inter_TopBannner

Banquet Chef

Muscat

Full job details

Recruiter
InterContinental Hotels & Resorts - Middle East & Africa
Posted
07/11/2016
Ref
MUS000954
Location
Muscat
Job Type
Chefs
Sector
Hotel
Job Level
Management
 

Are you ready to be a Banquet Chef at
InterContinental Muscat?

 

What's your passion?
Whether you're into tennis, shopping or karaoke, at IHG we're interested in
YOU. At IHG we employ people who apply the same amount of care and passion to
their jobs as they do their hobbies - people who put our guests at the heart of
everything they do. And we're looking for more people like this to join our
friendly and professional team.

 

JOB LOCATION:

Set on 35 acres of lush
palm gardens between the Hajjar Mountains and the sands of the Gulf Coast, this
five-star resort is located in the heart of the city's residential, government
and diplomatic quarter. The hotel's Palm Beach Club offers six floodlit tennis
courts, a 25-metre olympic size pool, a leisure pool, a kid's pool, a fully
equipped gym, sauna, Jacuzzi and easy access to the beach. Local sites of
interest include the Grand Mosque and Amouage Perfume Factory. 6 meeting rooms. Able to accommodate 400 theatre
style, 200 classroom, 700 reception, 450 banquet. Ballroom dimensions: 21 x 30m
with 4m ceiling height. 630 sq.m - divides into 3. Garden view, easy access
from parking area.


JOB ROLE:

Duties
and Responsibilities



·         Has knowledge of the menu, the food items and goods handled in the area
he is assigned.

·         Prepares staff rosters as required per established business pattern and
being careful at all times to conserve labor cost and control overtimes.

·         Makes any attempt to prevent any damage or loss of hotel property and
equipment. He is familiar with the proper operation and handling, trains
subordinates accordingly.

·         He is responsible that all dishes are uniform and that established
portion sizes are adhered to.

·         Is responsible of the proper handling of food requisitions and transfers

·         Is responsible of the cleanliness and sanitary condition of the kitchen
area, fridges, storerooms, equipment and utensils at all times

·         Attends the daily operation briefing with the Executive Chef, after he
briefs his subordinates according the information necessary

·         Conducts on the job training sessions with his subordinates

·         Controls food cost by following standard recipes, portion control, avoid
wastages and overstocking

·         He follows and enforces Safety & Health Procedures to prevent staff
injuries.

·         Takes a professional self interest in constantly maintaining a high
standard of food preparation by checking it for taste, temperature and visual
appeal

·         Makes suggestions to the Executive Chef concerning improvements which
would lead to make more satisfied customers and / or increase volume of
business or profit.

·         Assist the Executive Chef in developing new menus and promotion ideas.

·         Works on hours to guaranty the running of a professional sound operation
at the highest level of guest satisfaction at all times, which may allocated to
him by the Executive Chef.

·         He is responsible that HACCP is implemented and strictly followed at all
times

·         To supervise the orientation of new members of staff

·         Checks the daily menu, function sheets, par stock to determine the type
and quality of food items to be prepared

·         Assist in the ensuring that all deliveries are properly checked and
accounted for

·         Prepares time schedule of his section and submit to Chef for approval

·         To attend to emergency requisitions.

·         To check par stock mise-en-place

·         Participates to in-house and external staff gatherings and activities

·         To ensure cleanliness of all utensils and working area

·         To perform other duties and responsibilities that may be assigned by the
Executive Pastry Chef from time to time.

·         To deal with customer complaints in a courteous and sympathetic fashion
and inform Management of every complaint or important observation.

·         To consistently provide and maintain the highest standard of guest care
and service

·         Establishes and maintains effective employee relationships. Assists in
solving problems that might arise

·         Checks on temperature setting of cold room and reports any discrepancy
to Supervisors.

