Junior Sous Chef

Job Overview

The primary responsibility of this role is to align the hotel’s policies and procedures to deliver “Great Hotels Guests Love” and create the right environment in which our colleagues can experience our “winning ways and IHG commitment. 

Under the general guidance of the Kitchen Leader or his delegate, and within the limits of established policies, procedures and service performance and product standards, oversees and directs all aspects of the operation in outlet’s kitchen 

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

1. Be charming by being approachable, having confidence and showing respect.
2. Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
3. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.            

Duties and Responsibilities

FINANCIAL RETURNS

1. Supervises the function of an outlet kitchen’s employees, including reporting on duty, absenteeism, late arrival, overtime, off days and public holidays in order to ensure maximum productivity during their duty.
2. Ensures that no food is given without proper documentation or to unauthorized person and reports immediately any irregularities to the Executive Chef or his delegate.
3. Initiates daily requisition based on the business, banquets and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.
4. Assists kitchen management in maintaining food quality standards 
5. Ensures that all food transfers are correctly recorded 

PEOPLE

1. Provides training to all employees in his section, participates in Kitchen’s training or hotel related training programmes.
2. Ensures that fridges, freezers, cupboards and working tables are kept clean at all times.
3. Knows all recipes, menus and products related to assigned section 
4. Responsible to improve his knowledge and future growth with company 
5. Develops positive working relations with team members 

GUEST EXPERIENCE

1. Ensures a high level of cleanliness within the Section by making sure that it is kept in a hygienic and organized manner, fit for food production.
2. Plans and supervises production of all food orders to ensure quality and presentation is met 
3. Maintains comprehensive product knowledge on ingredients, equipments, market and current trends 
4. Deals effectively with guest requests and takes appropriate actions to resolve guests complaints 

RESPONSIBLE BUSINESS

1. Reports any non-available item to the Sous Chef/Executive Sous Chef as well as the Section Head concerned, and proposes an alternative if the item cannot be prepared within an acceptable time frame.
2. Performs related duties and special projects as assigned.
3. Ensures that kitchen’s equipment is used correctly, kept clean, and reports any defects promptly.
4. Reports any injury and accidents to his supervisor or kitchen management 
5. Must be familiar with HACCP standards and food hygiene regulations 

ACCOUNTABILITY

1. Being one of the largest and most prestigious hotel chain in the world means that to maintain a high standard of service is imperative by keeping up the image of the hotel and providing a star class service by fulfilling your duties as an Sous Chef in the most efficient and professional manner.

QUALIFICATIONS AND REQUIREMENTS

1. The ideal candidate must possess a High School Degree, Culinary Arts qualification, Basic food hygiene certificates, at least two years’ experience in CDP position (preferably in a five star hotel). Fluency of the English Language both written and spoken is essential and other languages such as Arabic, Hindi are also preferred. Basic computer skills will also be appreciated.