IHG Executive Chef - Crowne Plaza Brussels Airport in Brussels, Belgium
Direct the operation of the kitchen, 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
Duties and responsibilities
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
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.
Solicit guest feedback to improve food and
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
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
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.
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
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).
Requisition ID: BRU000105