Executive Sous Chef

Executive Sous Chef – Hotel Indigo Melbourne Little Collins and Holiday Inn Melbourne Bourke Street

One of Melbourne’s most iconic CBD arcades is fast transforming into a landmark retail and holiday destination. The redevelopment of “Melbourne Walk” Arcade will soon see IHGs first Australian dual-branded hotel project. Nestled in the heart of Melbourne’s vibrant CBD, this project combines the boutique charm of Hotel Indigo with the modern comfort of Holiday Inn, offering a unique blend of hospitality experiences across 452 rooms.

Open the door into Hotel Indigo and guests can expect local character, modern design and warm, professional service with a vibrant and individual flavour, bringing the edgy laneway neighbourhood of Little Collins Street to life. Making the most of the retail haven, Holiday Inn will offer a modern, fresh and friendly stay for a wide variety of guests coming to enjoy the convenience and value they know and love from Holiday Inn, and all that Bourke Street Mall has to offer.

At Hotel Indigo, guests will enjoy a European bar-led eatery inspired by the character and charm of the local neighbourhood, while the Holiday Inn offers and inviting All Day Dining experience in its open lobby. Both venues are supported by a single, centrally located kitchen that will serve up unforgettable dishes – anytime, anywhere our guests choose to dine. So, we’re searching for an Executive Sous Chef with a palate for excellence, to play a pivotal role along side the Executive Chef to build inspired menus and a cohesive talented culinary team and experience.

A little taste of your day-to-day

Every day is different, but as part of the pre-opening team, you will play a key role in ensuring this new hotel is ready to welcome its first guests, including:

• Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers
• Developing training programs to ensure the team is well-versed in kitchen operations, food safety standards, hygiene protocols, and the execution of menu items.
• Creating a cohesive kitchen team by promoting collaboration and ensuring a clear division of tasks based on each team member’s strengths.
• Actively participate in day-to-day kitchen operations, including cooking and prepping dishes, to ensure smooth service and maintain high standards.
• Create and maintain seasonal, innovative, and high-quality menus that align with the hotel’s standards while incorporating local Victorian produce and global trends
• Ensuring that the kitchen complies with local health and safety regulations. This includes food storage, temperature control, hygiene practices, and allergen awareness.
• Setting up Hazard Analysis and Critical Control Points (HACCP) protocols to ensure food safety from procurement to serving.
• Alongside the Executive Chef, maintain relationships with suppliers for high-quality ingredients and ensure a reliable supply chain for produce, meats, seafood, and other items.
• Maintain a detailed costing model for each menu item to control food costs while maintaining profitability.
• Working closely with the Executive Chef and the finance team to manage the F&B budget, which includes kitchen supplies, food costs, labour costs, and other expenses.
• Developing SOPs for food preparation, service standards, cleaning protocols, and inventory management.
• Working closely with the Food & Beverage Manager to ensure seamless coordination between the kitchen and service teams.

https://careers.ihg.com/en/job-details/?jobref=Executive+Sous+Chef+-+Hotel+Indigo+Melbourne+Little+Collins+and+Holiday+Inn+Melbourne+Bourke+Street+Mall%7cGB%7c144591#439601