Sous Chef Table 45 - InterContinental Hotel and Conference Center

job overview

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

At InterContinental Hotels and Resorts ® we want our guests to relax and be themselves which means we need team members to:

+ **Be you** – by being natural, professional and personable in the way you are with people
+ **Get ready** – by taking notice and using your knowledge so that you are prepared for anything
+ **Show you care** – by being thoughtful in the way you welcome and connect with guests
+ **Take action** – by showing initiative, taking ownership and going the extra mile

Duties and Responsibilities

FINANCIAL RETURNS

+ Assist in developing new menu concepts. Develop, test, an...