Executive Sous Chef at IHG Career

, , Indonesia -

Full Time

Start Date

Immediate

Expiry Date

12 Jan, 26

Salary

0.0

Posted On

14 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Development, Guest Experience, Menu Planning, Food Quality, Budget Management, Training, Communication, Culinary Skills, Performance Appraisal, Food Safety, Operational Management, Problem Solving, Collaboration, Creativity, Time Management

Industry

Hospitality

Description

IHG® is one of the world’s leading hotel companies, with a promise to provide True Hospitality for Good. Making everyone feel welcome and cared for, recognized and respected, whoever and wherever they are in the world. Join us and not only can you benefit from the world of variety and opportunity that comes with working for a global organization, but you can also look forward to being part of a company that will appreciate you for being you. We give you room to be yourself. Do you see yourself as Executive Sous Chef – All Day Dining at Regent Bali Canggu? Regent is the epitome of modern luxury for the world’s most discerning travelers. Pushing the boundaries of refined living since 1971, Regent colleagues have set out once more to reimagine uplifting experiences that balance serenity and stimulation to heighten the senses. We’re seeking passionate leader who is a pre-opening leader and can combine informality and fun with professionalism and sophistication, leaders with an inclusive spirit who embrace individuality and inject positivity into their work environments. Our colleagues are fundamental to delivering the memorable experiences, and we are committed to creating a culture as diverse as the distinct hotels in our portfolio. If you understand the luxury levers that will help, bring to life a unique guest experience then we would love to hear from you. Your day to day People Develops with the Training Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees. Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication. Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments to deliver positive results. Recruit, select and develop Chefs, to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks. Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained Develop and assist with training activities focused on improving skills and knowledge. Monitor employee morale and provide mechanisms for performance feedback and development Conduct annual Performance Appraisals providing honest and appropriate feedback. Guest Experience Ensures customer satisfaction in accordance to the Regent Distinction Service Behaviors, the Strategic Brand Pillars and the respective service standards of Regent Brand. He must ensure that all food offerings on the resort are the most attractive and tasteful possible to provide always the best quality food to our guest. Personally, meets potential event guests for menu planning and discussions. Interact with Regent guests on daily basis in the outlets and create a meaningful relationship. Personally, monitors and follows through on any requirements of VIP guests and special dietary requirements. Drives and motivates the team to create curating decadent moments to surprise and delight guests throughout the hotel delivering a harmonious flow. Attendances at Departmental meetings, Guest feedback meetings, and take ownership in any special comment or requirement from guest. Ability to set up control systems, which will assure quality and portion consistency. Responsible Business Direct manage everyday operation activity, plan and assign work ensuring you always have the right staffing numbers. Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues. Train colleagues to make sure they deliver with compliance and to the Regent standards Drive a great working environment for teams to thrive - linking up departments to create sense of one team. Promote teamwork and quality service through daily communication and coordination with other departments. Assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. Actively participate in the training, development the culinary colleagues, according to the training plans, Comment cards, hygiene reports and any other highlighted areas for fine-tuning, development that would benefit the team and guests. Conducts colleague performance appraisals to review colleagues’ general performance, discuss any areas for fine-tuning, development, and highlight areas of strength. Financial Assist Executive Chef to monitor the department’s annual budget and the setting of departmental goals. Monitor budget and control expenses with a focus on food, other expenses and labour costs. Confident relating to Menu Engineering and the continuous development of the product & profit Support the Executive Chef in the consistent drive-in relation to menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions. Assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus. The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report. Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas. Take responsibility for the quality of incoming produce, ensuring that all food is in accordance with order sheets, receiving records and purchasing specifications. Assist the Executive Chef communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up. Attends meetings and briefings as instructed by the Executive Chef, and clearly and concisely disseminates relevant information to related teams, in a timely manner. Completely understanding of the company’s policy on work Safety Procedures and Practices. Completely understanding of the company’s policy relating to Food hygiene and Safe Food Handling practices to ensure that sanitation standards as set forth by Regent Phu Quoc are in compliance as well as the cleanliness and neatness of the kitchen. What we offer In return we'll give you a competitive benefit package including, hotel discounts worldwide and the opportunity to progress your career with IHG®. Most importantly, we'll give you the room to belong. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, colour, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law. IHG is committed to promoting a culture of inclusion where everyone feels safe, respected and valued. We seek talent from all backgrounds to join our teams, and encourage our colleagues to bring their authentic and best selves to work.

Responsibilities

The Executive Sous Chef is responsible for overseeing the daily operations of the kitchen, ensuring high standards of food quality and guest satisfaction. This role includes developing training plans, managing staff, and maintaining budgetary controls.