Executive Sous Chef at InterContinental Fujairah Resort

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

The InterContinental Fujairah Resort is situated on the shoreline of the exquisite Al Aqah Beach, beneath the spectacular backdrop of the Hajjar Mountains. An exceptional destination where Arabian hospitality meets luxury. With 190 rooms, indoor & outdoor event space, restaurants & bar. With over 30 languages and countries represented by the staff, the hotel weaves together an international five-star resort presence.

What's your passion? Whether you're into knitting, kite flying or karaoke, at IHG we're interested in YOU! We love people who apply the same amount of care and passion to their jobs as they do their hobbies - people who help us create great brands guests love. And we're looking for more people like this to join our dynamic & committed team at the InterContinental Fujairah Resort.

Your Day to Day

As Executive Sous Chef, you will assist Executive Chef to direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

Some of your main role responsibilities are:

• Assist Executive Chef to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.

• Assist Executive Chef to educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.

• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.

• Assist Executive Chef to recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.

• Assist Executive Chef to complete forecasts, plans and departmental production reports for management.

• Assist Executive Chef in the preparation of the hotel’s annual budget and the setting of departmental goals.

• Assist Executive Chef to prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget.

• Effectively monitor and analyze variations from the budget.

• Assist Executive Chef to develop systems that measure the cost effectiveness of the department.

• Assist Executive Chef to maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.

Ideally, you'll have some or all of the following competencies and experience we're looking for:

• Completion of a degree or certificate in Culinary Arts

• Minimum 6 years of experience as a chef, with at least 2 years in a management capacity, or equivalent combination of education and culinary/kitchen operations experience.

• Vast knowledge of international culinary practices, menus and offerings

• High level of written and verbal Business English

• Thorough knowledge of MS Word, MS Excel and MS Outlook

• Experience with financial budgeting is desirable

In return, we offer competitive pay and benefits, and a chance to work with a great team of talented people. Most importantly, we'll give you the Room to Belong.

Sowhat's your passion? Please get in touch if this position matches your skills and interests and tell us how you could bring your individual competencies by clicking "Apply Online".

We are an equal opportunity employer.