Executive Chef - InterContinental… at InterContinent… · Viet Nam

The Executive Chef requires strong leadership qualities and organizational and administrative skills and is fully responsible for the culinary operation. Plans, organizes, controls, and directs the work of colleagues. Accountable for the ongoing development and improvement of the Culinary Department with a focus on superior quality and consistency. Leads and supports the Culinary Brigade to uphold the highest standards. Provides leadership and direction in menu design and food production to ensure the culinary operation achieves its goals and contributes positively to the hotel's guest experience and overall profitability while maintaining IHG Brand Standards

• Directly manage everyday operational activities, plan and assign work, ensuring you always have the correct staffing numbers
• Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
• Foster an excellent working environment for teams to thrive by linking departments to create a sense of unity.
• Train colleagues to ensure they comply with the standards we expect.
• Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
• To actively engage in the training and development of culinary colleagues based on training plans, comment cards, hygiene reports, and any other identified areas for refinement that would benefit both the team and the guests.
• Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
• Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
• To hold daily meetings with the culinary colleagues to offer assistance, provide support, boost morale, and strengthen credibility
• Interacts with colleagues from other departments within areas of responsibility and develops strong working relationships with them.
• The ability to hire, train, discipline, supervise, and organize all kitchen personnel regularly, as well as to complete and provide performance evaluations for all kitchen employees.
• To convey the significance of the Employee Dining Room product to the team, to facilitate ongoing monitoring, and to take proactive steps to uphold our standards
• To ensure that the Executive Sous Chef/Chef de Cuisine communicates and delegates the production schedule for the day, collating quantities to be produced based on the forecast and for the next day's operation, to the team with clear and concise details, and follows up.
• Monitor the department’s annual budget and control expenses, focusing on food, other costs, and labor expenses..
• The ability to assign prices for food items on daily menus that generate net profit for the food cost area and contribute to decisions about printing, layouts, posting, and distribution of menus.
• To ensure all “quality ingredients” are professionally prepared in accordance with recipes, plating guides, and buffet set-ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team in achieving its financial goals and targets, Food Cost.
• Oversee the culinary processes, plan menus, and design standard recipes to ensure consistent food quality that meets guest expectations and contributes to the hotel's profitability.
• Suggest innovative culinary concepts to elevate and improve the image and reputation of the culinary operation.
• Monitor and analyze the menus and products of competing restaurants while keeping up with international culinary trends to maintain a competitive edge.
• Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams promptly.
• To support the consistent efforts related to Food & Beverage concepts for the hotel, considering factors such as product availability, service cost, and marketing conditions.
• The ability to conduct and provide performance evaluations for all culinary employees, making recommendations for recognition as warranted.
• The ability to collaborate with RBD for special food preparation and presentation functions, including additional costs and staffing requirements.
• To be an Ambassador of the InterContinental Brand Standards
• To review the compilation and update the relevant section of the Departmental Operations Manual.
• To ensure that proper work orders are completed for repairing culinary equipment and to follow up effectively to guarantee the maximum operational efficiency of the equipment.
• Identify market needs and trends related to food for hotel guests and the local market. Monitor and analyze the menus and products of competing restaurants.
• Attendance at departmental meetings and Heartbeat feedback meetings
• Be responsible for ensuring the safety and security of our property and participating in any fire and life safety-related hotel activities.
• Other ad-hoc duties involve unexpected moments when we must come together to complete a task.
• Always supervise the maintenance and cleanliness of the kitchens and stewarding area, and conduct daily and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up on the reports produced to ensure an immaculate environment.
• Collaborate closely with all outlet managers and chefs de cuisine to plan menus, set prices, and organize promotional events that maximize revenue-generating opportunities in accordance with market demands.
• Meet potential event guests in person for menu planning and discussions.
• Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.