Chef de Cuisine I

IHG•Tamuning,

11d•Onsite

About The Position

As a Chef de Cuisine I, you will lead the kitchen team, following the instructions of the Department Head. You will contribute to menu creation, manage and train the kitchen team to deliver an excellent guest experience, and assist in managing food costs. Your passion for presentation and dedication to delivering flavor is vital to each guest's experience. You will ensure that kitchen operations are in compliance with brand standards and federal and state health and safety regulations.

Requirements

Must be able to work on Guam, USA without restrictions: US Citizens or US Permanent Residents, Residents of Federated States of Micronesia (FSM)
At least 5 years of continuous experience in food preparation.
Must be able to obtain a government-issued Food Handler’s Certification.
Must be able to work nights, weekends, holidays, and during inclement weather.
Communication skills are utilized a significant amount of time when interacting with guests and employees.
Problem solving, reasoning, analytical, motivating, and training abilities are often used when estimating food productions and coordinating functions.
Basic math skills, reading, and writing are used when completing paperwork and other reports.
Excellent interpersonal skills to build relationships internally and externally.

Nice To Haves

Minimum 3 years in Management position is highly preferred.
Experience in a Full-Service Hotel preferred.

Responsibilities

Assist in managing kitchen team effectively to ensure a well-organized and motivated team deliver great product & service.
Promote teamwork and quality service through daily communication and coordination with other team members and departments.
Manage daily staff assignments, communicate goals, and ensure compliance of policies and procedures.
Conduct pre-shift briefings as requested by manager.
Assist in conducting performance appraisals and other HR-related actions as requested by manager.
Ensure resources meet business needs through the effective management of working rosters.
Assist in managing food costs to contribute to Food and Beverage revenue.
Ensure products are of a good quality and stored correctly in compliance with health & safety and food & safety regulations.
Ensure consistency in great food production and presentation, in line with the high-quality standards expected by the Executive Chef and hotel standards.
Ensure consistency in quality of dishes.
Make each meal a feast for the eyes and treat for the taste buds in accordance with Resort standards. With your own personal touch, you will turn our high standards into memorable experiences for every guest.
Manage customer relations, when necessary, in the absence of the Executive Sous Chef and Executive Chef.
Be responsible for achieving Key Performance Indicator Metrics in terms of Breakfast Score and Brand Standard audits.
Be responsible for all outlet’s performance in terms of food satisfaction and guest experience.
Support brand standards through the training and assessment of your team.
Ensure compliance with food hygiene and Health and Safety standards.
Keep all working areas clean and tidy and ensure no cross contamination and meet all health and hygiene requirements.
Report to your immediate supervisor or duty manager any unsafe equipment, low supplies, or safety, hazardous or hygiene matters.
Comply with hotel security, fire regulations and all health and safety and food safety legislation.
Assist with other duties as required.
Assist the Executive Sous Chef and Executive Chef in managing the kitchen.
Relieve the Executive Sous Chef on their off day.
Ensure all kitchen staff follow Kitchen SOP’s as set by the department.
Ensure all commis are flexible to work in any kitchen department as per operational needs.
Work with clean-as-you-go approach in the kitchen.
Have the ability to multi-task several kitchen jobs as per operational needs.