Executive Sous Chef

Industry:
Hotels
Department:
Chefs
Job Role:
Sous Chef
Level:
Management
Location:
ME/GCC (Except UAE)
Area:
Unspecified
Salary Description:
Competitive
Posted:
24-Jun-19
Recruiter:
Intercontinental Hotels Group (IHG)
Job Ref:
EMEAA08717

About us
Combining a unique elegant exterior with a fabulous majestic interior, the hotel became in the blink of an eye, a reference in the world of hospitality: 446 luxurious rooms and suites, a wide choice of restaurants, shops and two swimming pools, indoor and outdoor, made the Phoenicia everybody's elite destination. Its reputation for class and luxurious living echoed around the globe. Kings, queens, world leaders, celebrities, businessmen and the jet set alike, made Phoenicia Hotel their home away from home, contributing to the country's golden age, an upswing period during which Lebanon was known as the "Switzerland of the Middle East". The Phoenicia Hotel was a dream for Najib Salha - a prominent Lebanese businessman - who in the year 1953, during Lebanon's Golden Era, envisioned to build a world class hotel on the shores of Beirut. With a group of investors, Mr. Salha founded "La Société des Grands Hotels du Liban" and invited leading American architect Edward Durell Stone to fulfill this dream
Your day to day
• Assumes the duties and responsibilities of the Executive Chef in his/her absence. • Assists the Executive Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.• Controls and analyzes, on an on-going basis, the level of the following:o Saleso Costso Issuing of foodo Quality and presentation of food and beverage productso Condition and cleanliness of facilities and equipmento Guest satisfactiono Marketing• Assists the Executive Chef in developing and maintaining updated operations manuals for all Food Production and Stewarding sections.• Assists the Executive Chef in planning and organizing successful Food and Beverage activities. • Conducts daily briefings and other meetings as needed.• Assists the Executive Chef in maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.• Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies. • Assists the Executive Chef in determining the minimum and maximum stocks of all food, materials and equipment.• Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines.• Monitors local competitors and compares their operation with the Hotel Food and Beverage operation.• Keeps aware of trends, systems, practices and equipment in Food and Beverage through trade literature, hotel shows and site visits.• 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
Education:Bachelor DegreeSkills:Microsoft Office ToolsOpera/FidelioMicrosExperience:4-5 Years same positionCompetencies: 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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