Mexican Chef

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.

At the moment we're looking for Mexican Chef in Food & Beverage Preparation to join our energetic, enthusiastic and passionate team at InterContinental.

InterContinental Jordan was established in 1963 and was the first 5 star international Hotel in Jordan and celebrated its 50th anniversary in March 2013. It is considered as one of the key hotels within IHG - MEA Hotels. InterContinental Jordan enjoys a prime location at the heart of the diplomatic area of Amman, on the summit of one of the seven hills. Located within walking distance of the old city center, InterContinental Jordan is only a 30-minute drive from Queen Alia International Airport. The 440 renovated rooms and suites are equipped with an array of modern amenities and latest technology. The Hotel has a very large F&B operation with a high contribution to the total Hotel revenue.

For meetings and conferences, the hotel is well equipped for hosting business and social gatherings of every description, with nine flexible and renovated function rooms that can accommodate from 10 to 1500 guests. Over 500 colleagues are committed to maintaining the highest standards of luxury, quality and service which define the company.

As a Mexican Chef you will be reporting directly to the Executive Chef and below are some of the key responsibilities:<br><br> FINANCIAL RETURNS
§ Under the assistance of the executive chef co-ordinate the preparation of the menus and annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure.

§ On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.

§ Effectively manage manning costs by preparing efficient work schedules in line with legal requirements

OUR PEOPLE
§ Recruit in line with company guidelines.
§ Prepare detailed induction programmers' for new colleagues
§ Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
§ Ensure training needs analysis of your team is carried out and training programmes are designed and implemented to meet needs.
§ Actively work at developing your colleagues and identify high potentials.
§ Maintain training records for all direct reports and ensure they do the same for their colleagues.
§ Conduct probation and formal performance appraisal in line with company guidelines.
§ Coach, counsel and discipline colleagues, providing constructive feedback to enhance performance.
§ Approve leave requests after considering peaks and troughs in the business.
§ Regularly communicate with colleagues to maintain good relation.
§ Comply with the Company's Corporate Code of Conduct.

§ Familiarize yourself with the company values and model desired behaviors'.
§ Perform tasks as directed by the Manager in pursuit of the achievement of business goals.
§ Show a "can do spirit" and a positive attitude
§ Are willing and hungry to learn

GUEST EXPERIENCE
§ Demonstrate service attributes in accordance with industry expectations and company standards including:
§ Being attentive to guests requests
§ Accurately and promptly fulfilling guests requests.
§ Anticipate guest's needs.
§ Maintain a high level of knowledge which affects the guest experience.
§ Demonstrating a 'service' attitude.
§ Taking appropriate action to resolve guest complaints.
§ Interact openly with guest
§ Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers.
RESPONSIBLE BUSINESS
§ Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same.
§ Familiarize yourself with emergency and evacuation procedures.
§ Ensure all security incidents, accidents and near misses are logged investigated and rectified to prevent future catastrophes.
§ Plans and executes semiannual food promotions in his section

Accountability

§ This is a senior role for a full service luxury hotel. Supervises a large number of team members in 1 kitchen.

QUALIFICATIONS AND REQUIREMENTS

§ In order to be considered for this role you should hold a recognised hotel diploma and at least 1 year experience working as an Assistant Outlet chef / sous chef within a 5* hotel.
§ As well as the technical skills, a detailed knowledge of food skills is essential for this role as well as a proven track record in launching new concepts and promotions, training and developing colleagues. It is also essential that you have a good command of the English language (verbal and written) and knowledge.
§ Monitors effectiveness of workflow & Sequence of Service during service periods and provides hands-on support as and when required.
§ To action changes when needed. Closely monitor the market list order to ensure compliance with the food cost margin
§ Monitors customer satisfaction and respond to customer feedback and complaints ensuring procedures for Complaint Handling are followed.
§ Advises the F&B management of any improvements needed in relation to restaurants operation
§ Conducts performance evaluation of colleagues, training of colleagues, guidance, coaching and counselling of colleagues. Ensures that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives detailed in the F&B Department Performance Plan.
§ Determines the necessary competence for colleagues and provide training or other actions to satisfy these needs.
§ Provides constant coaching, counselling and discipline to colleagues to ensure their capability to meet the needs of the customer and the organisation.

Published

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