Sous Chef, Chef de Partie and Food & Beverage Outlet Manager wanted

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As the world’s largest family of luxury hotels, we all take great pride in offering True Hospitality, being genuine ambassadors of the InterContinental” brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

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.

Department Vacant Positions Key Responsibilities
Kitchen Sous Chef Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
Chef de Partie Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
Food & Beverage Food & Beverage Outlet Manager Manage the outlet operations to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals



  • Some of the above positions are available on a temporary basis with short to mid-term contracts.
  • Applicants need to submit a copy of their Covid-19 full vaccination cards together with application letter.

We’ll reward all your hard work with a great salary and benefits – including a uniform, great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve.



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