Indian Chef at Intercontinental Hotel Group

• The Indian sous chef is responsible for all aspects of the Indian kitchen such as menu plans,
• Operations, recipes, financial responsibility, portion and inventory control, food quality, and employee Supervision.
• The Indian sous chef provides leadership training and hands-on management of the kitchen Staff.
• The Sous Chef - Indian Restaurant is in charge of executing food concepts and standards in the main kitchen, drives menu design plus Kitchen creativity and is responsible for growing/ developing the Bhandini Restaurant product and profitability of the food Service program.

• A Colleague who promotes the IHG Culture around the Winning Ways of Do the Right Thing, Show We Care, Aim Higher, Celebrate Difference and Work Better Together.
• A Culinary School Graduate, Apprentice Program Graduate or extensive cooking and production experience.
• Commitment to quality service, and food and beverage knowledge.
• Awareness of local, state and federal health and sanitation laws.
• A minimum of 5 years working in a similar role in a food preparation position.
• Professional communication skills, oral and written.

In return we will offer competitive pay and benefits, and a chance to work with a great team of talented people. Most importantly, we'll give you Room to be yourself.