Executive Sous Chef

YOUR DAY TO DAY  

People

• Develop training plans and materials with the Training Manager for Food Production and F&B employees, in line with IHG guidelines
• Recruit, select, and develop chefs, encouraging multi-skilled, cross-functional capability
• Delegate duties appropriately, nurturing and developing team members while maintaining operational and safety standards
• Monitor team morale, providing regular performance feedback, and conduct annual performance appraisals
• Foster strong working relationships across departments through professional, positive communication

Financial

• Support the Executive Chef in monitoring the department's annual budget and setting departmental goals
• Monitor budget and control expenses, with a focus on food, other costs, and labour
• Take part in menu engineering, pricing food items to achieve net profit targets while maintaining value for guests
• Coordinate and supervise the ordering of food supplies and kitchen equipment, approving products against quality standards
• Prepare employee work schedules and payroll reports in line with operating forecasts and budget
• Take responsibility for incoming produce quality and proper food rotation across all storage areas

Guest Experience

• Ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful food possible
• Meet with event guests for menu planning, and interact with guests daily to build meaningful relationships
• Personally monitor VIP guest requirements and special dietary needs
• Develop menu design and concepts for all food and beverage outlets and catering events, monitoring competitor and industry trends
• Set up control systems to ensure consistent quality and portioning

Responsible Business

• Directly manage daily kitchen operations, planning and assigning work to ensure the right staffing levels
• Train and support the culinary team to ensure compliance with Regent standards, hygiene, and food safety practices
• Maintain full understanding of workplace safety, food hygiene, and safe food handling procedures, ensuring sanitation standards are upheld
• Report accidents, incidents, or sickness promptly to the Executive Chef, following up as required
• Supervise the culinary team during set-up, service, and breakdown for each meal period or event, providing coverage in the Executive Chef's absence

Accountabilities

• Supervises a large culinary team across food and beverage outlets, kitchens, and banqueting facilities, including subordinate chefs and supervisors
• Partners closely with the Executive Chef and Director of Food & Beverage on the F&B budget and food cost control
• Consistent delivery of guest experience and food quality across every outlet
• Team member satisfaction and development within the culinary department

WHAT WE NEED FROM YOU  

• To thrive in this role and bring poise and precision to the guest journey, you'll need:
• Degree or vocational certificate in Culinary Arts or a related field
• Minimum 8 years' experience as a chef, including at least 4 years in a supervisory capacity, or an equivalent combination of education and experience
• Strong knowledge of menu engineering, food cost control, and kitchen safety and hygiene standards
• Fluent English required; other languages an advantage