Chef de partie (hot kitchen)

Chedi Hospitality; Muscat; On-site; OMR 4,800 - 7,200; Full time

Benefits offered by this job

Competitive salary and service charge

Training opportunities

Uniform and meals provided

Employee discounts

Career advancement in luxury setting

Job summary

The Chedi Muscat seeks an experienced Chef de Partie to lead a station in our luxury kitchen. You will work onsite with a team of chefs and F&B professionals to uphold our high standards and deliver outstanding dishes for our guests.

You must have at least two years as a CDP in a five‑star setting, hold a valid food handling certificate, and communicate clearly in English. The role offers opportunities for growth within a prestigious hospitality group and a supportive work environment.

Qualifications

• Minimum 2 years as Chef de Partie in a 5-star hotel or similar.
• Valid food handling certificate required.
• Proficient English communication with guests and colleagues.

Responsibilities

• Open and set up the kitchen station with mise en place and equipment according to standards.
• Ensure compliance with health, safety, and sanitation regulations throughout the shift.
• Prepare menu items following recipes and yield guides; assist with stock and portion control.
• Support team members and communicate effectively with chefs, supervisors, and management.

Skills

English communication

Attention to detail

Education

Food handling certificate

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

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 amp 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.