Sous Chef

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs, inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

Your Day to Day

• Support the Head Chef in leading daily kitchen operations, ensuring exceptional food quality, consistency, and presentation standards are maintained at all times.
• Lead service periods and oversee kitchen operations in the Head Chef’s absence, ensuring a seamless and efficient service experience.
• Supervise, coach, and develop junior chefs and kitchen team members through ongoing training, support, and performance feedback.
• Monitor stock levels, ordering, receiving, storage, and stock rotation procedures to minimise waste and maximise profitability.
• Ensure full compliance with HACCP, food safety, WH&S, and hygiene standards while maintaining a clean and organised kitchen environment.
• Manage food costs, portion control, and wastage, contributing to the achievement of departmental financial targets.
• Promote a positive, inclusive, and high-performing kitchen culture that reflects InterContinental brand values.

Qualifications & Experience

• Previous experience as a Sous Chef, or extensive experience as a Senior Chef de Partie in a high-volume, quality-driven restaurant environment.
• Formal qualifications in Commercial Cookery or Culinary Arts from a recognised training provider.
• Strong leadership and people development skills, with experience mentoring and training kitchen team members.
• Excellent knowledge of food safety, HACCP requirements, inventory management, and kitchen operations.
• Experience with menu development, cost control, labour management, and maintaining profitability targets.
• Strong communication and interpersonal skills, with the ability to build effective relationships across departments.
• A team-oriented approach with a proactive mindset, strong organisational skills, and attention to detail.https://careers.ihg.com/en/job-details/?jobref=Sous+Chef+_+Ronnies+Restaurant+_+Full+Time%7cGB%7c168854#176943