Chef De Cuisine - Commissary - Food & Beverage Preparation - InterContinental® Hotel Dubai Festival City

Do you see yourself as a Chef De Cuisine - Commissary & Room Service for InterContinental Hotel® Dubai Festival City?  

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

The InterContinental Hotels Group® properties in Dubai Festival City consist of four hotel brands. These include the luxury brand InterContinental, the superior upscale Crowne Plaza, the lavish long-stay InterContinental Residence Suites and the vibrant mid-scale Holiday Inn. In addition to over 1000+ bedrooms, the four properties boast a selection of high quality restaurants and bars, an impressive 3,800 square meter Event Centre across two levels, the 5,000 square meters Festival Arena by InterContinental, the luxurious Spa InterContinental, state-of-the-art gymnasium and swimming pool facilities. We are looking for people who are friendly, welcoming and full of life to people to join over 1000 colleagues who are always finding ways to make every guests experience an enjoyable one. We value the passion and enthusiasm of our colleagues, and encourage you to share your passion when you work with us.

A little taste of your day-to-day

• Prepare and present a variety of cold dishes, including pâtés, terrines, salads, appetisers, charcuterie, sandwiches, canapés, and garnishes.
• Ensure all dishes are prepared to the highest quality and presentation standards.
• Collaborate with the executive chef and other kitchen staff to develop and update the cold kitchen menu.
• Create new and innovative cold dishes to enhance the menu offerings.
• Monitor and manage inventory levels of cold kitchen ingredients and supplies.
• Order and stock ingredients as needed to ensure smooth operation.
• Adhere to all food safety and hygiene regulations and standards.
• Ensure that all ingredients are stored and handled properly to prevent contamination.
• Maintain consistency in the quality and presentation of cold dishes.
• Perform regular quality checks to ensure dishes meet the establishment’s standards.
• Train and supervise junior kitchen staff and interns in the cold kitchen.
• Provide guidance and support to ensure the team’s efficiency and effectiveness.
• Monitor and control food costs in the cold kitchen.
• Minimise waste and ensure efficient use of ingredients.
• Plan staff rostering and holidays in advance.
• Follow recipes and standard operating procedures accurately.
• Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
• Provides input for probation and formal performance appraisal discussions in line with company guidelines.
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.
• Regularly communicates with staff and maintains good relations.
• Adhere to the hotel and department regulations, policies and procedures including but not limited to:
  • Performs related duties and special projects as assigned.
  • Ensure all HACCP guidelines are achieved and maintained. Check monitoring procedures daily.
  • Ensure all equipment is properly maintained and stored, with all breakages and breakdowns being properly reported and recorded.
  • Be fully conversant with the hotel’s fire, security and emergency procedures.
  • Report immediately accidents, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents.
• To perform any other duties so directed by the Executive Chef

What we need from you

• A degree or diploma in culinary arts or a related field.
• Specialised training or courses in cold kitchen techniques are advantageous.
• Experience in a 5-star hotel is essential. Experience with high-volume operations is a plus. Knowledge of international hot cuisine is also a plus.
• Proficiency in preparing a variety of cold dishes, including pâtés, terrines, salads, appetisers, charcuterie, and garnishes.
• Understanding of food safety and hygiene practices.
• Ability to create visually appealing and innovative cold dishes.
• Artistic skills for plating and presentation.
• Precision in preparing and presenting dishes.
• Ability to manage multiple tasks and prioritise effectively.
• Strong organisational skills to maintain an orderly and efficient cold kitchen.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively with other kitchen staff and departments.
   

What you can expect from us

We’ll reward all your hard work with competitive salary and benefits.

Join us and you’ll become part of the global IHG® family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.

So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.