Sous Chef: Lead Kitchen, Mentor Staff, Elevate Dining

InterContinental Hotels Group; Riyadh; On-site; SAR 167,000 - 257,000; Full time

Benefits offered by this job

Full uniform

Room discounts

Best training in the business

Job summary

Holiday Inn Riyadh Rose Yard, part of IHG Hotels & Resorts, is seeking a passionate Sous Chef to support the Executive Chef in daily kitchen operations and guest dining experiences. You will help maintain high standards, lead a culinary team, and drive food quality across outlets.

The role requires a culinary diploma, hotel kitchen experience, and strong leadership. You will work in a fast-paced setting with emphasis on hygiene and cost control, joining a supportive, growth‑oriented team.

Qualifications

• Diploma or professional certification in Culinary Arts or a related field.
• Proven experience as a Sous Chef or Senior Chef de Partie, preferably in a hotel or high-volume kitchen.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation, culinary techniques, and kitchen operations.
• Solid understanding of food safety, hygiene standards, and HACCP principles.
• Ability to work under pressure in a fast-paced environment.
• Good communication skills; knowledge of additional languages is an advantage.

Responsibilities

• Oversee daily kitchen operations in support of the Executive Chef.
• Mentor kitchen team to ensure proper techniques, standards, and teamwork.
• Ensure consistent food quality, presentation, and portion control across outlets.
• Assist in menu planning, recipe development, and cost control initiatives.
• Maintain hygiene, sanitation and food safety in line with local regulations.
• Manage stock, orders, and minimize food waste.
• Take charge of kitchen operations in the Executive Chef's absence.

Skills

Leadership

Team management

Food preparation

HACCP

Communication

Education

Culinary Arts Diploma

Job description

Holiday Inn Riyadh Rose Yard, part of IHG Hotels & Resorts, is seeking a passionate Sous Chef to support the Executive Chef in daily kitchen operations and guest dining experiences. You will help maintain high standards, lead a culinary team, and drive food quality across outlets.

The role requires a culinary diploma, hotel kitchen experience, and strong leadership. You will work in a fast-paced setting with emphasis on hygiene and cost control, joining a supportive, growth‑oriented team.