Sous Chef | Full Time
IHGThe role focuses on banquet operations, breakfast operations, and high tea service — including special high tea events such as Mother's Day high tea — and will work collaboratively across other parts of the kitchen as required.
Hands-on leadership & people
Lead from the floor — in on the line, covering gaps, not directing from the sidelines
Roster and run daily kitchen activity for banquet, breakfast and high tea, managing labour cost
Coach the team through feedback and recognition
Partner with the Chef de Cuisine / F&B Manager on recruitment and performance matters
Build a connected, positive team culture across departments
Responsible business
Uphold food quality and consistency across banquet, breakfast and high tea
Track competitor and industry trends for fresh ideas, especially for high tea and events
Manage safe food storage and stock levels to minimise waste
Maintain a hygienic, HACCP-compliant kitchen with equipment in good working order
Deliver HACCP refresher training as needed
Follow all regulatory and company policy requirements
Pitch in on ad-hoc duties as they arise
Guest experience
Use guest feedback to keep raising the standard
Bring strong product knowledge to guest and colleague questions
Partner with the Chef de Cuisine / F&B Manager on menu development, costing and training
Stay visible and hands-on during service
Engage directly with clients, including for special high tea events
Work with the Events/Meetings team to balance client and operational needs
Financial
Responsible for banquet and high tea food menu costing, working together with the Chef de Cuisine ensure documentations are current
Track food cost against budget and flag variances early
Roster and manage labour effectively
Order and manage stock in line with purchasing policy