Executive Chef (Pre-Opening)
Job Description
Your web browser (Chrome 110) is out of date.Executive Chef (Pre-Opening)
Hotel Brand: Hotel Indigo
Location: Oman
Hotel: Jabal Akhdar (MCTJA), Jabal Akhdar
Job number: 111134
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Executive Assistant to General Manager A little curiosity fuels our soul for adventure and experiences. So, at Hotel Indigo ®, we do more than satisfy our guest’s curiosity, we inspire them. Our passionate colleagues help create memorable and unique experiences for our guests; in a place truly connected to the local neighbourhood, infused with intriguing design and local flavours. Every day brings new discoveries, fresh ideas, and unexpected journeys.
Situated at 2,000m above sea level on the edge of the canyon in Jabal Akhdar, you will find a lifestyle property with 178 keys including penthouse suites and cliff side pool villas, the best spa in Oman spread over 2,200sqm, plus great food and beverage concepts. We are a destination.
Are you ready to join our pre-opening team to lay the foundations for us to disrupt and build a culture that changes the stay experience, complimented by views that will leave everyone in awe!
We’re looking for someone with tenacity, a positive attitude, boundless energy and some Hotel Indigo swagger. You’ll be an integral member of the hotel’s management team, providing support. You will develop, implement and lead your brigade to execute a market leading food and beverage product that is fun, fresh, delicious and at times even a little bit theatrical!
You’ll report directly to the General Manager and will lead all kitchen activities across the hotel including restaurants and bars, in-room dining, small MICE, Spa and culinary excursions for our guests both young and old. You are the heart of driving the meal experience through your kitchen brigade and service team inspiring creative buffet presentations and menu design to deliver truly memorable culinary experiences for all our guests – whenever and wherever they dine.
Ideally, you will have a minimum of 5 years of experience in a similar role with experience of pre-opening. You will need to be well versed in establishing a HACCP driven kitchen, plus a proven track record of delivering a 5-star food product. You will need to develop relationships with local farms and build a culture of farm to fork where possible, being creative in how local produce can be utilized in both menus and retail. You should be at ease speaking to guests and media alike, becoming the culinary voice of the destination and leading front of house culinary programs. Having culinary knowledge of Levant and East African cuisines would be an advantage.
Your day to day
Culinary Expertise
Determine in collaboration with the kitchen team, creative food presentations and eye-catching buffets that resonate with the destination. Be well versed in cooking with pellets, charcoal and woodfired ovens. Possess a wide repertoire of international cuisines. Source superior quality products, presentations, and flavour. Utilise seasonal ingredients to create menus based on ingredient availability. Plan and execute daily, weekly, and monthly promotions that showcase the hotel’s culinary prowess. Lead the development of recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures, with an aptitude for balancing best-in-class with profitability. Create and deliver with the F&B team unique dining experiences for guests to enjoy outside of the restaurant offerings. Champion the internal food offering.
Hygiene and Safety
Ensure compliance with HACCP, food handling and sanitation standards. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards. Regularly inspect meal services to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance. Write and implement hygiene SOP’s and policies that impact food safety within the hotel. Track all kitchen associate’s food safety certificates and legal requirements for safe food handling. Keep a log of food trials, temperatures and timings (FIFO) of all inventories. Review all outlets cleaning and maintenance checklists and work with the engineering team for equipment servicing. Be well versed with fire, life and safety parameters required to operate a kitchen. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Kitchen Management
Ability to effectively communicate, understand and clarify concerns raised by employees and guests. Display exceptional leadership by providing a positive work environment and demonstrating a dedicated and professional approach to management. Provide guidance and direction day-to-day kitchen operations for the team, including setting performance standards and monitoring performance. Review staffing levels to ensure that guest service, operational needs and financial objectives are held to a high standard. Coordinate with the purchase department for the well-planned acquisition of needed goods and services.
Staff Development
Coordinate all training activities for kitchen and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies to ensure the F&B team are confident in their knowledge of the food product and service delivery. Create an environment of teamwork with all chefs and the service team to maintain a best-in-class work culture. Identify culinary talent and encourage career growth through professional guidance. Ensure all shift briefings are carried out and duties and tasks allocated. Have a leadership presence and lead the team from the front.
Cost Management
Lead ordering, stock control and invoicing procedures. Control inventory and stock levels and adjust par levels where required based on seasonality and forecasts. Demonstrate business acumen, including the proven ability to manage and control costs, drive continuous improvement, budget, and Capex planning. Drive food cost policy for all meal periods and menus with an aim to achieve a zero-waste policy. Be fully aware of all food allocations from accommodation packages and work to ensure that all allocations are within reason and are mindful of current economic statistics. Control other costs such as payroll, utilities, and work within the budgets/forecasts. OPEX controls and reordering processes. Ability to advocate sound financial/business decision making, demonstrate honesty, integrity, and lead by example. Maximise the use of F&B analytics for menu engineering, revenues and average spend and trends to ensure the menus remain nimble.
What we offer Join our extraordinary world and experience a place where you can be yourself, share your ideas, support your personal growth and wellbeing, and be a valued member of an inspirational team.
We’ll reward all your hard work with competitive salary and benefits.
Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to our guests as well as always looking for ways to improve.
So go on – show us how your passion and personality that are the perfect fit to deliver memorable experiences to our guests.
