Aspiring Sous Chef: Lead Kitchen Operations

InterContinental Hotels Group; Muscat; On-site; OMR 9,000 - 13,000; Full time

Benefits offered by this job

Full uniform provided

Room discounts

Training & development

Job summary

InterContinental Hotels Group's Crowne Plaza in Muscat is seeking a Junior Sous Chef to support the Sous Chef and Executive Chef, oversee daily kitchen operations, supervise culinary staff, and ensure consistent delivery of high-quality dishes across all outlets and banquets.

You will assist with menu execution, staff training, inventory management, and adherence to SOPs and food safety standards, while mentoring junior cooks and helping control costs and waste to deliver memorable dining

Qualifications

• Culinary degree preferred.
• 5–7 years in a professional kitchen with at least 2 years in a supervisory role.
• Hotel or large-scale kitchen experience is desirable.
• Fluent in English (spoken & written).

Responsibilities

• Oversee daily kitchen operations and workflow.
• Supervise kitchen staff and ensure tasks meet standards.
• Manage kitchen in absence of Sous/Executive Chef.
• Monitor food preparation, cooking, and presentation across outlets.
• Ensure SOP compliance, portion control, and standards.
• Assist in menu planning and development of specials.
• Conduct quality checks and taste tests.
• Train staff on safety and hygiene practices.
• Monitor inventory, ordering, and storage.
• Reduce food waste and control costs.
• Mentor junior kitchen staff (Commis, Demi Chef de Partie).
• Collaborate with F&B to ensure guest satisfaction.

Skills

Leadership

Team supervision

Food safety

Culinary techniques

English fluent

Education

Culinary degree or diploma

Job description

InterContinental Hotels Group's Crowne Plaza in Muscat is seeking a Junior Sous Chef to support the Sous Chef and Executive Chef, oversee daily kitchen operations, supervise culinary staff, and ensure consistent delivery of high-quality dishes across all outlets and banquets.

You will assist with menu execution, staff training, inventory management, and adherence to SOPs and food safety standards, while mentoring junior cooks and helping control costs and waste to deliver memorable dining