Demi Chef de Partie — Fine Dining Kitchen Lead

IHG Hotels & Resorts; Muscat; On-site; OMR 3,900 - 6,100; Full time

Benefits offered by this job

Full uniform

Room discounts

Extensive training

Job summary

IHG Hotels & Resorts in Muscat is seeking a Demi Chef de Partie to assist the Chef de Partie in managing a kitchen section. You will prepare, cook, and present high-quality dishes while supervising junior staff and maintaining hygiene and safety standards.

The role supports the culinary team to deliver exceptional dining experiences in line with True Hospitality for Good. The candidate should have culinary training and 3–5 years of kitchen experience, including supervisory exposure.

Qualifications

• Culinary degree or diploma from a recognized institute.
• 3–5 years kitchen experience, with at least 1 year in a supervisory role.
• Experience in hotel kitchens, fine dining, or large-scale catering is an advantage.
• Fluent in English; additional languages are advantageous.

Responsibilities

• Assist the Chef de Partie in preparing, cooking, and presenting dishes for the assigned section.
• Ensure consistency and quality in taste, portion, and presentation according to recipes and hotel standards.
• Participate in mise en place and preparation for service, ensuring ingredients are ready and organized.
• Assist with menu planning and seasonal specials under the guidance of senior chefs.
• Ensure all food items are prepared according to hygiene and safety standards.
• Supervise and guide junior kitchen staff in the assigned section.
• Allocate tasks to team members and monitor workflow to ensure efficiency.
• Follow fire safety and emergency procedures within the kitchen.
• Maintain high standards of food presentation and overall quality.

Skills

Fluent English

Leadership

Teamwork

Pressure handling

Organization

Education

Culinary degree or diploma

Job description

IHG Hotels & Resorts in Muscat is seeking a Demi Chef de Partie to assist the Chef de Partie in managing a kitchen section. You will prepare, cook, and present high-quality dishes while supervising junior staff and maintaining hygiene and safety standards.

The role supports the culinary team to deliver exceptional dining experiences in line with True Hospitality for Good. The candidate should have culinary training and 3–5 years of kitchen experience, including supervisory exposure.