Chef de Partie — Lead a High-Volume Kitchen

IHG Hotels & Resorts; Muscat; On-site; OMR 2,800 - 5,000; Full time

Benefits offered by this job

Uniform provided

Hotel discounts

Training programs

Job summary

IHG Hotels & Resorts, operating Crowne Plaza brand in Muscat, seeks a Chef de Partie to lead a kitchen section and ensure consistent, high-quality dishes. You will manage daily operations, train junior chefs, and ensure compliance with HACCP and hygiene standards within a premium hotel environment.

You will collaborate with senior chefs on menu development, maintain mise en place, and monitor inventory to minimize waste while delivering exceptional guest experiences.

Qualifications

• Diploma or certification in Culinary Arts, Professional Cookery, or a related field.
• Minimum 3-5 years of experience in a professional kitchen, preferably within an international hotel environment.
• Previous experience as Demi Chef de Partie or equivalent role.

Responsibilities

• Manage and oversee the daily operations of the assigned kitchen section.
• Prepare, cook, and present dishes according to approved recipes, portion standards, and presentation guidelines.
• Ensure all food items are produced efficiently and consistently to meet guest expectations.
• Coordinate food production to support restaurant, room service, banquet, and special event operations.
• Monitor service periods to ensure smooth kitchen operations and timely delivery of orders.
• Maintain proper mise en place and ensure readiness for all meal periods.
• Ensure all dishes meet the hotel’s quality, taste, and presentation standards.
• Conduct regular quality checks on ingredients and finished products.
• Monitor portion control and minimize food wastage.
• Assist in menu implementation and development as directed by senior chefs.
• Supervise, train, and mentor Demi Chefs de Partie, Commis Chefs, and kitchen assistants.
• Allocate duties and responsibilities within the assigned section.
• Foster teamwork, discipline, and a positive working environment.
• Support employee development through on-the-job coaching and performance feedback.
• Monitor stock levels and ensure timely requisition of supplies.
• Assist in inventory management, stock rotation, and proper storage procedures.
• Follow FIFO (First In, First Out) practices and minimize spoilage.
• Contribute to achieving departmental food cost targets through effective resource management.
• Ensure full compliance with HACCP, food safety regulations, and hotel hygiene standards.
• Maintain cleanliness and organization of workstations, equipment, and storage areas.
• Conduct regular temperature checks and ensure proper food handling procedures.
• Adhere to all occupational health, safety, and fire prevention policies.
• Assist in preparing duty rosters and organizing workflow within the section.
• Participate in departmental meetings, training sessions, and briefings.
• Report maintenance issues and operational concerns to the Sous Chef or Executive Chef.
• Support the implementation of hotel and brand culinary standards.

Skills

Culinary expertise

Leadership

Food safety

Menu development

Education

Diploma or certification in Culinary Arts or Professional Cookery

Job description

IHG Hotels & Resorts, operating Crowne Plaza brand in Muscat, seeks a Chef de Partie to lead a kitchen section and ensure consistent, high-quality dishes. You will manage daily operations, train junior chefs, and ensure compliance with HACCP and hygiene standards within a premium hotel environment.

You will collaborate with senior chefs on menu development, maintain mise en place, and monitor inventory to minimize waste while delivering exceptional guest experiences.