Chef De Partie- Thai Cuisine

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 is a distinguished five-star hotel located within the iconic Oman Convention and Exhibition Centre in Muscat. Combining modern luxury with traditional Omani hospitality, the hotel offers exceptional accommodation, world-class dining, and state-of-the-art meeting and event facilities. As a preferred destination for business travellers, conference delegates, and leisure guests, Crowne Plaza Muscat OCEC prides itself on delivering personalized service, innovative experiences, and seamless connectivity. Strategically positioned in Oman’s vibrant capital, it serves as a gateway to the region’s cultural heritage and burgeoning business landscape.

What is the job?

The Chef de Partie is responsible for managing a specific section of the kitchen (e.g., hot, cold, pastry, or garde-manger) and ensuring the preparation and presentation of high-quality dishes according to IHG standards. This role involves supervising junior kitchen staff, maintaining hygiene and safety standards, and contributing to smooth kitchen operations. The Chef de Partie plays a key role in delivering exceptional dining experiences to guests while supporting the culinary team’s goals.

Your day to day

• 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

What we need from you

• 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.

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life - including a full uniform, impressive room discounts, and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Who we are

Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.

Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.