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 a Demi Chef de Partie, you will support the Chef de Partie and Sous Chef in the daily operation of the cold kitchen, ensuring high standards of food quality, preparation, presentation, and hygiene. You will prepare salads, appetizers, cold dishes, and buffet items while maintaining consistency, minimizing wastage, and following hotel and brand standards. Some of your main role responsibilities are: • Assist the Chef de Partie in overseeing daily cold kitchen operations, ensuring efficient food preparation and timely service. • Prepare and present salads, cold appetizers, dressings, sandwiches, canapés, and other cold kitchen items according to recipes and hotel standards. • Ensure all food items are prepared with consistent quality, taste, portioning, and presentation. • Support buffet preparation, replenishment, and presentation for restaurants, banquets, events, and special functions. • Follow daily production plans and ensure all food preparation is completed according to service requirements. • Maintain high standards of food hygiene, sanitation, and cleanliness in accordance with HACCP and hotel procedures. • Ensure proper food storage, labeling, stock rotation, and temperature control in line with FIFO and FEFO standards. • Assist with stock control, food requisitions, and inventory while minimizing food waste and maintaining cost-effective practices. • Maintain and properly use kitchen equipment, utensils, and tools, reporting any maintenance or safety concerns promptly. • Support and guide Commis Chefs and kitchen colleagues, promote teamwork, and perform other reasonable duties as assigned.

Assist the Chef de Partie in overseeing daily cold kitchen operations, ensuring efficient food preparation and timely service. Prepare and present salads, cold appetizers, dressings, sandwiches, canapés, and other cold kitchen items according to recipes and hotel standards. Ensure all food items are prepared with consistent quality, taste, portioning, and presentation. Support buffet preparation, replenishment, and presentation for restaurants, banquets, events, and special functions. Follow daily production plans and ensure all food preparation is completed according to service requirements. Maintain high standards of food hygiene, sanitation, and cleanliness in accordance with HACCP and hotel procedures. Ensure proper food storage, labeling, stock rotation, and temperature control in line with FIFO and FEFO standards. Assist with stock control, food requisitions, and inventory while minimizing food waste and maintaining cost-effective practices. Maintain and properly use kitchen equipment, utensils, and tools, reporting any maintenance or safety concerns promptly. Support and guide Commis Chefs and kitchen colleagues, promote teamwork, and perform other reasonable duties as assigned.