared and sold in the food and beverageoperations.

People:

-[if !supportLists]->-[endif]->Manage day-to-day kitchen activities, plan andassign work, and establish performance and development goals for team members.Provide mentoring, coaching, and regular feedback to help manage conflict andimprove team member performance.-[endif]->Manage day-to-day kitchen activities, plan andassign work, and establish performance and development goals for team members.Provide mentoring, coaching, and regular feedback to help manage conflict andimprove team member performance.

-[if !supportLists]->-[endif]->Educate and train team members in compliancewith brand and service standards, and governmental regulations. Ensure staffhas the tools, training, and equipment to carry out job duties.-[endif]->Educate and train team members in compliancewith brand and service standards, and governmental regulations. Ensure staffhas the tools, training, and equipment to carry out job duties.

-[if !supportLists]->-[endif]->Promote teamwork and quality service throughdaily communication and coordination with other departments. Assist sales,catering and banquet staff with banquets, parties and other special events.-[endif]->Promote teamwork and quality service throughdaily communication and coordination with other departments. Assist sales,catering and banquet staff with banquets, parties and other special events.

-[if !supportLists]->-[endif]->Recommend and/or initiate salary, disciplinary,or other staffing/human resources-related actions in accordance with companyrules and policies.-[endif]->Recommend and/or initiate salary, disciplinary,or other staffing/human resources-related actions in accordance with companyrules and policies.

Guest experience:

-[if !supportLists]->-[endif]->Solicit guest feedback to improve food andpresentation quality.-[endif]->Solicit guest feedback to improve food andpresentation quality.

-[if !supportLists]->-[endif]->Assist with addressing customer questions andissues relating to kitchen services.-[endif]->Assist with addressing customer questions andissues relating to kitchen services.

-[if !supportLists]->-[endif]->Assist Food and Beverage Director with menuplanning, food and beverage coordination, table arrangements, decorationoptions, etc.-[endif]->Assist Food and Beverage Director with menuplanning, food and beverage coordination, table arrangements, decorationoptions, etc.

Responsible business:

-[if !supportLists]->-[endif]->Ensure that all menu items are prepared andpresented according to established recipes and standards.-[endif]->Ensure that all menu items are prepared andpresented according to established recipes and standards.

-[if !supportLists]->-[endif]->Develop menu design and concepts for all foodand/or bar outlets, and catering events. Monitor competitor and industrytrends.-[endif]->Develop menu design and concepts for all foodand/or bar outlets, and catering events. Monitor competitor and industrytrends.

-[if !supportLists]->-[endif]->Maintain procedures to ensure the security andproper storage of food and beverage products, inventory and equipment.Replenish supplies in a timely manner and minimise waste and pilferage.-[endif]->Maintain procedures to ensure the security andproper storage of food and beverage products, inventory and equipment.Replenish supplies in a timely manner and minimise waste and pilferage.

-[if !supportLists]->-[endif]->Ensure that all kitchen equipment and storeroomsare in proper operational condition and are cleaned on a regular basis.-[endif]->Ensure that all kitchen equipment and storeroomsare in proper operational condition and are cleaned on a regular basis.

-[if !supportLists]->-[endif]->Adhere to governmental regulations as well asbrand standards and hotel or company policies and procedures.-[endif]->Adhere to governmental regulations as well asbrand standards and hotel or company policies and procedures.

-[if !supportLists]->-[endif]->Perform other duties as assigned. May also serveas manager on duty.-[endif]->Perform other duties as assigned. May also serveas manager on duty.

Accountability

Supervises a large number of kitchen employees in alarge full-service, luxury, or resort hotel with multiple major food andbeverage outlets and banquet facilities with capacity to cater to more than 500people. May oversee subordinate managers and/or supervisors and professionalculinary staff.

Qualifications and requirements

Completion of a degree or certificate in culinaryarts and five years of experience as a chef, with at least one year in asupervisory capacity, or equivalent combination of education andculinary/kitchen operations experience. Must speak local language(s).

Qualifications

Job: Kitchen

Location: Belgium-Brussels

Requisition ID: BRU000048