IHG Hotels & Resorts
Website:
ihgplc.com
Job details:
People
- Supervise and coordinate kitchen team members during shifts.
- Assist in planning daily production and assigning tasks.
- Train, coach and develop junior culinary staff.
- Conduct daily kitchen briefings and ensure clear communication.
- Promote teamwork and maintain effective coordination with F&B service teams.
- Recommend or initiate HR-related actions when required.
Guest Experience
- Ensure all dishes are prepared and presented according to brand standards.
- Maintain consistency in taste, quality and portion control.
- Assist in developing menus and introducing new dishes.
- Handle guest feedback and special dietary requests professionally.
- Ensure timely preparation and delivery of food during service.
Responsible Business
- Ensure compliance with food safety, hygiene and sanitation standards.
- Monitor proper storage, labeling and rotation of food products (FIFO).
- Maintain cleanliness and organization of kitchen areas.
- Control food wastage and maintain portion standards.
- Assist in inventory management and requisition processes.
- Ensure proper use and maintenance of kitchen equipment.
- Perform other ad-hoc duties as assigned.
Financial
- Assist in preparing and managing kitchen budgets.
- Monitor and control food cost and labour cost.
- Support menu costing and pricing initiatives.
- Analyze kitchen performance and implement cost-saving measures.
Accountabilities
- Supports the Executive Chef in managing kitchen operations and supervising culinary staff. Responsible for maintaining food quality standards, achieving financial targets and ensuring compliance with safety and brand regulations.
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