Executive Sous Chef

**About Us**

IHG® is one of the world’s leading hotel companies, with a promise to provide True Hospitality for everyone. Making everyone feel welcome and cared for, recognised and respected, whoever and wherever they are in the world. Our brands are well-known and loved the world over - Regent Hotels & Resorts, InterContinental® Hotels & Resorts, Kimpton® Hotels & Restaurants, Hotel Indigo®, EVEN® Hotels, HUALUXE® Hotels and Resorts, Crowne Plaza® Hotels & Resorts, voco hotels, Holiday Inn®, Holiday Inn Express®, Holiday Inn Club Vacations®, Holiday Inn Resort®, avid hotels, Staybridge Suites® and Candlewood Suites®. Join us and not only can you benefit from the world of variety and opportunity that comes with working for a global organisation, you can also look forward to being part of a company that will appreciate you for being you Intercontinental Chennai Mahabalipuram Resort where culture meets luxury, by the Bay of Bengal. Situated along the scenic coastal highway, Intercontinental Chennai Mahabalipuram Resort embodies history of Coromandel Coast. Tucked away between casuarina groves the Beach Resort boasts of 15000 Sq feet garden space with private beach making it an ideal choice for Destination Weddings and Private Events. A scenic paradise with 105 rooms (Including Ocean View Suites) exclusive kids facility, 3 award winning restaurants and luxurious Spa & Salon. 45 kms from Chennai International Airport.

**Your day to day**

As Executive Sous Chef, you will actively guide and direct the kitchen brigade to ensure consistency of brand standards and a high level of performance and presentation. Also as the Executive Sous Chef, you will be responsible for managing and motivating your team. You will be required to ensure that all staff within your department are adequately trained and developed in line with company policy. You will also be responsible to assist the Executive Chef for the recruitment and selection of your team and for managing any employee relations issues with the support of the Human Resources Department. You will actively guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery.

**What we need from you**

Manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. Ensure compliance with all federal, state, and local regulations concerning health, safety, or other requirements. At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations. Financial returns: - Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labor costs. - In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value. - Ensure all credit and financial transactions are handled in a secure manner. People: - Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance. - Educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties. Guest experience: - Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis. - Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify Engineering immediately of any maintenance and repair needs. - Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. Responsible business: - Manage local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef. - Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment. - Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimizing waste. Perform other duties as assigned. May also serve as the manager on duty.

**What we offer**

Don't quite meet every single requirement, but still believe you'd be a great fit