Chef de cuisine - IHG

A little taste of your day-to-day

• Prepare and present a variety of cold dishes, including pâtés, terrines, salads, appetisers, charcuterie, sandwiches, canapés, and garnishes.
• Ensure all dishes are prepared to the highest quality and presentation standards.
• Collaborate with the executive chef and other kitchen staff to develop and update the cold kitchen menu.
• Create new and innovative cold dishes to enhance the menu offerings.
• Monitor and manage inventory levels of cold kitchen ingredients and supplies.
• Order and stock ingredients as needed to ensure smooth operation.
• Adhere to all food safety and hygiene regulations and standards.
• Ensure that all ingredients are stored and handled properly to prevent contamination.
• Maintain consistency in the quality and presentation of cold dishes.
• Perform regular quality checks to ensure dishes meet the establishment’s standards.
• Train and supervise junior kitchen staff and interns in the cold kitchen.
• Provide guidance and support to ensure the team’s efficiency and effectiveness.
• Monitor and control food costs in the cold kitchen.
• Minimise waste and ensure efficient use of ingredients.
• Plan staff rostering and holidays in advance.
• Follow recipes and standard operating procedures accurately.
• Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
• Provides input for probation and formal performance appraisal discussions in line with company guidelines.
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.
• Regularly communicates with staff and maintains good relations.
• Adhere to the hotel and department regulations, policies and procedures including but not limited to:
  • Performs related duties and special projects as assigned.
  • Ensure all HACCP guidelines are achieved and maintained. Check monitoring procedures daily.
  • Ensure all equipment is properly maintained and stored, with all breakages and breakdowns being properly reported and recorded.
  • Be fully conversant with the hotel’s fire, security and emergency procedures.
  • Report immediately accidents, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents.
• To perform any other duties so directed by the Executive Chef

What we need from you

• A degree or diploma in culinary arts or a related field.
• Specialised training or courses in cold kitchen techniques are advantageous.
• Experience in a 5-star hotel is essential. Experience with high-volume operations is a plus. Knowledge of international hot cuisine is also a plus.
• Proficiency in preparing a variety of cold dishes, including pâtés, terrines, salads, appetisers, charcuterie, and garnishes.
• Understanding of food safety and hygiene practices.
• Ability to create visually appealing and innovative cold dishes.
• Artistic skills for plating and presentation.
• Precision in preparing and presenting dishes.
• Ability to manage multiple tasks and prioritise effectively.
• Strong organisational skills to maintain an orderly and efficient cold kitchen.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively with other kitchen staff and departments.