Chef De Partie (Staff Cafeteria)

Hyatt

Oman

On-site

OMR 33,000 - 47,000

Full time

3 days ago

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Job summary

Hyatt in Oman seeks a detail‑oriented kitchen supervisor to assist in planning and developing menus for the employee cafeteria while ensuring consistent quality and presentation of all items.

You will supervise staff, manage mise-en-place for buffets, coordinate with butcher and stewarding, and enforce hygiene, safety, and cost‑control practices to support the hotel’s service standards.

Qualifications

Excellent verbal communication skills in English are essential.
High school diploma or GED equivalent.
At least 3 years of related work experience.
Supervisory experience is required.

Responsibilities

Assist in planning and development of menus for the employee cafeteria.
Supervise staff to maintain high service standards.
Prepare mise-en-place and buffet food presentation.
Ensure cleanliness, hygiene, and safe working areas with stewarding.
Coordinate with butcher for buffet preparations.
Double checks to ensure tasks are done properly.
Brief staff to improve methods.
Attend to department duties as requested by head of department.
Maintain a cooperative spirit among staff.
Report for duty on time, maintain uniform and attendance.

Skills

Verbal communication

English proficiency

Supervisory experience

Attention to detail

Education

High school diploma or GED

Job description

What you will do Assist in the planning and development of menus for the employee cafeteria; ensure the correct preparation and presentation of a consistent level for all food items prepared Control labor and operating expenses through effective organization, purchasing decisions, and inventory control.

Main Duties & Responsibilities

To check all event orders and to prepare mise-en-place for all items needed.
To supervise the staff to maintain high standard of service.
To prepare the food for the buffet in a very presentable way.
To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.
To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
To double checks all the areas of responsibilities to ensure that everything is done properly.
Assists in briefing the staff to improve the working methods.
To carry out any reasonable duties as may be requested by the department head.
To maintain a spirit of co-operation among the staff.
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.
To train, develop, guide and motivate colleagues.
To assist all departments when required.
To attend departmental communication meetings & training sessions and to operate in line with the instructions received.
To be responsible for a clean and tidy working area.
To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.
To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
To ensure energy and water saving.
To report any maintenance defects to an immediate supervisor or the engineering department.
To operate all equipment as per the operating guidelines.
To have full knowledge of the hotel safety and emergency procedures.
To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.
To be aware of all local customs.
To adhere to the hotel rules at all times.
To support the hotel's environmental projects.