Junior Sous Chef

Overview As Junior Sous Chef (Halal/Banquet Operations), you’ll assist the Executive Chef to direct all kitchen activities and prepare our Asian Cuisines, helping create memorable experiences for guests in our hotel. You’ll ensure the kitchen runs smoothly daily and maintains our high standards for quality control. A little taste of your day-to-day Every day is different, but you’ll mostly be: Participates in the preparation of the hotel’s revenue plan and marketing programs Works with superior in the preparation and management of the department’s budget Organise food product with cost efficiency Attends and participates in other meetings as required by the administrative calendar Assists the Executive Chef in developing training plans, develops training material in accordance with hygiene and food safety guidelines and implements training plans for the Food Production employees and other Food and Beverage employees Assists the Chef in the management of the day to day operation of the Food Production in halal and banquet operations and informs the Executive Chef of major decisions taken in his/her absence Regularly communicates with staff and maintains good relations Assist in developing work efficient rosters in line with local labour codes Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines Attend and execute food tasting and events successfully Ensure food standards, presentations are maintained and continuously improved with market trend Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly Initiate action to correct a hazardous situation and notify supervisors of potential dangers Log security incidents and accidents in accordance with hotel requirements Ensure food safety and hygiene is equal to IHG and HACCP standards, ensuring all hygiene and halal documentation are updated What we need from you A minimum qualification in Diploma in Culinary Arts At least 3 years of experience in a supervisory level, including management experience What you can expect from us We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you’ll become part of our ever-growing global family. #J-18808-Ljbffr