Chef De Cuisine

A little taste of your day-to-day:

• This role will review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.
• Assist in developing new menus and concepts to keep up with business and industry trends.
• Assist in making sure food cost is aligned with monthly goals, and if needed, react proactively before month’s end.
• Ensure all outlets are achieving budgeted revenue goals.
• Supervise the day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work.
• Assist with the communication and enforcement of formal policies and procedures.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction.
  • Incorporate feedback from restaurant staff and patrons to make improvements or resolve issues.
  • Vendors – to order supplies and equipment and ensure best prices and quality.
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
• Assist the Executive Chef in determining the minimum and maximum stocks of all food, materials, and equipment.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.
• Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.
• Notify Engineering immediately of any maintenance and repair needs.

What we need from you:

combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.

InterContinental.