Sushi Chef de Partie - 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. What's on the menu for your next career move? As our Sushi Chef de Partie, you’ll bring skill, precision, and creativity to our Japanese dining experience. From expertly preparing sushi and sashimi to supporting the creation of seasonal and signature dishes, you’ll play an important role in delivering exceptional quality and presentation for every guest. You’ll work closely with the senior culinary team, maintain the highest standards of food safety and hygiene, and help create memorable dining experiences within a world-class luxury resort. A little taste of your day-to-day: Every day is different, but you’ll mostly be: • Preparing high-quality sushi, sashimi, nigiri, maki, and other Japanese dishes according to established standards. • Ensuring consistency in taste, presentation, portioning, and overall food quality. • Supporting daily mise en place, food preparation, production, and service within the sushi section. • Assisting with seasonal dishes, menu development, and new culinary creations. • Maintaining strict HACCP, food safety, hygiene, and sanitation standards. • Monitoring stock levels, proper storage, food rotation, and minimising food waste. • Supporting the training and development of junior team members within the section. • Ensuring kitchen equipment, tools, and work areas are properly maintained and used safely. • Working closely with the wider culinary team to ensure smooth and efficient service. • Contributing to a positive, professional, and collaborative kitchen environment. What We need from you: • Previous experience as a Sushi Chef de Partie or experienced Demi Chef de Partie – Sushi in a luxury hotel or premium Japanese restaurant. • Strong knowledge and hands-on skills in sushi, sashimi, nigiri, maki, and Japanese food preparation techniques. • Good knife skills with strong attention to quality, detail, and presentation. • Good knowledge of HACCP, food safety, and kitchen hygiene standards. • Ability to work efficiently in a busy, high-volume kitchen environment. • A team player with a positive attitude and willingness to learn and develop. • Good English communication skills. • Culinary qualification or relevant certification is preferred. 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. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you’ll become part of our ever-growing global family. 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.

Previous experience as a Sushi Chef de Partie or experienced Demi Chef de Partie – Sushi in a luxury hotel or premium Japanese restaurant. Strong knowledge and hands-on skills in sushi, sashimi, nigiri, maki, and Japanese food preparation techniques. Good knife skills with strong attention to quality, detail, and presentation. Good knowledge of HACCP, food safety, and kitchen hygiene standards. Ability to work efficiently in a busy, high-volume kitchen environment. A team player with a positive attitude and willingness to learn and develop. Good English communication skills. Culinary qualification or relevant certification is preferred.

Preparing high-quality sushi, sashimi, nigiri, maki, and other Japanese dishes according to established standards. Ensuring consistency in taste, presentation, portioning, and overall food quality. Supporting daily mise en place, food preparation, production, and service within the sushi section. Assisting with seasonal dishes, menu development, and new culinary creations. Maintaining strict HACCP, food safety, hygiene, and sanitation standards. Monitoring stock levels, proper storage, food rotation, and minimising food waste. Supporting the training and development of junior team members within the section. Ensuring kitchen equipment, tools, and work areas are properly maintained and used safely. Working closely with the wider culinary team to ensure smooth and efficient service. Contributing to a positive, professional, and collaborative kitchen environment.