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. • Expertise in authentic Japanese cuisine, including sushi, sashimi, nigiri, maki, omakase, and specialty dishes. • Strong leadership and team development experience. • Excellent knowledge of HACCP and food safety regulations. • Strong organisational and cost control skills. • Creative mindset with a passion for innovation and guest satisfaction. • Good English communication skills. • Culinary qualification or relevant certification is preferred. What you can expect from us: We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you’ll become part of our ever-growing global family. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Show more Show less

Proven experience as a Head Sushi Chef, Sushi – Chef de Cuisine, or Sushi Chef in a luxury hotel or premium Japanese restaurant. Expertise in authentic Japanese cuisine, including sushi, sashimi, nigiri, maki, omakase, and specialty dishes. Strong leadership and team development experience. Excellent knowledge of HACCP and food safety regulations. Strong organisational and cost control skills. Creative mindset with a passion for innovation and guest satisfaction. Good English communication skills. Culinary qualification or relevant certification is preferred.

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.