Chef De Cuisine

• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
• Train colleagues to make sure they deliver with compliance and to the standards we expect
• Drive a great working environment for teams to thrive – linking up departments to create sense of one team
• Promote teamwork and quality service through daily communication and coordination with other departments
• Recommend or initiate any HR elated actions where needed
• Assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
• Actively participate in the  training, development the Culinary colleagues, according to the monthly training plan, JD Power report “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength
• Supervise all colleagues during the set-up, service and breakdown for each meal period
• Conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
• Verify that all scheduled staff is present and signed-in
• Supervise all colleagues during the set-up, service and breakdown for each meal period-events

2.Financial 

• Help create the department’s annual budget and the setting of departmental goals
• Monitor budget and control expenses with a focus on food, and labour costs….
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Diligence in prevention of wastage
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
• Assist the Executive Sous Chef–Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s operation, to the team with clear and concise details, and follow up
• Coordinate with the Executive Chef, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements
• Expedite orders on the line
• Follow all control and key procedures
• Ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation
• https://careers.ihg.com/en/job-details/?jobref=%5bInterContinental+Phu+Quoc%5d+-+Chef+De+Cuisine%7cGB%7c145993#7711