Chef de Partie – Cold Kitchen (Sushi Specialisation) - 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. We are looking for a talented and passionate Chef de Partie – Sushi & Cold Kitchen to join our Culinary team. In this role, you will be responsible for preparing and presenting high-quality sushi, sashimi, cold dishes and other culinary creations while maintaining our standards of food quality, presentation and hygiene. A little taste of your day-to-day: Every day is different, but you’ll mostly be: • Prepare and present a variety of sushi, sashimi, cold appetisers, salads and other cold kitchen dishes. • Oversee the daily operations of the assigned section, ensuring smooth and efficient service. • Maintain consistency in food quality, taste, presentation and portion control. • Ensure proper handling, storage and preparation of raw seafood and other ingredients in line with food safety standards. • Monitor stock levels, minimise food waste and support inventory and cost control. • Guide and train junior colleagues while promoting teamwork and high culinary standards. • Work closely with the culinary team to support menu development and enhance the guest dining experience. What We need from you: • Previous experience as a Chef de Partie or Demi Chef de Partie in a luxury hotel, resort or reputable Japanese restaurant. • Strong knowledge and hands-on experience in sushi preparation, Japanese cuisine and cold kitchen operations. • Good understanding of food safety, HACCP standards and kitchen hygiene practices. • Creativity, attention to detail and a passion for food presentation. • Ability to work efficiently under pressure in a fast-paced kitchen environment. • Strong teamwork, communication and organisational skills. • Flexibility to support different culinary sections based on operational requirements. What you can expect from us: We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Previous experience as a Chef de Partie or Demi Chef de Partie in a luxury hotel, resort or reputable Japanese restaurant. Strong knowledge and hands-on experience in sushi preparation, Japanese cuisine and cold kitchen operations. Good understanding of food safety, HACCP standards and kitchen hygiene practices. Creativity, attention to detail and a passion for food presentation. Ability to work efficiently under pressure in a fast-paced kitchen environment. Strong teamwork, communication and organisational skills. Flexibility to support different culinary sections based on operational requirements.

Prepare and present a variety of sushi, sashimi, cold appetisers, salads and other cold kitchen dishes. Oversee the daily operations of the assigned section, ensuring smooth and efficient service. Maintain consistency in food quality, taste, presentation and portion control. Ensure proper handling, storage and preparation of raw seafood and other ingredients in line with food safety standards. Monitor stock levels, minimise food waste and support inventory and cost control. Guide and train junior colleagues while promoting teamwork and high culinary standards. Work closely with the culinary team to support menu development and enhance the guest dining experience.