job overview
The primary responsibility of this role is to align the hotel’s policies and procedures to deliver “Great Hotels Guests Love” and create the right environment in which our colleagues can experience our “winning ways and IHG commitment.
Under the general guidance of the Executive Chef or his delegate, and within the limits of established policies, procedures and service performance and product standards, oversees and directs all aspects of the operation in the Butchery Section.
At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
Duties and Responsibilities
FINANCIAL RETURNS
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Initiates daily requisition based on the business, banquets and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.
PEOPLE
GUEST EXPERIENCE
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Plans and supervises production of all raw poultry, meat, seafood and fish, including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering and ensures that they are fresh and prepared in the correct manner.
RESPONSIBLE BUSINESS
Qualification and requirements
