Sous Chef at Intercontinental Hotel Group

Job Summary (Role Summary)

As a Sous chef you will be responsible for planning and directing food preparation in the kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment s notice.

Duties and Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with fellow colleagues and guests
• Adhere to regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
• Develop and implement creative menu items.
• Monitor food production, ordering, costs and quality and consistency on a daily basis ensuring financial performance and control.
• Organize and facilitate departmental meetings.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Qualifications and Skills

• BS degree in Culinary science or arts or related certificate will be an added advantage
• Health and safety and food hygiene certificates
• International culinary experience is key
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions