Chef de Partie - Asian Cuisine

Minor International; Dhofar; On-site; OMR 2,500 - 10,000; Full time

Job summary

A luxury hospitality brand is seeking a Chef de Partie to oversee culinary dishes and ensure high-quality food and beverage services. The ideal candidate will have a culinary degree, strong leadership skills, and a commitment to teamwork and customer service. This role is based in Oman, Dhofar and requires a detail-oriented individual comfortable in a high-pressure kitchen environment.

Qualifications

• Minimum of one year experience as a Chef de Partie in hotels or restaurants.
• Strong commitment to teamwork and customer service.
• Organized and able to work in a high-pressure environment.

Responsibilities

• Oversee all culinary dishes prepared in the section.
• Give orders within the section and ensure proper execution.
• Ensure quality, creativity, and variety in food and beverage offerings.

Skills

Leadership skills

Interpersonal skills

Detail-oriented

Teamwork

Customer service

Education

Bachelor’s Degree or any culinary degree

Job description

Company Description

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Job Description

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

Qualifications

• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence