Executive Sous Chef

People

• Develops with the L&D Manager 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.
• Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication
• Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments to deliver positive results
• Recruit, select and develop Chefs, to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.
• Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained
• Develop and assist with training activities focused on improving skills and knowledge
• Monitor employee morale and provide mechanisms for performance feedback and development
• Conduct annual Performance Appraisals providing honest and appropriate feedback

Financial

• Works with F&B Manager in the preparation and management of the Catering Sales/Operations budget. Duties include:
• Assists in coordinating the preparation of the banquet sales annual budget
• Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget
• Assists in the preparation of the hotel strategic plan, goals program

Guest experience

• Develops popular menus offering guests value for money in accordance with IHG guidelines.
• Build and maintain positive relationships with all internal customers and guests in order to exceed their needs.
• Take action to address guest needs in order to exceed their expectations
• Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
• Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs
• Implements procedures which enhance the guest experience
• Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.

Responsible Business

• Monitors local competitors and compare their operation with the hotel Food and Beverage operation
• Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.
• Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
• Perform other duties as assigned. May also serve as manager on duty.

Accountability

• Supervises a large number of team members in  kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors.

• International and professional working environment
• Competitive benefit packages
• Annual Leave up to 14 days per year
• 24/7 Insurance provide by Hotel from start date
• Compulsory Insurance by Law
• IHG Benefits and Programs for employee

• Degree or vocational certificate in Culinary Skills or a related field.
• Minimum 8 years of experience as a chef, including at least 4 years in a supervisory role, or an equivalent combination of education and experience.
• Good English communication skills