Sous Chef – Franchise Hotel

InterContinental Hotel & Resort

https://careers.ihg.com/

Your day to day

•Assists Culinary Director in the supervision of all colleagues engaged in the kitchen.
•Attends daily meetings with Culinary Director and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
•Holds meetings with the colleagues in each kitchen to discuss what has been carried out in the Chef’s meeting and some other issues.
•Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to several guests.
•Plans menus and compile recipes for food tasting to be approved by Culinary Director.
•Inspects 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book.
•Check for any spoilage and ensure regular turnover of food items and inform the Culinary Director.
•Checks daily food preparation, individual costs, quality, quantity inventories and portion control.
•During service periods, personally runs the hot plate and assist when needed and ensure that the presentation as well as quality of the food is in accordance with the established standards.
•Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.
•Creates internal operating process to ensure food is always consistent and makes tools available to the line colleagues for implementing consistency within the system.
·Should be updated with current market trends in food and beverage and have an approach to having great experiences for guest dining.
·Should be aware of the competition and industry knowledge of new techniques and other know-how.
·Liaisons with the purchasing department to ensure all the items used in the kitchen are of the best quality and always opt to bring new ingredients or better-quality produce.
·Should be aware of the pulse of his team members and ensure their growth and professional wellbeing.
·Ensures the personal hygiene of colleague is up to standard.
·Ensures that the daily logbook is utilized, and complaints are immediately reported to the Culinary Director.
·You will adhere to the Hotel’s Hygiene and HACCP standards and ensure its Standard Operating Procedures and Requirements are fully met.
·Ensures that all points mentioned in the logbook have been carried out i.e. mise-en-place and other instructions to complete the operation.
·Maintains record and follow up documentation, checklists for control purposes.
·Ensures all the Dubai municipality and HACCP regulations are followed, and documentation is up to date as per requirement, readiness for all hygiene audit at any given point of time.

 

What we need from you

·Problem-solving skills
·A methodical and logical approach
·Accuracy and attention to detail
·Highly responsible & reliable
·Ability to work well under pressure in a fast-paced environment
·Ability to work cohesively as part of a team
·2-3 years’ experience in a similar role in a luxury hotel
•    Exceptional English communication skills, an additional language will be a plus

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