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 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 the Sous Chef in managing kitchen operations to achieve departmental profitability and cost targets. • Assist the Sous Chef with food ordering, production planning, and stock management to meet operational requirements. • Support menu engineering and product development to enhance guest experience and maximize menu performance. • Monitor food costs through accurate recipe costing, portion control, menu engineering, and waste reduction. • Assist the Sous Chef in developing new dishes and products to enhance the guest dining experience. • Ensure consistent food quality, taste, presentation, and timely production in line with hotel standards. • Maintain high standards of food hygiene, HACCP, sanitation, and workplace safety. • Ensure proper storage, labelling, temperature control, and FIFO rotation of ingredients and products. • Follow hotel SOPs, brand standards, and all health, safety, fire, and hygiene procedures. • Assist the Sous Chef in planning daily kitchen activities, assigning work, and supporting team performance and development. • Coach, mentor, and provide regular feedback to Commis Chefs and junior team members. • Perform other culinary duties as assigned by the Sous Chef. Ideally, you'll have some or all of the following competencies and experience we're looking for: • Degree or certificate in Culinary Arts or a related field. • Minimum 2–3 years’ experience in a similar role within a hotel or resort. • Strong knowledge of food preparation, cooking techniques, menu standards, and kitchen operations. • Knowledge of food costing, portion control, menu engineering, stock management, and waste reduction. • Knowledge of HACCP, food safety, hygiene, sanitation, and health & safety standards. • Able to lead an assigned section and guide junior culinary team members. • Good command of spoken and written English • Strong communication, teamwork, organization, and problem-solving skills. • Able to work effectively under pressure in a fast-paced environment and flexible shifts. In return, we offer competitive pay and benefits, and a chance to work with a great team of talented people. Most importantly, we'll give you the Room to Belong. So what's your passion? Please get in touch if this position matches your skills and interests and tell us how you could bring your individual competencies by clicking "Apply Online". We are an equal opportunity employer. As the world’s first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Show more Show less

Degree or certificate in Culinary Arts or a related field. Minimum 2–3 years’ experience in a similar role within a hotel or resort. Strong knowledge of food preparation, cooking techniques, menu standards, and kitchen operations. Knowledge of food costing, portion control, menu engineering, stock management, and waste reduction. Knowledge of HACCP, food safety, hygiene, sanitation, and health & safety standards. Able to lead an assigned section and guide junior culinary team members. Good command of spoken and written English. Strong communication, teamwork, organization, and problem-solving skills. Able to work effectively under pressure in a fast-paced environment and flexible shifts.

Assist the Sous Chef in directing 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. Assisting with food ordering, production planning, and stock management. Support menu engineering and product development to enhance guest experience and maximize menu performance. Monitor food costs through accurate recipe costing, portion control, menu engineering, and waste reduction. Develop new dishes and products to enhance guest dining experience. Ensure consistent food quality, taste, presentation, and timely production in line with hotel standards. Maintain high standards of food hygiene, HACCP, sanitation, and workplace safety. Ensure proper storage, labelling, temperature control, and FIFO rotation of ingredients and products. Follow hotel SOPs, brand standards, and all health, safety, fire, and hygiene procedures. Plan daily kitchen activities, assign work, and support team performance and development. Coach, mentor, and provide regular feedback to Commis Chefs and junior team members. Perform other culinary duties as assigned by the Sous Chef.