Chef de Partie: Lead a Luxury Hotel Kitchen Team

InterContinental Hotels Group; United Arab Emirates; On-site; AED 6,000 - 9,000; Full time

Benefits offered by this job

Room to Belong

Competitive pay and benefits

Job summary

InterContinental Fujairah Resort is seeking a Chef de Partie to support the Sous Chef in directing the Outlet kitchen operations, ensuring quality, cost control, and timely production. You will help with food preparation, inventory, and maintaining brand standards.

The role requires 2–3 years in a similar hotel or resort setting, solid knowledge of kitchen operations, and strong English communication. Competitive pay and benefits are offered, with opportunities for growth in a luxury resort

Qualifications

• Degree or certificate in Culinary Arts or a related field.
• Minimum 2–3 years’ experience in a similar role within a hotel or resort.
• 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.

Responsibilities

• 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 and waste reduction.
• Assist the Sous Chef in developing new dishes and products to enhance 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 and mentor Commis Chefs and junior team members.

Skills

Culinary skills

English proficiency

Team leadership

Problem solving

HACCP knowledge

Education

Culinary Arts degree

Job description

InterContinental Fujairah Resort is seeking a Chef de Partie to support the Sous Chef in directing the Outlet kitchen operations, ensuring quality, cost control, and timely production. You will help with food preparation, inventory, and maintaining brand standards.

The role requires 2–3 years in a similar hotel or resort setting, solid knowledge of kitchen operations, and strong English communication. Competitive pay and benefits are offered, with opportunities for growth in a luxury resort