Sushi & Cold Kitchen Chef de Partie

IHG Hotels & Resorts; Ras Al Khaimah; On-site; AED 70,000 - 120,000; Full time

Benefits offered by this job

Full uniform

Staff room discounts

Training programs

Job summary

IHG Hotels & Resorts in Ras Al Khaimah is seeking a talented Chef de Partie - Sushi & Cold Kitchen to join our culinary team. You will craft high-quality sushi, sashimi, and cold dishes while upholding our standards of taste, presentation and hygiene.

In this role you will supervise the assigned section, train junior colleagues, support menu development, and collaborate with the team to deliver memorable guest experiences.

Qualifications

• Previous Chef de Partie or Demi Chef de Partie experience in luxury hotels or high-end Japanese venues.
• Strong sushi preparation skills and cold kitchen operations.
• Solid knowledge of food safety, HACCP standards and kitchen hygiene.
• Creativity and attention to food presentation.
• Ability to work well under pressure in a fast-paced kitchen.
• Excellent teamwork, communication and organisational skills.
• Flexibility to support different culinary sections as needed.

Responsibilities

• Prepare and present sushi, sashimi and cold dishes to high standards.
• Oversee daily operation of the assigned section to ensure smooth service.
• Maintain consistency in quality, taste and portion control.
• Ensure proper handling and storage of raw seafood in line with safety standards.
• Monitor stock, minimise waste and support cost control.
• Train junior colleagues and promote teamwork.
• Collaborate with the culinary team on menu development.

Skills

Sushi preparation

Cold kitchen

Japanese cuisine

Food safety HACCP

Team leadership

Organisational skills

Education

Culinary certification

Tools

Japanese knives

Kitchen equipment familiarity

Job description

IHG Hotels & Resorts in Ras Al Khaimah is seeking a talented Chef de Partie - Sushi & Cold Kitchen to join our culinary team. You will craft high-quality sushi, sashimi, and cold dishes while upholding our standards of taste, presentation and hygiene.

In this role you will supervise the assigned section, train junior colleagues, support menu development, and collaborate with the team to deliver memorable guest experiences.