Chef Sous

ELATIONSHIPS:

• Reports directly to the Executive Sous Chef
• Interacts and liaises closely with the Kitchen Chefs, Banquet/Catering Sales Managers, Chief Steward, and Kitchen staff
• Interacts and liaises directly with Cost Control, Goods Receiving and Purchasing Manager
• Provides backup and support for all banquet functions

DUTIES AND RESPONSIBILITIES:

• Responsible for the presentation of food for Banquet events, room service orders and restaurant orders
• Complies with hotels’ health, safety, and hygiene regulations
• Assists Banquet/Culinary team in service
• Complies with basic food handling course annually as per hotel standards
• Knowledge of all vegetables in the raw state through preparation, with the ability to determine the appropriate doneness in regards to cooking times through visual observation
• Safe and proper care, preparation, storage and rotation of food items
• Knowledge of safe and sanitary holding temperatures and procedures
• Ability to work in a clean, organized manner with attention to detail and produce food items efficiently
• Aids in Mis en place and cooking preparation
• Attends the pre-meal briefing sessions
• Collects supplies from the stores
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters
• Assists in other areas of the kitchen as needed
• At IHG we are committed to providing our employees with a safe, secure and healthy workplace.  It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.
• Perform other duties, tasks and special projects as assigned

QUALIFICATIONS:

Essential:

• Culinary, High School diploma or equivalent vocational training
• Certificates from previous employers/ college
• Must be able to lead, guide, teach and counsel a team
• Previous experience in this position at a similar establishment
• Food Hygiene awareness and at least basic training
• Ability to communicate in English with guests, co –workers and Management, to their understanding
• Ability to compute basic mathematical calculations
• Ability to provide legible communication
• 5 Years of Hotel Supervisory Experience
• 10 years of Cooking Experience
• Basic Admin Computer Skills
• Experience using Microsoft Word and Excel

Desirable:

• Culinary School Backgrounds.
• Previous job-related experience.
• Ability to communicate in a second language.
• Food Hygiene certificate.
• First aid awareness.

Essential skills:

https://careers.ihg.com/en/job-details/?jobref=Chef+Sous+H06%7cUS%7c149095#449903