Your Day-to-Day

Key Responsibilities​

• Lead day-to-day kitchen operations ensuring high standards of food quality, presentation, andconsistency.​
• Support pre-opening activities including kitchen setup, SOP implementation, menu execution, trialruns, and soft openings.​
• Ensure full compliance with IHG brand standards, HACCP, LQA, and local regulations.​
• Assist in recruitment, training, scheduling, and performance management of kitchen colleagues.​
• Control food cost, labor cost, wastage, inventory, and ordering within approved budgets.​
• Implement standardized recipes, portion control, and production planning.​
• Maintain cleanliness, organization, and safe working practices in all kitchen areas.​
• Collaborate with the Executive Chef on menu development, promotions, and special events.​
• Complete required administrative tasks, reports, and logs accurately and on time.​

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Qualifications​

• Diploma or Degree in Culinary Arts or equivalent.​
• Minimum 5 years of professional culinary experience, including leadership roles in a hotel or large-scale operation.​
• Pre-opening hotel experience preferred.​
• Experience with international hotel brands (IHG preferred).​

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Skills & Competencies​

• Strong leadership and team management skills​
• Solid understanding of food cost control and kitchen financials​
• Knowledge of food safety, hygiene, and compliance standards​
• Ability to work under pressure in a fast-paced environment​
• Good communication skills in English​
• ​Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses. ​
• To collaborate directly with all support departments—Engineering, Stewarding, andHygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards.​
• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality.​
• Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.​
• To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy.​
• Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.​
• Ensures customer satisfaction in accordance with the InterContinental Distinction ServiceBehaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.​
• He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible so that we consistently provide the highest quality food to our guests.​
• I personally meet with potential event guests for menu planning and discussions. I interactwith IHG guests daily in outlets and create meaningful relationships. ​
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.​

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