Executive Sous Chef

At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.
Assist in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer's expectations.
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Work with Executive Chef in the preparation and management of the Department's budget
Oversee the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
Assist the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.
Controls and analyzes, on an on-going basis
Assist the Executive Chef in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections.
Assist the Executive Chef in planning and organizing successful Food and Beverage activities.
Conduct daily briefings and other meetings as needed to obtain optimal results.
Attend and participates to other meetings as required by the administrative calendar.
Assist the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.
Monitor local competitors and compare their operation with the hotel Food and Beverage operation.
Keep aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
Conduct on duty training, and lead by example.
Assist in monthly reforecast, involving the respective Heads of Department as appropriate.
Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
Assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
Monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
Depend on work load or occupancy, extra working hours will be require
Oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
Carrie out any other reasonable duties and responsibilities as assigned.