Sous Chef

Role Overview

Sous Chef at IHG Hotels and Resorts. The role oversees daily operations of the All-Day Dining kitchen, ensuring exceptional food quality, consistency, and presentation while maintaining the highest standards of hygiene, food safety, and operational efficiency.

Company Overview

IHG Hotels and Resorts is the world's largest family of luxury hotels. Shaped by decades of international know-how and local insights, the company cultivates distinctive style and ambience across each property, creating warm and sophisticated experiences for guests seeking a richer perspective on the world.

Role Purpose

The Sous Chef leads and develops the kitchen team, supports menu innovation, controls costs, and ensures a seamless dining experience for breakfast, lunch, dinner, in-room dining, and special events where applicable.

Key Responsibilities

Kitchen Operations

• Manage the day-to-day operation of the All-Day Dining kitchen.
• Ensure all food is prepared and presented to standards and recipes.
• Monitor mise en place and production to ensure efficient service.
• Ensure all food is prepared within established quality and timing standards.

Service Management

• Supervise breakfast, lunch, dinner, and à la carte service.
• Ensure consistency in food quality, taste, and presentation.
• Support VIP functions and special events as required.

Menu & Development

• Assist in menu development, seasonal promotions, and dining experiences.

Team Leadership

• Lead, motivate, and develop the culinary brigade.
• Conduct daily briefings and pre-service meetings.
• Train, coach, and mentor chefs to improve technical skills and performance.

Food Safety & Compliance

• Ensure compliance with HACCP, local health regulations, and company food safety standards.
• Conduct regular food safety audits and temperature monitoring.

Guest & Stakeholder Relations

• Ensure guest satisfaction through consistently high-quality food.
• Respond professionally to guest feedback and special dietary requirements.
• Maintain strong communication with restaurant and service teams.

Reporting & Administration

• Complete daily kitchen reports and production records.
• Assist with forecasting and ordering.
• Monitor labour productivity and staffing levels.
• Support budget planning and departmental objectives.
• Ensure all SOPs are implemented and maintained.

Qualifications & Experience

• Completion of a degree or certificate in culinary arts.
• Minimum 4–6 years' experience in a luxury hotel.
• At least 2 years in a Sous Chef or Junior Sous Chef leadership role.
• Experience managing high-volume All-Day Dining operations.
• International five-star hotel experience preferred.

Skills & Competencies

• Excellent knowledge of international cuisine and modern culinary trends.
• Ability to perform under pressure in a fast-paced environment.
• Proficient in HACCP, food safety, and sanitation standards.
• High level of written and verbal Business English.
• Computer literacy including Microsoft Office and hotel purchasing systems.
• Experience with financial budgeting is desirable.

Additional Information

IHG Hotels and Resorts provides competitive salary, impressive room discounts, and comprehensive training. The company is committed to creating inclusive teams where colleagues bring their whole selves to work. IHG promotes a culture of trust, support, and acceptance across all backgrounds, experiences, and perspectives. Wellbeing support is available through the my Wellbeing framework, covering health, lifestyle, and workplace needs.