Commis I at InterContinental Fujairah Resort

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. The InterContinental Fujairah Resort is situated on the shoreline of the exquisite Al Aqah Beach, beneath the spectacular backdrop of the Hajjar Mountains. An exceptional destination where Arabian hospitality meets luxury. With 190 rooms, indoor & outdoor event space, restaurants & bar. With over 30 languages and countries represented by the staff, the hotel weaves together an international five-star resort presence. What's your passion? Whether you're into knitting, kite flying or karaoke, at IHG we're interested in YOU! We love people who apply the same amount of care and passion to their jobs as they do their hobbies - people who help us create great brands guests love. And we're looking for more people like this to join our dynamic & committed team at the InterContinental Fujairah Resort. Your Day to Day As a Commis I, you will support Chef de Partie/Sous Chef in daily kitchen operation, ensuring food is prepared to hotel standards while maintaining quality, consistency, presentation and hygiene. Some of your main role responsibilities are: • Work closely with the Chef de Partie/Sous Chef and kitchen team to ensure smooth daily operations. • Minimize wastage through proper handling, storage, and FIFO rotation. • Assist with stock control and prepare ingredients efficiently. • Control food costs through proper portioning, preparation, and waste reduction. • Prepare food according to recipes, quality, and presentation standards. • Ensure consistency in taste, quality, and portioning. • Support the kitchen team with daily production and service requirements. • Share knowledge and assist on training of junior team members. • Follow kitchen SOPs, hotel policies, and safety procedures. • Maintain cleanliness, hygiene, HACCP, and food safety standards. • Participate in training to develop culinary skills and knowledge. • Maintain strong communication, teamwork, and a positive working environment. •

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Work closely with the Chef de Partie/Sous Chef and kitchen team to ensure smooth daily operations. Minimize wastage through proper handling, storage, and FIFO rotation. Assist with stock control and prepare ingredients efficiently. Control food costs through proper portioning, preparation, and waste reduction. Prepare food according to recipes, quality, and presentation standards. Ensure consistency in taste, quality, and portioning. Support the kitchen team with daily production and service requirements. Share knowledge and assist on training of junior team members. Follow kitchen SOPs, hotel policies, and safety procedures. Maintain cleanliness, hygiene, HACCP, and food safety standards. Participate in training to develop culinary skills and knowledge. Maintain strong communication, teamwork, and a positive working environment.