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

Description:

Job overview

Direct the operation of the kitchen(s), including

food preparation and quality, physical maintenance, and inventory functions, to

ensure hotel quality standards and revenue goals are met and food and supply

costs are controlled.

At Crowne Plaza we look for people who are dynamic,

confident and ambitious; people who excel in their role and help our guests

succeed too.

Duties and responsibilities

Financial returns:

·

Complete forecasts, plans, and departmental

production reports for management.

·

Participate in the preparation of the hotel’s

annual budget and the setting of departmental goals.

·

Maintain updated and accurate costing and

documentation of all dishes prepared and sold in the food and beverage

operations.

People:

·

Manage day-to-day kitchen activities, plan and

assign work, and establish performance and development goals for team members.

Provide mentoring, coaching, and regular feedback to help manage conflict and

improve team member performance.

·

Educate and train team members in compliance

with brand and service standards, and governmental regulations. Ensure staff

has the tools, training, and equipment to carry out job duties.

·

Promote teamwork and quality service through

daily communication and coordination with other departments. Assist sales,

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

·

Recommend and/or initiate salary, disciplinary,

or other staffing/human resources-related actions in accordance with company

rules and policies.

Guest experience:

·

Solicit guest feedback to improve food and

presentation quality.

·

Assist with addressing customer questions and

issues relating to kitchen services.

·

Assist Food and Beverage Director with menu

planning, food and beverage coordination, table arrangements, decoration

options, etc.

Responsible business:

·

Ensure that all menu items are prepared and

presented according to established recipes and standards.

·

Develop menu design and concepts for all food

and/or bar outlets, and catering events. Monitor competitor and industry

trends.

·

Maintain procedures to ensure the security and

proper storage of food and beverage products, inventory and equipment.

Replenish supplies in a timely manner and minimise waste and pilferage.

·

Ensure that all kitchen equipment and storerooms

are in proper operational condition and are cleaned on a regular basis.

·

Adhere to governmental regulations as well as

brand standards and hotel or company policies and procedures.

·

Perform other duties as assigned. May also serve

as manager on duty.

Accountability

Supervises a large number of kitchen employees in a

large full-service, luxury, or resort hotel with multiple major food and

beverage outlets and banquet facilities with capacity to cater to more than 500

people. May oversee subordinate managers and/or supervisors and professional

culinary staff.

Qualifications and requirements

Completion of a degree or certificate in culinary

arts and five years of experience as a chef, with at least one year in a

supervisory capacity, or equivalent combination of education and

culinary/kitchen operations experience. Must speak local language(s).

Qualifications

Job: Kitchen

Location: Belgium-Brussels

Requisition ID: BRU000048