SOUS CHEF

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.Each of our hotels cultivates a distinctive style and ambiance where we embrace every opportunity to give our guests a personal and enriching experience.If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.What’s the Job?The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. Provides leadership training and hands-on management of the culinary staff. Responsible for the continuous development and improvement of the people, financial, and guest experience of the culinary department with a focus on superior quality and consistency. Assist and support the Executive Chef to the highest standards in the daily operation of the culinary team.Your day-to-dayDirect manage everyday operation activity, plan and assign work ensuring you always have the right staffing numbers.Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues.Drive a great working environment for teams to thrive - linking up departments to create a sense of one-team.Actively participate in the training, and development the culinary colleagues, according to the training plans.Conduct colleague performance appraisals to review colleagues’ general performance, discuss any areas for fine-tuning, and development, and highlight areas of strength.Hire, train, supervise, and organize all kitchen personnel regularly.Supervise all colleagues during the set-up, service, and breakdown for each meal period event to ensure additional support for the team is in place in the absence of the Executive Chef.Ad-hoc duties – unexpected moments when we have to pull together to get a task done.What We Need From YouDegree or certificate in culinary artsAt least 3 years experience in a supervisory capacityProfessional experience in Catering is highly valuedMust be fluent in Spanish and EnglishWhat To Expect From UsCompetitive salary.Discounted international room rates.Employee recognition programs.Training programs and access to IHG’s training tool.Meals whilst on duty.Uniform and laundry service.At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognized, and respected – wherever they are in the world. Want to be part of the journey?