InterContinental Hotels Group

Job Summary

Under the general direction of the Sous-Chef or his/her Delegate, and within the limits of established IHG and local Hotel policies and procedures, supports the Sous-Chef by preparing, presenting, storing and serving a selection of dishes, whilst supervising junior members of the Kitchen.

Essential Duties and Responsibilities

• Is responsible of storage matters such as expiry date of each item stored either in fridge, freezer or other stores, organization of each store, cleanliness and tidiness of it.
• Comes up with popular and innovative ideas for the A La Carte menus and Specials of the day.
• Plans and organizes with the Junior Sous-Chef successful food promotions.
• Monitors the stocks of all food, material and equipment and ensure that service requirements are met.
• Keeps aware of trends, systems, practices and equipment in Food and Beverage through trade literature, Hotel shows and site visits.
• Coordinates, communicates cooperates and works closely with the Outlet Manager.
• Attends and participates in daily briefings and other meetings as scheduled.
• Provides direction to the kitchen helpers, including Commis and Stewards.
• Prepares in advance Food, Beverage, materials and equipment needed for the service.
• Cleans and re-sets his/her working area.
• Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene a d Fire Life Safety.

Required Qualifications

Experience:

4 to 5 years

Competencies:

Customer Service Orientation

Problem-Solving/Decision Making

Planning/Organizing

Drive for Results

Team Oriented

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