Job Summary:
We are seeking a talented and motivated Demi Chef de Partie to join our team at InterContinental Fujairah Resort. You will assist the Sous Chef in managing kitchen operations, ensuring the preparation of high-quality dishes while maintaining food safety and cost control standards. This role is ideal for an experienced culinary professional passionate about delivering exceptional dining experiences and contributing to menu development in a luxury environment.

Responsibilities:

• Assist Sous Chef in managing the kitchen operations, ensuring food preparation meets the hotel's quality standards.
• Support food production, sanitation, and hygiene practices to maintain a clean and safe kitchen environment.
• Contribute to menu development by creating and refining dishes, ensuring they align with guest preferences and market trends.
• Oversee food preparation for special events and promotions, ensuring the highest standards are upheld.
• Monitor inventory levels, manage stock rotation, and assist in maintaining accurate costing for dishes and supplies.
• Ensure kitchen equipment is well-maintained and all food safety guidelines are strictly followed.
• Assist with training and mentoring kitchen staff, ensuring technical culinary skills are consistently applied.
• Collaborate with the Sous Chef to set food production goals and implement strategies to meet revenue and cost control objectives.
• Ensure high standards of food presentation, quality, and taste for all menu items.
• Conduct regular reviews of local competitors and adjust operations to stay competitive within the market.
• Provide input on food purchasing decisions to maintain quality and cost efficiency in line with company guidelines.

Requirements:

• Education: Certificate or degree in culinary arts or a related field.
• Experience: Minimum of 3 years of culinary experience, preferably in a luxury hotel or resort setting.
• Skills:
  • Strong knowledge of international cuisine and current culinary trends.
  • Expertise in kitchen operations, inventory management, and food cost control.
  • Excellent communication skills, both verbal and written in English.
  • Ability to work in a fast-paced, high-pressure environment while maintaining high standards.
• Other: Flexibility to work shifts, including nights, weekends, and holidays.