Sous Chef Job in Ihg Hotels & Resorts

Your day to day

• Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include: Assists in planning for future staffing needs Assists in recruiting in line with company guidelines Prepares and administers a detailed induction program for new staff Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation Works with superior in the preparation and management of the department s budget. Duties include: Assists in coordinating the preparation of the departmental annual budget Controls and monitors departmental costs on an ongoing basis to ensure performance against budget Controls and analyzes, on an on-going basis, the level of the Sales, Costs, Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing.
  

What we need from you

• CulinaryDegree or Vocational Certificate in culinary Skills or related field. 3-5 years experience as a Sous Chef/ChefDe Partie, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience