We are looking for a Sous Chef who can Assist in the management of Kitchen

Operations including menu planning and costing, organizing special events,

developing new dishes, maintaining food quality standards and comprehensive product knowledge. 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.

Works with superior in the preparation and management of the department’s budget.

Duties include

Assists in co-ordinating the preparation of the departmental annual budget Controls and monitors departmental costs on an ongoing basis to ensure performance against budget Controls and analyzes, on an on-going basis, the level of the Sales, Costs,Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing.

Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.

Duties include

Assists in planning for future staffing needs Assists in recruiting in line with company guidelines Prepares and administers detailed induction program for current staff Assists in maintaining a comprehensive,



current and guest focused set of departmental standards and procedures and oversees their implementation Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs Provides input for probation and formal performance appraisal discussions in line with company guidelines Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance Regularly communicates with staff and maintains good relations Build and maintain positive relationships with all internal customers and guests in order to exceed their needs Take action to address these needs in order to exceed their expectations Create a positive hotel image in every interaction with internal and external customers Adhere to hotel brand standards Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests Assist guests and escort them to locations within the hotel at their request Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs Maintain current Hotel information to be able to provide information to guests Implement procedures which enhance the guest experience What we need from you:

Degree or Vocational Certificate in Culinary Skills or related field.

3-5 years experience as a Sous Chef/Chef De Partie, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience

📌 Junior Sous Chef (Mandla Kalan)
🏢 IHG
📍 Mandla Kalan