Your Day-to-Day Key Responsibilities Lead day-to-day kitchen operations of the Italian specialty restaurant, ensuring authenticity,consistency, and high-quality presentation. Develop, execute, and maintain authentic Italian menus, respecting regional traditions, seasonality,and classic techniques. Play a key role in pre-opening activities, including kitchen setup, SOP implementation, equipmenttesting, recipe standardization, and trial runs. Recruit, train, and develop the restaurant culinary team, ensuring strong product knowledge andItalian cooking fundamentals. Ensure compliance with IHG brand standards, LQA, HACCP, and local health regulations. Control food cost, labor cost, portioning, wastage, and inventory in line with approved budgets. Work closely with Procurement to source appropriate Italian ingredients and approved substituteswhere required. Collaborate with the Executive Chef on menu engineering, promotions, seasonal offerings, andspecial events. Maintain high standards of cleanliness, organization, and safety in all kitchen areas. Act as a culinary ambassador for the Italian restaurant, supporting guest interaction and storytellingwhen required. Qualifications Diploma or Degree in Culinary Arts or equivalent professional training. Minimum 5-7 years of progressive culinary experience, including 2-3 years as Chef de Cuisine orSenior Sous Chef in a specialty Italian restaurant or luxury hotel. Italian nationality or formal training in authentic Italian cuisine preferred. Proven experience with handmade pasta, risotto, sauces, antipasti, and traditional Italian cookingtechniques. Pre-opening hotel experience strongly preferred. Experience with IHG or other international luxury hotel brands is an advantage. Skills & Competencies Strong leadership and team development skills Deep knowledge of regional Italian cuisine and techniques Excellent food cost control and kitchen financial skills Ability to train teams on authenticity and consistency Strong organizational and communication skills Ability to perform under pressure in a pre-opening environment Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses. To collaborate directly with all support departments-Engineering, Stewarding, and Hygiene-regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards. Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality. Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members. To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy. Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs. Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, 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 interact with IHG guests daily in outlets and create meaningful relationships. Personally, I monitor and follow through on VIP guests' and special dietary requirements. Don't quite meet every single requirement, but still believe you'd be a great fit for the job We'll never know unless you hit the 'Apply' button. Start your journey with us today.
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