Do you have a passion for creating unforgettable experiences for others? If so, we invite you to embark on a career journey like no other at InterContinental Hotels Group (IHG®)
InterContinental Residences Dubai Business Bay is nestled in the heart of Dubai’s bustling business district, providing a sanctuary of tranquillity amidst the city’s vibrant landmarks. Located just a short distance from the outstanding Dubai Mall and the awe-inspiring Burj Khalifa, hotels strive to provide the epitome of luxury and lifestyle filled with elegance and sophistication.
With the combination of 176 meticulously designed rooms, each offering unparalleled comfort and style, guests will be immersed in a world of grandeur. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to join the team as Junior Sous Chef and let us help you create a career journey like no other.

IDEALLY, YOU SHOULD POSSESS SOME OR ALL THE FOLLOWING QUALIFICATIONS AND EXPERIENCE:

• Culinary diploma or degree from a recognized institution.
• 4–6 years of experience in hotel kitchens or upscale dining environments.
• At least 2 years of leadership experience (Chef de Partie or above), with multi-outlet exposure.
• Proven knowledge of Mediterranean and European cuisines, including breakfast, light fare, and poolside concepts.
• Experience in pool bar or outdoor dining environments is a strong plus.
• Strong skills in multitasking, time management, and maintaining food quality under pressure.
• Excellent knowledge of HACCP and kitchen hygiene practices.
• Creative, reliable, and guest-focused with strong attention to detail.
• Available to work varied shifts, weekends, and holidays, including outdoor and high-traffic settings.
  In return we’ll give you a competitive financial and benefits package and the chance to work with a great team of people. Most importantly, we’ll give you Room to be yourself.
  Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming diverse backgrounds, experiences, and perspectives.
  IHG gives every member of the team the room they need to belong, grow, and make a difference in a collaborative environment. We are committed to supporting wellbeing in your health, lifestyle, and workplace.
  We are an equal opportunities employer.
  As the world’s first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.
  Don’t quite meet every single requirement, but still believe you’d be a great fit for the job? We’ll never know unless you hit the ‘Apply’ button. Start your journey with us today

• Assist the Sous Chef in overseeing the culinary operations of All-Day Dining, Room Service, Deli, and Pool Bar outlets.
• Supervise the preparation and service of Mediterranean and European cuisine, tailored for each outlet’s style and guest expectations.
• Lead kitchen operations for à la carte dining, grab-and-go deli items, in-room dining menus, and casual poolside bites.
• Coordinate kitchen sections to ensure quality, efficiency, and timely service throughout the day.
• Develop and execute poolside menus focused on light, refreshing dishes and shareable plates, complementing beverage service.
• Ensure all food meets brand presentation standards and safety regulations (HACCP).
• Manage mise en place, food production, and coordination for simultaneous service across outlets.
• Train and mentor Commis Chefs and Chef de Partie staff, maintaining high morale and productivity.
• Support inventory control, ordering, portioning, and waste reduction initiatives.
• Step in as kitchen leader during the Sous Chef’s absence, maintaining smooth operations and service standards.
• Work closely with the F&B team to ensure menu synergy, guest satisfaction, and quick service delivery, especially in pool bar and room service operations.