Jr. Sous Chef (Employee Canteen) - 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. Our colleagues deserve great food too. We’re looking for a Junior Sous Chef to support the daily operation of our Employee Restaurant, ensuring our team enjoys fresh, nutritious and well-prepared meals every day. In this role, you’ll help lead the kitchen team, manage daily food preparation and service, maintain high standards of hygiene and food safety, and ensure meals are prepared efficiently while keeping quality, variety and cost control in mind. A little taste of your day-to-day: Every day is different, but you’ll mostly be: • Supervising the daily preparation and service of meals for our colleagues • Supporting menu planning and creating varied, balanced and appealing meal options • Leading and guiding the culinary team during daily operations • Ensuring food is prepared on time, in the right quantities and to consistent quality standards • Monitoring portion sizes, food usage and waste to help control costs • Managing food requisitions, stock levels and proper storage

Supervising the daily preparation and service of meals for our colleagues; Supporting menu planning and creating varied, balanced and appealing meal options; Leading and guiding the culinary team during daily operations; Ensuring food is prepared on time, in the right quantities and to consistent quality standards; Monitoring portion sizes, food usage and waste to help control costs; Managing food requisitions, stock levels and proper storage