As the worlds largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental\xc2\xae brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.The InterContinental Fujairah Resort is situated on the shoreline of the exquisite Al Aqah Beach, beneath the spectacular backdrop of the Hajjar Mountains. An exceptional destination where Arabian hospitality meets luxury. With 190 rooms, indoor & outdoor event space, restaurants & bar. With over 30 languages and countries represented by the staff, the hotel weaves together an international five-star resort presence.What's your passion? Whether you're into knitting, kite flying or karaoke, at IHG we're interested in YOU! We love people who apply the same amount of care and passion to their jobs as they do their hobbies - people who help us create great brands guests love. And we're looking for more people like this to join our dynamic & committed team at the InterContinental Fujairah Resort.Your Day to DayAs an Executive Chef you will direct all kitchen activities and ensure quality food is prepared - helping to create memorable experiences for guests - whenever and wherever they dine. You will also ensure food standards, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.We are looking for a culinary expert who is creative, inspirational to his/her team, energetic, demonstrating and practicing quality leadership competencies, able to understand and lead multinational team. Leading the resort's all-day dining, beach grill, room service, Club InterContinental, in room dining and event operation.

• Complete forecasts, plans, and departmental production reports for management
• Help prepare the hotels annual budget and the setting of departmental goals
• Maintain costing and documentation of all dishes prepared and sold from the kitchen
• Prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget
• Effectively monitor and analyze variations from the budget
• Develop systems that measure the cost effectiveness of the department
• Develop procedures that track, report on, and control the running costs of the department
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations
• Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance
• Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
• Recommend or initiate any HR related actions where needed
• Drive a great working environment for teams to thrive - connect departments to create sense of one team
• Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests
• Assist Sales, Catering and Banquet team with banquets, parties and other special events.
• Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
• Review and update existing standards to ensure competitiveness.
• You will make sure our dishes are always at their best - we have standards - but its down to you to make that room special and memorable for guests
• Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste
• Ensure that all kitchen equipment and environment are hygienic and working properly
• Always follow governmental regulations and company policies and procedures
• Ad-hoc duties - unexpected moments when we have to pull together to get a task done
• Familiarize yourself with Company Health and Safety Policies and ensure your areas promote and comply with them
• Take responsibility to rectify hazardous situations, reporting major areas of concern to your General Manager or designate
• Familiarize yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility
• Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents
• Manage all functions of the Food Production operations to achieve optimum departmental profit
• Manage all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
• Oversee special events and special food promotions
• Issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Develop new dishes and products
• Take steps to ensure that outstanding culinary technical skills are maintained
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
• Control and analyzes, on an on-going basis, the level of the following:

+ Sales
+ Costs
+ Issuing of food
+ Quality and presentation of food products
+ Condition and cleanliness of facilities and equipment
+ Guest satisfaction
+ Marketing

• Develop with the Director of Food and Beverage popular menus offering guests value for money in accordance with IHG guidelines
• Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and oversee them
• Attend and participate in other meetings as required by the administrative calendar
• Keep an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:

+ Recipes
+ Finance
+ Standards
+ Personnel and Training
+ Outlets
+ Promotions
+ Meetings
+ Projects
+ Material and Equipment
+ Miscellaneous

• Set Food Production and Stewarding goals and develops strategies, procedures and policies
• Determine the Director of Finance the minimum and maximum stocks of all food, material and equipment
• Set standards of all food and equipment purchases in accordance with IHG guidelines
• Monitor local competitors and compare their operation with the hotel Food and Beverage operation

Ideally, you\'ll have some or all of the following competencies and experience we're looking for:

• Completion of a degree or certificate in culinary arts
• Minimum 5 years of experience as a chef in a luxury hotel, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.
• Vast knowledge of international culinary practices, menus and offerings
• High level of written and verbal Business English
• Thorough knowledge of MS Word, MS Excel and MS Outlook
• Experience with financial budgeting is desirable

eQuest