Supervise daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers and labour cost is managed effectively
Develop your team and improve their performance through coaching, feedback and recognition
Work with the Executive Chef to recommend or initiate any HR related actions where needed in terms of recruitment or performance management
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 within and across other departments. Communicate proactively on shift 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 sure the dining experience is 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 all aspects of the kitchen environment are hygienic, HACCP compliant and equipment is working properly
Provide refresher and training on HACCP program as needed
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 and colleague questions about dishes and kitchen services to develop and maintain product knowledge
Work closely with the Executive Chef on menu development, engineering, costing and training
Maintain a strong visible presence in the kitchen to ensure quality and consistency of product delivery
Willingness to engage directly with guests due to the open kitchen environment
Assist to manage Front of House operations at all times, maintaining a strong presence with our guests
Financial
Contribute to departmental forecasts, plans, and departmental production reports for management
Contribute to the setting of departmental goals and objectives during the budgeting process
Maintain costing and documentation of all dishes prepared and sold from the kitchen
Order and manage stock responsibly in accordance with IHG’s purchasing policy and approach
What we need from you
Success in this role is about daring to connect with our guests and team, as well as bringing key skills and experience.
Certificate IV in Commercial Cookery is essential
5 years experience working as a chef in either hotel or restaurant environments with at least 2 years supervisory experience in kitchen operations
Experience working in a culinary environment servicing multiple outlets will be key and exposure to an open kitchen environment would be an advantage
Holds a current food safety certification
Ability to inspire passion, enthusiasm and positivity in the team to drive an engaged, winning culture.
Excellent verbal and written communication skills and the ability to engage well with both the team and guests
