Lead Sous Chef – Main Kitchen, Luxury Resort

Tanqeeb; Abu Dhabi; Vor Ort; AED 156.000 - 257.000; Vollzeit

Benefits dieser Stelle

Full uniform

Room discounts

Comprehensive training

Zusammenfassung

InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa is seeking a Sous Chef – Main Kitchen to lead and manage day-to-day kitchen operations in a luxury resort environment. You will supervise culinary staff, oversee mise en place, preparation and service, and ensure top quality, presentation and food safety across all menus.

The ideal candidate has strong supervisory experience in high-volume, luxury hotel kitchens, a culinary qualification, and a hands-on leadership style.

Qualifikationen

• Strong knowledge of kitchen operations, food preparation, cooking techniques and food safety standards.
• Experience supervising and developing a diverse culinary team.
• Hands-on leadership style with responsibility for kitchen operation when required.

Aufgaben

• Support the day-to-day operation of the Main Kitchen from mise en place to service.
• Lead and supervise chefs and kitchen colleagues, assigning duties for each service.
• Maintain high standards of food quality, taste, presentation and consistency across dishes.
• Assist in menu planning, recipe development, food costing and introducing new dishes.
• Monitor portion control, stock levels and waste to manage costs.
• Ensure recipes and standards are followed; maintain food safety and hygiene throughout the kitchen.
• Coach and develop culinary staff; foster a positive, professional kitchen environment.
• Coordinate with other culinary sections and F&B for smooth operations and timely service.

Kenntnisse

Kitchen operations

Food preparation

Cooking techniques

Food safety

Communication

Teamwork

Problem-solving

Leadership

Ausbildung

Culinary qualification

Jobbeschreibung

InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa is seeking a Sous Chef – Main Kitchen to lead and manage day-to-day kitchen operations in a luxury resort environment. You will supervise culinary staff, oversee mise en place, preparation and service, and ensure top quality, presentation and food safety across all menus.

The ideal candidate has strong supervisory experience in high-volume, luxury hotel kitchens, a culinary qualification, and a hands-on leadership style.