About us
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.
Your day
to day
The Chef de Partie will assist in managing a single food
and beverage outlet or a shift or section of food and beverage operations.
Supervise kitchen employees and entry-level Culinary Staff in preparation
and cooking of various food items and their garnishment and presentation.
Responsible for menu planning and development and cost control.
Financial Returns
- Helps
to prepare recipe cards and the training plan for staff - To be jointly
responsible for the preparation of the market list - To be jointly
responsible for a cost-conscious acting at the respective post. - Oversee
methods of preparation, portion sizes, and timeliness of food preparation;
control food usage to minimize waste.
People
- Supervise activities of assigned staff,
communicate goals, and assign/schedule work. Communicate and enforce policies
and procedures. - Recommend and initiate disciplinary or other
staffing/human resource-related actions in accordance with company rules
and policies. Alert management of potentially serious issues. Assist
with employee selection, training and development, and performance
coaching. - Promote teamwork and quality service through daily
communication and coordination with other departments. Key departmental contacts
include Sales and Marketing, Catering, Banquets, Maintenance, and Guest
Services.
Assist sales, catering, and banquet staffs with banquets, parties and other
special events. - Organizes the schedule in conjunction with the sous
chef in charge. - To ensure the regular training of their staff
- To allocate the individual tasks to the Demi Chefs and Commis.
- To
be jointly responsible for the subordinated employees, especially trainees
and apprentices.
Guest
Experience
- Interact with outside contacts:
- Guests
– to ensure their total satisfaction - Vendors – to order supplies
and equipment and ensure best prices and quality - Health Department
and other regulatory agencies – regarding safety matters and kitchen
inspections
Responsible
Business
- Inspect the cleanliness of the line floor and all
kitchen stations. Maintain and strictly abide by proper storage procedures
and state sanitation and health regulations. Notify the Maintenance Department
of any needed repairs. - Review the following day’s menus and complete
requisitions for food and supplies needed from various storerooms; maintain
inventory control procedures. - Maintain and enforce procedures to (1)
ensure the security and proper storage of food and beverage products, kitchen
inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in
a timely and efficient manner, and (3) to minimize waste and control costs.
- Assist in determining the minimum and maximum stocks of all food, material
and equipment. - To ensure they are checked at receiving if they are
not good to call Executive Sous Chef or Executive Chef. - To prepare
every course as well as mis-en plus at the respective post - Assist
in cooking and food preparation as required. - To ensure the highest
of quality of the products and presentations - The daily control of
the cold-storage houses and refrigerators - To clear and take care of
the equipment at the respective post. - May serve as Manager on Duty
or perform other duties as assigned.
What
we need from you
Assists in the management of the outlet
with the sous chef, passes on his or her knowledge to the rank and file staff,
training on the job, to ensure that the outlet kitchen is always clean
and orderly, follows up on strict hygiene practices.
Completion of a high
school diploma or equivalent, plus two years of experience in the culinary
department, or equivalent combination of education and culinary/kitchen
operations experience. Certificate in culinary arts preferred.
What we offer
In return for your hard work, you
can look forward to a highly competitive salary and benefits package –
including:
- 5-days work week
- Duty Meal
- Uniforms/
Laundry Services - Midnight Transportation
- Birthday Off
- Learning and Development Opportunities
- Flexi Benefit
- Insurance Coverage
- 50% F&B discount at Hotel’s selected
Restaurant - Special Employee rate at all IHG Hotels worldwide
What’s more, because your career will be as unique as you are, we’ll give
you all the tailored support you need to make a great start, be involved
and grow. And because the InterContinental Hotels & Resorts brand belongs
to the IHG® family of brands, you’ll also benefit from all of the opportunities
that come from being part of a successful, global hospitality company with over
6000 hotels in over 100 countries around the world.
So whoever you
are, whatever you love doing, bring your passion to the InterContinental Hotels
& Resorts brand and IHG and we’ll make sure you’ll have room to be yourself.
Find out more about joining us today by going to careers.ihg.com
Don't
quite meet every single requirement, but still believe you'd be a great fit
for the job? We'll never know unless you hit the 'Apply' button. Start your
journey with us today and let's #GoFurtherTogether.
