Chef De Cuisine (Pre-Opening)

About us

InterContinental Hotels & Resorts has delighted luxury travellers since 1946, serving as a meeting place for heads of state, a setting for world-changing speeches, and the impetus for some of the most famous love stories of all time.

The brand has become synonymous with bold exploration, travel, and cultural discovery. The InterContinental The Red Sea Resort exemplifies these attributes. Set within one of the world’s most ambitious luxury tourism developments amidst an archipelago of over 90 pristine islands, the hotel  offers guests sweeping views of the ocean and a discreet barefoot luxury immersed in nature experience.

Each of the resort’s 210 sea-facing rooms provides immediate beach access; allowing guests to step out on to the sands of the Red Sea from the terrace. Moreover, the resort features seven different gastronomic experiences, sprawling pools and recreational facilities, a spa, a health club and curated meetings and events spaces for leisure, business travellers and groups.

With the worldliness that travel brings, every stay will take your imagination to places you’d never expect!

Chef De Cuisine

Requirements :

• Prepare menu items and daily specials according to standard recipes and specifications to ensure consistency. Conduct quality control line checks for each meal period.
• Supervise kitchen operations, including station preparation and food production.
• Collaborate with the Front of House manager to train service staff on cooking techniques for menu items.
• Confirm menu changes with the supervisor.
• Act as kitchen expediter as scheduled.
• Oversee the cleaning of equipment immediately after use and general kitchen cleanliness.
• Follow directives from the Executive Chef and Executive Sous Chef.
• Perform line, banquet, and prep duties as needed.
• Provide input on functions, menus, policies, and scheduling.
• Maintain paperwork and collaborate with the Executive Sous Chef on daily prep and production targets. Assist in creating training materials with pictures and menu descriptions.
• Develop daily workflow plans for a la carte restaurant cooks.
• Write and update recipes.
• Assist in adjusting staffing levels based on business needs.
• Understand banquet operations and stay informed about daily events.
• Support hiring, training, and management of culinary staff, ensuring they meet job expectations.
• Attend kitchen and food & beverage planning meetings.
• Fill in for the Executive Sous Chef as needed.
• Assist with ordering supplies.
• Be prepared to work over 40 hours per week.
• Perform additional duties as assigned by supervisors and management.

Education/Experience:

• 5-8 years minimum culinary experience required.
• Experience with all kitchen equipment.
• Working knowledge of food safety and sanitation standards

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business. 

Our mission is to welcome everyone and create inclusive teams where we celebrate difference 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 different 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 know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. 

So, join us and you’ll become part of our ever-growing global family.