15 Kitchen Department jobs

As the Stewarding Supervisor, you will responsible for supervising the stewarding operation during shift and for cleaning and maintaining food and beverage premises to high hygienic standards. Adhere to local regulations concerning health, safety or other compliance requirements, as well as brand standards and local policies and procedures.        Your day-to-day:  In absence of Chief of Hygiene & Stewarding to conduct shift briefings to ensure hotel activities and operational requirements are known   During the shift, oversee the preparation of kitchen equipment for use  Supervise the receiving and storage of kitchen goods  Supervise the cleaning and storage of kitchen equipment  Supervise the cleaning of the premises  Supervise the removal of waste ...

As the Chief of Hygiene & Stewarding, you will responsible for taking care of entire FSMS (Food Safety Management System) in the hotel, with regard to food safety. Ensure the compliances to all the local/ IHG food safety audits throughout the year. Manage the cleanliness and maintenance of all F&B equipment in used and in store.  Responsible to establish and maintain high sanitation standards in all food preparation areas. Set standards in cleaning procedure, storekeeper in line with company policies.        Your day-to-day:  People    Conduct kitchen inspections on the personal, environmental and food hygiene conditions and provide a corrective action plan and keep record on findings  Check daily cleaning status in kitchen with respective kitchen managers and...

The Executive Chef is responsible for the overall management and operation of the hotel’s culinary department, ensuring high standards of food quality, presentation, hygiene, cost control, and guest satisfaction. The role provides leadership and direction to all kitchen teams while maintaining consistency across all outlets, banquets, and events. Key Responsibilities Lead and manage the overall culinary operations of the hotel. Develop and maintain high standards for food quality, taste, presentation, and consistency. Plan menus for restaurants, banquets, events, staff dining, and special functions. Ensure all food preparation and production comply with hotel standards and food safety regulations. Monitor food costs, portion control, wastage, and kitchen expenses to achieve budget targets. Work closely with the F&B and Events teams to plan menus and execute functions smoothly. Manage kitchen staffing, manpower planning, scheduling,...

As the Director of Sales, you will be responsible to develop and set revenue sales and marketing strategies for the hotel to ensure plans are implemented, results are monitored and sales goals are achieved. Regularly sell hotel rooms, meeting rooms, and food and beverage through direct client contacts.  At Crowne Plaza Hotels & Resorts we look for people who are charming, confident, and internationally minded; people who know what it takes to exceed guest expectations.     Your day-to-day:  People    Manage day-to-day sales activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict, improve team member performance, and recognise good performance.   Educate and train sales team that is responsible for developing new accounts, maintaining existing...

Support the Section Chef by preparing, presenting, storing and serving a selection of dishes. Adhere to local regulations concerning health, safety or other compliance requirements, as well as brand standards and local policies and procedures. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.    Your day-to-day:  Prepare, cook, serve and store the dishes   Communicate politely and display courtesy to guests and internal customers  Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards  Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information    Establish and maintain effective employee working...

Prepare and cook orders in accordance with portion and quality standards specified in recipes  Control food usage to minimize waste  Advise supervisor of low inventory items; assists in receiving items and taking inventory as required  Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed any local laws regarding health and safety  Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters  Follow all established safety protocols and procedures at all times. Immediately report any unsafe or malfunctioning equipment or any safety incident to the supervisor or manager on duty  May assist by performing dish washing or other kitchen duties as needed  Work as part of a team and communicate with other...

Job description · Maintains food cost as budgeted and takes corrective action as necessary. · Ensures fresh and quality food products are bought and used in production. · Ensures a clean kitchen, hygienic work procedures and high safety standards. · Implements work practices that minimize spoilage and wastage. · Ensures the correct implementation of all cost control and portioning policies & procedures. · Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands. · Reviews Food and Beverage business forecasts and plans production and staffing accordingly. · Ensures the kitchen operates in accordance with established standards. · During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders. · Make sure standard recipes are used, and food is presented according to pictures. · Checks stock for daily...

General ·       Keeps the kitchen area clean. ·       Prepares food according to recipes and plate presentation standards. ·       Knows how to operate equipment belonging to the kitchen area. ·       Maintains all operating items at established par stock level. ·       Maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area. ·       Assists with controlling the food cost by following standard portioning and portion control. ·       Ensures a clean kitchen, hygienic work procedures and high safety standards ·       Checks all orders for presentation, correctness before they are picked up. Pastry/Bakery ·       Preparation of all kinds of dough. ·       Moulding and baking of bread, rolls, cakes, pies, desserts and other kinds of bread. ·       Decorating and apportioning of desserts in buffet presentations. ·       Prepares all ingredients for baking, measures and mixes according to recipe, bakes cakes and cuts and...

