Sous Chef (199031)

Role Overview

Sous Chef at IHG Hotels and Resorts. This role leads kitchen operations and oversees the culinary team within a hotel environment.

Role Purpose

Oversee daily kitchen operations, ensure consistent food quality and hygiene standards, manage and develop the kitchen team, control food costs and inventory, and maintain culinary excellence across all service.

Key Responsibilities

Kitchen Operations

• Oversee daily kitchen operations and service execution.
• Ensure high food quality standards are met consistently.
• Maintain strict hygiene standards across the kitchen.

Team Management

• Lead the kitchen team.
• Manage and develop kitchen staff.

Financial & Inventory Control

• Control food costs and inventory management.

Culinary Standards

• Maintain consistent culinary standards.

Qualifications & Experience

• Solid hotel kitchen experience.

Skills & Competencies

• Strong leadership skills.