IHG Italian Chef at Phoenicia InterContinental Hotel Beirut in Beirut, Lebanon




Under the general guidance and the supervision of the IHC Exec. Chef and

within the limits of established IHC Policies and Procedures and Kitchen

Manual, oversees and directs the Italian kitchen operation.


Duties and Responsibilities

  1. Supervises and participates in the preparation in

all aspects of food preparation in the particular area he is charge. As well

as oversees all intricacies for other kitchen sub-sections to which are

delegated into his department.

  1. Checks function sheets and daily menu items of the

kitchen and sub-section to determine the variety and quantity of the food to


  1. Supervises and participates in any buffets, special

functions and set up which are related to his area.

  1. See that all food prepared is due so in a

wholesome, clean appetizing and attractive manner.

  1. Checks function sheets and daily menu items to

determine the kind and quantity of meat, seafood, vegetables and dry stores

to order from stores and production kitchens.

  1. Sees that all refrigerators, reach -ins and

freezers are cleaned and in order at all times.

  1. Plans and supervises the par stocks and inventory

of his stores and freezers.

  1. Check portion sizes of meat, fish, poultry, etc.

received from butcher.

  1. Checks and receives the food received from stores

and production kitchens.

  1. Ensures the proper handling, cleanliness, and

maintenance of working areas, equipment’s and cold rooms in his area.

  1. Enforces rules that no one is to use any equipment

if not qualified. also that only trained stewards clean mechanical equipment

  1. Ensures hotel list and kitchen policies and

procedures are followed at all times.

  1. Participate in the training and motivation of

personnel under his direction.

  1. Prepares the schedule of his section and submits

to the Exec.Chef for his approval.

  1. Dispenses food only with proper guest check,

transfer, or Inter kitchen requisition, announce orders to concerned staff.

  1. Complies with the hotel’s safety, health, hygiene

and sanitation standards.

  1. Checks and reviews closing and cleaning list

prepared by the Chef De Partie to ensure its effectiveness.

  1. Adopts 3F motto:”Food, Flexibility and


  1. Adopts CCF motto: “Customer Comes First”.

  2. Performs duties common to all supervisors and

other duties as may be assigned.

  1. Conduct effective Training based on :

a) Outlet Training needs.

b) Enhance knowledge to improve skills for future

career development.




Provides functional assistance and direction to the kitchen operation as




Kitchen of Italian Restaurant - back of house operations



Coordinates functions and activities with other department heads as




Interacts with individuals outside the hotel including, but not limited to

clients, suppliers, competitors and other members of the local community

Job: Kitchen

Location: Lebanon-Beirut

Requisition ID: BEI0010239