Chef De Partie

Hyatt Hotels Corporation

Dhofar

On-site

OMR 4,400 - 6,800

Full time

8 days ago

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Job summary

Park Hyatt Los Cabos at Cabo del Sol is seeking a Chef de Partie to prepare menu items for events with a focus on presentation and hygiene.

You will supervise staff, maintain high service standards, coordinate with butchers and stewarding, and ensure safety and cleanliness across all work areas.

Qualifications

Formal culinary education or apprenticeship in international cuisines.
Minimum of 3–5 years of progressive experience as Chef de Partie or similar.
Possession of food safety certifications such as HACCP or ServSafe.

Responsibilities

To check all event orders and prepare mise-en-place for all items.
To supervise staff to maintain high standard of service.
To prepare food for the buffet in a presentable way.
To work with stewarding to keep areas clean and hygienic.
To coordinate with the butcher for buffet and function items.
To double checks all areas of responsibilities for quality.
To brief staff to improve working methods.
To carry out duties as requested by the department head.
To maintain a cooperative spirit among staff.
To report for duty on time, clean and in uniform with attendance signed.
To train, develop, guide and motivate colleagues.
To assist all departments when required.
To attend departmental meetings & training sessions.
To ensure a clean and tidy working area.
To be aware of hotel events to promote sales.
To suggest ways to reduce costs without compromising quality.
To ensure energy and water saving.
To report maintenance defects to supervisor or engineering.
To operate all equipment per guidelines.
To have knowledge of hotel safety and emergency procedures.
To comply with fire, health, safety, hygiene and licensing laws.
To be aware of local customs and hotel rules.
To support hotel environmental projects.

Skills

Culinary excellence

Guest service mindset

Hygiene and safety awareness

Education

Formal culinary education or apprenticeship

Food safety certifications (HACCP, ServSafe)

3–5 years progressive experience as Chef de Partie

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.

Main Duties & Responsibilities

1. To check all event orders and to prepare mise-en-place for all items needed.

2. To supervise the staff to maintain high standard of service.

3. To prepare the food for the buffet in a very presentable way.

4. To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at alltimes.

5. To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.

6. To double checks all the areas of responsibilities to ensure that everything is done properly.

7. Assists in briefing the staff to improve the working methods.

8. To carry out any reasonable duties as may be requested by the department head.

9. To maintain a spirit of co-operation among the staff.

10. To report for duty as per the Rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.

11. To train, develop, guide and motivate colleagues.

12. To assist all departments when required.

13. To attend departmental communication meetings & training sessions and to operate in line with the instructions received.

14. To be responsible for a clean and tidy working area.

15. To be aware of any activities/ events operating within the hotel in order to promote and maximize sales.

16. To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.

17. To ensure energy and water saving.

18. To report any maintenance defects to an immediate supervisor or the engineering department.

19. To operate all equipment as per the operating guidelines.

20. To have full knowledge of the hotel safety and emergency procedures.

21. To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment.

22. To be aware of all local customs.

23. To adhere to the hotel rules at all times.

24. To support the hotel’s environmental projects.

Qualifications

Formal culinary education or apprenticeship with a strong foundation in international cuisines.
Minimum of 3-5 years of progressive experience as a Chef de Partie or similar role in a reputable establishment.
Possession of relevant food safety certifications (e.g., HACCP, ServSafe)
C ommitment to delivering exceptional guest service with a passion for the hospitality industry.

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