Sous Chef

Role Overview

Sous Chef at voco Muscat Al Mouj, a hotel under IHG Hotels and Resorts, located in Muscat.

Role Purpose

The Sous Chef is the second-in-command in the kitchen and plays a key leadership role in ensuring the smooth day-to-day operation of all culinary outlets. The role encompasses managing kitchen staff, maintaining food quality and consistency, overseeing hygiene and safety, controlling costs, and supporting the Executive Chef in menu planning and kitchen administration. The Sous Chef ensures that the hotel's food offerings reflect voco's relaxed yet upscale dining style, delighting guests through exceptional taste, presentation, and innovation.

Key Responsibilities

Kitchen Operations

• Oversee the preparation, cooking, and presentation of food across all kitchen sections.
• Take charge of the kitchen in the absence of the Executive Chef.
• Ensure food is consistently prepared to high standards of taste, quality, and presentation.

Staff Leadership & Development

• Supervise and coordinate the work of kitchen staff, ensuring efficiency and productivity during service periods.
• Supervise, train, mentor, and motivate kitchen staff including Chef de Parties, Commis, and trainees.
• Conduct daily briefings and allocate responsibilities based on business levels.
• Support recruitment, onboarding, and performance management of kitchen staff.
• Promote a positive, collaborative, and respectful kitchen culture.

Menu Development & Guest Experience

• Assist the Executive Chef in developing seasonal menus, daily specials, and banquet offerings.
• Contribute creatively to new dish development aligned with the voco brand identity and guest preferences.
• Conduct food tastings, collect guest feedback, and refine offerings as necessary.

Cost Control & Inventory

• Monitor food costs, wastage, and portion control to ensure alignment with budget targets.
• Conduct regular stock checks and coordinate with the purchasing department for timely ordering.
• Maintain par stock levels, ensure proper storage (FIFO), and reduce overproduction or spoilage.

Food Safety & Hygiene

• Enforce and monitor adherence to HACCP, food safety, and sanitation standards in all kitchen areas.
• Conduct regular inspections of kitchen cleanliness, equipment, and food storage.
• Ensure all staff follow safe food handling, personal hygiene, and kitchen safety protocols.

Departmental Collaboration

• Work closely with F&B service, banquet, and events teams to ensure smooth food service operations.
• Communicate effectively with all departments, especially for special requests, dietary needs, and VIP events.
• Attend departmental meetings and contribute to business planning and operational decisions.

Qualifications & Experience

• Diploma or Degree in Culinary Arts or Hospitality Management from a recognized institution.
• Minimum 4–6 years of culinary experience.
• At least 2 years in a Sous Chef or similar leadership role in a 4- or 5-star hotel or upscale restaurant.
• Experience in managing large kitchen brigades and multiple outlets (banquets, à la carte, room service).

Skills & Competencies

• Strong knowledge of international cuisine, culinary techniques, and contemporary food presentation.
• Excellent culinary skills with attention to quality and detail.
• Proven leadership and team management abilities.
• Strong time management, planning, and organizational skills.
• Good understanding of food cost, inventory control, and kitchen administration.
• Knowledge of HACCP, food safety standards, and local regulatory requirements.