Executive Kitchen Lead: Luxury Resort Dining & Team Growth

IHG Hotels & Resorts; Ras Al Khaimah; On-site; AED 223,000 - 502,000; Full time

Benefits offered by this job

Full uniform

Room discounts

Training

Job summary

IHG Hotels & Resorts, located in Ras Al Khaimah, seeks a Chef de Cuisine to lead the designated kitchen operation within a luxury resort. You will supervise a culinary team, uphold high standards of food quality and guest experience, and work closely with senior chefs to drive menus and cost control.

The role requires a Diploma or Vocational Certificate in Culinary Skills, at least 1 year of supervisory kitchen experience, and strong leadership.

Qualifications

• Diploma or Vocational Certificate in Culinary Skills or equivalent
• Minimum 1 year supervisory experience in kitchen operations
• Strong culinary knowledge to lead a busy kitchen
• Excellent leadership, organisation and communication skills
• Focus on food quality, cost control and guest satisfaction
• Ability to collaborate with colleagues, guests and other departments
• Willingness to work nights, weekends and public holidays when required

Responsibilities

• Lead day-to-day kitchen operation and ensure smooth service
• Maintain high culinary standards and comply with IHG brand standards
• Collaborate with Executive Chef on menus, promotions and activities
• Manage food costs, kitchen supplies and other costs
• Build strong teamwork within culinary and across departments
• Ensure food safety, hygiene, and health and safety requirements
• Support development, training and performance of the culinary team
• Contribute to annual plans, budgets and initiatives for the outlet

Skills

Leadership

Culinary knowledge

Communication

Organisational skills

Guest satisfaction

Supervisory experience

Education

Diploma or Vocational Certificate in Culinary Skills

Job description

IHG Hotels & Resorts, located in Ras Al Khaimah, seeks a Chef de Cuisine to lead the designated kitchen operation within a luxury resort. You will supervise a culinary team, uphold high standards of food quality and guest experience, and work closely with senior chefs to drive menus and cost control.

The role requires a Diploma or Vocational Certificate in Culinary Skills, at least 1 year of supervisory kitchen experience, and strong leadership.