Sous Chef

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.
Your Day to Day
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Support the Head Chef in leading daily kitchen operations, ensuring exceptional food quality, consistency, and presentation standards are maintained at all times.
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Lead service periods and oversee kitchen operations in the Head Chef’s absence, ensuring a seamless and efficient service experience.
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Supervise, coach, and develop junior chefs and kitchen team members through ongoing training, support, and performance feedback.
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Monitor stock levels, ordering, receiving, storage, and stock rotation procedures to minimise waste and maximise profitability.
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Ensure full compliance with HACCP, food safety, WH&S, and hygiene standards while maintaining a clean and organised kitchen environment.
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Manage food costs, portion control, and wastage, contributing to the achievement of departmental financial targets.
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Promote a positive, inclusive, and high-performing kitchen culture that reflects InterContinental brand values.
Qualifications & Experience
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Previous experience as a Sous Chef, or extensive experience as a Senior Chef de Partie in a high-volume, quality-driven restaurant environment.
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Formal qualifications in Commercial Cookery or Culinary Arts from a recognised training provider.
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Strong leadership and people development skills, with experience mentoring and training kitchen team members.
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Excellent knowledge of food safety, HACCP requirements, inventory management, and kitchen operations.
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Experience with menu development, cost control, labour management, and maintaining profitability targets.
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Strong communication and interpersonal skills, with the ability to build effective relationships across departments.
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A team-oriented approach with a proactive mindset, strong organisational skills, and attention to detail.
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Italian cuisine experience is highly desirable.
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Flexibility to work a 24/7 rotating roster, including nights, weekends, and public holidays.

Benefits

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Ongoing learning and development opportunities to support your growth within IHG
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An immense colleague discounts platform for all your favourite brands
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Unlock exclusive travel perks and hotel discounts worldwide.