Job Description

Your Day to Day

Key Responsibilities​

• Support daily kitchen operations to ensure food quality, presentation, and service standards are consistently met.​
• Assist in pre-opening activities including kitchen setup, SOP implementation, equipment testing, and trial operations.​
• Supervise and coordinate kitchen colleagues during shifts, ensuring proper workflow and productivity.​
• Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.​
• Assist with food cost control, portion control, inventory management, and waste reduction.​
• Support recruitment, training, onboarding, and development of kitchen colleagues.​
• Maintain cleanliness, organization, and safe working practices in all kitchen areas.​
• Assist in menu execution, recipe standardization, and production planning.​
• Complete administrative tasks, logs, and reports as required.​

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Qualifications​

• Diploma or Degree in Culinary Arts or equivalent qualification.​
• Minimum 3–5 years of culinary experience, including supervisory roles in a hotel or large-scale kitchen.​
• Pre-opening experience preferred.​
• Experience with international hotel brands is an advantage.​

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Skills & Competencies​

• Strong supervisory and leadership skills​
• Good knowledge of food safety, hygiene, and kitchen operations​
• Understanding of food cost control and inventory management​
• Ability to work in a fast-paced, pre-opening environment​
• Good communication skills in English​
• ​Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses. ​
• To collaborate directly with all support departments—Engineering, Stewarding, andHygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards.​
• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality.​
• Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.​
• To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy.​
• Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.​
• Ensures customer satisfaction in accordance with the InterContinental Distinction ServiceBehaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.​
• He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible so that we consistently provide the highest quality food to our guests.​
• I personally meet with potential event guests for menu planning and discussions. I interactwith IHG guests daily in outlets and create meaningful relationships. ​
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.​

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