Lead Sous Chef: Creative, High-Impact Kitchen

IHG Hotels & Resorts; Muscat; On-site; OMR 33,000 - 51,000; Full time

Job summary

The Sous Chef at voco Muscat Al Mouj, part of IHG Hotels & Resorts, leads culinary operations, ensuring high-quality, consistent dishes across all outlets while managing costs and safety. You will mentor staff, develop seasonal menus, and uphold the brand's relaxed, upscale dining style.

You will partner with the Executive Chef to deliver memorable dining experiences, contribute to menu innovation, and ensure HACCP compliance in a fast-paced, guest-focused environment in Muscat.

Qualifications

• Diploma or Degree in Culinary Arts or Hospitality Management from a recognized institution.
• Minimum 4-6 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role in a 4- or 5-star hotel or upscale restaurant.
• Strong knowledge of international cuisine, culinary techniques, and contemporary food presentation.
• Experience in managing large kitchen brigades and multiple outlets (banquets, à la carte, room service).
• Excellent culinary skills with attention to quality and detail. Proven leadership and team management abilities.
• Strong time management, planning, and organizational skills.
• Good understanding of food cost, inventory control, and kitchen administration.
• Knowledge of HACCP, food safety standards, and local regulatory requirements.

Responsibilities

• Oversee the preparation, cooking, and presentation of food across all kitchen sections.
• Supervise and coordinate the work of kitchen staff, ensuring efficiency and productivity during service periods.
• Ensure food is consistently prepared to high standards of taste, quality, and presentation.
• Take charge of the kitchen in the absence of the Executive Chef.
• Assist the Executive Chef in developing seasonal menus, daily specials, and banquet offerings.
• Contribute creatively to new dish development aligned with the voco brand identity and guest preferences.
• Conduct food tastings, collect guest feedback, and refine offerings as necessary.
• Supervise, train, mentor, and motivate kitchen staff including Chef de Parties, Commis, and trainees.
• Conduct daily briefings and allocate responsibilities based on business levels.
• Support recruitment, onboarding, and performance management of kitchen staff.
• Promote a positive, collaborative, and respectful kitchen culture.
• Monitor food costs, wastage, and portion control to ensure alignment with budget targets.
• Conduct regular stock checks and coordinate with the purchasing department for timely ordering.
• Maintain par stock levels, ensure proper storage (FIFO), and reduce overproduction or spoilage.
• Enforce and monitor adherence to HACCP, food safety, and sanitation standards in all kitchen areas.
• Conduct regular inspections of kitchen cleanliness, equipment, and food storage.
• Ensure all staff follow safe food handling, personal hygiene, and kitchen safety protocols.
• Work closely with F&B service, banquet, and events teams to ensure smooth food service operations.
• Communicate effectively with all departments, especially for special requests, dietary needs, and VIP events.
• Attend departmental meetings and contribute to business planning and operational decisions.

Skills

Leadership

Team management

Time management

Organizational skills

Food safety

Education

Diploma or Degree in Culinary Arts or Hospitality Management

Job description

The Sous Chef at voco Muscat Al Mouj, part of IHG Hotels & Resorts, leads culinary operations, ensuring high-quality, consistent dishes across all outlets while managing costs and safety. You will mentor staff, develop seasonal menus, and uphold the brand's relaxed, upscale dining style.

You will partner with the Executive Chef to deliver memorable dining experiences, contribute to menu innovation, and ensure HACCP compliance in a fast-paced, guest-focused environment in Muscat.