Andras Hotels
Holiday Inn - Sous Chef
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Job Description
Location:
Holiday Inn, 40 Hope Street
About Us
Andras Hotels is Northern Ireland's largest hotel group with eleven hotels in Belfast, Coleraine and Portrush, two apartment complexes, a Cafe Bar and a Health Club and Spa. We are rapidly expanding our portfolio, and we are dedicated to promoting tourism and hospitality across the country. We develop our people through our Andras Academy, the industry Wellbeing and Development Promise, and we are proud to be signed up to Green Tourism.
What is the job?
This is an important role within a dynamic and fast-paced environment. Primarily this role will involve working in the kitchen helping the Head Chef manage the kitchen, to ensure that it runs smoothly. You will be part of the kitchen team that will ensure that we provide the best quality food to our guests. You may assist in other departments to ensure an excellent service to our guests and ensure we are meeting the high standards of our international brands.
What we offer
- Discounted Hotel Rates across ‘000’s of hotels worldwide for employees and for family and friends
- Health Care Cash Plan
- Diamond membership of Kingsbridge Hospital Group
- Enhanced Pension Scheme
- Enhanced Maternity Pay
- Enhanced Paternity Pay
- Cycle to work
- Recruit a friend scheme
- Employee Appreciation and Social Events
- Employee of the Month Award
- £20 for completion of FLOW training
- Increased Annual leave with service
- Discount at Bodyscape – Employee rate and family and friend rate
- Cyrospa discount rate at Bodyscape
- Communication and advice on Health and Wellbeing
- Andras Academy – Training and Development Programs and progression opportunities within the Andras Hotels Group
- Work for globally renowned Hotel Brands
- Reward Club Incentive Scheme
- Hotel Incentive scheme
- Employee Assistance Programme (EAP) & Wellbeing App
- Perks and Discounts – access to perks and discounts on travels, shopping and much more.
About The Role
Your day to day
- Managing the day to day running of the restaurant, room service and bar sections of the kitchen.
- Manage and maintain HACCP.
- Manage the general cost and quality control for both incoming and outgoing goods.
- Menu planning, design and pricing of the same.
- Responsible for the purchase of goods, ensuring that they meet the required standards.
- Ensure that goods are stored at the correct conditions.
- Ensure that stock rotation is carried out correctly and documented on a daily basis and taken accurately.
- Ensure the proper training on all kitchen equipment and catering procedures.
- Ensure that stock levels are accurate at the end of every month.
- Ensure all kitchen equipment is well maintained.
- Ensure that food served from their section is of the required standard highlighted in the menu specification.
- Deal with guest complaints in a friendly and efficient manner ensuring guests satisfaction at all times.
- Participate in any training and personnel exercises designed to improve standards and performance.
- Work in accordance with standard procedures within each department.
- Keep staff/work areas tidy and report any hazard, accident, loss, or damage to management and observe all requirements under health and safety legislation.
- Prepare weekly rosters and timesheets in the absence of the Head Chef.
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How do I deliver this?
We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels.
Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.
True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests.
True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay.
True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs.
True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner.
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There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing and understanding people.
The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
About The Company
Andras House Ltd is a leading property development and hospitality company based in Belfast, Northern Ireland. Established in 1981, the company has grown into a highly successful multi-million pound organisation with an extensive portfolio of office, hotel and leisure developments.
We are proud to be at the forefront of hospitality in Northern Ireland. With seven hotels we are Belfast’s largest hotel group with 1000 bedrooms in the City.
Andras Hotels is proud to be the leading hotel group in Belfast with current awards of Best Hotel in Belfast for Holiday Inn Belfast City Centre, Best Budget Hotel in Ireland for Ibis Belfast City Centre and Best Serviced Apartments for Cordia Serviced Apartments.
Company Culture
Andras Hotels is Northern Ireland’s largest hotel group and we are proud to have been at the forefront of hospitality for the past 30 years.
We subscribe to the Hospitality Employers Charter, which means we are committed to providing training, development, and support to all of our team members.
We offer a range of staff benefits and opportunities to grow your career in our fast-growing company. Our Andras Academy provides training and development for all team members and we are an equal opportunities employer.
Required Criteria
- 1 year’s experience as a Sous Chef.
- At least 1 year experience in a management capacity, or equivalent combination of education and culinary/kitchen operations experience.
Desired Criteria
- Experience working within a branded hotel environment.
- Formal culinary qualification (e.g., NVQ Level 3 in Professional Cookery).
- Experience with menu design and costing.
Closing Date
Wednesday 7th October, 2026
Contract Type
fulltime
Salary
Up to £18.50 Hourly
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