Sushi Chef - InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa

As the world’s largest family of luxury hotels, we take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insight, our passion for luxury travel spans cultures and customs, inspiring us to create warm and refined experiences for those seeking a richer perspective on the world. Each of our hotels has its own distinctive style and sense of place, where we take every opportunity to deliver personal and meaningful guest experiences. If you would like to embrace a wider world of opportunities, we would be delighted to welcome you to the world’s most international luxury hotel brand. Located on Hayat Island, InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa is a luxury beachfront resort where island living meets authentic Arabian hospitality. Less than an hour from Dubai, the resort offers a refined yet relaxed escape surrounded by natural landscapes, open sea views, and powder-soft beaches. With a collection of rooms, villas, and residences, a variety of restaurants and bars, and award-winning spa and leisure facilities, we focus on creating thoughtful, personal, and memorable experiences for families, couples, and groups in a true resort setting. What's on the menu for your next career move? As our Head Chef - Sushi, you'll lead the culinary vision of our signature Japanese dining experience, bringing together authenticity, creativity, and exceptional craftsmanship. From expertly prepared sushi and sashimi to innovative seasonal creations, you'll inspire your team to deliver consistently outstanding quality while creating memorable dining experiences for every guest. You'll oversee all aspects of the sushi kitchen, champion food safety and operational excellence, develop and mentor your team, and help shape a destination that celebrates the artistry and traditions of Japanese cuisine within a world-class luxury resort. A little taste of your day-to-day: Every day is different, but you’ll mostly be: • Leading all aspects of the sushi kitchen, ensuring exceptional quality, consistency, and presentation. • Creating authentic and innovative Japanese menus while introducing seasonal and signature dishes. • Managing food preparation, production, and service to meet the highest luxury hospitality standards. • Coaching, mentoring, and developing the sushi kitchen team to achieve operational excellence. • Maintaining strict compliance with HACCP, food safety, hygiene, and sanitation standards. • Managing food costs, inventory, purchasing, and waste control to achieve financial targets. • Working closely with the Executive Chef and Food & Beverage team to develop new concepts and enhance the guest dining experience. • Ensuring all kitchen equipment is properly maintained and operating safely. • Monitoring guest feedback and continuously improving menu offerings and service quality. • Promoting a positive, collaborative, and high-performing kitchen culture. What We need from you: • Proven experience as a Head Sushi Chef, Sushi – Chef de Cuisine, or Sushi Chef in a luxury hotel or premium Japanese restaurant.

Proven experience as a Head Sushi Chef, Sushi – Chef de Cuisine, or Sushi Chef in a luxury hotel or premium Japanese restaurant.

Leading all aspects of the sushi kitchen, ensuring exceptional quality, consistency, and presentation; Creating authentic and innovative Japanese menus while introducing seasonal and signature dishes; Managing food preparation, production, and service to meet the highest luxury hospitality standards; Coaching, mentoring, and developing the sushi kitchen team to achieve operational excellence; Maintaining strict compliance with HACCP, food safety, hygiene, and sanitation standards; Managing food costs, inventory, purchasing, and waste control to achieve financial targets; Working closely with the Executive Chef and Food & Beverage team to develop new concepts and enhance the guest dining experience; Ensuring all kitchen equipment is properly maintained and operating safely; Monitoring guest feedback and continuously improving menu offerings and service quality; Promoting a positive, collaborative, and high-performing kitchen culture.