IHG Executive Chef IC Dhaka in Dhaka, Bangladesh

Executive Chef IC Dhaka

Job Number EMEAA05664

Hotel Brand:

Europe, Middle East, Asia & Africa - Bangladesh - Dhaka zila - Dhaka

Description

About us

What's your passion? Whether you're into travelling, mountain climbing, swimming or scuba diving, here at Intercontinental Dhaka we're interested in YOU! We love to employ people who apply the same amount of passion and dedication to their jobs as they do to their hobbies - helping us to become one of the very best companies in the world. By sharing your expertise and passion, you will help us to achieve our vision which is 'Great Hotels Guests Love'. This candidate should be highly motivated with at least 10 Years relevant experience in signature luxury Operations, a professional with proven record in 5 star hotels. Be a part of the growing IHG family!

Your day to day

  1. Foster positive thinking and motivation within all F&B Preparation staff by giving active assistance and advice on more effective ways of running the kitchens.2.Plan in conjunction with the Director of Food and Beverage and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.3.Ensure that all designated action points from daily briefings or -monthly operational meeting are being followed by the individual s concerned.4.Ensure that positive working relations with non Food and Beverage departments are fostered giving cooperation at all times.5.Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.6.Assist the Director of Food and Beverage in compiling the annual marketing plans and budgets.7.Ensure disciplinary and grievance procedures are properly adhered to and followed.8.Handle customers comments and complaints and take swift corrective action after consultation with the Director of Food and Beverage and department head concerned.9.Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.10. Find ways to improve the efficiency of the operations which will benefit our clients.11. Constantly find ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.12. Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.13. Fully responsible for the dry goods store.14. Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.15. Conduct weekly inspections of kitchen and restaurants with minuted follow-ups.16. Plan co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.17. Prepare and control daily and weekly market list.18. Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the Director of Food and Beverage.19. Constantly strive to improve kitchen operating procedures.20. Be fully responsible for the labor budget of the kitchen department.21. Propose and initiate when approved, new service and products for our guests. 22. Perform any other reasonable duties as required by the department head from time to time.23. Conducts daily briefings for Sous Chefs.24. Ensure all staff actively participates in the preservation of the environment and reuse, recycle or reduce whenever possible.25. Accountable for the overall food cost as well as kitchen supplies, kitchen energy cost and kitchen utensils/ equipment26. Labor budget in the kitchen.27. Maintain food quality standard, hygiene and other standard are kept or surpassed, by himself and his subordinates.28. Co-operate with the company to achieve compliance with FLS legislation29. Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk30. Not undertake any activity which compromises their personal FLS, or the FLS of others31. Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.

What we need from you

# Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. Ensure that all hygiene trainings set by IHG.# Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.SELF-MANAGEMENT:1.Comply with Hotel Rules and Regulations and provisions contained in the Employment Handbook2.Comply with Company Grooming Standards at all times to portray a professional image of self and the hotel.3.Comply with Time and Attendance Policies set by the hotel.4.Actively participate in training and development programs and maximize opportunities for self-development5.Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire LifeSafety6.Familiarize yourself with emergency and evacuation procedures7.Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to theattention of the Line Manager8.Comply with the Company’s Corporate Code of Conduct9.Familiarize self with the company values (Great Hotels Guests Love) and model desired behaviors (Winning Ways,Room to be Yourself) and ways of working (IHG Wheel).10. Perform all tasks as directed by the Manager in pursuit of the achievement of business goals.Qualifications - External· Degree or Vocational Certificate in Culinary Skills or related field.- Young and dynamic, open minded and open for change- 5 star background / International experience- Strong Leadership- Initiative

What we offer

As per Company Policy.