Do you see yourself as a SOUS CHEF


What's your passion? Whether you're into surfing, swimming or scuba diving, here at Intercontinental Dhaka we're interested in YOU!  We love to employ people who apply the same amount of passion and dedication to their jobs as they do to their hobbies - helping us to become one of the very best companies in the world.  By sharing your expertise and passion, you will help us to achieve our vision which is 'Great Hotels Guests Love'.

Position Title: Sous Chef

Department: Food Production

Overall responsible for: Organize kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.  Promote the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

Key Duties & Responsibilities:

  • In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
  • Prepares, cooks, serves and stores the following dishes:
    • Appetizers, Savories, Salads and Sandwiches
      • Applies organization skills for mise en place
    • Sauces
      • Produces hot and cold sauces for menu items ensuring consistency
    • Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
    • Poultry and Game dishes
    • Meat dishes
      • meat marinades
      • carve meats
    • Fish and shell fish
      • sauces for fish and shell fish
      • garnishing  techniques and methods of service for fish
    • Pastry, cakes and yeast goods
      • petits fours
      • desserts
    • Hot and cold deserts
      • Decorate, portion and present
    • Plates and Terrines
  • Prepares pastries for pate en croute
  • Communicates politely and display courtesy to guests and internal customers
  • Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
  • Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 
  • Establishes and maintains effective employee working relationships
  • Attends and participates in daily briefings and other meetings as scheduled
  • Attends and participates in training sessions as scheduled
  • Prepares in advance food, beverage, material and equipment needed for the service
  • Cleans and re-sets his/her working area
  • Implements the hotel and department regulations, policies and procedures including but not limited to:
  • House Rules and Regulation
  • Health and Safety
  • Grooming
  • Quality
  • Hygiene and Cleanliness
  • Performs related duties and special projects as assigned
  • Performs related duties and special projects as assigned

Education: HSC and Certificate/Diploma course in culinary

Experience: 2-5 years related experience in a 5* Hotel. Overseas experience in similar/relevant position is preferred

Age: 30 - 35

Physical Features: Sound Health & energetic

Skills Required:

  • Food Hygiene level 3
  • Team supervision : Chef De Partie, Demi Chef & Commis

Others: Needs to be positive minded & self motivated and willing to work nights, weekends, and/or holidays.

Salary: As per company policy.


Apply Instruction

Application Deadline: September 16, 2018

Only shortlisted candidates will be communicated.