IHG® is one of the world’s leading hotel companies, with a promise to provide True Hospitality for everyone. Making everyone feel welcome and cared for, recognised and respected, whoever and wherever they are in the world. Our brands are well-known and loved the world over - Regent Hotels & Resorts, InterContinental® Hotels & Resorts, Kimpton® Hotels & Restaurants, Hotel Indigo®, EVEN® Hotels, HUALUXE® Hotels and Resorts, Crowne Plaza® Hotels & Resorts, voco™ hotels, Holiday Inn®, Holiday Inn Express®, Holiday Inn Club Vacations®, Holiday Inn Resort®, avid™ hotels, Staybridge Suites® and Candlewood Suites®. Join us and not only can you benefit from the world of variety and opportunity that comes with working for a global organisation, but you can also look forward to being part of a company that will appreciate you for being you. We give you room to be yourself.· Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:· Assists in planning for future staffing needs· Assists in recruiting in line with company guidelines· Prepares and administers a detailed induction program for new staff· Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation· Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs · Works with superior in the preparation and management of the department’s budget. Duties include:· Assists in coordinating the preparation of the departmental annual budget · Controls and monitors departmental costs on an ongoing basis to ensure performance against budget· Controls and analyzes, on an on-going basis, the level of the Sales, Costs, Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing.CulinaryDegree or Vocational Certificate in culinary Skills or related field. 3-5 years experience as a Sous Chef/ChefDe Partie, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience