Sous Chef

What you can expect from us:  

We give our people everything they need to succeed. Join our extraordinary world and experience a place where you can be yourself, share your ideas, support your personal growth and wellbeing, and be a valued member of an inspirational team. You’ll be rewarded for your hard work with a range of benefits that supports you throughout your IHG career journey   

Free staff meal on shift   

Full uniform provided, laundered in-house   

Paid birthday leave in addition to your annual leave   

Supportive, high performing team, offering plenty of mentoring & coaching opportunities to develop your skills   

You have the opportunity to fast track your career with a growing global company   

Popular hotel perks and discounts on the retail platform   

Some of the best employee discounts across our IHG Hotels for accommodation, food and beverage!   

Our way is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work.  So, join us and you will become part of our ever-growing global family.   

What’s the job?

As Sous Chef you’ll lead kitchen activities on shift and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You’ll work collaboratively with the Executive Chef to ensure food quality, kitchen cleanliness, ordering and people management are kept to our high standards - to make sure the kitchen is always running smoothly. This role focuses on our Restaurant, Bars and In Room Dining offering however will work collaboratively across all parts of the kitchen including supporting banquet production as required.

What we need from you

Success in this role is about daring to connect with our guests and team, as well as bringing key skills and experience

 • Certificate IV in Commercial Cookery is essential
• 5 years’ experience working as a chef in either hotel or restaurant environments with at least 2 years’ supervisory experience in kitchen operations
• Experience working in a culinary environment servicing multiple outlets will be key and exposure to an open kitchen environment would be an advantage

• Holds a current food safety certification
• Ability to inspire passion, enthusiasm and positivity in the team to drive an engaged, winning culture
• Excellent verbal and written communication skills and the ability to engage well with both the team and guests

Your day-to-day

• Supervise daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers and labour cost is managed effectively
• Develop your team and improve their performance through coaching, feedback and recognition
• Work with the Executive Chef to recommend or initiate any HR related actions where needed in terms of recruitment or performance management
• Drive a great working environment for teams to thrive – connect departments to create sense of one team
• Promote teamwork and quality service through daily communication and coordination within and across other departments. Communicate with proactively on shift to stay informed of kitchen needs

• Encourage guest feedback to improve guest satisfaction
• Answer guest and colleague questions about dishes and kitchen services to develop and maintain product knowledge
• Work closely with the Executive Chef on menu development, engineering, costing and training
• Maintain a strong visible presence in the kitchen to ensure quality and consistency of product delivery
• Willingness to engage directly with guests due to the open kitchen environment

You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that sure the dining experience is special and memorable for guests
• Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen
• Make sure food and drinks are secure and stored safely – always keep stock replenished to minimise waste
• Ensure all aspects of the kitchen environment are hygienic, HACCP compliant and equipment is working properly
• Provide refresher and training on HACCP program as needed
• Always follow governmental regulations and company policies and procedures
• Ad-hoc duties – unexpected moments when we have to pull together to get a task done

• Contribute to departmental forecasts, plans, and departmental production reports for management
• Contribute to the the setting of departmental goals and objectives during the budgeting process
• Maintain costing and documentation of all dishes prepared and sold from the kitchen
• Order and manage stock responsibly in accordance with IHG’s purchasing policy and approach