Demi Chef de Partie – Culinary Excellence at InterContinental Residences Dubai Business Bay

At InterContinental Residences Dubai Business Bay, we are looking for a passionate and skilled Demi Chef de Partie who takes pride in food quality, creativity, and delivering exceptional culinary experiences. This role is ideal for a culinary professional who enjoys working in a dynamic kitchen environment, values teamwork, and is committed to maintaining the highest standards of food preparation, presentation, hygiene, and consistency. Supporting Culinary Excellence Through Passion and Precision As Demi Chef de Partie, you will play an important role in the daily kitchen operations, ensuring that every dish meets our standards for quality, taste, and presentation. Working closely with the Sous Chef and Cluster Director of Culinary, you will support food production, maintain an organized kitchen section, and contribute to memorable dining experiences across our restaurants, in-room dining, and banqueting operations. Why This Role Matters Great dining experiences begin with passionate culinary professionals who care about every detail. Your skills, discipline, and commitment to excellence will help ensure consistent food quality, efficient kitchen operations, and guest satisfaction. The Gig Reporting to the Sous Chef, with guidance and alignment from the Cluster Director of Culinary, you will support the smooth operation of your assigned kitchen section while upholding the culinary standards of InterContinental and IHG Hotels & Resorts. • The Opportunity: Grow your culinary career within a globally recognized luxury hospitality brand. • The Strategy: Deliver consistent food quality, presentation, hygiene, and operational efficiency. • The Impact: Contribute to exceptional guest experiences through passion, precision, and teamwork. Your Day-to-Day No two days are the same; your responsibilities will span a range of operational activities, including but not limited to: Food Preparation & Kitchen Operations • Prepare, cook, and present dishes according to approved recipes and hotel standards. • Complete mise en place and ensure the kitchen section is ready for service. • Maintain consistency in taste, portion size, cooking temperature, and presentation. • Support restaurant, in-room dining, and banqueting operations as required. • Assist with menu development and new culinary offerings under the guidance of senior chefs. Food Safety & Hygiene • Follow HACCP, food safety, and hygiene procedures at all times. • Ensure proper food storage, labelling, temperature control, and stock rotation. • Maintain clean and organized workstations, equipment, and preparation areas. • Prevent cross-contamination and report any food safety or equipment concerns promptly. Stock Control & Teamwork • Monitor ingredient availability and communicate stock requirements. • Follow portion control standards and minimize food waste. • Work collaboratively with the culinary team to ensure smooth and timely service. • Support junior colleagues when required and contribute to a positive kitchen environment. • Follow health, safety, and operational procedures consistently. What Success Looks Like • Consistently high standards of food quality and presentation. • Efficient preparation and timely service delivery. • A clean, organized, and well-managed kitchen section. • Compliance with food safety and HACCP standards. • Effective teamwork, responsible ingredient usage, and minimal food waste. Who This Role Is Perfect For • A passionate culinary professional with a strong interest in food and cooking. • Someone who values quality, consistency, and attention to detail. • A reliable team player who can perform well under pressure. • An individual who is eager to learn, develop, and take on new challenges. • Someone committed to hygiene, food safety, and operational excellence. What We Need From You Ideally, you bring some (or all) of the following qualifications and experience. Education • Culinary education or professional cookery training is preferred. • Food safety certification is an advantage. Experience

Education: Culinary education or professional cookery training is preferred. Food safety certification is an advantage.

Food Preparation & Kitchen Operations: Prepare, cook, and present dishes according to approved recipes and hotel standards. Complete mise en place and ensure the kitchen section is ready for service. Maintain consistency in taste, portion size, cooking temperature, and presentation. Support restaurant, in-room dining, and banqueting operations as required. Assist with menu development and new culinary offerings under the guidance of senior chefs. Food Safety & Hygiene: Follow HACCP, food safety, and hygiene procedures at all times. Ensure proper food storage, labelling, temperature control, and stock rotation. Maintain clean and organized workstations, equipment, and preparation areas. Prevent cross-contamination and report any food safety or equipment concerns promptly. Stock Control & Teamwork: Monitor ingredient availability and communicate stock requirements. Follow portion control standards and minimize food waste. Work collaboratively with the culinary team to ensure smooth and timely service. Support junior colleagues when required and contribute to a positive kitchen environment. Follow health, safety, and operational procedures consistently.