Chef - Surat - InterContinental Hotels Group @ Intercontinental

 

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental brand.Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

As Executive Chef you ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.

Your day-to-day

People

Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers

Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance

Recommend or initiate any HR elated actions where needed

Drive a great working environment for teams to thrive connect departments to create sense of one team

Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests

Responsible business

You ll make sure our dishes are always at their best - we have standards - but it s down to you to make that room special and memorable for guests

Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen

Make sure food and drinks are secure and stored safely always keep stock replenished to minimise waste

Ensure that all kitchen equipment and environment are hygienic and working properly

Always follow governmental regulations and company policies and procedures

Ad-hoc duties unexpected moments when we have to pull together to get a task done

Guest experience

Encourage guest feedback to improve guest satisfaction

Answer guest questions about dishes and kitchen services

Help the Food and Beverage Director with event planning

Financial

Complete forecasts, plans, and departmental production reports for management

Help prepare the hotel s annual budget and the setting of departmental goals

Maintain costing and documentation of all dishes prepared and sold from the kitchen

Accountabilities

Supervise kitchen team in a large, 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 managers and/or supervisors and professional culinary staff