Sous Chef

Are you a passionate culinary leader ready to take the next step in kitchen management? We are looking for a Sous Chef who will support the Executive Chef in leading daily kitchen operations, maintaining quality standards, and developing a high-performing culinary team.

A little taste of your day-to-day:
Every day is different, but you’ll mostly be:

• Assisting the Executive Chef in managing daily kitchen operations across assigned outlets.
• Supervising and leading kitchen brigades to ensure smooth and efficient service.
• Ensuring consistent food quality, taste, and presentation in line with hotel standards.
• Coaching, mentoring, and training Chef de Parties, Demi Chefs, and Commis Chefs.
• Overseeing mise en place, service execution, and kitchen discipline.
• Ensuring strict compliance with food safety, hygiene, and HACCP standards.
• Supporting menu planning, recipe development, and food costing.
• Monitoring food costs, portion control, and minimizing wastage.
• Coordinating with Stewarding, Purchasing, and F&B teams.
• Supporting audits, inspections, and kitchen reporting.

What we need from you:

• Proven experience as a Sous Chef or Junior Sous Chef, preferably in a 4- or 5-star hotel or high-volume kitchen.
• Strong leadership skills with hands-on culinary expertise.
• Solid understanding of kitchen operations, food safety, and HACCP regulations.
• Ability to work under pressure and manage multiple outlets or services.
• Excellent communication skills in English; Arabic language will be an advantage.
• Strong organizational and planning abilities.
• Flexibility to work shifts, weekends, and public holidays.
• Culinary qualifications or professional certifications will be an advantage.

At IHG®, we believe strong kitchens are built on teamwork, passion, and leadership. Join our Culinary leadership team and grow your career by delivering exceptional dining experiences through True Hospitality.