As Chef de Cuisine, you will lead the culinary experience of our signature all- day dining restaurant — where local inspirations meet creative flair. You will be responsible for all kitchen operations, menu development, team supervision, and maintaining the highest culinary standards, especially during the pre- opening phase of the hotel.
Key Responsibilities
People
• Maintain high standards of grooming, hygiene, and discipline within the kitchen team.
• Encourage creativity, innovation, and collaboration within the culinary team to continuously enhance the guest experience.
• Coach, mentor, and develop team members through ongoing training and performance feedback.
• Support pre- opening recruitment, onboarding, and training plans for all culinary colleagues.
• Conduct daily briefings and coordinate effectively with the F&B Outlet Manager and Engineering team to ensure smooth operations.
• Lead, train, and inspire the kitchen team to deliver memorable dining experiences in line with the hotel’s concept and brand promise.
• Ensure compliance with all hotel and IHG policies, including safety, hygiene, and security procedures.
Guest Experience
• Maintain positive interaction with guests and internal stakeholders to ensure satisfaction and handle feedback promptly.
• Ensure the kitchen and all food preparation areas are impeccably clean, organized, and well- maintained.
• Supervise daily kitchen operations, ensuring food quality, taste, presentation, and consistency meet brand and guest expectations.
• Oversee food receiving, storage, and preparation in compliance with HACCP and IHG standards.
• Design, develop, and execute menus reflecting the hotel’s unique concept — locally inspired, globally refined.
Financial & Operational Excellence
• Contribute to achieving financial targets by managing food cost, payroll, and productivity efficiently.
• Optimize kitchen operations through effective scheduling, workflow design, and energy- efficient equipment use.
• Implement portion control, waste reduction, and inventory management practices.
• Support the F&B Outlet Manager in menu pricing, cost analysis, and supplier evaluation.
Responsible Business
• Promote sustainable sourcing, waste management, and energy conservation practices in line with IHG’s Responsible Business values.
• Supervise stewarding operations, ensuring cleaning schedules and hygiene levels meet international standards.
• Maintain top standards of food safety and sanitation across all areas of operation.
• Monitor market trends and local competitors to keep offerings fresh and competitive.
