Junior Sous Chef – Luxury Resort Kitchen Leader

InterContinental Hotels Group

Ras Al Khaimah

In loco

AED 78.000 - 112.000

Tempo pieno

4 giorni fa

Candidati tra i primi

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Curriculum e lettera di presentazione personalizzati, pronti da inviare.

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Vantaggi offerti da questo lavoro

Uniform provided

Room discounts

Training opportunities

Descrizione del lavoro

InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa is seeking a talented Junior Sous Chef to join the Main Kitchen team. You will support the culinary leadership in delivering exceptional dining experiences, maintaining high food quality standards, and inspiring junior chefs to bring creativity and consistency to every dish.

Bring your culinary passion and join a luxury hotel brand known for its refined guest experiences.

Competenze

Diploma or certification in Culinary Arts or related field preferred.
Experience as Junior Sous Chef or Chef de Partie in a luxury hotel or high-volume kitchen.
Strong knowledge of international cuisine, food preparation techniques, and kitchen operations.
Experience managing kitchen sections, supervising colleagues, and maintaining consistent food quality.
Good understanding of food costing, inventory management, portion control, and waste reduction.
Sound knowledge of HACCP, food safety, and hygiene standards.
Strong leadership, communication, and organisational skills, with the ability to motivate and develop junior culinary colleagues.
Ability to work effectively under pressure while maintaining attention to detail and high culinary standards.
A positive attitude, passion for cooking, and commitment to delivering memorable guest dining experiences.
Flexibility to work various shifts, including weekends and public holidays.

Mansioni

Overseeing daily Main Kitchen operations in support of the Sous Chef and senior culinary leadership.
Supervising culinary colleagues to maintain consistent food quality, presentation, and service standards.
Ensuring all dishes are prepared according to recipes, portions, and luxury dining standards.
Assisting with menu planning, recipe development, food costing, and new culinary concepts.
Monitoring food preparation, stock usage, and portion control to minimise waste and control costs.
Training, coaching, and developing junior chefs while promoting teamwork and a positive environment.
Maintaining HACCP, hygiene, and cleanliness standards in the kitchen.
Coordinating with other culinary sections and F&B teams during busy service periods.
Assisting with kitchen scheduling, daily briefings, and operational planning to maintain efficiency.