Demi Chef de Partie 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 Demi Chef de Partie, you will assist Sous Chef to direct the operation of the Outlet kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Some of your main role responsibilities are: • Assist Sous Chef to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance. • Assist Sous Chef to manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit • Assist Sous Chef to manage all functions of the Outlet Kitchen operations to achieve the optimum quality level of food production and sanitation • Assist Sous Chef to oversee special events and special food promotions • Assist Sous Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation • Assist Sous Chef to develop new dishes and products Ideally, you'll have some or all of the following competencies and experience we're looking for: • Completion of a degree or certificate in culinary arts • Minimum 1-2 years of experience in an All Day Dining or equivalent combination of education and culinary/kitchen operations experience. •

Completion of a degree or certificate in culinary arts. Minimum 1-2 years of experience in an All Day Dining or equivalent combination of education and culinary/kitchen operations experience.

Assist Sous Chef to direct the operation of the Outlet kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance. Manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit and the optimum quality level of food production and sanitation. Oversee special events and special food promotions. Issue recipes and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Develop new dishes and products.