Sous Chef: Lead Kitchen, Menu Innovation & Cost Control

InterContinental Hotels & Resorts is seeking a skilled culinary leader to assist in managing a single F&B outlet or shift. You will supervise kitchen staff, oversee menu planning and costing, and ensure quality and presentation of dishes. Responsibilities include developing new menu concepts, controlling costs, maintaining recipes, and coordinating with Sales, Catering, Banquets and Guest Services to deliver memorable guest experiences. Strong communication and leadership are required. #J-18808-Ljbffr IHG