Executive Chef

Industry:
Hotels
Department:
Chefs
Job Role:
Executive Chef
Level:
Management
Location:
ME/GCC (Except UAE)
Area:
Unspecified
Salary Description:
Competitive
Posted:
18-Apr-19
Recruiter:
Intercontinental Hotels Group (IHG)
Job Ref:
EMEAA06149

About us
Le Vendôme was founded in 1964 by La Societe Hoteliere Fakhoury. Since then, the hotel's distinctive decor, superb location and outstanding service secured its reputation as one of the world's finest destination hotels, as well as being one of only a few of the InterContinental Group's designated boutique hotels. In 1974 the hotel became the responsibility of La Societe Des Grands Hotels Du Liban, who had to cease operations in 1983 due to Lebanon's civil strife. A decade later, with the arrival of peace, several million dollars were invested in renovation and restoration, reviving this landmark legend to its former glory. In 1995 InterContinental Hotels and Resorts took on the management, and reopened its doors in November 1996. Le Vendôme today has 73 rooms and suites equipped with the latest technology, gourmet restaurants and a 24-hour destination bar. Guests today at Le Vendôme Beirut experience life at the highest level of luxury in one of the world's most special cities. With world-class dining and entertainment, and interiors inspired by French chateaux, the hotel is synonymous with elegance. Le Vendôme Beirut combines its location's culture and history with exceptional service and impeccable attention to detail.
Your day to day
KEY RESPONSIBILITIES Job SummaryUnder the general direction of the Food and Beverage Manager or his/her delegate, and within the limits of established IHG and local Hotel policies and procedures, manages all the Kitchen operation including the Stewarding operation with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food production which meets customers and guests expectations.Essential Duties and Responsibilities • Manages all functions of the Food Production to achieve optimum quality level of food production and sanitation.• Manages all functions of the Food Production to achieve the optimum profit.• Coordinates functions and activities with other department heads as appropriate.• Oversees special events and special food promotions.• Develops and writes standard recipes.• Develops new dishes and products.• Takes steps to ensure that outstanding culinary technical skills are maintained.• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to the Kitchen operations accordingly.• Plans and organizes with the Food and Beverage Manager successful Food and Beverage activities in the Hotel and overseas and coordinates pricing and preparation of menus by taking into consideration such factors as:o Local requirementso Market needso Competitiono Trendso Recipeso Potential costso Availability of Food & Beverage productso Merchandising and promotions • Controls and analyses on an on-going basis the level of the following:o Saleso Costso Issuing of foodo Quality and presentation of food productso Condition and cleanliness of facilities and equipmento Guests satisfaction • Conducts such functions as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate productivity and efficiency of the Kitchen team, and consults with the Food and Beverage Manager and the Human Resources Manager as appropriate in the performing above duties. • Develops with the Training Manager training plans and training material in accordance with IHG and local Hotel guidelines and implements them for the Food Production colleagues and other Food and Beverage colleagues.• Conducts daily briefings and other meetings as needed.• Develops and maintains operation manuals for all Food Production. • Maintains updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. • Keeps an updated Hotel Policies and Procedures file and updated files on the following Food Production matters:o Recipeso Financeo Standardso Personnel and Trainingo Outletso Menus and promotionso Meetingso Projectso Materials and Equipment • Sets Food Production and Stewarding goals and develops strategies, procedures and policies.• Monitors local competitors and compares their operation with the Hotel Food and Beverage operation.• Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and fire life safety.• Performs related duties and other projects as assigned.
What we need from you
REQUIRED QUALIFICATIONSEducation:Bachelor DegreeSkills:Microsoft Office ToolsOpera/FBMMicrosExperience:8 to 10 years Competencies: Influencing/PersuasivenessCultural AwarenessCustomer Service OrientationProblem-Solving/Decision MakingPlanning/OrganizingAdaptability/FlexibilityCreativity/InnovationDeveloping othersDrive for ResultsTeam Orientation<br><br>${descr2}

Contact Details:
Intercontinental Hotels Group (IHG)
Tel: .
Contact: HR Department

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