Sous Chef (Italian Restaurant)

Your Day-to-Day

Key Responsibilities​

• Lead day-to-day kitchen operations of the Italian specialty restaurant, ensuring authenticity,consistency, and high-quality presentation.​
• Develop, execute, and maintain authentic Italian menus, respecting regional traditions, seasonality,and classic techniques.​
• Play a key role in pre-opening activities, including kitchen setup, SOP implementation, equipmenttesting, recipe standardization, and trial runs.​
• Recruit, train, and develop the restaurant culinary team, ensuring strong product knowledge andItalian cooking fundamentals.​
• Ensure compliance with IHG brand standards, LQA, HACCP, and local health regulations.​
• Control food cost, labor cost, portioning, wastage, and inventory in line with approved budgets.​
• Work closely with Procurement to source appropriate Italian ingredients and approved substituteswhere required.​
• Collaborate with the Executive Chef on menu engineering, promotions, seasonal offerings, andspecial events.​
• Maintain high standards of cleanliness, organization, and safety in all kitchen areas.​
• Act as a culinary ambassador for the Italian restaurant, supporting guest interaction and storytellingwhen required.​

Qualifications​

• Diploma or Degree in Culinary Arts or equivalent professional training.​
• Minimum 5–7 years of progressive culinary experience, including 2–3 years as Chef de Cuisine orSenior Sous Chef in a specialty Italian restaurant or luxury hotel.​
• Italian nationality or formal training in authentic Italian cuisine preferred.​
• Proven experience with handmade pasta, risotto, sauces, antipasti, and traditional Italian cookingtechniques.​
• Pre-opening hotel experience strongly preferred.​
• Experience with IHG or other international luxury hotel brands is an advantage.​

Skills & Competencies​

• Strong leadership and team development skills​
• Deep knowledge of regional Italian cuisine and techniques​
• Excellent food cost control and kitchen financial skills​
• Ability to train teams on authenticity and consistency​
• Strong organizational and communication skills​
• Ability to perform under pressure in a pre-opening environment​

• Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses. ​

• To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.​

• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.​

• Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.​

• To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.​

• Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.​

• Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.​

• He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible so that we consistently provide the highest quality food to our guests.​

• I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships. ​

• Personally, I monitor and follow through on VIP guests' and special dietary requirements.​