Sous Chef (Main Kitchen) - 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. Behind every memorable dining experience is a kitchen team that delivers consistency, quality and care, even during the busiest services. We’re looking for a Sous Chef – Main Kitchen who can bring strong culinary knowledge, hands-on leadership and solid organisation to the heart of our kitchen operation. Working closely with our culinary leadership team, you’ll support the day-to-day running of the Main Kitchen, guide the team through preparation and service, and make sure every dish leaving the kitchen meets our standards for quality, presentation and food safety. A little taste of your day-to-day: Every day is different, but you’ll mostly be: ● Supporting the smooth day-to-day operation of the Main Kitchen, from mise en place and preparation through to busy service periods ● Leading and supervising chefs and kitchen colleagues, assigning duties and making sure the team is prepared for each service ● Maintaining high standards of food quality, taste, presentation and consistency across all dishes ● Supporting menu planning, recipe development, food costing and the introduction of new dishes ● Monitoring portion control, food usage, stock levels and preparation methods to minimise waste and manage costs ● Ensuring recipes, preparation methods and presentation st

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