What’s on the menu for your next career move? As our As Executive Sous Chef, you’ll assist the Executive Chef to direct all kitchen activities in our all day dining Italian and prepare delicious Italian cuisine - helping create memorable experiences for guests whenever they dine in our hotel. You’ll also ensure your kitchens are able to run smoothly and abide to our high standards in terms of quality, kitchen maintenance, and inventory function. You will also be responsible for creating menus, controlling kitchen costs, and managing a team of Chefs.
A little taste of your day-to-day
Every day is different, but you’ll mostly be:
- To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered too To be aware of all financial budgets and goals
- To assist in the supervision and management of the culinary outlets to ensure total accountability for their profitability
- Ensure that all recipes and product yields are accurately cost and reviewed on a regular base
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
- Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
- To delegate responsibilities to subordinates as required
- Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
- To manage associates fairly and take a personal interest in knowing all culinary associates
- To project a positive and motivated attitude amongst all associates
- The supervision of all stewards and their activities within the culinary department
- To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
- To plan, implement and record effective training programs for the respective associates in conjunction with the training manager and departmental trainers
- To ensure that all kitchens maximize productivity and morale and that associates consistently
- Conducts daily briefings and other meetings as needed to obtain optimal result
- Attends and participates to other meetings as required by the administrative calendar
- Assist the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
- Interacts with guests to gather feedback about food
- Works closely with F&B Service leaders to drive guest experience and breakfast targets
- Assist the Executive Chef conduct cleanliness and hygiene in all kitchens.
What we need from you
- A minimum qualification in Diploma in Culinary Arts
- At least 3 years of experience in the a supervisory level, including management experience
What you can expect from us
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
So, join us and you’ll become part of our ever-growing global family.
