IHG Chef de Partie (Butcher) in Fujairah, United Arab Emirates
Hotels Group, we own, operate and franchise more than 5000 hotels, offering more than half a million guest rooms in nearly 100 countries. By bringing
your expertise and passion to any one of our brands, you will help us achieve our
vision : to be the most preferred, admired and successful hotel company the
Assist Chef de Cuisine / Sous Chef
to direct the operation of the Outlet 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 InterContinental Hotels & Resorts ® we want our guests to feel special, cosmopolitan and In the Know which
means we need you to:
Be charming by being approachable, having confidence and showing respect.
Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
Make it memorable by being knowledgeable, sharing stories and showing your style to create moments thatmake people feel special.
Duties and Responsibilities
Assist Chef de Cuisine / Sous Chef to complete departmental production reports for management.
Assist Chef de Cuisine / Sous Chef to implement departmental annual budget and the setting of departmental goals.
Assist Chef de Cuisine / Sous Chef to manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget
Assist Chef de Cuisine / Sous Chef to analyze variations from the budget effectively
Assist Chef de Cuisine / Sous Chef to implement systems that measure the cost effectiveness of Outlet kitchen
Assist Chef de Cuisine / Sous Chef to implement procedures that track, report on, and control the running costs of Outlet kitchen
Assist Chef de Cuisine / Sous Chef to maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations
Assist Chef de Cuisine / Sous Chef to 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.
Assist Chef de Cuisine / Sous Chef to educate and train team members in compliance with brand standards, service behaviours, 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.
Assist Chef de Cuisine / Sous Chef to implement for other staffing/human resources-related actions in accordance with company rules and policies.
- Demonstrate serviceattributes in accordance with industry expectations and company standardsincluding:
Being attentive toGuests
Accurately andpromptly fulfilling Guests requests
Maintain a high levelof knowledge which affects the Guest experience
Demonstrating a‘service’ attitude
Taking appropriateaction to resolve guest complaints
Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
Assist Chef de Cuisine / Sous Chef to review and update existing standards to ensure competitiveness.
Familiarize yourself with Company Health and Safety Policies and ensure your areas promote and comply with them
Take responsibility to rectify hazardous situations, reporting major areas of concern to Chef de Cuisine / Sous Chef or designate
Familiarize yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility
Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents
Assist Chef de Cuisine / Sous Chef to manage all functions of kitchen operations to achieve optimum departmental profit
Assist Chef de Cuisine / Sous Chef to manage all functions of the kitchen operations to achieve the optimum quality level of food production and sanitation
Assist Chef de Cuisine / Sous Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Take steps to ensure that outstanding culinary technical skills are maintained
Maintain comprehensive product knowledge including ingredients, equipment, markets and current trends and make appropriate adjustments to kitchen operations accordingly
Assist Chef de Cuisine / Sous Chef to control and analyzes, on an on-going basis, the level of the following:
Issuing of food
Quality and presentation of food products
Condition and cleanliness of facilities and equipment
Assist Chef de Cuisine / Sous Chef to develop popular menus offering guests value for money in accordance with IHG guidelines
Assist Chef de Cuisine / Sous Chef to plan and organize successful Food and Beverage activities in the hotel and oversee them
Attend and participate in other meetings as required by the administrative calendar
Assist Chef de Cuisine / Sous Chef to implement Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
Personnel and Training
Material and Equipment
Assist Chef de Cuisine / Sous Chef to set Food Production and Stewarding goals and develops strategies, procedures and policies
Assist Chef de Cuisine / Sous Chef to determine the minimum and maximum stocks of all food, material and equipment
Assist Chef de Cuisine / Sous Chef to set standards of all food and equipment purchases in accordance with IHG guidelines
Monitor local competitors and compare their operation with the hotel Food and Beverage operation
Assist Chef de Cuisine / Sous
Chef to supervise Outlet
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 supervisors and professional
Do you have what it
takes to be a leader in the world's most global hotel company?If so, make it happen
and apply now for a career with InterContinental Hotels Group, where a world of
personal and professional opportunities exist.
Completion of a degree or certificate in culinary arts
Minimum 4 years of experience as a butchery chef or equivalent combination of education and culinary/kitchen operations experience.
Vast knowledge of international culinary practices, menus and offerings
High level of written and verbal Business English
Thorough knowledge of MS Word, MS Excel and MS Outlook
Location: United Arab Emirates-Fujairah
Requisition ID: FUJ000255