Executive Sous Chef

Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.   

What is the job?

Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Support Executive Chef in managing all kitchen operations including 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 Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos

Your day to day

•    Develops with the Training Manager training plans, develops training material in accordance with ICHG 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 co-ordinating 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
•    Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with ICHG 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

What we need from you

•    Degree or Vocational Certificate in Culinary Skills or related field.
•    8 years experience as a chef, with at least 4 year in a supervisory capacity, or an equivalent combination of education and experience