Executive Chef - Holiday Inn Chennai

What is the job?

As Executive Chef you’ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You’ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.

Your day to day

People

Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers

Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance

Recommend or initiate any HR elated actions where needed

Drive a great working environment for teams to thrive – connect departments to create sense of one team

Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests

Guest Experience

Encourage guest feedback to improve guest satisfaction

Answer guest questions about dishes and kitchen services

Help the Food and Beverage Director with event planning

Responsible Business

You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests

Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen

Make sure food and drinks are secure and stored safely – always keep stock replenished to minimise waste

Ensure that all kitchen equipment and environment are hygienic and working properly

Always follow governmental regulations and company policies and procedures

Ad-hoc duties – unexpected moments when we have to pull together to get a task done

Financial

Complete forecasts, plans, and departmental production reports for management

Help prepare the hotel’s annual budget and the setting of departmental goals

Maintain costing and documentation of all dishes prepared and sold from the kitchen

Accountabilities

Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff

What we need from you

Degree or certificate in culinary arts

5 years’ experience as a chef

Must speak local language(s)

At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience

How do I deliver this?

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels.

Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests

True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing and understanding people.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.