Executive Chef at Intercontinental Fujairah Resort

1 week ago

Al Fujairah City, Fujairah, United Arab Emirates InterContinental Full time

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.


The InterContinental Fujairah Resort is situated on the shoreline of the exquisite Al Aqah Beach, beneath the spectacular backdrop of the Hajjar Mountains.

An exceptional destination where Arabian hospitality meets luxury. With 190 rooms, indoor & outdoor event space, restaurants & bar. With over 30 languages and countries represented by the staff, the hotel weaves together an international five-star resort presence.

Your Day to Day


As an Executive Chef you will direct all kitchen activities and ensure quality food is prepared - helping to create memorable experiences for guests - whenever and wherever they dine.

You will also ensure food standards, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.


We are looking for a culinary expert who is creative, inspirational to his/her team, energetic, demonstrating and practicing quality leadership competencies, able to understand and lead multinational team.

Leading the resort's all-day dining, beach grill, room service, Club InterContinental, in room dining and event operation.

  • Complete forecasts, plans, and departmental production reports for management
  • Help prepare the hotel's annual budget and the setting of departmental goals
  • Maintain costing and documentation of all dishes prepared and sold from the kitchen
  • Prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget
  • Effectively monitor and analyze variations from the budget
  • Develop systems that measure the cost effectiveness of the department
  • Develop procedures that track, report on, and control the running costs of the department
  • Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations
  • Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers
  • Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues recognise good performance
  • Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
  • Recommend or initiate any HR related actions where needed
  • Drive a great working environment for teams to thrive connect departments to create sense of one team
  • Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests
  • Assist Sales, Catering and Banquet team with banquets, parties and other special events.
  • Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
  • Review and update existing standards to ensure competitiveness.
  • You will make sure our dishes are always at their best we have standards but it's down to you to make that room special and memorable for guests
  • Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen
  • Make sure food and drinks are secure and stored safely always keep stock replenished to minimise waste
  • Ensure that all kitchen equipment and environment are hygienic and working properly
  • Always follow governmental regulations and company policies and procedures
  • Adhoc duties unexpected moments when we have to pull together to get a task done
  • Familiarize yourself with Company Health and Safety Policies and ensure your areas promote and comply with them
  • Take responsibility to rectify hazardous situations, reporting major areas of concern to your General Manager or designate
  • Familiarize yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility
  • Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents
  • Manage all functions of the Food Production operations to achieve optimum departmental profit
  • Manage all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
  • Oversee special events and special food promotions
  • Issues recipes and maintains updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
  • Develop new dishes and products
  • Take steps to ensure that outstanding culinary

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