Executive Sous Chef — Lead Banquets, Menus & Team

InterContinental Hotels Group; al-Wusta; On-site; OMR 25,000 - 50,000; Full time

Benefits offered by this job

Full uniform provided

Impressive room discounts

Best-in-class training

Job summary

InterContinental Hotels Group is seeking an Executive Sous Chef to lead a high-volume kitchen in a premium hotel environment. You will direct daily operations, mentor a skilled kitchen team, and ensure exceptional quality across multiple outlets and banqueting events.

You will drive menu planning, food-cost control, and HACCP compliance while coordinating with the F&B Manager and Finance for budgeting and forecasting. A proactive, guest-focused leader is essential.

Qualifications

• Minimum 8–10 years of culinary experience in a hotel or similar hospitality environment.
• At least 3–4 years in a senior kitchen leadership role, preferably as Executive Sous Chef or Senior Sous Chef.
• Strong experience in managing multiple outlets, banqueting, food-cost control, menu planning, HACCP standards, and team development.
• Previous experience in a 4- or 5-star international hotel brand is preferred.

Responsibilities

• Direct daily kitchen activities and coach/develop a team capable of serving 500+ guests.
• Lead and supervise kitchen operations to ensure quality and consistency.
• Encourage and address guest feedback to improve service and dishes.
• Assist Food & Beverage Manager with event planning and execution.
• Collaborate with F&B Manager and Finance to forecast, plan and budget.

Skills

Culinary leadership

Team development

Food cost control

Menu planning

HACCP compliance

Banqueting management

Guest feedback handling

Job description

InterContinental Hotels Group is seeking an Executive Sous Chef to lead a high-volume kitchen in a premium hotel environment. You will direct daily operations, mentor a skilled kitchen team, and ensure exceptional quality across multiple outlets and banqueting events.

You will drive menu planning, food-cost control, and HACCP compliance while coordinating with the F&B Manager and Finance for budgeting and forecasting. A proactive, guest-focused leader is essential.