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.