Recruitment at InterContinental Hotel (Executive Sous Chef) - 2015

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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