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

IHG Hotels & Resorts; Ras Al Khaimah; On-site; AED 156,000 - 201,000; Full time

Benefits offered by this job

Full uniform

Room discounts

Training

Job summary

IHG Hotels & Resorts, InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa, is seeking a Sous Chef – Main Kitchen to lead the day-to-day operations of our luxury kitchen.

You will guide and develop a diverse culinary team, oversight of mise en place, service, and compliance with food safety, quality and cost control standards, while delivering exceptional experiences for guests in a premium resort setting.

Qualifications

• Previous experience as a Sous Chef or in a strong supervisory culinary role.
• A culinary qualification or relevant professional training is preferred.
• Strong knowledge of kitchen operations, food preparation, cooking techniques and food safety standards.
• Experience supervising and developing a diverse culinary team.
• 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.

Responsibilities

• Support the smooth day-to-day operation of the Main Kitchen, from mise en place and preparation through to busy service periods
• Leading and supervising chefs and kitchen colleagues, assigning duties and preparing for each service
• Maintaining high standards of food quality, taste, presentation and consistency across all dishes
• Supporting menu planning, recipe development, food costing and the introduction of new dishes
• Monitoring portion control, food usage, stock levels and preparation methods to minimise waste and manage costs
• Ensuring recipes, preparation methods and presentation standards are consistently followed by the team
• Maintaining strict food safety, hygiene, sanitation and storage standards throughout the kitchen
• Training, coaching and developing culinary colleagues while creating a positive and professional kitchen environment
• Coordinating closely with other culinary sections and Food & Beverage teams to ensure smooth operations and timely service
• Stepping into the operation when needed and leading from the kitchen floor, particularly during high-volume service

Skills

Sous Chef leadership

Culinary operations

Food safety standards

Menu planning & costing

Team development

Communication & problem-solving

Education

Culinary qualification

Job description

As the world’s largest family of luxury hotels, we take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insight, our passion for luxury travel spans cultures and customs, inspiring us to create warm and refined experiences for those seeking a richer perspective on the world. Each of our hotels has its own distinctive style and sense of place, where we take every opportunity to deliver personal and meaningful guest experiences. If you would like to embrace a wider world of opportunities, we would be delighted to welcome you to the world’s most international luxury hotel brand.

Located on Hayat Island, InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa is a luxury beachfront resort where island living meets authentic Arabian hospitality. Less than an hour from Dubai, the resort offers a refined yet relaxed escape surrounded by natural landscapes, open sea views, and powder-soft beaches. With a collection of rooms, villas, and residences, a variety of restaurants and bars, and award-winning spa and leisure facilities, we focus on creating thoughtful, personal, and memorable experiences for families, couples, and groups in a true resort setting.

Behind every memorable dining experience is a kitchen team that delivers consistency, quality and care, even during the busiest services. We’re looking for a Sous Chef – Main Kitchen who can bring strong culinary knowledge, hands‑on leadership and solid organisation to the heart of our kitchen operation.

Working closely with our culinary leadership team, you’ll support the day-to-day running of the Main Kitchen, guide the team through preparation and service, and make sure every dish leaving the kitchen meets our standards for quality, presentation and food safety.

A little taste of your day-to-day:

Every day is different, but you’ll mostly be:

• Supporting the smooth day-to-day operation of the Main Kitchen, from mise en place and preparation through to busy service periods
• Leading and supervising chefs and kitchen colleagues, assigning duties and making sure the team is prepared for each service
• Maintaining high standards of food quality, taste, presentation and consistency across all dishes
• Supporting menu planning, recipe development, food costing and the introduction of new dishes
• Monitoring portion control, food usage, stock levels and preparation methods to minimise waste and manage costs
• Ensuring recipes, preparation methods and presentation standards are consistently followed by the team
• Maintaining strict food safety, hygiene, sanitation and storage standards throughout the kitchen
• Training, coaching and developing culinary colleagues while creating a positive and professional kitchen environment
• Coordinating closely with other culinary sections and Food & Beverage teams to ensure smooth operations and timely service
• Stepping into the operation when needed and leading from the kitchen floor, particularly during high-volume service

What We need from you:

• 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
• Strong knowledge of kitchen operations, food preparation, cooking techniques and food safety standards
• Experience supervising and developing a diverse culinary team
• 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
• A hands‑on leadership style and the confidence to take responsibility for the kitchen operation when required
• Flexibility to work shifts, weekends and public holidays as required

What you can expect from us:

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 – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment 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.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.