Chef de Partie: Precision Kitchen Lead

IHG Hotels & Resorts; Muscat; On-site; OMR 9,000 - 13,000; Full time

Benefits offered by this job

Full uniform

Room discounts

Training programs

Job summary

Crowne Plaza Muscat OCEC, part of IHG Hotels & Resorts, seeks a Chef de Partie to manage a kitchen section, supervise junior staff, and ensure premium dish quality and safety standards. You will contribute to menu execution, maintain hygiene, and support overall kitchen operations in a luxury hotel setting.

Ideal candidates have 2–4 years in professional kitchens, and a culinary credential, with strong English communication and the ability to work under pressure in a fast-paced, high‑volume

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

Culinary skills

English fluency

Education

Culinary degree/diploma

Job description

Crowne Plaza Muscat OCEC, part of IHG Hotels & Resorts, seeks a Chef de Partie to manage a kitchen section, supervise junior staff, and ensure premium dish quality and safety standards. You will contribute to menu execution, maintain hygiene, and support overall kitchen operations in a luxury hotel setting.

Ideal candidates have 2–4 years in professional kitchens, and a culinary credential, with strong English communication and the ability to work under pressure in a fast-paced, high‑volume