JOB OVERVIEW :
In absence of the Head Chef. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

At Holiday Inn® we want our guests to relax and be themselves which means we need team members to:
 Be you – by being natural, professional and personable in the way you are with people
 Get ready – by taking notice and using your knowledge so that you are prepared for anything
 Show you care – by being thoughtful in the way you welcome and connect with guests
 Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES
FINANCIAL RETURNS:
 Complete forecasts, plans, and departmental production reports for management.
 Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.

PEOPLE:
 Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
 Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations.
 Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
 Recommend and/or initiate disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.
GUEST EXPERIENCE:
 Solicit guest feedback to improve food and presentation quality.
 Assist with addressing customer questions and issues relating to kitchen services.
 Assist Food and Beverage Manager with menu planning, food and beverage coordination, table arrangements, decoration options, etc.

RESPONSIBLE BUSINESS:
 Ensure that all menu items are prepared and presented according to established recipes and standards.
 Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.
 Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage.
 Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
 Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
Perform other duties as assigned. May also serve as manager on duty.
ACCOUNTABILITY
Supervises a large number of kitchen employees in a large full-service.

QUALIFICATIONS AND REQUIREMENTS
Completion of a degree or certificate in culinary arts or equivalent. 1 year of experience as a Sous Chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.