Chef De Partie - Seafood Restaurant

About the role

InterContinental Abu Dhabi is looking for a passionate, detail-oriented Chef de Partie for its fine dining seafood restaurant. The successful candidate will take responsibility for an assigned kitchen section, preparing seafood dishes with precision, creativity and consistency, and working closely with the Head Chef and Sous Chef.

Key responsibilities

• Oversee the daily operations of the assigned kitchen section, ensuring efficient preparation and smooth service.
• Prepare, cook and present seafood dishes according to the restaurant's recipes, quality standards and presentation guidelines.
• Ensure the freshness, quality and proper handling of seafood, and inspect incoming deliveries.
• Apply appropriate cooking techniques to fish, shellfish and other seafood, keeping flavour, texture, portion sizes and presentation consistent.
• Supervise and guide Demi Chefs de Partie and Commis Chefs.
• Organise daily mise en place and monitor ingredient quality, storage, shelf life and stock rotation.
• Ensure compliance with food safety, hygiene, sanitation and HACCP requirements.
• Monitor stock levels, minimise food waste and support cost control; coordinate with other kitchen sections for timely service.
• Contribute to menu development, seasonal specials and new culinary ideas, and respond to dietary requirements and special guest requests.
• Support kitchen training, share knowledge, maintain discipline and teamwork, and complete opening, closing and handover procedures accurately.

Required profile

• Previous experience as a Chef de Partie or in a similar culinary position, preferably in a luxury hotel or fine dining restaurant.
• Culinary qualifications or formal professional kitchen training preferred.
• Ability to lead a kitchen section and support junior team members.
• Excellent organisation, attention to detail and ability to perform under pressure during busy service.
• Flexibility to work rotational shifts, including evenings, weekends and public holidays.

Required skills

• Strong knowledge of seafood preparation, fish and shellfish handling and cooking techniques.
• Good understanding of HACCP, food safety, hygiene and temperature control.
• Knowledge of food cost control, stock management and waste reduction.

What we offer

• A competitive salary.
• Room discounts and training opportunities.