Demi Chef de Partie: Event Kitchen & Team Leadership

Hyatt Hotels Corporation; Dhofar; On-site; OMR 9,600 - 12,000; Full time

Job summary

Park Hyatt Los Cabos at Cabo del Sol is seeking a Demi Chef De Partie to assist in daily kitchen operations and support high standards of service in a luxury hotel environment.

The role requires a culinary degree or equivalent, 2–3 years of professional kitchen experience, and strong knowledge of food safety standards. You will help maintain mise-en-place, supervise staff, and ensure excellent guest experiences across events and hotel programs.

Qualifications

• Culinary degree or certification from a recognized institution.
• 2-3 years of professional kitchen experience.
• Familiarity with cooking techniques and cuisines; versatile in kitchen operations.
• Strong understanding of food safety standards and regulations; high hygiene practices.

Responsibilities

• Checks event orders and prepares mise-en-place.
• Supervises staff to maintain high service quality.
• Sets up buffets and manages kitchen areas and equipment.
• Assists guests and handles queries; supports energy and water saving and hotel programs.
• Ensures compliance with safety, hygiene, licensing, and employment regulations.
• Trains and motivates colleagues; participates in department meetings and training.

Skills

Culinary skills

Food safety

Education

Culinary degree or equivalent

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

The Demi Chef De Partie assists in the preparation of all the menu items.

Main Duties & Responsibilities

1. To checks all event orders and to prepare mise-en-place.

2. To assist in supervising the staff to maintain high quality of service.

3. To assist in supervising various functions and setting up the buffets.

4. To maintain all areas and equipment at all times.

5. To assist the Guest with all queries.

6. To be aware of The Hotel / Restaurant Customer Programs.

7. To act according to the complaint handling standards & procedures.

8. To carry out any reasonable duties as may be requested by the department head.

9. 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.

10. To train, develop, guide and motivate colleagues.

11. To assist all departments when required.

12. To attend departmental communication meetings & training sessions and to operate in line with the instructions received.

13. To be responsible for a clean and tidy working area.

14. To be aware of any activities/ events operating within the hotel in order to promote and maximize sales.

15. To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.

16. To ensure energy and water saving.

17. To report any maintenance defects to an immediate supervisor or the engineering department.

18. To operate all equipment as per the operating guidelines.

19. To have full knowledge of the hotel safety and emergency procedures.

20. To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment.

21. To be aware of all local customs.

22. To adhere to the hotel rules at all times.

23. To support the hotel’s environmental projects.

Qualifications

• Culinary degree or equivalent certification from a recognized institution, showcasing foundational cooking skills.
• A minimum of 2-3 years of experience in a professional kitchen, preferably in a similar role or cuisine type.
• Familiarity with various cooking techniques and cuisines, enabling versatility in the kitchen environment.
• Strong understanding of food safety standards and regulations, ensuring high hygiene practices in all kitchen operations.

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