Chef de Cuisine - InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa

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. 

Ready to lead the kitchen and bring great dining experiences to life? We’re searching for a Chef de Cuisine to take charge of our designated kitchen operation, leading the culinary team while maintaining high standards of food quality, consistency, guest experience and operational performance. This role works closely with the Executive Chef and Executive Sous Chef in a large luxury resort environment.

● Leading the day-to-day kitchen operation and ensuring smooth and efficient service
● Maintaining high culinary standards and ensuring compliance with IHG brand standards
● Working closely with the Executive Chef and Executive Sous Chef on menus, promotions and culinary activities
● Managing food costs, kitchen supplies and other operational costs within the kitchen
● Building strong working relationships within the culinary team and across departments
● Ensuring food safety, hygiene, health and safety requirements are consistently followed
● Understanding guest expectations and ensuring the team delivers quality and consistency
● Supporting the development, training and performance of the culinary team
● Contributing to annual plans, budgets and initiatives that support the success of the outlet

● Diploma or Vocational Certificate in Culinary Skills or a related field, or an equivalent combination of education and relevant culinary experience
● Previous kitchen operations experience, including at least 1 year of supervisory experience 
● Strong culinary knowledge with the ability to lead a busy kitchen operation
● Good leadership, organisation and communication skills
● A strong focus on food quality, consistency, cost control and guest satisfaction
● Ability to work effectively with colleagues, guests and other departments
● Flexibility to work nights, weekends and public holidays when required