Head Chef - voco Sharjah (Pre-Opening)

Ideally located in the heart of Sharjah, voco Sharjah offers easy access to Sharjah International Airport, SAIF Zone, and the city's key business and commercial districts. The hotel prime location provides convenient connectivity to Dubai, Ajman, and Sharjah's most popular attractions. The hotel is perfectly positioned near some of Sharjah's most renowned educational and cultural institutions, including the University of Sharjah and the American University of Sharjah, making it an excellent choice for visiting academics, students, families, and corporate travelers. Guests are also within easy reach of University Hospital Sharjah, and the vibrant Aljada community. Designed with voco's signature charm and thoughtful hospitality, the hotel features stylish guest rooms and suites, a fully equipped fitness centre, an inviting outdoor swimming pool, versatile meeting and event facilities, and a selection of dining experiences, including an all-day dining restaurant, cozy café, and lobby lounge. Whether the stay is for a short visit or an extended stay, voco Sharjah delivers a warm, trendy comfortable, and memorable experience. We believe every plate tells a story. So, we’re searching for a Head Chef with a palate for serving up truly memorable dishes. Whenever and wherever our guests choose to dine. Behind the scenes, you’ll ensure quality, maintain high standards and keep the kitchen running smoothly. A little taste of your day-to-day: Every day is different, but you’ll mostly be: • Lead all culinary operations across the hotel's restaurants, bars, banquets, in-room dining, and pastry production, ensuring exceptional quality, consistency, and innovation. • Develop seasonal menus, signature dishes, and creative culinary experiences that reflect guest preferences, market trends, and the hotel's dining concepts. • Apply your expertise in Mediterranean cuisine and Pastry to inspire menu development, mentor the culinary team, and elevate the hotel's food offerings. • Inspire, coach, and develop the culinary team, creating a culture of excellence, collaboration, and continuous learning. • Plan daily kitchen operations, ensuring the right staffing levels and efficient workflow across all shifts. • Maintain the highest standards of food quality, presentation, hygiene, and consistency in line with IHG brand standards and HACCP requirements. • Partner closely with the Director of Operations, Food & Beverage team, and other departments to deliver outstanding guest experiences and successful events. • Engage with guests, respond to feedback, and continuously enhance the culinary offering to improve guest satisfaction. • Monitor food costs, labour expenses, inventory, and purchasing to achieve financial targets while minimising waste. • Oversee supplier relationships and ensure the quality and availability of ingredients and kitchen equipment. • Drive menu engineering, recipe

Lead all culinary operations across the hotel's restaurants, bars, banquets, in-room dining, and pastry production, ensuring exceptional quality, consistency, and innovation. Develop seasonal menus, signature dishes, and creative culinary experiences that reflect guest preferences, market trends, and the hotel's dining concepts. Apply expertise in Mediterranean cuisine and Pastry to inspire menu development, mentor the culinary team, and elevate the hotel's food offerings. Inspire, coach, and develop the culinary team, creating a culture of excellence, collaboration, and continuous learning. Plan daily kitchen operations, ensuring the right staffing levels and efficient workflow across all shifts. Maintain the highest standards of food quality, presentation, hygiene, and consistency in line with IHG brand standards and HACCP requirements. Partner closely with the Director of Operations, Food & Beverage team, and other departments to deliver outstanding guest experiences and successful events. Engage with guests, respond to feedback, and continuously enhance the culinary offering to improve guest satisfaction. Monitor food costs, labour expenses, inventory, and purchasing to achieve financial targets while minimising waste. Oversee supplier relationships and ensure the quality and availability of ingredients and kitchen equipment. Drive menu engineering, recipe optimization, and cross-department collaboration to deliver memorable guest experiences.