Job Summary:
Join the InterContinental Fujairah Resort as a Senior Chef de Partie, where you will lead the Outlet kitchen operations, ensuring exceptional food preparation, quality standards, and cost control to create memorable dining experiences for our guests.

Responsibilities:

• Oversee daily kitchen operations, ensuring adherence to quality standards and effective inventory management.
• Collaborate with the Sous Chef to plan, assign, and manage work, establishing performance and development goals for team members.
• Mentor and coach kitchen staff, providing regular feedback to enhance performance and resolve conflicts.
• Ensure optimal food production quality and sanitation practices are upheld.
• Maintain updated recipes and accurate costings for all dishes served in the Food and Beverage operation.
• Assist in the development and creation of new dishes and menu items to enhance guest satisfaction.
• Stay informed on culinary trends and adjust kitchen operations to maintain high culinary standards.
• Plan and organize successful Food and Beverage events in the hotel, overseeing execution and quality.
• Set food production and stewarding goals, developing strategies, procedures, and policies to achieve them.
• Manage inventory levels, determining minimum and maximum stock levels for food, materials, and equipment.
• Ensure compliance with health and safety regulations in all kitchen operations.
• Conduct training sessions for kitchen staff on culinary techniques, hygiene practices, and equipment usage.
• Actively participate in menu tastings and reviews, offering input for improvements and innovations.

Requirements:

• Degree or certificate in culinary arts from a recognized institution.
• Minimum of 4 years of culinary experience, with at least 1 year in a supervisory or leadership role.
• Strong knowledge of international culinary practices, menus, and food trends.
• Excellent command of written and spoken Business English.
• Proficient in MS Word, MS Excel, and MS Outlook.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong leadership skills with a focus on team development and collaboration.
• Passion for culinary excellence and creativity in menu design.
• Flexibility to work various shifts, including weekends and holidays as required.
• Knowledge of food safety standards and sanitation regulations.

Level of Education:

• Degree or certificate in culinary arts required.

Work Hours:

• Full-time position with flexible hours, including nights, weekends, and holidays as needed.

Experience in Months:

• Minimum of 48 months (4 years) of relevant experience in culinary roles, with at least 12 months in a supervisory position.