Executive Sous Chef

We believe every plate tells a story. So, we’re searching for an Executive Sous Chef with a palate for serving up truly memorable dishes. Whenever and wherever our guests choose to dine. Behind the scenes, you’ll ensure quality, maintain high standards and keep the kitchen running smoothly. A little taste of your day-to-day: Every day is different, but you’ll mostly be: ● Making every single meal a feast for the eyes and treat for the tastebuds ● Directing daily kitchen activities as well as coaching and developing a team capable of catering to more than 500 people ● Encouraging and addressing guest feedback ● Helping our Food and Beverage Manager plan events ● Working closely with the F&B Manager and Finance team to forecast, plan and budget What We need from you: -Minimum 8–10 years of culinary experience in a hotel or similar hospitality environment. -At least 3-4 years in a senior kitchen leadership role, preferably as Executive Sous Chef or Senior Sous Chef. -Strong experience in managing multiple outlets, banqueting, food-cost control, menu planning, HACCP standards, and team development. -Previous experience in a 4- or 5-star international hotel brand is preferred. What you can expect from us: We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you’ll become part of our ever-growing global family.

Minimum 8–10 years of culinary experience in a hotel or similar hospitality environment. At least 3-4 years in a senior kitchen leadership role, preferably as Executive Sous Chef or Senior Sous Chef. Strong experience in managing multiple outlets, banqueting, food-cost control, menu planning, HACCP standards, and team development. Previous experience in a 4- or 5-star international hotel brand is preferred.

Directing daily kitchen activities as well as coaching and developing a team capable of catering to more than 500 people. Encouraging and addressing guest feedback. Helping our Food and Beverage Manager plan events. Working closely with the F&B Manager and Finance team to forecast, plan and budget.