Chef De Partie (Pre-Opening)

About us

InterContinental Hotels & Resorts has delighted luxury travellers since 1946, serving as a meeting place for heads of state, a setting for world-changing speeches, and the impetus for some of the most famous love stories of all time.

The brand has become synonymous with bold exploration, travel, and cultural discovery. The InterContinental The Red Sea Resort exemplifies these attributes. Set within one of the world’s most ambitious luxury tourism developments amidst an archipelago of over 90 pristine islands, the hotel  offers guests sweeping views of the ocean and a discreet barefoot luxury immersed in nature experience.

Each of the resort’s 210 sea-facing rooms provides immediate beach access; allowing guests to step out on to the sands of the Red Sea from the terrace. Moreover, the resort features seven different gastronomic experiences, sprawling pools and recreational facilities, a spa, a health club and curated meetings and events spaces for leisure, business travellers and groups.

With the worldliness that travel brings, every stay will take your imagination to places you’d never expect!

Chef De Partie

Your Day-to-Day:

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menus to ensure compliance with recipes and specifications.
• Prepares and cooks foods of all types, either regularly or for special guests/functions.
• Checks the quality of raw and cooked food products to ensure standards are met.
• Determines food presentation and creates decorative food displays.
• Recognizes superior quality in products, presentations, and flavor.
• Maintains proper food handling, preparation, and storage standards.
• Assists in estimating daily restaurant production needs.
• Assists in developing daily and seasonal menu items.
• Plans and manages food quantities and plating requirements across operations (e.g., restaurant, banquet, pastry shop).
• Produces production prep list.
• Ensures compliance with applicable laws and regulations (e.g., HACCP, OSHA, ASI, Health Department).
• Supervises kitchen shift operations, ensuring compliance with Food & Beverage policies, standards, and procedures.
• Supervises and coordinates activities of cooks and kitchen staff.
• Leads by example—demonstrating integrity, professionalism, and teamwork.
• Personally prepares food items and fulfills specific requests as needed.
• Supervises and manages kitchen employees; understands positions well enough to cover absences.
• Encourages mutual respect and collaboration among team members.
• Ensures team productivity and cross-training for smooth daily operations.
• Clearly communicates expectations and provides support.
• Maintains open, collaborative relationships within the team.
• Assumes Sous Chef duties in their absence.
• Assists with daily line-up meetings in the Chef’s absence.
• Sets and supports achievement of performance, budget, and team goals.
• Develops plans and priorities for daily kitchen operations.
• Understands kitchen’s financial impact and manages to exceed budgeted targets.
• Investigates, reports, and follows up on employee accidents.
• Implements and upholds company safety standards.
• Ensures service quality exceeds guest expectations and enhances satisfaction/retention.
• Manages day-to-day operations to uphold service and product standards.
• Interacts with guests to gather feedback on food and service.
• Responds to guest complaints and issues effectively.
• Sets a positive example in guest relations and encourages the same from staff.
• Provides coaching, feedback, and support to staff for improved guest experience.
• Empowers employees to deliver excellent customer service.
• Highlights guest satisfaction in departmental meetings, with a focus on continuous improvement.
• Identifies team development needs and provides coaching or mentoring.
• Participates in training restaurant staff on menu knowledge and preparation techniques.
• Oversees employee discipline procedures.
• Contributes to performance appraisals by providing relevant feedback.
• Uses available training tools to develop team skills.
• Assists in recruiting and hiring qualified team members.

Qualifications:

• Proven experience in supervising culinary operations within a high-volume, multi-outlet kitchen environment, with strong knowledge of food safety standards (e.g., HACCP, OSHA).
• Demonstrated ability to lead and develop kitchen teams, ensuring consistent food quality, guest satisfaction, and operational efficiency.

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business. 

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. 

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. 

So, join us and you’ll become part of our ever-growing global family.