Executive sous chef

InterContinental Hotels Group; Al Khobar; On-site; SAR 360,000 - 480,000; Full time

Job summary

InterContinental Hotels Group in Saudi Arabia seeks an experienced Executive Sous Chef to join our culinary leadership team. The role supports the Executive Chef in overseeing all kitchen operations, food preparation, quality control, menu execution, inventory management, cost control, and staff supervision.

The ideal candidate is a strong leader with excellent culinary skills, a commitment to food safety and hygiene standards, and the ability to motivate a high-performing kitchen team.

Qualifications

• Experience in high-volume kitchen environment
• Strong leadership and team-management skills
• Commitment to food safety and HACCP standards
• Ability to develop and execute menus

Responsibilities

• Assist in managing daily kitchen operations.
• Supervise and train kitchen staff.
• Ensure consistent food quality and presentation.
• Maintain food safety, sanitation and HACCP standards.
• Monitor inventory, food costs and waste.
• Support menu planning and recipe development.
• Act as Executive Chef in their absence.

Job description

We are seeking an experienced and passionate Executive Sous Chef to join our culinary leadership team. The Executive Sous Chef will assist the Executive Chef in overseeing all kitchen operations, including food preparation, quality control, menu execution, inventory management, cost control, and staff supervision.

The ideal candidate is a strong leader with excellent culinary skills, a commitment to food safety and hygiene standards, and the ability to motivate and develop a high-performing kitchen team. This role requires ensuring consistency in food quality, maintaining operational efficiency, managing kitchen schedules, and supporting the creation of innovative menus while delivering exceptional dining experiences for our guests.

Key Responsibilities

• Assist in managing daily kitchen operations.
• Supervise and train kitchen staff.
• Ensure consistent food quality and presentation.
• Maintain food safety, sanitation, and HACCP standards.
• Monitor inventory, food costs, and waste control.
• Support menu planning and recipe development.
• Ensure compliance with company policies and health regulations.
• Act as the Executive Chef in their absence.