Sous Chef

Your day to day

People

• Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers   
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance 
• Recommend or initiate any HR elated actions where needed  
• Drive a great working environment for teams to thrive – connect departments to create sense of one team  

• Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests 

   

Guest Experience

• Encourage guest feedback to improve guest satisfaction  
• Answer guest questions about dishes and kitchen services 
• Help the Food and Beverage Director with event planning 

 Responsible Business

• You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests 
• Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen  
• Make sure food and drinks are secure and stored safely – always keep stock replenished to minimise waste  
• Ensure that all kitchen equipment and environment are hygienic and working properly  
• Always follow governmental regulations and company policies and procedures  
• Ad-hoc duties – unexpected moments when we have to pull together to get a task done 

Financial

• Complete forecasts, plans, and departmental production reports for management 
• Help prepare the hotel’s annual budget and the setting of departmental goals 

• Maintain costing and documentation of all dishes prepared and sold from the kitchen 

   

Accountabilities

Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff 

What we need from you

• Degree or certificate in culinary arts  
• 5 years’ experience as a chef 
• Must speak local language(s) 

• At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience 

   

What we need from you

We'll reward your dedication with a competitive salary, comprehensive benefits, and opportunities for career growth within IHG Hotels & Resorts.

When you join us, you become part of the global IHG family. We succeed by supporting one another, embracing diverse perspectives, and always doing the right thing. We're looking for individuals who genuinely care about creating memorable guest experiences, pay attention to the little details, and continuously strive to improve every day

We're looking for individuals who genuinely care—those who pay attention to the little details that create memorable guest experiences and are always seeking opportunities to improve. If you're passionate about hospitality and committed to delivering exceptional service, we'd love to hear from you.

To learn more about careers with IHG Hotels & Resorts, visit https://careers.ihg.com.