We are looking for a Sous Chef who can Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.
Works with superior in the preparation and management of the department’s budget. Duties include:
Controls and analyzes, on an on-going basis, the level of the Sales, Costs,Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing.
Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:
Assists in planning for future staffing needs
Assists in recruiting in line with company guidelines
Prepares and administers detailed induction program for new staff
Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs
Provides input for probation and formal performance appraisal discussions in line with company guidelines
Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
Regularly communicates with staff and maintains good relations
Build and maintain positive relationships with all internal customers and guests in order to exceed their needs
Take action to address these needs in order to exceed their expectations
Create a positive hotel image in every interaction with internal and external customers
Adhere to hotel brand standards
Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
Assist guests and escort them to locations within the hotel at their request
Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs
Maintain current Hotel information to be able to provide information to guests
Implement procedures which enhance the guest experience
What we need from you:
Degree or Vocational Certificate in Culinary Skills or related field.
3-5 years experience as a Sous Chef/Chef De Partie, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience
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.
