Sous Chef at InterContinental Fujairah Resort

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. The InterContinental Fujairah Resort is situated on the shoreline of the exquisite Al Aqah Beach, beneath the spectacular backdrop of the Hajjar Mountains. An exceptional destination where Arabian hospitality meets luxury. With 190 rooms, indoor & outdoor event space, restaurants & bar. With over 30 languages and countries represented by the staff, the hotel weaves together an international five-star resort presence. What's your passion? Whether you're into knitting, kite flying or karaoke, at IHG we're interested in YOU! We love people who apply the same amount of care and passion to their jobs as they do their hobbies - people who help us create great brands guests love. And we're looking for more people like this to join our dynamic & committed team at the InterContinental Fujairah Resort. Your Day to Day: As a Sous Chef, you are responsible for overseeing the daily operations of the All Day Dining kitchen, ensuring exceptional food quality, consistency, and presentation while maintaining the highest standards of hygiene, food safety, and operational efficiency. The role leads and develops the kitchen team, supports menu innovation, controls costs, and ensures seamless dining experience for breakfast, lunch, dinner, in-room dining, and special events where applicable. Some of your main role responsibilities are: • Manage the day-to-day operation of the All Day Dining kitchen. • Ensure all food is prepared and presented to standards and recipes. • Supervise breakfast, lunch, dinner, and à la carte service. • Ensure consistency in food quality, taste, and presentation. • Monitor mise en place and production to ensure efficient service. • Assist in menu development, seasonal promotions, and dining experiences. • Ensure all food is prepared within established quality and timing standards. • Lead, motivate, and develop the culinary brigade. • Conduct daily briefings and pre-service meetings. • Train, coach, and mentor chefs to improve technical skills and performance. • Ensure compliance with HACCP, local health regulations, and company food safety standards. • Conduct regular food safety audits and temperature monitoring.

Manage the day-to-day operation of the All Day Dining kitchen. Ensure all food is prepared and presented to standards and recipes. Supervise breakfast, lunch, dinner, and à la carte service. Ensure consistency in food quality, taste, and presentation. Monitor mise en place and production to ensure efficient service. Assist in menu development, seasonal promotions, and dining experiences. Ensure all food is prepared within established quality and timing standards. Lead, motivate, and develop the culinary brigade. Conduct daily briefings and pre-service meetings. Train, coach, and mentor chefs to improve technical skills and performance. Ensure compliance with HACCP, local health regulations, and company food safety standards. Conduct regular food safety audits and temperature monitoring.