InterContinental Lagos comprises of 358 well-appointed,
elegantly decorated rooms and suites as well as a Club
InterContinental floor. Guests will have access to an all-day
dining restaurant, two speciality restaurants, room service and
the pool bar for lighter meal choices and snacks. The lobby
lounge and cocktail bar will be the perfect setting for casual
meetings over coffee or drinks
Job Title: Executive Sous Chef
(550050)
Location
Lagos
Job Field
Catering, Confectionery, Hospitality, Hotel,
Restaurant
Job Detail
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.
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.
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.
Financial Return
Plans and organises 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
Familiarise with the company vision and values with link
to our model of desired behaviours that we expect all employees
to display.
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.
Organises, 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.
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 maximises opportunities for self
development.
Guest Experience
Demonstrate service attributes in accordance with
industry expectations and company standards to
include:
Being attentive to guests
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.
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.
Responsibility
Business
Ensure compliance with relevant employment laws and hotel
or company policies and procedures.
Performs other duties and projects as
assigned.
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
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.
Qualification
The ideal candidates will possess a bachelor’s degree or
related culinary degree with eight or more years of industry
and culinary management experience.
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.
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