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Junior Sous Chef

1.00 to 10.00 Years   Beirut, Lebanon   15 Aug, 2022
InterContinental Hotels Group
1 Jobs Openings
Job LocationBeirut, Lebanon
EducationNot Mentioned
SalaryNot Mentioned
IndustryOther Business Support Services
Functional AreaNot Mentioned

Job Description

As the world?s largest family of luxury hotels, we all take great pride in 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.Phoenicia InterContinental Hotel in Beirut is looking to hire a Junior Sous Chef.Overlooking the Mediterranean, the Phoenicia InterContinental hotel with 446 rooms and suites and 33 apartments, along with 4 F&B outlets, and one of the largest banquet facilities in Lebanon, will reopen its doors after two years to embrace the community where it operates with the outstanding luxury it represents.As Junior Sous Chef, you will be responsible for:

  • Managing the day-to-day operation and ensuring standards are being applied within the operation
  • Work with superiors to produce diversified menus in accordance with the restaurant?s policy and vision;
  • Coming up with new recipes which appeal to the clients, whenever required;
  • Producing high quality dishes that follow the established menu and level up to the hotel standards, as well as to clients? requirements;
  • Planning the food design in order to create a perfect match between the dish?s aspect and its taste;
  • Developing talented chefs and ensuring that they have the Room to Grow
  • Creating tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;
  • Developing a cross-marketing strategy in order to increase profit
  • Controlling on a daily basis all food, material and equipment stocks.
Ideally, youll have some or all of the following competencies and experience were looking for:? Hotel Management degree or equivalent mix of relevant work experience and education.? HACCP certification is an advantage? 3 to 5 years of experience in luxury brand hotels in a high volume kitchen function, 2 of which in a supervisory role? Solid ability to develop creative menus that are up to date with the market? Strong communication skills? Ability to operate in stressful situations

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