Overview
Executive Chef Jobs in Tabuk, Saudi Arabia at InterContinental Hotels Group
Hotel: SX – Southern Dunes The Red Sea (RSISD), Southern Dunes Site 14, The Red Sea Development, 48321
As Executive Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes spearheading and participating in our Mission Wellness activities. All aspects of these wellness and initiatives will be adopted and implemented throughout my department and its strategic planning and development.
As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Culinary department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
Sustainability
Sustainability is at the core of everything we do at Six Senses. As Executive Chef, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic, social responsibility and all other practices documented in the Sustainability Guidelines are followed in my department and to maintain a harmonious and sensitive approach to our environment and cultural surroundings.
In particular, I will monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.
I will follow the Sustainability Guidelines as they relate to my department and set goals to improve my property’s performance.
Out of the Ordinary
I will deliver Out of the Ordinary experiences that inspire the spirit of hospitality by delighting others and creating stories. I will deliver experiences that harmonizes with our brand values and create an appetite towards innovation and raise the bar. I will combine quirky, element of surprise and original experiences and take any regular moment and craft it into a beautiful memory.
Operational
Ownership
In this role, I will assume full responsibility for the efficient operation of the department to provide exceptional products and services within Six Senses brand operating standards and budget.
I will work strategically with the General Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them. I will maintain an overall consistency of the Company’s vision, quality/standards and develop concepts consistent with brand identity.
I will work collaboratively with the General Manager, Executive team and operations on correlated product standards and ensure that the brand provides a systematic culture that delivers excellent guest service results as measured by the brand, independent guest satisfaction company and social media vehicles in an effort to deliver on our promise to our guests and stakeholders.
My scope of work includes: (please review points below and localize)
- Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
- Focus on the rejuvenation of the culinary experience.
- Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
- Focus and review regularly through my physical presence in all areas of kitchen, our rigorous adherence to LQA standards.
- Full responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards
Title: Executive Chef
Company: InterContinental Hotels Group
Location: Tabuk, Saudi Arabia
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