Demi Chef de Partie (Employee Canteen) - InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa

As the world’s largest family of luxury hotels, we take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insight, our passion for luxury travel spans cultures and customs, inspiring us to create warm and refined experiences for those seeking a richer perspective on the world. Each of our hotels has its own distinctive style and sense of place, where we take every opportunity to deliver personal and meaningful guest experiences. If you would like to embrace a wider world of opportunities, we would be delighted to welcome you to the world’s most international luxury hotel brand. Located on Hayat Island, InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa is a luxury beachfront resort where island living meets authentic Arabian hospitality. Less than an hour from Dubai, the resort offers a refined yet relaxed escape surrounded by natural landscapes, open sea views, and powder-soft beaches. With a collection of rooms, villas, and residences, a variety of restaurants and bars, and award-winning spa and leisure facilities, we focus on creating thoughtful, personal, and memorable experiences for families, couples, and groups in a true resort setting. Great colleague experiences start behind the scenes, and good food is an important part of that. We’re looking for a Demi Chef de Partie to join our Employee Restaurant team and help us serve fresh, tasty and well-prepared meals to our colleagues every day. A little taste of your day-to-day: Every day is different, but you’ll mostly be: • Preparing and cooking meals according to established recipes and daily production plans • Supporting the Sous Chef and Junior Sous Chef with the smooth running of the Employee Restaurant kitchen • Making sure mise en place is ready according to daily meal requirements • Checking the quality, storage and handling of ingredients • Maintaining consistent food quality, portioning and presentation • Following proper stock rotation and helping reduce food waste • Maintaining high standards of food safety, hygiene and cleanliness •

Preparing and cooking meals according to established recipes and daily production plans; Supporting the Sous Chef and Junior Sous Chef with the smooth running of the Employee Restaurant kitchen; Making sure mise en place is ready according to daily meal requirements; Checking the quality, storage and handling of ingredients; Maintaining consistent food quality, portioning and presentation; Following proper stock rotation and helping reduce food waste; Maintaining high standards of food safety, hygiene and cleanliness