IHG Executive Sous Chef (550050) in Da Nang, Vietnam



Assumes the duties and responsibilities of the Executive Chef in his



Assists the Chef in the management of the day to day operation of the

Food Production and Stewarding sections and informs the Executive Chef of major

decisions taken in his/her absence


Controls and analyzes, on an on-going basis, the level of the following:






Issuing of food


Quality and presentation of food and beverage products


Condition and cleanliness of facilities and equipment


Guest satisfaction



· Assists the Executive Chef in developing training plans, develops

training material in accordance with IHC guidelines and implements training

plans for the Food Production employees and other Food and Beverage employees

· Assists the Executive Chef in developing and maintaining up-dated

operations manuals for all Food Production and Stewarding sections

· Assists the Executive Chef in developing popular menus offering guests

value for money in accordance with IHG guidelines

· Assists the Executive Chef in planning and organizing successful Food

and Beverage activities

· Conducts daily briefings and other meetings as needed to obtain optimal



Attends and participates to other meetings as required by the

administrative calendar

· Assists the Executive Chef in making recipes and maintaining up-dated

and accurate costing of all dishes prepared and sold in the Food and Beverage


· Assists the Executive Chef in setting Food Production and Stewarding

goals and developing strategies, procedures and policies

· Assists the Executive Chef in determining the minimum and maximum stocks

of all food, material and equipment

· Assists the Executive Chef in setting standards of all food and

equipment purchases in accordance with IHG guidelines


Participates in the preparation of the hotel's revenue plan and

marketing programs

· Monitors local competitors and compare their operation with the hotel

Food and Beverage operation

· Keeps aware of trends, systems, practices and equipment in food and

beverage through trade literature, hotel show and site visits


Works with Executive Chef in manpower planning and management needs


Works with Executive Chef in the preparation and management of the

Department’s budget


Perform any other duties which may be assigned by the management from

time to time.

· Spend time in culinary areas observing employee-guest/ employee-

internal customer interaction, working through Heads of Department to coach

employees as necessary.

· Handle all guest and internal customer complain and inquiries in a

courteous and efficient manner, following through to make sure the problems are

resolved satisfactorily.

· Maintain positive guest and colleague interaction with good working


· Assists in the preparation of the

Annual Business Plan for Food and Beverage.

· Assists in monthly reforecast, involving the respective Heads of

Department as appropriate.

· Assists in proactively managing costs based on key performance

indicators, working through the respective Heads of Department as appropriate.

· Ensures that all hotel, company and local rules, policies and

regulations relating to financial record keeping, money handling and licensing

are adhered to.

· Assists in the inventory management and ongoing maintenance of hotel

operating equipment and other assets.

· Assists with the input and oversight of product specifications, recipes

and other data as required, supporting the smooth operation of Materials

Management and Cost Audit functions.

· Ensures that all company minimum brand standards have been implemented,

and that optional brand standards have been implemented where appropriate.

· Monitors all operations, especially during peak business periods,

working through the respective Head of Department to make adjustments where


· Works closely with the Stewarding Manager to ensure that hygiene

standards are maintained and that operating equipment is cared for to maximise

its useful life and to minimise breakage.

· Oversees the quality and variety of food and beverages served in the

Employee Restaurant, ensuing that this outlet is operated to the same standard

as any other outlet.

· Oversees and assists in the recruitment and selection of all Food and

Beverage employees. Ensures that

Kitchen managerial employees follow hotel guidelines when recruiting and use a

competency-based approach to selecting their employees.

· Oversees the punctuality and appearance of all Food and Beverage

employees, making sure that they wear the correct uniform and maintain a high

standard of personal appearance and hygiene, according to the hotel and

department’s grooming standards.

· Maximises the effectiveness of Heads of Department by developing each of

their skills and abilities through the appropriate training, coaching, and/or


· Carries out any other reasonable duties and responsibilities as assigned


Required Skills –

• Demonstrated

ability to interact with customers, employees and third parties that reflects

highly on the hotel, the brand and the Company.

• Alcohol

awareness certification and/or food service permit or valid health/food handler

card as required by local government agency.

• Problem

solving, reasoning, motivating, organizational and training abilities.

Qualifications –

• Diploma

or Vocational Certificate in Culinary Skills or related field.

Experience –

• 3

years experience as a chef or an equivalent combination of education and


Job: Food & Beverage

Location: Vietnam-Da Nang

Requisition ID: 01866