9 executive chef jobs found

Job Summary The Executive Chef is responsible for overseeing the overall culinary operations of the hotel, ensuring the highest standards of food quality, presentation, hygiene, and service excellence. The role involves menu planning, kitchen management, cost control, team leadership, and maintaining compliance with food safety standards while delivering exceptional dining experiences in line with the hotel's standards and brand expectations. Key Responsibilities Oversee and manage all kitchen operations, including restaurants, banquets, room service, and other food production areas. Develop innovative menus, recipes, and food concepts that meet guest expectations and align with the hotel's standards. Ensure consistent food quality, taste, presentation, portion control, and timely food preparation across all outlets. Manage food costs, kitchen budgets, inventory, purchasing, and wastage control to achieve financial targets. Monitor...

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,...

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...

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. - 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 · 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...

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...

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...

As the Restaurant Manager, you’ll manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures. 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:  People    Work with Human Resources to ensure the departmental performance of staff is productive  Ensure compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues  Adhere to hotel disciplinary procedures during major/minor act of misconduct  Work with Superior on manpower planning and...