Junior Sous Chef

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. 

Bring your culinary passion to life and take the next step in your career.

We're searching for a talented and motivated Junior Sous Chef to join our Main Kitchen team at InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa. You'll support our culinary leadership team in delivering exceptional dining experiences, maintaining high food quality standards, and inspiring our chefs to bring creativity and consistency to every dish.

• Supporting the Sous Chef and senior culinary leadership in overseeing daily Main Kitchen operations, ensuring smooth and efficient food preparation and service.

• Supervising and guiding culinary colleagues to maintain consistent food quality, presentation, and service standards.

• Ensuring all dishes are prepared according to established recipes, portion sizes, and the resort's luxury dining standards.

• Assisting with menu planning, recipe development, food costing, and the introduction of new culinary concepts.

• Monitoring food preparation, stock usage, and portion control to minimise waste and maintain food costs.

• Supporting the training, coaching, and development of junior chefs while promoting teamwork and a positive working environment.

• Maintaining high standards of food safety, hygiene, sanitation, and kitchen cleanliness in accordance with HACCP and local regulations.

• Coordinating with other culinary sections and Food & Beverage teams to ensure smooth operations during busy service periods.

• Assisting with kitchen scheduling, daily briefings, and operational planning to maintain efficiency and productivity.

• A diploma or certification in Culinary Arts or a related field is preferred.

• Previous experience as a Junior Sous Chef or Chef de Partie in a luxury hotel or high-volume kitchen environment.

• Strong knowledge of international cuisine, food preparation techniques, and kitchen operations.

• Experience in managing kitchen sections, supervising colleagues, and maintaining consistent food quality.

• Good understanding of food costing, inventory management, portion control, and waste reduction.

• Sound knowledge of HACCP, food safety, and hygiene standards.

• Strong leadership, communication, and organisational skills, with the ability to motivate and develop junior culinary colleagues.

• Ability to work effectively under pressure while maintaining attention to detail and high culinary standards.

• A positive attitude, passion for cooking, and commitment to delivering memorable guest dining experiences.

• Flexibility to work various shifts, including weekends and public holidays.