Sous Chef | Full Time

IHG Hotels & Resorts; Adelaide; On-site; AUD 60,000 - 80,000; Full time

Job summary

Crowne Plaza Adelaide is seeking a hands-on banquet operations lead to manage banquet, breakfast and high tea service, working on floor and ensuring guest satisfaction.

You will roster, control labour costs, coach the team, and collaborate with the Chef de Cuisine/F&B Manager on recruitment and menu costing. The role emphasizes relation with events team and delivering memorable experiences.

Qualifications

• Experience leading banquet, breakfast and high tea service.
• Strong HACCP knowledge and food safety practices.
• Ability to coach and develop a diverse kitchen team.
• Able to collaborate with Chef de Cuisine and F&B Manager on recruitment.

Responsibilities

• Lead floor operations across banquet, breakfast and high tea.
• Roster and manage daily kitchen activity; monitor labour costs.
• Provide feedback and recognition to team.
• Partner on menu development, costing and training.
• Engage with clients for high tea events and events with the Meetings team.
• Maintain hygienic HACCP compliant kitchen and stock controls.

Skills

Banquet leadership

Team coaching

Cost control

Food safety HACCP

Job description

The role focuses on banquet operations, breakfast operations, and high tea service — including special high tea events such as Mother's Day high tea — and will work collaboratively across other parts of the kitchen as required.

Hands-on leadership & people

• Lead from the floor — in on the line, covering gaps, not directing from the sidelines


• Roster and run daily kitchen activity for banquet, breakfast and high tea, managing labour cost


• Coach the team through feedback and recognition


• Partner with the Chef de Cuisine / F&B Manager on recruitment and performance matters


• Build a connected, positive team culture across departments

Responsible business

• Uphold food quality and consistency across banquet, breakfast and high tea


• Track competitor and industry trends for fresh ideas, especially for high tea and events


• Manage safe food storage and stock levels to minimise waste


• Maintain a hygienic, HACCP-compliant kitchen with equipment in good working order


• Deliver HACCP refresher training as needed


• Follow all regulatory and company policy requirements


• Pitch in on ad-hoc duties as they arise

Guest Experience

• Use guest feedback to keep raising the standard


• Bring strong product knowledge to guest and colleague questions


• Partner with the Chef de Cuisine / F&B Manager on menu development, costing and training


• Stay visible and hands-on during service


• Engage directly with clients, including for special high tea events


• Work with the Events/Meetings team to balance client and operational needs

Financial

• Responsible for banquet and high tea food menu costing, working together with the Chef de Cuisine ensure documentations are current


• Track food cost against budget and flag variances early


• Roster and manage labour effectively


• Order and manage stock in line with purchasing policy

Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.

Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.