·         To be
fully familiar with all hotel banquet menu’s

·         Ensures that the food displayed is at the correct temperature

·         To carry
out all duties requested to the satisfaction of the Head Chef

·         Supplying all kitchen outlets according to inter-kitchen and
inter-department requisitions

·         Observes and tastes food when being cooked, ensures that food is
prepared according to recipes in classical and culinary manner

·         Supervising, co-ordinating and participating in the preparation

·         Ensures all the refilling is well presented on the Buffet and maintains
the quality

·         Ensures that the hotel’s cost control policies and procedures are
followed

·         Records all recipes in your own recipe book

·         To consistently provide and maintain the highest standard of guest care
and service

·         To familiarize yourself with your departmental service performance &
product standards and to be able to demonstrate their application consistently

·         To comply with timekeeping and attendance policies

·         To adhere at all times to all company, hotel and statutory rules,
regulations and policies.

·         To maintain a high standard of personal hygiene and grooming at all
times

·         To carry out any other reasonable tasks requested by your Supervisor or
Management, full mobility in all areas of the kitchen
will apply.

·         To maintain your departmental area in a safe, hygienic and presentable
state at all times and to report any damage to furniture, fittings and
equipment to your Supervisor.

·         To attend any meetings, training sessions or courses that may be
beneficial to you and your department on request from your Supervisor/Manager

aCCOUNTABILITY



 

Annual Operating Profit/Payroll Budget

§  Department Budget and Headcounts

 

Key Metrics

§  Departments Budget

§  Managing Food Cost

§  Employee Satisfaction Survey

§  Food Safety (HACCP)

§  Hotel IQ – Mystery
shopper

§  Employee satisfaction
survey

§  Hotel achievement
results

§  APDR & PDP

 

Decision Making Responsibilities (Decision Rights)

§  Department Budget

§  Food Cost

§  Comply with the
Company’s Corporate Code of Conduct

§  Familiarise yourself
with the company values and model desired behaviours

§  Perform tasks as
directed by the Manager in pursuit of the achievement of business goals

 

QUALIFICATIONS
AND REQUIREMENTS



Required Skills

Demonstrated ability to interact with customers, employees and third
parties that reflects highly on the hotel, the brand and the Company

Alcohol awareness certification and/or food service permit or valid
health/food handler card as required by local government agency.

Problem solving, reasoning, motivating, organizational and training
abilities

 

Qualifications

Diploma or Vocational Certificate in Culinary Skills or related
field

 

Experience

3 years experience as a chef including at least 2 years in
supervisory capacity or an equivalent combination of education and experience.


In
return we'll give you a generous financial and benefits package including
accommodation, uniform, free meals on duty hotel discounts worldwide and the
chance to work with a great team of people. Most importantly, we'll give you
the room to be yourself.

So what's your passion?
Please get in touch and tell us how you could bring your individual skills to
IHG.

 



Are you ready to be a Banquet Chef at InterContinental Muscat?

 

What's your passion? Whether you're into tennis, shopping or karaoke, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

 

JOB LOCATION:

Set on 35 acres of lush palm gardens between the Hajjar Mountains and the sands of the Gulf Coast, this five-star resort is located in the heart of the city's residential, government and diplomatic quarter. The hotel's Palm Beach Club offers six floodlit tennis courts, a 25-metre olympic size pool, a leisure pool, a kid's pool, a fully equipped gym, sauna, Jacuzzi and easy access to the beach. Local sites of interest include the Grand Mosque and Amouage Perfume Factory. 6 meeting rooms. Able to accommodate 400 theatre style, 200 classroom, 700 reception, 450 banquet. Ballroom dimensions: 21 x 30m with 4m ceiling height. 630 sq.m - divides into 3. Garden view, easy access from parking area.


JOB ROLE:

Duties and Responsibilities


·         Has knowledge of the menu, the food items and goods handled in the area he is assigned.

·         Prepares staff rosters as required per established business pattern and being careful at all times to conserve labor cost and control overtimes.

·         Makes any attempt to prevent any damage or loss of hotel property and equipment. He is familiar with the proper operation and handling, trains subordinates accordingly.

·         He is responsible that all dishes are uniform and that established portion sizes are adhered to.

