Executive Sous Chef - IC Durrat Al Riyadh

Job Description

The only Resort in Riyadh City Characterized by the architectural grandeur, The InterContinental Durrat Al Riyadh Resort & Spa is cradled within the distinguished neighborhood of Banban, Riyadh. This unique property resides on 154,000 sqm of a lush green oasis enhanced by eco-friendly water features. Whether travelling for business or leisure, guests will enjoy from a wide array of culinary venues to an extensive range of recreational facilities including SPA, Indoor & Outdoor pools. Equipped with 162 remarkable abodes, including 121 extensive guestrooms, 31 luxurious suites and 10 stately private villas each with an outdoor swimming pool. Elegantly designed by beautifully weaving the opulence of the Arabian heritage, the resort offers guests a retreat that is a cut above the rest. Bring the warmth of Royals to your wedding day or host a successful meeting or a conference at any of our event venues; timeless and fit for any occasion. Add a touch of glamour and style to your experience as you choose between the Grand Durrat Hall, eight meeting rooms or stunning outdoor spaces, perfect for soirees, corporate meetings and exhibitions. Our dedicated team of professional and engaging event specialists will orchestrate every detail to perfection. To complete the experience, The InterContinental Durrat Al Riyadh Resort also presents gracious service and world-class dining. When youre a part of IHG, you?re more than your job title. And that?s what we love the individual talents, interests and dreams that make you who you are because we know that a team with different perspectives and skills can only make our business stronger.JOB SCOPE:Under the direction of the Executive Chef and within the limits of established InterContinental Hotels Group Policies and Procedures, assists in the direction of all aspects of the Food Production and Stewarding operations. 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. KEY RELATIONSHIPS:Provides functional assistance and direction to the kitchen operation as assigned. Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community. Coordinates functions and activities with other Food and Beverage department heads. Key Responsibilities:? Assumes the duties and responsibilities of the Executive Chef in his absence ? Assists the 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: ? Sales ? Costs ? Issuing of food ? Quality and presentation of food and beverage products ? Condition and cleanliness of facilities and equipment ? Guest satisfaction ? Marketing ? Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections ? Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines ? Assists the Executive Chef in planning and organizing successful Food and Beverage activities ? Conducts daily briefings and other meetings as needed to obtain optimal results ? Attends and participates to other meetings as required by the administrative calendar ? Assists the Executive Chef in making recipes and maintaining up-dated 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, material and equipment ? Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines ? Participates in the preparation of the hotels revenue plan and marketing programs ? Monitors local competitors and compare 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 show and site visits.Degree or certificate in Food and Beverage.5 years? experience as a chef.Must speak English.At least one year in a supervisory capacity, or equivalent combination of education and Food and Beverage / kitchen operations experience.

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