Banquet Sous Chef

**Job Overview**

Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At Holiday Inn we want people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

**Duties and Responsibilities**

**Financial returns**:

- Participate in the planning and costing of menus
- Works with Executive Chef in the preparation and management of the Department’s budget
- Works with Executive Chef in forecasting, planing, and prepairing reports.

**People**:

- Works with Executive Chef in manpower planning and management needs
- Supervise and training of assigned employees
- Educate and train team members, ensure staff has the tools, training, and equipment to carry out job duties.
- Promote teamwork and quality service through daily communication and coordination with other departments.
- Provides direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards.

**Guest experience**:

- Assist with organizing special events and special food promotions
- Ensure that outstanding culinary technical skills are maintained
- Develop new dishes and products
- Analise guest feedback to improve food and presentation quality.
- Interact with guest and to find out guest preferences.

**Responsible business**:

- Develop and write standard recipes
- Maintain a hygienic kitchen
- Clean the kitchen and equipment
- Maintain personal hygiene
- Cleans and re-sets his/her working area
- Performs related duties and special projects as assigned
- Ensure that all menu items are prepared and presented according to established recipes and standards.

**Accountability**

Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. Generally responsible for one or two kitchen outlets.

**Qualifications and Requirements**

Bachelors Degree in Hotel Management or equivalent

3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience

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, recognised and respected - wherever they are in the world. Want to be part of the journey?

Travel is a journey. We help make it a joy.

Starting with a warm, inviting welcome for all guests, whether traveling on business or for fun, enjoying a quick night, or relaxing for the week. At Holiday Inn®️ we thrive on making our guests stays brighter, helping them create memories that will last a lifetime. Irresistible smiles are our specialty. We should know, we’ve been on our journey since 1952. So if you can help us spread the joy of travel to all, we’d love to give you a warm welcome to the Holiday Inn®️ family. Let’s Go Further Together.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.