Sous Chef

• Opening Procedures: Start the day by overseeing the kitchen setup, ensuring all stations are ready for service.
• Staff Briefing: Conduct a morning briefing with the kitchen team to discuss the day's menu, special events, and any important updates.

Operations Management

• Supervising Preparation: Oversee the preparation of ingredients and dishes, ensuring everything is done according to the hotel's standards.
• Cooking and Plating: Assist in cooking and plating dishes, ensuring they are presented beautifully and consistently.

Quality Control

• Tasting and Testing: Regularly taste dishes to ensure they meet the highest quality standards. Make adjustments as needed.
• Consistency: Maintain consistency in taste, texture, and presentation across all dishes.
• Team Coordination: Work closely with other kitchen staff, including chefs de partie and commis chefs, to coordinate efforts and maintain a smooth workflow.
• Training and Mentoring: Train and mentor junior kitchen staff, helping them develop their skills and knowledge.

Customer Interaction

• Guest Engagement: Occasionally interact with guests, especially during live cooking stations or special events.
• Feedback Collection: Gather feedback from guests and colleagues to continuously improve dishes and services.

Administrative Tasks

• Inventory Management: Oversee inventory levels of ingredients and supplies. Place orders as needed to maintain stock.
• Documentation: Maintain detailed records of recipes, production schedules, and inventory.
• Menu Planning: Assist the Executive Chef in planning and developing new menu items.

Compliance and Safety

• Health and Safety: Ensure that all health and safety regulations are followed, including food safety and sanitation standards.
• Policy Adherence: Ensure that all staff adhere to the hotel's policies and procedures.

Evening Wrap-Up

• Closing Procedures: Oversee the closing of the kitchen, ensuring all tasks are completed and the area is secure.
• Review and Plan: Reflect on the day's operations, review any feedback received, and plan for the next day's activities.

Working as a Sous Chef in a luxury hotel is both challenging and rewarding, requiring strong leadership, excellent organizational skills, and a commitment to providing exceptional culinary experiences.

What we need from you

Ideally, you'll have some or all of the following competencies and experience we're looking for:

• Bachelor's degree, higher education qualification or equivalent in Hotel Administration / Business Administration
• Two to three years prior tenure in a similar role
• International luxury hotel chain background
• GCC exposure
• English fluency is required
• Arabic fluency is preferred

Teamwork and Flexibility

In addition to the tasks outlined above, all team members are expected to demonstrate flexibility and a collaborative spirit. This may involve taking on additional responsibilities as needed, especially during periods of high occupancy or in emergency situations. Your willingness to assist colleagues and contribute to the overall success of the hotel is essential in maintaining our high standards of service and guest satisfaction.

What we offer

We'll reward all your hard work with a competitive salary and benefits.

Join us and you'll become part of the global IHG family and like all families, all our individual team members share some winning characteristics. As a team, we work better together we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve.