Executive Sous Chef (Pre-opening) at voco Bandung Setiabudi

About us

IHG is one of the world's leading hotel companies, with a promise to provide True Hospitality for Good. Making everyone feel welcome and cared for, recognised and respected, whoever and wherever they are in the world. Join us and not only can you benefit from the world of variety and opportunity that comes with working for a global organisation, but you can also look forward to being part of a company that will appreciate you for being you. We give you room to be yourself.

Do you see yourself as Executive Sous Chef (Pre-opening) with IHG

Our colleagues are fundamental to delivering the memorable experiences, and we are committed to creating a culture as diverse as the distinct hotels in our portfolio. If you think you have it in you then we would love to hear from you.

Your day-to-day:

As Executive Sous Chef, you'll direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product that meets customer's expectations. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

People

Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.

Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication

Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments to deliver positive results

Recruit, select and develop Chefs, to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.

Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained

Develop and assist with training activities focused on improving skills and knowledge

Monitor employee morale and provide mechanisms for performance feedback and development

Conduct annual Performance Appraisals providing honest and appropriate feedback

Financial

Works with F&B Manager in the preparation and management of the Catering Sales/Operations budget. Duties include:

Assists in co-ordinating the preparation of the banquet sales annual budget

Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget

Assists in the preparation of the hotel strategic plan, goals program

Guest experience

Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with ICHG guidelines.

Build and maintain positive relationships with all internal customers and guests in order to exceed their needs.

Take action to address guest needs in order to exceed their expectations

Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests

Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs

Implements procedures which enhance the guest experience

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.

Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.

Responsible Business

Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas

Monitors local competitors and compare their operation with the hotel Food and Beverage operation

Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.

Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.

Perform other duties as assigned. May also serve as manager on duty.

What we need from you

Degree or Vocational Certificate in Culinary Skills or related field.

8 years experience as a chef, with at least 4 year in a supervisory capacity, or an equivalent combination of education and experience

This job is open for Indonesian citizens only.

What we offer

In return we'll give you a competitive benefit package including, hotel discounts worldwide and the opportunity to progress your career with IHG. Most importantly, we'll give you the room to belong.

At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

IHG is committed to promoting a culture of inclusion where everyone feels safe, respected and valued. We seek talent from all backgrounds to join our teams, and encourage our colleagues to bring their authentic and best selves to work.