Franchise Hotel - Sous Chef

Franchise Hotel - Sous Chef Join to apply for the Franchise Hotel - Sous Chef role at IHG Hotels & Resorts. This position is for a hotel owned and operated by an independent franchisee, not by IHG or its affiliates. The franchisee is responsible for hiring and day‑to‑day employment policies and practices. About Us Join voco™ hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. We are on a journey towards a sustainable future, treating the planet the same way we treat our guests. We seek individuals with the character to match our vibrant hotels and who thrive on genuine hospitality. Day to Day Operational Excellence Oversee and coordinate the day‑to‑day operations of the kitchen. Supervise all food preparation and presentation to ensure quality, consistency, and timely delivery. Actively participate in the cooking process, especially during peak periods or special events. Ensure that food preparation aligns with recipes, presentation standards, and cost‑control guidelines. Conduct daily kitchen briefings to review menus, special events, and assignments. Collaborate with the Executive Chef in the design, testing, and implementation of new dishes and seasonal menus. Team Management Supervise, train, and motivate kitchen staff to ensure professional growth and adherence to standards. Conduct performance evaluations and provide coaching and corrective actions as needed. Maintain a disciplined and respectful work environment in alignment with company values and policies. Plan and manage kitchen staff schedules in accordance with business demands and cost efficiency. Hygiene, Safety & Compliance Ensure compliance with HACCP, local health regulations, and hotel food safety protocols. Conduct regular inspections of food preparation areas, equipment, and refrigerators to ensure cleanliness and functionality. Guarantee that all food items are properly stored, labelled, and rotated to reduce spoilage and waste. Promote a safety‑first culture, ensuring that kitchen equipment is used correctly and that all safety procedures are followed. Financial Responsibility Monitor food cost, portion control, and waste management to achieve budget targets. Assist the Executive Chef in supplier selection, purchasing, and stock inventory management. Maintain par levels of stock and ensure proper inventory rotation using the FIFO method (First In, First Out). Contribute to the preparation of costed recipes and profitability analysis. Guest Experience and Collaboration Work closely with the service team to ensure guest satisfaction and resolve any culinary‑related complaints promptly. Collaborate with Banquet and Events teams for planning and execution of functions, events, and themed nights. Attend food tastings with guests, clients, or event organisers when required. Must be able to stand for long periods and lift heavy objects (up to 25 kg). Work in a hot, fast‑paced kitchen environment. What We Need From You Education & Certifications Diploma or degree in Culinary Arts, Hotel Management, or related field. Food Safety & Hygiene Certification (Level 2 or above); HACCP certification is an advantage. Experience Minimum 5‑7 years of experience in a professional kitchen, including at least 2 years in a Sous Chef or senior supervisory role. Experience in international cuisine, banqueting, à la carte, and buffet service is highly desirable. Previous experience in a hotel or upscale restaurant environment is a strong advantage. Skills & Competencies Strong leadership and organisational abilities. Excellent communication and interpersonal skills. High attention to detail and commitment to culinary excellence. Creative and innovative approach to food and presentation. Ability to work under pressure in a fast‑paced environment. Strong knowledge of kitchen equipment, tools, and modern cooking techniques. What We Offer We give our people everything they need to succeed: a competitive salary that rewards hard work and a wide range of benefits designed to help you live your best work life. We welcome everyone and create inclusive teams where differences are celebrated and colleagues bring their whole selves to work. We are an equal‑opportunity employer and offer opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. So, join us and become part of our hotel family. #J-18808-Ljbffr