| Job Location | United Arab Emirates - United Arab Emirates |
| Education | Any Graduation. |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
About usAt InterContinental Hotels & Resorts our role is to put the glamour into international travel. That is where you come in. When you are part of the InterContinental Hotels & Resorts brand you are more than just a job title. At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.Join us as Chef De Cuisine in Holiday Inn Cairo Citystars . You will have ambition, talent and obviously, some key skills. Because, for this vital role, were looking for someone who: - has 2 years experience in a similar function in the luxury hotel segment & has prior work experience in hotel operational departmentsYour day to dayJob Summary: Serve as the Restaurant Outlet Chef responsible for the supervision, organization, operation, and training, creation of quality product and plating of all foods served from the kitchen. Responds to the needs, wants and desires of the guests. Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods Assists the Chef's office with monthly inventories Takes a pro-active role in the daily operation of the kitchen for quality of product and sanitation Develops daily requisitions from food storeroom and butcher shop Advises Chef's office as to needed products for ordering purposes on a daily basis Develops daily specials for offering in restaurant and bar Develops line of communication with front of the house management and staff with daily line-ups and other opportunities Directly executes special dinners and menus that are held in the restaurant Handle with the assistance from the chef's office all staff disciplinary issues and annual reviews Establishes training standards, prep standards for all stations of the kitchen Develop new menu suggestions for implementation for menu change as requested by the Executive Chef Monitors and controls portion size and par levels The ability to complete any reasonable tasks assigned by the Executive Chef, Executive Sous Chef or General Manager Reports all member / guest complaints to the Chef's office and assists in resolving complaints Reports any immediate engineering repairs to the respective department and follow-up with the Chef's office Follows up on health inspection report to take corrective actions when and where necessary Submits ideas for future goals, operational improvements and personnel management to the Executive Chef Performs all other duties as assigned by employer.What we need from youSupervisory experience, good organization and communication skills are required. Excellent communication skills both oral and written Fluent EnglishMinimum 2 years of Experience in same position
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