Sous Chef

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 and kitchen brigade 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 works collaboratively across our Restaurant, Bar, In Room Dining and Banquet
production offering as required.

People
• 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 proactively on shift to stay informed of kitchen needs and ensure timely responses to requests

Responsible Business
• 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

Guest experience
• 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
• Assist to manage Front of House operations at all times, maintaining a strong presence with our guests

Financial
• Contribute to departmental forecasts, plans, and departmental production reports for management
• Contribute to 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

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