JUNIOR SOUS CHEF – INTERCONTINENTAL FIJI GOLF RESORT AND SPA

VACANCY 
JOB DESCRIPTION & SKILLS/QUALIFICATIONS REQUIRED

IHG® Hotels & Resorts is one of the world’s leading hotel companies, with a promise to provide True Hospitality for everyone. As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. 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.

What is the job?

Great restaurant memories come from many places. The sights, sounds, scents and as importantly the food. As a Junior Sous Chef, you are accountable for kitchen operation including production, cleanliness, and safe systems of work in the kitchen and to deputise in absence of Sous Chef / Chef in Charge of the Restaurant. You will work alongside the team and ensure the food is received by the guest in a timely manner to the quality expected. Every day is different, but you’ll mostly:

A little taste of your day-to-day

You’ll have the ability to provide innovative, authentic and enriching culinary experiences to our guests. Every day is different, but you’ll mostly:

Conduct shift briefings to ensure resort activities and operational requirements are known.
Supervises the preparation of a selection of rolls and breads, specialty items and bread art.
Requisition of supply items as needed from storerooms; assist in receiving items and taking inventory.
Set up work stations as required to include mis en place, tools, equipment and supplies.
Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens.
Alert management of potentially serious issues.
Maintains personal hygiene.
Adhere to HACCP, policies and procedures within the resort & IHG brand standards.
Maintain cleanliness and hygiene of work stations and maintenance of equipment.
Communicate with team members of hazardous situations.
Establish and maintain effective employee working relationships.
Communicate politely and display courtesy to guests and internal customers (colleagues).
You will also be required to control food usage to minimize waste, maintain a clean, safe and tidy work environment and communicate well with other colleagues within the department.
Ensure team is kept up to date with IHG benefits and are recognized for their contributions.
Effective management of annual leave and rostering to provide the right work-life balance.
Be flexible to roster change and varying degrees of work pressure.
Ensure OH&S standards and procedures are in place and staff receives the relevant training and refresher training to keep their knowledge up to date on hazards, operating procedures, use and maintenance of equipment and emergency response procedures.
Incorporate banquet production, if any in daily product schedule.
Train and assist the Apprentice Chefs
Strictly adhere to “First In First Out” system (stock rotation).
Strictly follow food production and presentation manuals displayed in the kitchen.
Consult daily with the Executive Chef on recycling of left-over food to get maximum profitability.
To monitor production to ensure that specifications, recipes and standards are adhered to ensure consistency of product to the customer.
Develop and maintain effective working relationships with all departments.
Regularly communicate with the outlets & guests to ensure satisfaction and gain feedback on quality.
Ensure product quality and consistency, through compliance with operational basics and corporate F&B guidelines.
Ensure the kitchen is hygienically clean at all times and safe food handling and preparation practices are followed.
Be fully conversant with the Hotel’s fire, security and emergency procedures and ensure team members are also informed.
Ensure smooth implementation and ongoing compliance with the Food Safety Program & HACCAP.
To assist the Executive Chef with promotions and quality assurance to follow through with guest satisfaction.
What we need from you

InterContinental Fiji Golf resort & Spa seek a hospitality professional with International experience, who will enhance and develop our culinary offer to greater heights.

The ideal candidate will have:

2-3 years’ experience in a similar role
Certificate in culinary skills or related field.
Knowledge of cooking techniques, and can hold their own in a busy service whilst staying professional and guiding junior staff
Good communication, organisation, and technical skills
Confident to be a leader in the kitchen, adapt to situations and work across any section when required
Be creative and have a passion for incredible food
Commitment to work rotating shifts, weekends and public holidays.
Oral and written fluency in English.
Proficient in Excel and Microsoft word.

How do I deliver this?

There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing and understanding people.

What we offer

In return we’ll give you a competitive benefit package including, term life cover, free transfers from Nadi and Sigatoka to the resort and back, birthday leave, paid community service leave, food and beverage discount, discounted room rates worldwide and the opportunity to progress your career with IHG®.

Most importantly, we’ll give you the room to belong.

At IHG Hotels & Resorts, we are proud to be an equal opportunity employer.

IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual’s, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

IHG is committed to promoting a culture of inclusion where everyone feels safe, respected and valued. We seek talent from all backgrounds to join our teams and encourage our colleagues to bring their authentic and best selves to work.

JOB FUNCTIONS
Chefs – Executive Sous /Demi / Commis, Chef Pastry and Staff, Chef – Teppanyaki

JOB OPEN TO:
Fiji Residents Only