Junior Sous Chef - Pastry

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

What is the job?

The Junior Sous Chef is a key leadership position in the kitchen, responsible for assisting the Sous Chef and Executive Chef in managing kitchen operations, supervising culinary staff, and ensuring the consistent delivery of high-quality dishes. This role supports menu execution, staff training, inventory management, and compliance with food safety standards, contributing to exceptional dining experiences in line with True Hospitality for Good.

Your day to day

• Assist the Sous Chef in overseeing daily kitchen operations and workflow.

• Supervise and coordinate kitchen staff, ensuring tasks are completed efficiently and to standard.

• Step in to manage the kitchen in the absence of the Sous Chef or Executive Chef.

• Monitor food preparation, cooking, and presentation across all outlets and banquets.

• Ensure compliance with SOPs, portion control, and IHG culinary standards.

• Support the preparation, cooking, and plating of dishes according to recipes and quality standards.

• Assist in menu planning, development of specials, and seasonal offerings.

• Conduct quality checks and taste tests to maintain consistency in flavor and presentation.

• Collaborate with the culinary team to enhance guest dining experiences.

• Ensure kitchen operations adhere to health, safety, and sanitation regulations.

• Monitor hygiene standards in all kitchen areas, including storage, preparation, and cooking zones.

• Train kitchen staff on food safety, hygiene practices, and proper handling of equipment.

• Assist in monitoring stock levels, ordering ingredients, and maintaining proper storage.

• Support efforts to minimize food waste and control food cost percentages.

• Track inventory usage and assist in maintaining accurate records for reporting purposes.

• Mentor and train junior kitchen staff, including Commis and Demi Chef de Partie.

• Promote teamwork, professionalism, and continuous learning within the kitchen team.

• Assist in conducting performance appraisals and providing constructive feedback.

• Maintain high standards of food quality, presentation, and taste across all outlets.

• Address guest feedback or special requests promptly and professionally.

• Work closely with F&B management to ensure overall satisfaction and service excellence.

What we need from you:

• Culinary degree or diploma from a recognized culinary institute preferred.
• Minimum 5–7 years of experience in a professional kitchen, with at least 2 years in a supervisory role.
• Experience in hotel or large-scale kitchen operations is highly desirable.
• Proficiency in various cooking techniques and culinary disciplines.
• Knowledge of kitchen equipment, food safety standards, and hygiene practices.
• Ability to manage inventory, portion control, and cost efficiency.
• Fluent in English (spoken & written); additional languages are an advantage.
• Strong leadership, organizational, and decision-making skills.
• Ability to work under pressure and meet service deadlines.
• Team player with excellent communication and interpersonal skills.
• Flexibility to work shifts, weekends, and public holidays.

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 differences 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, colour, 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 well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.

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

Who we are

Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.

Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.