Sous Chef – Hotel Kitchen Leadership

About the role

The Sous Chef at voco Muscat Al Mouj is the second‑in‑command in a vibrant hotel kitchen, responsible for delivering high‑quality, upscale dining experiences that reflect the brand’s relaxed yet refined style.

Key responsibilities

• Oversee preparation, cooking, and presentation across all kitchen sections.
• Supervise and coordinate kitchen staff, ensuring efficiency during service periods.
• Maintain consistent food quality, taste, and visual standards.
• Assume full kitchen leadership in the Executive Chef’s absence.
• Assist in developing seasonal menus, daily specials, and banquet offerings.
• Conduct food tastings, gather guest feedback, and refine dishes.
• Train, mentor, and motivate chefs de partie, commis, and trainees.
• Manage recruitment, onboarding, and performance of kitchen personnel.
• Control food costs, wastage, and portion sizes to meet budget targets.
• Perform stock checks, coordinate purchasing, and ensure proper storage (FIFO).
• Enforce food safety and hygiene standards, including HACCP compliance.

Required profile

• Proven culinary leadership experience in a hotel or upscale restaurant environment.
• Strong organizational and team‑management abilities.
• Creative mindset for menu development and dish innovation.
• Commitment to maintaining high standards of food safety and hygiene.
• Ability to work under pressure and deliver consistent quality.

Required skills

• Culinary preparation techniques
• Menu development and seasonal planning
• Food safety and HACCP compliance
• Cost control and budgeting
• Inventory and stock management