High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
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Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
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High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
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Establishes and maintains effective employee and inter-departmental working relationships
Assists the Director of Food and Beverage and the Executive Sous Chef in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.
Conducts daily briefings and other meetings as needed to obtain optimal results
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Optimise agency sales momentum through continuous support to assigned agencies to achieve production target and recruitment goal within assigned portfolio
Organise high impact and events and activities virtually or physically to build up the recruitment momentum among the assigned agencies
Plan and execute product-based customised training and programs for agencies to enhance their awareness on the latest product development
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