Demi Chef De Partie - InterContinental Abu Dhabi

InterContinental Abu Dhabi is seeking a skilled, creative, and detail-oriented Demi Chef de Partie to join our culinary team in the Cold Kitchen. The successful candidate will support the preparation and presentation of cold dishes, salads, appetisers, dressings, and other culinary creations while maintaining the highest standards of freshness, quality, hygiene, and presentation. This is an excellent opportunity for a passionate culinary professional to develop their expertise in a luxury hospitality environment and contribute to delivering exceptional dining experiences. A little taste of your day-to-day: Every day is different, but you will mainly be responsible for: • Assist the Chef de Partie in managing the daily operations of the Cold Kitchen, ensuring smooth and efficient food preparation. • Prepare and present salads, cold appetisers, sandwiches, canapés, dressings, dips, and other cold kitchen items according to established recipes and standards. • Ensure all dishes are prepared with fresh, high-quality ingredients and presented in accordance with the hotel's culinary standards. • Organise and complete daily mise en place, ensuring all ingredients, equipment, and workstations are ready before service. • Maintain consistency in flavour, portion sizes, freshness, and presentation across all prepared dishes. • Assist with buffet preparation, food displays, cold platters, and event catering requirements as assigned. • Ensure proper storage, labelling, dating, and stock rotation of all ingredients in accordance with food safety procedures. • Monitor food quality and temperature throughout preparation, storage, and service to maintain freshness and safety. • Follow all food safety, hygiene, sanitation, and HACCP standards, particularly temperature control and safe handling of ready-to-eat foods. • Maintain cleanliness and organisation of cold kitchen workstations, refrigerators, utensils, and equipment. • Support the Chef de Partie in supervising and guiding Commis Chefs, ensuring tasks are completed efficiently and correctly. • Coordinate with other kitchen sections to ensure timely preparation and seamless service during busy periods. • Monitor stock levels, minimise food waste, and practise effective portion control to support cost management. • Assist in checking deliveries to ensure ingredients meet the required quality, freshness, and specification standards. • Contribute ideas for new dishes, seasonal menus, and creative food presentations when required. • Follow kitchen opening, closing, cleaning, and handover procedures in accordance with hotel standards. • Report equipment malfunctions, stock shortages, and food quality concerns to the Chef de Partie or Sous Chef promptly. What we need from you: • Previous experience as a Demi Chef de Partie, Commis Chef, or in a similar culinary role, preferably within a luxury hotel or upscale restaurant. • Experience in cold kitchen operations, including salads, appetisers, cold platters, and buffet preparation, is preferred. • Culinary qualifications or formal professional kitchen training are an advantage. • Good knowledge of food preparation techniques, ingredient handling, and food presentation. • Understanding of HACCP, food safety, hygiene, and temperature control requirements. • Strong organisational skills and attention to detail, with a commitment to maintaining high culinary standards. • Ability to work efficiently under pressure and manage multiple tasks during busy service periods. • Good teamwork and communication skills, with the ability to support and guide junior colleagues. • A positive attitude, willingness to learn, and passion for culinary excellence. • Flexibility to work rotational shifts, including weekends and public holidays. 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 – 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, colour, 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 Demi Chef de Partie, Commis Chef, or in a similar culinary role, preferably within a luxury hotel or upscale restaurant. Experience in cold kitchen operations, including salads, appetisers, cold platters, and buffet preparation, is preferred. Culinary qualifications or formal professional kitchen training are an advantage. Good knowledge of food preparation techniques, ingredient handling, and food presentation. Understanding of HACCP, food safety, hygiene, and temperature control requirements. Strong organisational skills and attention to detail, with a commitment to maintaining high culinary standards. Ability to work efficiently under pressure and manage multiple tasks during busy service periods. Good teamwork and communication skills, with the ability to support and guide junior colleagues. A positive attitude, willingness to learn, and passion for culinary excellence. Flexibility to work rotational shifts, including weekends and public holidays.

Assist the Chef de Partie in managing the daily operations of the Cold Kitchen, ensuring smooth and efficient food preparation. Prepare and present salads, cold appetisers, sandwiches, canapés, dressings, dips, and other cold kitchen items according to established recipes and standards. Ensure all dishes are prepared with fresh, high-quality ingredients and presented in accordance with the hotel's culinary standards. Organise and complete daily mise en place, ensuring all ingredients, equipment, and workstations are ready before service. Maintain consistency in flavour, portion sizes, freshness, and presentation across all prepared dishes. Assist with buffet preparation, food displays, cold platters, and event catering requirements as assigned. Ensure proper storage, labelling, dating, and stock rotation of all ingredients in accordance with food safety procedures. Monitor food quality and temperature throughout preparation, storage, and service to maintain freshness and safety. Follow all food safety, hygiene, sanitation, and HACCP standards, particularly temperature control and safe handling of ready-to-eat foods. Maintain cleanliness and organisation of cold kitchen workstations, refrigerators, utensils, and equipment. Support the Chef de Partie in supervising and guiding Commis Chefs, ensuring tasks are completed efficiently and correctly. Coordinate with other kitchen sections to ensure timely preparation and seamless service during busy periods. Monitor stock levels, minimise food waste, and practise effective portion control to support cost management. Assist in checking deliveries to ensure ingredients meet the required quality, freshness, and specification standards. Contribute ideas for new dishes, seasonal menus, and creative food presentations when required. Follow kitchen opening, closing, cleaning, and handover procedures in accordance with hotel standards. Report equipment malfunctions, stock shortages, and food quality concerns to the Chef de Partie or Sous Chef promptly.