Requirements

Candidates must have a degree or certificate in Culinary Arts and at least 2-3 years of experience in a similar hotel or resort role. Strong knowledge of food safety standards, kitchen operations, and the ability to lead a team in a fast-paced environment are required.

Job Summary

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.

At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re
here to deliver True Hospitality for Good. Making our guests and colleagues feel
welcome, cared for, recognised and respected – wherever they are in the world.
Want to be part of the journey?
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.

Responsibilities

The Chef de Partie assists the Sous Chef in managing daily kitchen operations, including food production, quality control, and inventory management. They are also responsible for coaching junior team members and ensuring compliance with health, safety, and hygiene standards.