Franchise Hotel - Sous Chef

InterContinental Hotels Group; Dubai; On-site; AED 40,000 - 80,000; Full time

Job summary

Join a vibrant hotel family where your culinary skills will shine! As a key player in the kitchen, you'll oversee operations, ensuring quality and creativity in every dish. Collaborate with a passionate team, innovate seasonal menus, and deliver exceptional guest experiences. This role offers a unique opportunity to thrive in a fast-paced environment while contributing to a culture of inclusivity and excellence. If you have a flair for leadership and a passion for culinary arts, this is the perfect place to elevate your career!

Benefits

Competitive Salary

Inclusive Workplace

Career Development Opportunities

Health Benefits

Employee Discounts

Flexible Work Environment

Team Building Activities

Qualifications

• 5-7 years in a kitchen, with 2 years in a supervisory role.
• Experience in international cuisine and upscale dining.

Responsibilities

• Oversee daily kitchen operations and food preparation.
• Supervise and train kitchen staff for professional growth.
• Ensure compliance with food safety regulations.

Skills

Leadership

Communication

Attention to Detail

Creativity

Organizational Skills

Culinary Techniques

Education

Diploma in Culinary Arts

Food Safety & Hygiene Certification

Tools

Kitchen Equipment

Cooking Tools

Job description

[aboutus]

Join voco hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco hotels

[daytoday]

Operational Excellence:

• Oversee and coordinate the day-to-day operations of the kitchen.

• Supervise all food preparation and presentation to ensure quality, consistency, and timely delivery.

• Actively participate in the cooking process, especially during peak periods or special events.

• Ensure that food preparation aligns with recipes, presentation standards, and cost control guidelines.

• Conduct daily kitchen briefings to review menus, special events, and assignments.

• Collaborate with the Executive Chef in the design, testing, and implementation of new dishes and seasonal menus.

Team Management:

• Supervise, train, and motivate kitchen staff to ensure professional growth and adherence to standards.

• Conduct performance evaluations and provide coaching and corrective actions as needed.

• Maintain a disciplined and respectful work environment in alignment with company values and policies.

• Plan and manage kitchen staff schedules in accordance with business demands and cost efficiency.

Hygiene, Safety & Compliance:

• Ensure compliance with HACCP, local health regulations, and hotel food safety protocols.

• Conduct regular inspections of food preparation areas, equipment, and refrigerators to ensure cleanliness and functionality.

• Guarantee that all food items are properly stored, labeled, and rotated to reduce spoilage and waste.

• Promote a safety-first culture, ensuring that kitchen equipment is used correctly and that all safety procedures are followed.

Financial Responsibility:

• Monitor food cost, portion control, and waste management to achieve budget targets.

• Assist the Executive Chef in supplier selection, purchasing, and stock inventory management.

• Maintain par levels of stock and ensure proper inventory rotation using the FIFO method (First In, First Out).

• Contribute to the preparation of costed recipes and profitability analysis.

Guest Experience and Collaboration:

• Work closely with the service team to ensure guest satisfaction and resolve any culinary-related complaints promptly.

• Collaborate with Banquet and Events teams for planning and execution of functions, events, and themed nights.

• Attend food tastings with guests, clients, or event organizers when required.

• Must be able to stand for long periods and lift heavy objects (up to 25 kg).

• Work in a hot, fast-paced kitchen environment.

[requirements]

Education & Certifications:

• Diploma or degree in Culinary Arts, Hotel Management, or related field.

• Food Safety & Hygiene Certification (Level 2 or above); HACCP certification is an advantage.

Experience:

• Minimum 5–7 years of experience in a professional kitchen, including at least 2 years in a Sous Chef or senior supervisory role.

• Experience in international cuisine, banqueting, à la carte, and buffet service is highly desirable.

• Previous experience in a hotel or upscale restaurant environment is a strong advantage.

Skills & Competencies:

• Strong leadership and organizational abilities.

• Excellent communication and interpersonal skills.

• High attention to detail and commitment to culinary excellence.

• Creative and innovative approach to food and presentation.

• Ability to work under pressure in a fast-paced environment.

• Strong knowledge of kitchen equipment, tools, and modern cooking techniques.

[benefits]

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life.
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
So, join us and you’ll become part of our hotel family.