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InterContinental Lagos is located on Victoria Island, in the
centre of Lagos home to the majority of foreign embassies and
multinational companies, making it the perfect residence for
affluent business and diplomatic travellers. Built on an elevated
terrain overlooking Lagos’s port and the city below, the 19
storey hotel offers uninterrupted, spectacular views of Lagos
Skyline.
InterContinental Lagos comprises of
352 well-appointed, elegantly decorated rooms and suites as well
as a Club InterContinental floor.
We are currently recruiting for the position below:
Job Title: Executive Sous Chef
Job Id: 550050) (Job Number: LAG000198
Location: Lagos
Schedule: Full Time
Job Description
- Planning and directing food preparation. As the second in
command, the Sous Chef is most often responsible for managing
kitchen staff to ensure food is prepared properly. The Sous
Chef must be a problem solver, ready to come up with on the
spot solutions for problems that may occur in the kitchen.
- Expediting. The Sous Chef will serve as the expeditor for
the kitchen. He or she will be responsible for arranging
tickets and ordering food preparation so that customers receive
food in the order it should be sent out. For example. The Sous
Chef will tell the other chefs when to cook different menu
items for a table of customers so that they will all be hot and
ready to be served at the same time.
- Quality Control. The Sous Chef is responsible for ensuring
that food that leaves the kitchen is of the highest quality and
will make diners happy. The Sous Chef will often be asked to
ensure that portions are correct and the food is plated in an
attractive manner.
- Managing kitchen staff. The Sous Chef will often have the
task of ensuring that all kitchen workers are performing at the
level required by a professional kitchen. He or she may be
asked to discipline workers who are not performing their job
correctly or professionally, and may come up with incentives to
ensure that workers are putting their best effort forth.
- Training and scheduling. The Sous Chef is often in charge
of training new employees and creating the schedule to ensure
adequate manning for the kitchen.
Financial Returns:
- Plans and organizes the production of all items required in
the restaurant on a daily basis./ banquettes
- Attends/ delegates and participates in daily briefings and
other scheduled meetings.
- Plan in advance the menu costing
- Check on the ordering and reduce where need be.
People:
- Comply with the company corporate code of conduct at all
times
- Familiarize with the company vision and values with link to
our model of desired behaviours that we expect all employees to
display.
- Ability to work as part of a diverse team with colleagues
from different viewpoints, culture and countries.
- Should not perform duties under the influence of drugs and
alcohol.
- Complies with company grooming and uniform standards.
- Complies with timekeeping and attendance policies.
- Actively participates in training and development programs
and maximizes opportunities for self development.
- Perform other tasks at the level of the role as directed by
the executive chef/ Food and beverage director in pursuit of
the achievement of business goals.
- Have the desired and ability to improve your knowledge and
abilities through on-going training.
- Organizes, plans and trains all staff in the kitchen with
the guidance of executive chef/ Food and beverage director
- Ensures that non-kitchen staffs are not allowed in kitchen
or storage areas.
Guest Experience:
- Demonstrate service attributes in accordance with industry
expectations and company standards to include:
- Being attentive to guests
- Communicates with Executive Chef/ Food and beverage
director on any difficulties, guests or internal customer
comments and other relevant information. Handles guest
complaints in the correct manner.
- Maintain a high level of product and service knowledge
about all InterContinental Hotels Group hotels in our region
and all F&B activities.
- Accurately and promptly fulfilling guest requests
- Understand and anticipate guest needs
- Maintain a high level of knowledge which will enhance the
guest experience
- Demonstrate a service attitude that exceeds expectations
- Take appropriate action to resolve guest complaints
- Be able to promote the hotel (and InterContinental Hotels
Group generally) products and services.
Responsible Business:
- Ensure compliance with relevant employment laws and hotel
or company policies and procedures.
- Promotes the IHG Culture around the Winning Ways of Do the
Right Thing, Show We Care, Aim Higher, Celebrate Difference and
Work Better Together.
- Accountable to the executive chef/ Food and Beverage
Director through the exercise of his skills and experience to
operate his area of responsibility in a high quality and
profitable manner so as to conform to the policies and
procedures of the company and provide the hotel guests with a
memorable experience.
- Ensure all security incidents, accidents and near misses
are always logged in timely manner and brought to the attention
of the F&B manager as per Fire Life & Safety (FLS)
procedures.
- accountability
- Performs other duties and projects as assigned.
Qualifications and Requirements
- The ideal candidates will possess a Bachelor’s Degree or
related culinary Degree with eight or more years of industry
and culinary management experience.
Qualification
- To perform this job successfully, an individual must be
able to perform each essential duty satisfactorily.
The requirements listed below are representative of the
knowledge, skill, and/or ability required.
- Minimum of 4 years experience in 5 star kitchen.
- Good time management skills; ability to handle multiple
tasks, set priorities, and meet deadlines.
- Ability to get along with co-workers and support a team
environment.
How to Apply
Interested and qualified candidates should:
"http://ihg.taleo.net/careersection/all/jobdetail.ftl?job=LAG000198&lang=en#.VTaVjVD7aVA.linkedin"
rel="nofollow" target="_blank">Click here to apply
online
Application Deadline
5th June, 2015.