Sous Chef – All Day Dining (Fujairah)

About the role

The InterContinental Fujairah Resort is seeking an experienced Sous Chef to lead the All Day Dining kitchen. You will ensure exceptional food quality, consistency, and presentation across breakfast, lunch, dinner, in‑room dining and special events while upholding the highest standards of hygiene and operational efficiency.

Key responsibilities

• Manage daily operations of the All Day Dining kitchen, supervising breakfast, lunch, dinner and à la carte service.
• Maintain food quality, taste and presentation according to established recipes and standards.
• Monitor mise en place and production flow to guarantee efficient service.
• Assist in menu development, seasonal promotions and special dining experiences.
• Lead, motivate and develop the culinary brigade through briefings, training and coaching.
• Ensure compliance with HACCP, local health regulations and IHG food safety standards.
• Conduct regular food safety audits and temperature monitoring.
• Respond professionally to guest feedback and strive for high guest satisfaction.

Required profile

• Proven experience in a senior kitchen role, preferably as a Sous Chef.
• Strong leadership and team‑development skills.
• In‑depth knowledge of HACCP and local food safety regulations.
• Ability to manage cost control and operational efficiency.
• Excellent communication and problem‑solving abilities.

Required skills

• Menu development
• Seasonal promotions
• HACCP compliance
• Food safety audits
• Temperature monitoring