Sous Chef

Welcome to the voco family. Now that you are part of our family, let’s explain the role you will play. Service at voco Muscat Al Mouj should not just be about delivering the basics. It isn’t a hygiene factor, With some subtle tweaks and areas of focus, service can be a core manifestation of the brand. As we will come to see, our Service Strategy embraces the core Brand Promise of “Reliably Different”. **WHAT WILL I ACTUALLY BE DOING?** The overarching Service Style at voco is based around the concept of hosting. Hosting is an intuitive, appealing and positive concept the embodies the voco brand and service experience. It’s all about thinking and taking care of others, being thoughtful to their needs and ensuring they’re always happy, relaxed and comfortable. If there’s on thing we know, it’s that a great Host is at the heart of every great stay. That’s why all our staff play the role of Host for our guests at voco. Everyone is empowered to take responsibility for making sure things are done well, and everyone is proud to deliver Reliably Different experience. **Regarding the role and responsibilities, you will need to perform the followings:** The Sous Chef at voco Muscat Al Mouj is the second\-in\-command in the kitchen and plays a key leadership role in ensuring the smooth day\-to\-day operation of all culinary outlets. This includes managing kitchen staff, maintaining food quality and consistency, overseeing hygiene and safety, controlling costs, and supporting the Executive Chef in menu planning and kitchen administration. The Sous Chef ensures that the hotel's food offerings reflect voco’s relaxed yet upscale dining style, delighting guests through exceptional taste, presentation, and innovation. * Oversee the preparation, cooking, and presentation of food across all kitchen sections. * Supervise and coordinate the work of kitchen staff, ensuring efficiency and productivity during service periods. * Ensure food is consistently prepared to high standards of taste, quality, and presentation. * Take charge of the kitchen in the absence of the Executive Chef. * Assist the Executive Chef in developing seasonal menus, daily specials, and banquet offerings. * Contribute creatively to new dish development aligned with the voco brand identity and guest preferences. * Conduct food tastings, collect guest feedback, and refine offerings as necessary. * Supervise, train, mentor, and motivate kitchen staff including Chef de Parties, Commis, and trainees. * Conduct daily briefings and allocate responsibilities based on business levels. * Support recruitment, onboarding, and performance management of kitchen staff. * Promote a positive, collaborative, and respectful kitchen culture. * Monitor food costs, wastage, and portion control to ensure alignment with budget targets. * Conduct regular stock checks and coordinate with the purchasing department for timely ordering. * Maintain par stock levels, ensure proper storage (FIFO), and reduce overproduction or spoilage. * Enforce and monitor adherence to HACCP, food safety, and sanitation standards in all kitchen areas. * Conduct regular inspections of kitchen cleanliness, equipment, and food storage. * Ensure all staff follow safe food handling, personal hygiene, and kitchen safety protocols. * Work closely with F\&B service, banquet, and events teams to ensure smooth food service operations. * Communicate effectively with all departments, especially for special requests, dietary needs, and VIP events. * Attend departmental meetings and contribute to business planning and operational decisions. **WHAT ARE THE REQUIREMNTS AND KEY COMPETENCIES?** * Diploma or Degree in Culinary Arts or Hospitality Management from a recognized institution. * Minimum 4–6 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role in a 4\- or 5\-star hotel or upscale restaurant. * Strong knowledge of international cuisine, culinary techniques, and contemporary food presentation. * Experience in managing large kitchen brigades and multiple outlets (banquets, à la carte, room service). * Excellent culinary skills with attention to quality and detail.Proven leadership and team management abilities. * Strong time management, planning, and organizational skills. * Good understanding of food cost, inventory control, and kitchen administration. * Knowledge of HACCP, food safety standards, and local regulatory requirements. **HOW DO I DELIVER THIS?** The idea of a Host in a hotel in itself is not unusual. The idea that **Everyone’s a Host** is unique. It conveys a sense that everyone at the hotel takes responsibility, is empowered to and proud to deliver a Reliably Different experience. Our Service Style is delivered by letting our Thoughtful, Unstuffy, and Charming voco personality shine through, by demonstrating our three Service Behaviours (Be Thoughtful, Be Natural, and Make It Memorable). Here’s how to Host a guest the voco way. **Be Thoughtful** – We pride ourselves on delivering the important things that our guests need and value consistently – every day, every stay. We’re Hosts our guests can always count on. **Be Natural** – We’re genuine, natural Hosts – always friendly, relaxed and charming. We get to know our guests and build a personal rapport, putting them at their ease throughout their stay. **Make It Memorable** – We’re Hosts who share our local knowledge and personal recommendation to help guests get the most from their stay. We look for ways to surprise and delight our guests, indulging them with little acts of kindness that make their stay memorable. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or requirements / qualifications of the job. 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.