Executive Sous Chef (550050)

Industry:
Hotels Clubs and Spas
Department:
Food Production/ Kitchen
Level:
Middle Management
Location:
Asia
Salary Description:
Competitive
Posted:
09-Dec-16
Recruiter:
Intercontinental Hotels Group (IHG)
Job Ref:
MAK001145

At Holiday Inn ® Hotels & Resorts our job is to bring the joy of travel to everyone. That's where you come in. When you're part of the Holiday Inn Hotels & Resorts brand you're more than just a job title.
At Holiday Inn we look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest's experience an enjoyable one.

Join us as an Executive Sous Chef in Holiday Inn & Suites Makati . You'll have ambition, talent and obviously, some key skills. Because, for this vital role, we're looking for someone who can…
1. KEY RESPONSIBILITIES
Job Summary - (Role Summary)
· Assists in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer's expectations.
· Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities - (Key Activities of the role)
· Assumes the duties and responsibilities of the Executive Chef in his absence
· Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence
· Controls and analyzes, on an on-going basis, the level of the following:
o Sales
o Costs
o Issuing of food
o Quality and presentation of food and beverage products
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
o Marketing
· Assists the Executive Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
· Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
· Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
· Assists the Executive Chef in planning and organizing successful Food and Beverage activities
· Conducts daily briefings and other meetings as needed to obtain optimal results
· Attends and participates to other meetings as required by the administrative calendar
· Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
· Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
· Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
· Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines
· Participates in the preparation of the hotel's revenue plan and marketing programs
· Monitors local competitors and compare their operation with the hotel Food and Beverage operation
· Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
· Works with Executive Chef in manpower planning and management needs
· Works with Executive Chef in the preparation and management of the Department's budget

2. REQUIRED QUALIFICATIONS
Required Skills -
· Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
· Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
· Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications -
· Diploma or Vocational Certificate in Culinary Skills or related field.

Experience -
· 3 years experience as a chef or an equivalent combination of education and experience

In return for your hard work, you can look forward to a highly competitive salary and benefits package. What's more, because your career will be as unique as you are, we'll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG ® family of brands, you'll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 4,800 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we'll make sure you'll have Room to be yourself. Find out more about joining us today by going to careers.ihg .com<br><br>At Holiday Inn ® Hotels & Resorts our job is to bring the joy of travel to everyone. That's where you come in. When you're part of the Holiday Inn Hotels & Resorts brand you're more than just a job title.
At Holiday Inn we look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest's experience an enjoyable one.

Join us as an Executive Sous Chef in Holiday Inn & Suites Makati . You'll have ambition, talent and obviously, some key skills. Because, for this vital role, we're looking for someone who can…
1. KEY RESPONSIBILITIES
Job Summary - (Role Summary)
· Assists in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer's expectations.
· Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities - (Key Activities of the role)
· Assumes the duties and responsibilities of the Executive Chef in his absence
· Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence
· Controls and analyzes, on an on-going basis, the level of the following:
o Sales
o Costs
o Issuing of food
o Quality and presentation of food and beverage products
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
o Marketing
· Assists the Executive Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
· Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
· Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
· Assists the Executive Chef in planning and organizing successful Food and Beverage activities
· Conducts daily briefings and other meetings as needed to obtain optimal results
· Attends and participates to other meetings as required by the administrative calendar
· Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
· Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
· Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
· Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines
· Participates in the preparation of the hotel's revenue plan and marketing programs
· Monitors local competitors and compare their operation with the hotel Food and Beverage operation
· Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
· Works with Executive Chef in manpower planning and management needs
· Works with Executive Chef in the preparation and management of the Department's budget

2. REQUIRED QUALIFICATIONS
Required Skills -
· Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
· Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
· Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications -
· Diploma or Vocational Certificate in Culinary Skills or related field.

Experience -
· 3 years experience as a chef or an equivalent combination of education and experience

In return for your hard work, you can look forward to a highly competitive salary and benefits package. What's more, because your career will be as unique as you are, we'll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG ® family of brands, you'll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 4,800 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we'll make sure you'll have Room to be yourself. Find out more about joining us today by going to careers.ihg .com

Contact Details:
Intercontinental Hotels Group (IHG)
Tel: .
Contact: HR Department

You may return to your current search results by clicking here.

Latest Job Listings