·         Is responsible of the proper handling of food requisitions and transfers

·         Is responsible of the cleanliness and sanitary condition of the kitchen area, fridges, storerooms, equipment and utensils at all times

·         Attends the daily operation briefing with the Executive Chef, after he briefs his subordinates according the information necessary

·         Conducts on the job training sessions with his subordinates

·         Controls food cost by following standard recipes, portion control, avoid wastages and overstocking

·         He follows and enforces Safety & Health Procedures to prevent staff injuries.

·         Takes a professional self interest in constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal

·         Makes suggestions to the Executive Chef concerning improvements which would lead to make more satisfied customers and / or increase volume of business or profit.

·         Assist the Executive Chef in developing new menus and promotion ideas.

·         Works on hours to guaranty the running of a professional sound operation at the highest level of guest satisfaction at all times, which may allocated to him by the Executive Chef.

·         He is responsible that HACCP is implemented and strictly followed at all times

·         To supervise the orientation of new members of staff

·         Checks the daily menu, function sheets, par stock to determine the type and quality of food items to be prepared

·         Assist in the ensuring that all deliveries are properly checked and accounted for

·         Prepares time schedule of his section and submit to Chef for approval

·         To attend to emergency requisitions.

·         To check par stock mise-en-place

·         Participates to in-house and external staff gatherings and activities

·         To ensure cleanliness of all utensils and working area

·         To perform other duties and responsibilities that may be assigned by the Executive Pastry Chef from time to time.

·         To deal with customer complaints in a courteous and sympathetic fashion and inform Management of every complaint or important observation.

·         To consistently provide and maintain the highest standard of guest care and service

·         Establishes and maintains effective employee relationships. Assists in solving problems that might arise

·         Checks on temperature setting of cold room and reports any discrepancy to Supervisors.

·         To be fully familiar with all hotel banquet menu’s

·         Ensures that the food displayed is at the correct temperature

·         To carry out all duties requested to the satisfaction of the Head Chef

·         Supplying all kitchen outlets according to inter-kitchen and inter-department requisitions

·         Observes and tastes food when being cooked, ensures that food is prepared according to recipes in classical and culinary manner

·         Supervising, co-ordinating and participating in the preparation

·         Ensures all the refilling is well presented on the Buffet and maintains the quality

·         Ensures that the hotel’s cost control policies and procedures are followed

·         Records all recipes in your own recipe book

·         To consistently provide and maintain the highest standard of guest care and service

·         To familiarize yourself with your departmental service performance & product standards and to be able to demonstrate their application consistently

·         To comply with timekeeping and attendance policies

·         To adhere at all times to all company, hotel and statutory rules, regulations and policies.

·         To maintain a high standard of personal hygiene and grooming at all times

·         To carry out any other reasonable tasks requested by your Supervisor or Management, full mobility in all areas of the kitchen will apply.

·         To maintain your departmental area in a safe, hygienic and presentable state at all times and to report any damage to furniture, fittings and equipment to your Supervisor.

·         To attend any meetings, training sessions or courses that may be beneficial to you and your department on request from your Supervisor/Manager

aCCOUNTABILITY


 

Annual Operating Profit/Payroll Budget

§  Department Budget and Headcounts

 

Key Metrics

§  Departments Budget

§  Managing Food Cost

§  Employee Satisfaction Survey

§  Food Safety (HACCP)

§  Hotel IQ – Mystery shopper

§  Employee satisfaction survey

§  Hotel achievement results

§  APDR & PDP

 

Decision Making Responsibilities (Decision Rights)

§  Department Budget

§  Food Cost

§  Comply with the Company’s Corporate Code of Conduct

§  Familiarise yourself with the company values and model desired behaviours

§  Perform tasks as directed by the Manager in pursuit of the achievement of business goals

 

QUALIFICATIONS AND REQUIREMENTS


Required Skills

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Problem solving, reasoning, motivating, organizational and training abilities

 

Qualifications

Diploma or Vocational Certificate in Culinary Skills or related field

 

Experience

3 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.


In return we'll give you a generous financial and benefits package including accommodation, uniform, free meals on duty hotel discounts worldwide and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself.

So what's your passion? Please get in touch and tell us how you could bring your individual skills to IHG.

 



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