Intercontinental Chef

About the role

The Intercontinental Chef will lead the preparation and cooking of a diverse range of continental and international dishes for guests in our Marina location. Reporting to kitchen management, the chef ensures high standards of taste, presentation and hygiene while supporting menu innovation.

Key responsibilities

• Prepare and cook continental and international recipes following approved standards.
• Develop creative menus and suggest new dishes based on customer preferences and market trends.
• Supervise kitchen activities, ensure proper storage, handle inventory and place requisitions for ingredients.
• Maintain a clean, organized and hygienic kitchen environment and comply with food safety regulations.
• Monitor equipment, report maintenance needs, and minimise food waste.
• Train and guide kitchen assistants and junior staff.
• Manage special dietary requests and control food costs.

Required profile

• Culinary certification or relevant professional training (advantageous).
• At least two years of experience as an Intercontinental, Continental or International Cuisine chef.
• Strong knowledge of continental, Italian, Chinese, Indian, Mediterranean, American and other international cuisines.
• Ability to work under pressure, flexible hours including weekends and holidays.

Required skills

• Food preparation
• Cooking techniques
• Menu planning
• Food presentation and plating
• Food safety and hygiene
• Kitchen sanitation
• Inventory management
• Food cost control