Executive Sous Chef at IHG Career

Port Vila, Shefa Province, Vanuatu -

Full Time

Start Date

Immediate

Expiry Date

20 Apr, 26

Salary

0.0

Posted On

20 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Subcontinental Cuisine, Asian Cuisine, Kitchen Operations, Food Production, Menu Development, Recipe Standardisation, Food Safety, HACCP, Inventory Management, Team Supervision, Culinary Techniques, Cooking Methods, Presentation Skills, Waste Minimisation, Quality Control, Training

Industry

Hospitality

Description

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: Oversee daily kitchen operations across restaurants, banquets, and events Ensure efficient kitchen workflow, preparation planning, and service coordination Monitor food production levels to minimise waste and maximise efficiency Ensure kitchen equipment is properly maintained and operational Lead the preparation, cooking, and presentation of food, ensuring authenticity, consistency, and quality Support menu development, recipe standardisation, and seasonal menu planning in collaboration with the Executive Chef/Food & Beverage Operations Manager Ensure all dishes meet brand standards for taste, presentation, and portion control Maintain a strong hands-on presence during service, particularly during peak periods and major events Assist with food costing, inventory management, ordering, and stock control Supervise, train, and develop chefs and kitchen team members Ensure full compliance with food safety, hygiene, and sanitation standards Maintain HACCP procedures and inspection readiness Ensure safe food handling, storage, and temperature control at all times What We need from you: Proven expertise in Subcontinental and Asian cuisine. Extensive hands-on experience as a Sous Chef or Senior Sous Chef in a hotel, resort, or high-volume restaurant Strong knowledge of traditional spices, techniques, cooking methods, and regional dishes Experience managing kitchen teams in multi-outlet or banqueting environments Solid understanding of food safety, hygiene standards, and HACCP principles Ability to work flexible hours, including weekends, evenings, and public holidays Formal culinary qualification (Certificate, Diploma, or Degree in Culinary Arts) Experience in a resort, remote location, or culturally diverse workforce Exposure to large-scale banquets or high-volume service 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.

Responsibilities

Oversee daily kitchen operations and ensure efficient workflow and service coordination. Lead food preparation and maintain high standards of quality and presentation.