IHG Junior Sous Chef - Banquets in Muscat, Oman

Description:

Job overview

· Under the General Direction of the Executive Chef, assist in the control of the day to day running of Kitchen Colleagues and assist the Executive Chef/ Sous Chef in achieving and maintaining company standards.

· Promotes the IHG Winning Ways

At InterContinental Hotels & Resorts ® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

· Be charming by being approachable, having confidence and showing respect.

· Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

· Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities

FINANCIAL RETURNS

  • Maintain the required level of hygiene standards as laid down both legally and in the IHG Standards manual.

  • Maintain your personal equipment used to fulfill your job i.e. knives, shoes to the required Standards.

  • With the overall guidance of the Executive Chef/ Sous Chef, be responsible for the day-to-day running of the Banquets Kitchen operations

  • On a daily basis check with the function sheets and liaise with the Sous Chef, Ex. Sous Chef / Ex Chef’, Banquets and Conventions and Banquets team on the duties needed to be carried out that day.

  • Participate in pre-function meetings with the Banquets, Food and Beverage plus Conventions and Banquet teams in the presence of the Event Organizers.

  • Coordinate mis-en-place, buffet set ups, timings, food presentations, buffet kitchen attendants & supervising buffet refilling process

  • Reinforce and ensure a smooth and strong working relationship with F&B Banquets supervisors

  • Attend daily F&B briefings when on duty and cascade relevant information.

  • Assist the Ex. Sous Chef / Ex Chef in the maintaining of food costs through control in wastage, purchasing, storing and portion control.

  • Under the overall guidance of the Executive Chef/ Sous Chef, carry out training as needed.

  • Ensure Fire, Life and Safety standards are adhered to by Colleagues at all times.

  • Support colleagues at all times to ensure team work is maintained and discipline.

  • Responsible for writing menus in the Sous Chef, Ex.Sous Chef / Ex Chef’ absence.

  • Be aware of hotel and departmental objectives, and to assist in achieving them.

  • Assists in keeping up to date records in compliance with due diligence.

  • Help Sous Chef, Ex. Sous Chef / Ex Chef’ to monitor department performance against objectives and support action as necessary.

  • Represent department at relevant meetings in absence of Sous Chef, Ex. Sous Chef / Ex Chef

  • Assist Sous Chef, Ex. Sous Chef / Ex Chef in maintaining appropriate levels of staffing according to business levels and help ensure staff are motivated to consistently achieve high levels of guest service.

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 supervisor in pursuit of the achievement of business goals.

· Have the desired and ability to improve your knowledge and abilities through on-going training.

· Ability to work as part of a diverse team with colleagues from different view points, 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.

· Maintain a high level of product and service knowledge about all InterContinental Hotels Group hotels in our region and all F&B activities.

· 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.

RESPONSIBLE BUSINESS

· Ensure compliance with relevant employment laws and hotel or company policies and procedures.

· Performs other duties and projects as assigned.

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.

Qualifications

Job overview

· Under the General Direction of the Executive Chef, assist in the control of the day to day running of Kitchen Colleagues and assist the Executive Chef/ Sous Chef in achieving and maintaining company standards.

· Promotes the IHG Winning Ways

At InterContinental Hotels & Resorts ® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

· Be charming by being approachable, having confidence and showing respect.

· Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

· Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities

FINANCIAL RETURNS

  • Maintain the required level of hygiene standards as laid down both legally and in the IHG Standards manual.

  • Maintain your personal equipment used to fulfill your job i.e. knives, shoes to the required Standards.

  • With the overall guidance of the Executive Chef/ Sous Chef, be responsible for the day-to-day running of the Banquets Kitchen operations

  • On a daily basis check with the function sheets and liaise with the Sous Chef, Ex. Sous Chef / Ex Chef’, Banquets and Conventions and Banquets team on the duties needed to be carried out that day.

  • Participate in pre-function meetings with the Banquets, Food and Beverage plus Conventions and Banquet teams in the presence of the Event Organizers.

  • Coordinate mis-en-place, buffet set ups, timings, food presentations, buffet kitchen attendants & supervising buffet refilling process

  • Reinforce and ensure a smooth and strong working relationship with F&B Banquets supervisors

  • Attend daily F&B briefings when on duty and cascade relevant information.

  • Assist the Ex. Sous Chef / Ex Chef in the maintaining of food costs through control in wastage, purchasing, storing and portion control.

  • Under the overall guidance of the Executive Chef/ Sous Chef, carry out training as needed.

  • Ensure Fire, Life and Safety standards are adhered to by Colleagues at all times.

  • Support colleagues at all times to ensure team work is maintained and discipline.

  • Responsible for writing menus in the Sous Chef, Ex.Sous Chef / Ex Chef’ absence.

  • Be aware of hotel and departmental objectives, and to assist in achieving them.

  • Assists in keeping up to date records in compliance with due diligence.

  • Help Sous Chef, Ex. Sous Chef / Ex Chef’ to monitor department performance against objectives and support action as necessary.

  • Represent department at relevant meetings in absence of Sous Chef, Ex. Sous Chef / Ex Chef

  • Assist Sous Chef, Ex. Sous Chef / Ex Chef in maintaining appropriate levels of staffing according to business levels and help ensure staff are motivated to consistently achieve high levels of guest service.

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 supervisor in pursuit of the achievement of business goals.

· Have the desired and ability to improve your knowledge and abilities through on-going training.

· Ability to work as part of a diverse team with colleagues from different view points, 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.

· Maintain a high level of product and service knowledge about all InterContinental Hotels Group hotels in our region and all F&B activities.

· 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.

RESPONSIBLE BUSINESS

· Ensure compliance with relevant employment laws and hotel or company policies and procedures.

· Performs other duties and projects as assigned.

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.

Job: Restaurant

Location: Oman-Muscat

Requisition ID: MUS001053