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Staff Restaurant Sous Chef 员工餐厅厨师长 Holiday Inn

Hotel Brand: Holiday Inn
Location: Mainland China, Jilin, Changchun

Hotel: Holiday Inn Changchun Jingyue & Holiday Inn Express Changchun Jingyue

Job number: HOTEL49470

About Us

· Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical


· Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines


· Monitor standards of production to ensure quality


· Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards


· Control of food purchasing levels in liaison with the Stores person


cedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards


· Purchase all food items from the hotel’s one supplier list, this supplier list is generated by the Stores person


· Be actively involved in the hotel’s Total Quality Management programme, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role


· Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards


· Be fully conversant with the hotel’s fire, security and emergency procedures


· Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents


· To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department


· Works with Executive Chef in manpower planning and management needs


· Works with Executive Chef in the preparation and management of the Department’s budget


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