Sous Chef

About Us As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand. Your Day to Day As a Sous Chef, you are responsible for overseeing the daily operations of the All-Day Dining kitchen, ensuring exceptional food quality, consistency, and presentation while maintaining the highest standards of hygiene, food safety, and operational efficiency. The role leads and develops the kitchen team, supports menu innovation, controls costs, and ensures seamless dining experience for breakfast, lunch, dinner, in-room dining, and special events where applicable. Some of your main role responsibilities are: • Manage the day-to-day operation of the All-Day Dining kitchen. • Ensure all food is prepared and presented to standards and recipes. • Supervise breakfast, lunch, dinner, and à la carte service. • Ensure consistency in food quality, taste, and presentation. • Monitor mise en place and production to ensure efficient service. • Assist in menu development, seasonal promotions, and dining experiences. • Ensure all food is prepared within established quality and timing standards. • Lead, motivate, and develop the culinary brigade. • Conduct daily briefings and pre-service meetings.

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Manage the day-to-day operation of the All-Day Dining kitchen. Ensure all food is prepared and presented to standards and recipes. Supervise breakfast, lunch, dinner, and à la carte service. Ensure consistency in food quality, taste, and presentation. Monitor mise en place and production to ensure efficient service. Assist in menu development, seasonal promotions, and dining experiences. Ensure all food is prepared within established quality and timing standards. Lead, motivate, and develop the culinary brigade. Conduct daily briefings and pre-service meetings.