8 others jobs found

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...

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...

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....

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....