Sous Chef (Main Kitchen) - InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa

Role Overview

Sous Chef (Main Kitchen) at InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa, operated by IHG Hotels and Resorts, located on Hayat Island in Ras Al Khaimah, less than an hour from Dubai.

Company Overview

InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa is a luxury beachfront resort offering a refined yet relaxed escape surrounded by natural landscapes, open sea views, and powder-soft beaches. The resort features a collection of rooms, villas, and residences, a variety of restaurants and bars, and award-winning spa and leisure facilities, designed to create thoughtful, personal, and memorable experiences for families, couples, and groups.

Role Purpose

Support the day-to-day operation of the Main Kitchen while leading the culinary team to deliver consistency, quality, and care during all service periods. Ensure every dish meets the resort's standards for quality, presentation, and food safety.

Key Responsibilities

Kitchen Operations

• Support the smooth day-to-day operation of the Main Kitchen from mise en place and preparation through busy service periods.
• Step into the operation when needed and lead from the kitchen floor, particularly during high-volume service.
• Maintain strict food safety, hygiene, sanitation and storage standards throughout the kitchen.

Team Leadership

• Lead and supervise chefs and kitchen colleagues, assigning duties and ensuring the team is prepared for each service.
• Train, coach and develop culinary colleagues while creating a positive and professional kitchen environment.
• Coordinate closely with other culinary sections and Food & Beverage teams to ensure smooth operations and timely service.

Quality & Standards

• Maintain high standards of food quality, taste, presentation and consistency across all dishes.
• Ensure recipes, preparation methods and presentation standards are consistently followed by the team.

Planning & Cost Management

• Support menu planning, recipe development, food costing and the introduction of new dishes.
• Monitor portion control, food usage, stock levels and preparation methods to minimise waste and manage costs.

Qualifications & Experience

• Previous experience as a Sous Chef or in a strong supervisory culinary role, preferably within a luxury hotel or high-volume kitchen operation.
• A culinary qualification or relevant professional training is preferred.
• Experience supervising and developing a diverse culinary team.

Skills & Competencies

• Strong knowledge of kitchen operations, food preparation, cooking techniques and food safety standards.
• Good understanding of food costing, portion control, inventory and waste management.
• Ability to organise priorities and maintain standards in a busy, fast-paced kitchen.
• Strong communication, teamwork and problem-solving skills.
• Hands-on leadership style and the confidence to take responsibility for the kitchen operation when required.

Additional Information

• Flexibility to work shifts, weekends and public holidays as required.
• Competitive salary.
• Full uniform provided.
• Impressive room discounts.
• Comprehensive training and development support.
• Commitment to wellbeing through the myWellbeing framework covering health, lifestyle, and workplace support.
• Equal employment opportunities without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability.