DAY TO DAY:
Assist the Chef de Cuisine in creating an identity for the kitchen that blends the multi- sensory and culinary themes, incorporating both Vietnamese and Western cuisines and the key components of fresh seafood into our menu.
He must ensure that all food offerings at the resort are the most attractive and flavorful as possible so that we consistently provide the highest quality food to our guests.
In collaboration with the chef de cuisine, executive sous chef, and executive chef, plan and implement memorable and effective food promotions.
To assist the Chef de Cuisine in creating a Signature Range of Inspiring Discoveries for our guests that meets and exceeds their needs.
To run a cost- effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
Establish a flexible approach within your team while still providing clear direction and guidance to ensure consistency throughout your production.
Interact daily with our guests to provide a high level of bespoke personalized menus and service for all culinary offerings that reflect the guests&039; needs and sense of occasion.
Personally, I monitor and follow through on VIP guests&039; and special dietary requirements.
Creativity, leadership, organizational skills, and advanced planning, along with the Chef de Cuisine, Executive Chef, and Executive Sous Chef, will be key to your daily focus on maintaining operational excellence.
As a key player in a market- leading force, you will immerse our guests in rich food experiences, leaving lasting impressions by bringing service philosophy to life on a plate.
Share the unique perspective of the InterContinental Ha Long Bay Resort on Food and Beverage through innovation, immersion, and reinvention with your team.
I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in the outlets and create meaningful relationships.
Maintain your department&039;s consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.
Manage your team’s personal development and growth by actively promoting career advancement to enhance their performance, providing specialized technical skills through training and coaching, and establishing achievement and advancement goals.
Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
Continuously identify market needs and trends, ensuring that all menu offerings meet the guests&039; needs.
As a Sous Chef, you will assist the Chef de Cuisine in overseeing the entire day- to- day operations of the ever- evolving à la carte and buffet food service for our InterContinental guests.
Passionately motivate your team to ensure that all tasks are completed punctually and to the highest standard.
Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests&039; needs.
Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.
Daily, weekly, and monthly planning with your team while delegating skill- based tasks to the appropriate team members.
Lead by example and utilize your culinary skills, along with those of your team, in a healthy work environment to create unique moments for our guests..
To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel&039;s Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.
Collaborate with the Chef de Cuisine to develop unique seasonal identities for the food and ensure that these offerings are relevant to our Guests&039; needs.
Constantly inspire and encourage your team to create specific WOW moments of surprise and delight for our Guests.
