Executive Sous Chef

• Direct daily kitchen activities, plan and assign work to ensure efficient operations and proper staffing levels.
• Lead, coach, and develop the culinary team including Sous Chefs, Chef de Parties, Commis, and kitchen assistants.
• Conduct training and performance evaluations to support colleague development.
• Recognise and reward strong performance while addressing performance concerns where required.
• Recommend or initiate HR-related actions including recruitment, disciplinary actions, and performance management.
• Foster a positive and collaborative working environment that encourages teamwork across departments.
• Maintain strong communication with all department heads to ensure smooth coordination of kitchen operations.

• Ensure food preparation and presentation meet the highest quality and brand standards.
• Encourage guest feedback and use insights to improve guest satisfaction.
• Respond to guest inquiries regarding menu items, ingredients, or kitchen services.
• Support the planning and execution of special events, promotions, and banquet functions.
• Ensure culinary offerings reflect the Hotel Indigo neighbourhood story and local dining experiences.

• Ensure kitchen equipment is properly maintained and safe to operate.
• Monitor food storage, stock rotation, and ingredient handling to ensure quality and minimize waste.
• Stay informed of culinary trends, competitor activities, and industry innovations to enhance menu offerings.
• Ensure all kitchen operations follow company policies and governmental regulations.
• Support sustainability initiatives aligned with IHG responsible business practices.

• Monitor kitchen costs and manage food cost percentages in line with budget targets.
• Maintain accurate documentation of recipes, food costing, and production reports.
• Oversee inventory control and procurement to ensure efficient stock management.
• Assist in preparing departmental forecasts, budgets, and operational plans.
• Identify opportunities to improve operational efficiency and profitability within the kitchen department.

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.

• Minimum 6-8 years of progressive culinary experience in a hotel or upscale restaurant environment.
• At least 2-3 years of leadership experience in a Sous Chef or supervisory role.

• Strong leadership and team management skills.
• Advanced culinary techniques and menu development knowledge.
• Excellent organizational and operational planning abilities.
• Strong knowledge of HACCP, food safety, and sanitation regulations.
• Ability to work effectively in a fast-paced, high-volume kitchen environment.
• Good communication and problem-solving skills.

IHG Hotels & Resorts