chef de parti (hot kitchen)

Chedi Hospitality; Muscat; On-site; OMR 7,000 - 9,000; Full time

Benefits offered by this job

Competitive salary and service charge

Training opportunities

Uniform and meals provided

Job summary

The Chedi Muscat is actively seeking a Chef de Partie for the hot kitchen to lead a station and deliver exceptional dishes within our luxury hospitality standards. This onsite role requires teamwork with chefs, management, and service staff to create memorable dining experiences for our guests.

Minimum 2 years as a CDP in a 5-star hotel or restaurant, plus a valid food handling certificate and strong English communication skills.

Qualifications

• Minimum 2 years of CDP experience in a 5-star hotel or restaurant of similar standard.
• Valid food handling certificate.
• Ability to communicate in English with guests, co-workers, and management.

Responsibilities

• Set up workstation with mise en place and required tools per standards.
• Prepare menu items following recipes and yield guides.
• Assist team to ensure proper coverage and guest service.
• Maintain cleanliness and organization of kitchen and storage areas.
• Follow safety, sanitation, and health regulations.
• Participate in opening and closing duties and shift handovers.

Job description

Role Overview

As a chef de parti (hot kitchen), you will be an integral part of our culinary team, overseeing your station and delivering exceptional dishes as part of our luxury hospitality standards. As part of our team in The Chedi Muscat, you'll work in an ONSITE environment, collaborating daily with chefs, team members, and management to create memorable dining experiences for our guests.

Responsibilities

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Protect the privacy and security of guests and coworkers.
• Maintain confidentiality of proprietary materials and information.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors/Managers.
• Attends scheduled training
• Assist other employees to ensure proper coverage and prompt guest service
• Address guests' service needs in a professional, positive, and timey manner.
• Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
• Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Chef de Cuisine/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.
• Complete opening duties:
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the storeroom and stock in designated areas.
  • Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
  • Start prep work on items needed for the particular menu of the day.
  • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
  • Continue prep work after the meal period for the next meal service.
  • Check Micros printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
  • Prepare all menu items following recipes and yield guides, according to department standards.
  • Inform the Sous Chef of any shortages before the item runs out.
  • Inform F&B service staff of unavailable items and amount of available menu specials throughout the meal period.
  • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
  • Inform Kitchen Leader of any excess items that can be used in daily specials or elsewhere.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Direct and assist Stewards in order to make clean up a more efficient process.
  • Breakdown work station and complete closing duties according to department standards:
• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
  • Review status of work and follow-up actions required with the Head Cook before leaving.
• Assist with inventories as scheduled.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Research new menu items.
• Attend designated meetings.
• Maintain food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Run daily reports, identify any special requests, and check reports for accuracy.
• Complete designated reports in the computer system.
• Review shift logs/daily memo books and document pertinent information in logbooks.
• Print contingency lists to have a record of all guests in case of emergency.
• Speak to guests and co-workers using clear, appropriate and professional language.
• Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
• Provide assistance to coworkers, ensuring they understand their tasks.
• Exchange information with other ladies and gentlemen effectively.
• Support all ladies and gentlemen and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Comply with quality assurance expectations and standards.

Must have requirements

• Minimum 2 years of experience as a Chef de Partie (CDP) in a 5-star hotel or a restaurant of a similar standard.
• Valid food handling certificate.
• Ability to communicate in English with guests, co-workers, and management, ensuring clear understanding.

Nice to have requirements

• Ability to compute basic mathematical calculations relevant to kitchen operations.
• Ability to provide legible and clear communication, both spoken and written.

Perks and Benefits

• Competitive salary and service charge benefits.
• Opportunities for internal and external training.
• Uniform and duty meals provided.
• Employee discounts across hotel outlets.
• Supportive work culture with opportunities for career advancement in a luxury hospitality setting.