Executive Chef 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 Executive Chef, you will lead all culinary operations, ensuring exceptional food quality, consistency, presentation, and guest satisfaction across the resort. You will oversee menu development, kitchen performance, food cost control, and team development while maintaining the highest standards of hygiene, safety, and culinary excellence in line with hotel and brand standards. Some of your main role responsibilities are: • Lead and oversee all culinary operations across the resort’s restaurants, bars, banquets, events, and other food production areas, ensuring exceptional quality, consistency, and presentation. • Develop innovative menus and culinary concepts aligned with guest expectations, market trends, seasonal availability, and the resort’s brand standards. • Manage food costs, budgets, purchasing, inventory, portion control, and waste reduction to achieve financial targets while maintaining culinary excellence. • Recruit, train, mentor, and develop the culinary team, building a strong culture of teamwork, accountability, creativity, and continuous improvement. • Establish and maintain high standards of food quality, preparation, presentation, portioning, and service across all kitchens and outlets. • Ensure full compliance with HACCP, food safety, hygiene, sanitation, and health and safety regulations, maintaining readiness for inspections and audits. • Collaborate closely with Food & Beverage, Purchasing, Finance, Sales, and other departments to optimize operations, support events, and maximize guest satisfaction and revenue opportunities. • Monitor guest feedback, culinary performance, and market trends, implementing improvements and new initiatives to enhance the resort’s dining experience. • Oversee supplier quality, food storage, stock rotation, equipment maintenance, and sustainable practices to ensure efficient and respons

null