Description: - Keeps the kitchen area clean. - Prepares orders according to recipes and plate presentation standards. - Knows how to operate equipment belonging to the kitchen area. - Maintains all operating items at established par stock level. - Assists with controlling the food cost by following standard portioning and portion control. - Prepares daily mise-en-place according to established checklists and cover forecasts. - Liaises closely with the pass to ensure all orders for one table go out at the same time. - Checks all orders for presentation, correctness before they are picked up. - Ensures orders are picked up as soon as they are ready. Pastry/Bakery - Preparation of all kinds of dough - Moulding and baking of bread, rolls, cakes, pies, desserts and other kinds of bread. - Decorating and apportioning of desserts in buffet presentations. - Prepares all ingredients for baking, measures and mixes according to recipe, bakes cakes and cuts and ices cakes as...

Main Duties: Financial Responsibilities 1.Assist in minimizing food wastage by following proper portion control and storage procedures. 2.Ensure proper use of kitchen equipment to avoid damage and reduce maintenance costs. Operational Responsibilities Guest Service 1.Support the delivery of high-quality dishes in a timely manner to exceed guest expectations. 2.Maintain a clean and welcoming kitchen environment that reflects positively on the hotel Product 1.Prepare ingredients and assist in cooking under the supervision of senior kitchen staff, following hotel standards. 2.Maintain high standards of food presentation and taste consistency. General 1.Participate in promotional events or seasonal menu preparations as directed. 2.Assist in food styling or preparation for marketing photo shoots when required. Marketing Responsibilities 1.Participate in promotional events or seasonal menu preparations as directed. 2.Assist in food styling or preparation for marketing photo...

a)      Duties:   - Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”. - Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual. - Maintains issued uniform including name badge in good, clean condition, without tears or stains. - Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation. - Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual. - Complies with energy conservation and job safety procedures which management defines in the hotel’s Loss Prevention Procedures Manual or in postings. - Maintains a clean and neat work area. -  Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation,...

Job description 1. To arrive on time to start duties as scheduled per duty roster. 2. To make daily thorough mise-en-place of all items featured on menu and ensures maximum usage of raw materials. 3. To prepare food orders according to established standards. 4. Responsible for proper storage of food in his area. 5. To perform all other tasks assigned by Superior/Section Head. 6. To adhere strictly to sanitation and safety standards. 7. To perform daily common tasks and other duties as may be assigned. 9. To perform such other duties and responsible that may be assigned by his/her supervisor from time to time.

Responsibilities: Ensure food costs are kept in-line and Business Plan objectives are achieved.  Provide consistent quality food and service to Internal and External customers. Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily. Ensures positive guest and colleague interactions, maintaining professional and positive working relationships. Ensures that all employees are up to date with the availability of seasonal and new products on the market. Tastes and monitors products served throughout the operation, providing feedback where appropriate. Assists in the recruitment and selection of all culinary employees. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting employees. Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and...

Key Responsibilities Assist the Executive Chef in managing daily kitchen operations. Ensure consistent food quality, presentation, and service standards. Supervise and mentor kitchen team members during shifts. Oversee buffet, breakfast, lunch, dinner, and à la carte operations. Maintain strict compliance with food safety, hygiene, and HACCP standards. Monitor food costs, inventory levels, and minimize wastage. Support menu planning, promotions, and new menu development. Ensure timely food production while maintaining high culinary standards. Requirements Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred. Minimum 3-5 years of culinary experience in a hotel or upscale restaurant environment. At least 1-2 years of experience in a Sous Chef, Junior Sous Chef, or similar supervisory role. Experience in buffet and all-day dining operations is highly preferred. Strong leadership, communication, and team...

Position Overview The Commis II is responsible for assisting in the preparation, cooking, and presentation of food items in accordance with hotel standards. This role supports the Chef de Partie and Sous Chef in daily kitchen operations, ensuring consistency, quality, and hygiene across all dishes. Key Responsibilities Prepare ingredients and mise-en-place for assigned sections. Cook and present dishes according to recipes and hotel standards. Assist in buffet setup, à la carte service, and banquet operations. Maintain cleanliness and organization of workstations and kitchen equipment. Ensure compliance with food safety, hygiene, and sanitation standards. Monitor stock levels, follow FIFO procedures, and assist in requisitioning supplies. Support senior chefs in menu planning and special events. Perform other duties as assigned by Chef de Partie or Sous Chef. Qualifications Diploma/Certificate in Culinary Arts or equivalent. Minimum 1–2 years...