IHG Executive Chef (Contemporary European Fine Dining Specialist) - ANA InterContinental Beppu Resort & Spa in Oita, Japan

Executive Chef (Contemporary European Fine Dining Specialist) - ANA InterContinental Beppu Resort & Spa

Job Number EMEAA04514

Hotel Brand:

Europe, Middle East, Asia & Africa - Japan - Oita -

Description

About us

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

Your day to day

  • Demonstrate a passion and motivation for creativity and innovation to create exceptional culinary experiences;

  • Participate in the annual marketing plan, taking initiative and being pro-active, developing and implementing events and new concepts;

  • Coach and mentor kitchen employees – creating an environment that allows employees to achieve job fulfillment and provide a path for career development with the company through coaching and performance reviews;

  • Ensure all kitchens are compliant with the Food & Beverage service standards and controls;

  • Ensure that all kitchen operations are compliant with legislated HACCP food safety regulations;

  • Responsible for attaining food cost of sales goals by overseeing ordering, inventory and food controls for the entire division;

  • Work in collaboration with suppliers and the purchasing department to ensure proper delivery (and quality) of all food items;

  • Assist in the annual planning of the Food & Beverage budget as it pertains to the kitchen (food cost, productivity), as well as implementation and regular monitoring of the budget/forecasts;

  • Source local ingredients for seasonal food items;

  • Knowledgeable and capable of accommodating trending dietary demands by offering alternate menu options (including vegetarian) to guests in different outlet settings;

  • Actively participates in the reduction of energy consumption and green initiatives at all levels throughout the organization by supporting and participating in companywide programs;

  • Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and Intercontinental service standards;

  • Work together with the General Manager and FB Manager on all areas pertaining to menus and food service;

  • Develop menus and pricing for all food operations;

  • Play an active role in the F&B operations meetings;

  • Ensure that work on the kitchen action plans for team engagement and Guest Satisfaction remain the focus for the kitchen team;

  • Responsible for overseeing the recruitment and training of culinary team;

  • Liaise with all departments to ensure that there is clear communication and understanding and positive relationships between the departments and the kitchen;

  • Ensure heart-of-house is clean and well maintained and complies with local and FSMS/HACCP regulations/standards and maintains an effective preventative maintenance program for all kitchens;

  • Responsible for the stewarding department and its operations including all its results;

  • Supports a safe working environment by ensuring all staff are working in compliance with the health and safety regulations and promoting our health and safety program;

  • Other duties as assigned.

What we need from you

  • Diploma/Degree in Culinary Arts or related discipline;

  • 10 years of experience of strong general operational knowledge and a minimum of 3 years of experience in a senior/leadership role

  • Proven successful experience in modern fine dining restaurants

  • High level of creativity and competency in preparation, presentation and kitchen technique

  • Exposure to a variety of international culinary disciplines

  • Passionate about local produce and food

  • Comfortable to work in an open kitchen environment, sharing and showing skills in front of the guest

  • Excellent leadership and communication skills

  • Must be very hands-on, pro-active and dynamic to lead a small and young chef team

  • Advanced certification in safety and sanitation, HACCP from an accredited institution;

  • Japanese and English speaking

  • Local Contract with very competitive salary

What we offer

We’ll reward all your hard work with a great salary and benefits – including a uniform, great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.