Chef de Partie - Lead a Luxury Hotel Kitchen

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

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