Sous Chef
International Hotel Group
Toronto, Ontario, Canada
7d ago

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.

Located on beach front and with a view of the Hajjar Mountains, InterContinental Muscat is a five-star resort in the heart of the city's residential, government and diplomatic quarter.

The hotel's Palm Beach Club offers two floodlit tennis courts, a 25-metre olympic size pool, a leisure pool, a fully equipped fitness center, sauna, jacuzzi and easy access to the beach.

Local sites of interest include the Grand Mosque, Opera House and Amouage Perfume Factory.

Your day to day

  • Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his / her absence
  • Controls and analyzes, on an on-going basis, the level of the following : SalesCostsIssuing of foodQuality and presentation of food and beverage productsCondition and cleanliness of facilities and equipmentGuest satisfactionMarketing
  • Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
  • Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
  • Assists the Executive Chef in planning and organizing successful Food and Beverage activities
  • Conducts daily briefings and other meetings as needed to obtain optimal results
  • Attends and participates to other meetings as required by the administrative calendar
  • Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
  • Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
  • Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
  • Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines
  • Participates in the preparation of the hotel's revenue plan and marketing programs
  • Monitors local competitors and compare their operation with the hotel Food and Beverage operation
  • Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
  • Demonstrate service attributes in accordance with industry expectations and company standards including : Being attentive to GuestsAccurately and promptly fulfilling Guests requestsAnticipate Guests needsMaintain a high level of knowledge which affects the Guest experienceDemonstrating a service’ attitudeTaking appropriate action to resolve guest complaints
  • Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
  • Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same
  • Familiarise yourself with emergency and evacuation procedures
  • Ensure all security incidents, accidents and near misses are logged investigated and rectified to prevent future catastrophes
  • Assists the Executive Chef co-ordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
  • On an ongoing basis, control and analyse departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results
  • Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements
  • Work within the company’s Human Resource Management System to ensure the departmental performance of staff is productive.
  • Duties include : Plan for future staffing needsRecruit in line with company guidelinesPrepare detailed induction programmes for new staff

    What we need from you

    Required Skills Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company Alcohol awareness certification and / or food service permit or valid health / food handler card as required by local government agency.

    Problem solving, reasoning, motivating, organizational and training abilities Qualifications Diploma or Vocational Certificate in Culinary Skills or related field Experience 3 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.

    What we offer

    We’ll reward all your hard work with a great salary and benefits with great room discount with IHG hotels worldwide. Join us and you’ll become part of the global IHG family and like all families, all our individual team members share some winning characteristics.

    As a team, we work better together we trust and support each other, we do the right thing and we welcome different perspectives.

    You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve -

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