Chef de Partie at InterContinental Fujairah Resort

InterContinental 62s Group plc; Dadna; On-site; AED 180,000 - 300,000; Full time

Job summary

InterContinental Fujairah Resort is seeking a skilled Sous Chef to assist in managing kitchen operations, control costs, and maintain high standards of food quality in a luxury hotel setting. You will help with menu planning, food ordering, stock management, HACCP compliance, and training junior staff, while delivering exceptional guest experiences.

Candidates should have 2-3 years in a similar role in hotels or resorts, a culinary qualification, strong English, and the ability to work under

Qualifications

• Degree or certificate in Culinary Arts or 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.

Responsibilities

• Assist the Sous Chef in managing kitchen operations to achieve departmental profitability and cost targets.
• Assist with food ordering, production planning, and stock management to meet operational requirements.
• Support menu engineering and product development to enhance guest experience and 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.
• 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.

Skills

Culinary Arts

Kitchen Management

Menu Planning

Food Costing

HACCP & Safety

English Communication

Team Leadership

Pressure Handling

Education

Diploma/Degree in Culinary Arts

Job description

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

• 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.

We are an equal opportunity employer.