Sous Chef (InterContinental Budapest)
Employer · IHG Hotels & Resorts
CookFull-timeMealsBudapest
At InterContinental Budapest, we believe in investing in our people and creating opportunities to grow, learn and succeed. Join our team where passion, creativity and hospitality come together.
Tasks
- Support the Head Chef in the daily operation and management of the kitchen, ensuring the highest standards of food quality, presentation and consistency.
- Lead, supervise and motivate the kitchen team, including Chef de Parties, Demi Chefs, Commis Chefs, Kitchen Porters and Stewards.
- Prepare, cook and present a variety of dishes, ensuring all meals meet the hotel's quality and presentation standards.
- Oversee daily mise en place preparation, ensuring all ingredients, equipment and utensils are ready for smooth service operations.
- Ensure full compliance with HACCP regulations, food safety standards and hygiene requirements.
- Deliver a guest-focused service by anticipating guest needs and responding to feedback and complaints in a professional and timely manner.
- Monitor food costs, ingredient usage and stock levels, implementing measures to minimise food waste and maximise efficiency.
- Assist in planning and managing labour costs through effective staff scheduling and resource allocation.
- Ensure consistent implementation of departmental standards, policies and operating procedures.
- Coach, develop and inspire team members, identify high-potential talent and contribute to building a strong culinary team.
Conditions & benefits
Competitive salary and an attractive benefits package13th-month salaryCafeteria benefitsAccess to hundreds of learning opportunities through IHG UniversityRegular performance and development reviewsExclusive hotel room discountsFor you, your friends and family across IHG hotels worldwide.Special employee discounts and offersComplimentary mealsIn our colleague restaurant.
Requirements
- A degree or professional qualification in Culinary Arts or a related field.
- 2--4 years of experience in a Sous Chef or similar supervisory kitchen role, preferably within a 4- or 5-star hotel environment.
- Knowledge of Lebanese and/or Oriental cuisine is an advantage.
- Fluency in Hungarian and conversational English.
- Strong leadership, communication and interpersonal skills.
- Excellent organisational skills and the ability to perform under pressure.
- Basic computer skills, including Microsoft Office.
- A passion for culinary excellence, creativity and continuous improvement.