Sous Chef at Intercontinental Hotel Group

Job Description

At the moment we're looking for a Sous Chef Banquet Operations to join our energetic, enthusiastic and passionate team at InterContinental Nairobi.

Your day to day

• Demonstrate service attributes in accordance with industry expectations and company standards in the leadership position of a Sous Chef.
• Maintain a high level of product and service knowledge about all InterContinental Hotels Group hotels in our region and all F&B Banquet activities.
• Assists Executive chef/ Executive Sous chef in developing popular menus offering guests value for money in accordance with IHG guidelines
• Handle all guest and internal customer complain and inquiries in a courteous and efficient manner, following through to make sure the problems are resolved satisfactorily and recorded.
• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Oversees the quality and variety of food served in the Banquet outlets ensuring that they have up to date operational procedures.
• Ensure all security incidents, accidents and near misses are always logged in timely manner and brought to the attention of the Food and Beverage Manager/ Executive chef/ Executive Sous chef as per Fire Life & Safety (FLS) procedures.
• Monitors all operations(scheduling), especially during peak business periods, working through the respective Head of kitchen sections (CDP’S) to make adjustments where necessary
• Ensures that all recipes, food preparations, and presentations meet intercontinental Nairobi specifications and commitment to quality.
• Assists in proactively managing kitchen costs based on key performance indicators, working through the respective Heads of Department (Executive chef/ Executive Sous chef, cost control, banquets and events) as appropriate
• Assists the Executive chef/ Sous chef in setting Food Production goals and developing strategies, procedures and policies to achieve the same.
• Assist the Executive chef/ Executive Sous chef in the maintaining of food costs through control in wastage, purchasing and storing
• Responsible for creating enticing menus for review and approval by Executive chef/ Executive Sous chef Prepare daily production sheet for every banquet function, menu costings among others.

What we need from you

• 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.
• Minimum 3 years experience as a Sous chef or an equivalent combination of education and experience
• Diploma in Culinary arts or related field.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
  What we offer
• 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.