Demi Chef de Partie — Employee Restaurant Kitchen Pro

IHG Hotels & Resorts; Ras Al Khaimah; On-site; AED 60,000 - 90,000; Full time

Benefits offered by this job

Uniform

Staff meals

Room discounts

Training

Job summary

IHG Hotels & Resorts in Ras Al Khaimah invites a Demi Chef de Partie to join our Employee Restaurant team, serving fresh, tasty meals to colleagues daily. You will work under the Sous Chef to ensure smooth kitchen operations and uphold our standards of quality and safety.

Diploma in Culinary Arts and professional kitchen experience are required; high-volume experience is a plus. You must be flexible to work shifts, including weekends and public holidays, in a luxury resort setting.

Qualifications

• Diploma in Culinary Arts or related field, or equivalent kitchen experience.
• Experience in professional kitchen environment.
• Experience in high-volume kitchen or staff cafeteria is a plus.
• Solid knowledge of food preparation, hygiene and safety standards.
• Able to work efficiently in a busy kitchen.
• Positive attitude and willingness to support the team.
• Flexible to work different shifts, including weekends and public holidays.

Responsibilities

• Preparing and cooking meals according to established recipes and daily production plans.
• Supporting the Sous Chef and Junior Sous Chef with smooth running of Employee Restaurant kitchen.
• Mise en place ready according to daily meal requirements.
• Checking the quality, storage and handling of ingredients.
• Maintaining high standards of food safety, hygiene and cleanliness.
• Keeping workstation, equipment and assigned section clean and organised.
• Supporting other sections of the kitchen whenever required.
• Guiding junior culinary colleagues and working together as one team.

Skills

Food safety

High-volume kitchen experience

Team player

Education

Diploma in Culinary Arts or related field

Job description

IHG Hotels & Resorts in Ras Al Khaimah invites a Demi Chef de Partie to join our Employee Restaurant team, serving fresh, tasty meals to colleagues daily. You will work under the Sous Chef to ensure smooth kitchen operations and uphold our standards of quality and safety.

Diploma in Culinary Arts and professional kitchen experience are required; high-volume experience is a plus. You must be flexible to work shifts, including weekends and public holidays, in a luxury resort setting.