Chef de Partie — Fine-Dining Kitchen Specialist

InterContinental Hotels Group; Maskat; On-site; OMR 8,900 - 13,000; Full time

Benefits offered by this job

Uniform provided

Room discounts

Training and development

Job summary

Crowne Plaza Muscat OCEC, part of IHG Hotels & Resorts, is seeking a Chef de Partie to lead a kitchen section. You will prepare, cook, and plate high-quality dishes while ensuring hygiene, safety, and efficiency in a fast-paced hotel environment.

You will supervise junior staff, participate in menu development, and uphold IHG standards of service, with opportunities to influence specials and guest satisfaction. Fluency in English is required and shifts include weekends.

Qualifications

• Culinary degree or diploma from a recognized culinary institute preferred.
• Minimum 2–4 years of experience in a professional kitchen, preferably in a hotel or fine dining environment.
• Experience in the specific section (hot, cold, pastry, etc.) is preferred.
• Proficiency in cooking techniques relevant to the assigned section.
• Knowledge of kitchen equipment, food safety, and hygiene standards.
• Basic understanding of inventory control and portion management.
• Fluent in English (spoken & written). Additional languages are an advantage.
• Strong attention to detail and commitment to high standards.
• Ability to work under pressure in a fast-paced environment.
• Team player with good communication and interpersonal skills.
• Flexibility to work shifts, weekends, and public holidays.

Responsibilities

• Prepare, cook, and present dishes for the assigned section according to recipes, portion sizes, and quality standards.
• Ensure consistency and high standards in taste, presentation, and timing of dishes.
• Participate in mise en place and preparation for service, ensuring all ingredients are ready and organized.
• Monitor cooking times and techniques to maintain quality and efficiency.
• Assist in menu development and provide input on specials or seasonal offerings.
• Supervise and guide junior kitchen staff and commis chefs within the assigned section.
• Allocate tasks to team members and ensure workflow efficiency.
• Maintain cleanliness, organization, and proper storage in the assigned section.
• Ensure proper handling of ingredients, supplies, and equipment.
• Comply with food safety, sanitation, and hygiene standards according to hotel policies and local regulations.
• Monitor and maintain proper storage of food items to prevent contamination or spoilage.
• Ensure kitchen equipment and tools are clean, maintained, and used safely.
• Follow fire safety and emergency procedures in the kitchen.
• Assist in managing inventory and stock for the assigned section.
• Monitor food usage and minimize waste by following portion control standards.
• Report shortages or equipment issues to the Sous Chef or Executive Chef.
• Assist in ordering ingredients and supplies as needed.
• Maintain high standards of food quality and presentation for all dishes leaving the section.
• Respond promptly to special guest requests or dietary requirements when necessary.
• Collaborate with the culinary team to ensure smooth service and overall guest satisfaction

Skills

English fluency

Team player

Communication skills

Ability to work under pressure

Education

Culinary degree or diploma

Job description

Crowne Plaza Muscat OCEC, part of IHG Hotels & Resorts, is seeking a Chef de Partie to lead a kitchen section. You will prepare, cook, and plate high-quality dishes while ensuring hygiene, safety, and efficiency in a fast-paced hotel environment.

You will supervise junior staff, participate in menu development, and uphold IHG standards of service, with opportunities to influence specials and guest satisfaction. Fluency in English is required and shifts include weekends.