Jr. Sous Chef (Employee Canteen) - InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa

Role Overview

Junior Sous Chef (Employee Canteen) at InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa, operated by IHG Hotels and Resorts, located on Hayat Island, Ras Al Khaimah.

Company Overview

InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa is a luxury beachfront resort on Hayat Island, less than an hour from Dubai. The resort features rooms, villas, and residences, multiple restaurants and bars, and award-winning spa and leisure facilities, serving families, couples, and groups in a true resort setting. IHG Hotels and Resorts is the world's largest family of luxury hotels, shaped by decades of international know-how and local insight.

Role Purpose

Support the daily operation of the Employee Restaurant, ensuring the resort's team enjoys fresh, nutritious, and well-prepared meals every day while maintaining high standards of hygiene, food safety, and cost control.

Key Responsibilities

Kitchen Operations & Supervision

• Supervise the daily preparation and service of meals for colleagues.
• Lead and guide the culinary team during daily operations.
• Step into food preparation and cooking whenever operationally required.
• Ensure food is prepared on time, in the right quantities, and to consistent quality standards.

Menu Planning & Food Preparation

• Support menu planning and create varied, balanced, and appealing meal options.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety.

Cost Control & Inventory

• Monitor portion sizes, food usage, and waste to help control costs.
• Manage food requisitions, stock levels, and proper storage of ingredients.

Team Development

• Support the training, coaching, and development of culinary colleagues.
• Work closely with the culinary leadership team to continuously improve the Employee Restaurant experience.

Qualifications & Experience

• High school diploma or equivalent; culinary qualification or certification is preferred.
• At least two years of relevant culinary or kitchen operations experience.
• Previous experience in a high-volume kitchen, staff cafeteria, employee restaurant, or similar operation would be an advantage.

Skills & Competencies

• Good knowledge of food safety, hygiene, stock control, and kitchen operations.
• Ability to supervise, motivate, and develop a diverse culinary team.
• Good organisational and communication skills.
• Strong understanding of portion control, food waste, and cost management.
• Genuine passion for looking after people.

Additional Information

• Flexibility to work different shifts, including weekends and public holidays.
• Competitive salary.
• Full uniform provided.
• Room discounts.
• Training opportunities.
• IHG Hotels & Resorts is committed to equal employment opportunities and inclusive teams that celebrate difference.
• myWellbeing framework supporting health, lifestyle, and workplace wellbeing.