Chef De Partie at Alila Hinu Bay

Alila Hinu Bay; Dhofar; On-site; OMR 25,000 - 35,000; Full time

Job summary

Alila Hinu Bay in Oman is seeking a Chef de Partie to prepare menu items for all event orders, ensuring they are presented attractively and adhere to required hygiene standards. You will supervise kitchen staff to maintain high service levels, coordinate with butchers and stewarding, and ensure buffets are arranged in a presentable, sanitary manner.

Formal culinary education or apprenticeship with 3–5 years progressive experience, and food-safety certifications such as HACCP or ServSafe, are

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.
• Possession of relevant food safety certifications (e.g., HACCP, ServSafe). Addressing guest service with passion for hospitality.

Responsibilities

• Prepare mise-en-place for event orders and ensure items are presentable and hygienic.
• Supervise staff to maintain high standard of service.
• Prepare food for buffets in a presentable way and coordinate with stewarding for cleanliness.
• Coordinate with butchers regarding food items needed for buffets and functions.
• Brief staff and assist departments to improve working methods and reduce costs without compromising quality.

Skills

Staff supervision

Food preparation

Leadership

Education

Culinary education / apprenticeship

Job description

This Full time on site position offers great opportunities for career growth.

Summary General Responsibility 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 all times.
• 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) Commitment to delivering exceptional guest service with a passion for the hospitality industry.