Demi Chef de Partie: Lead Prep, Kitchen Ops & Mentorship

Park Hyatt Los Cabos at Cabo del Sol

Dhofar

On-site

OMR 16,000 - 25,000

Full time

4 days ago

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Job summary

Grand Hyatt Deer Valley, Park City, UT, seeks a Demi Chef De Partie to support a busy kitchen and ensure high standards of quality and service.

The role assists in preparation, supervision of staff, and execution of menus across events, with a focus on mise-en-place, buffet setup, and guest satisfaction. A culinary degree and 2-3 years of professional kitchen experience are preferred, along with strong hygiene knowledge and energy-saving practices.

Qualifications

Culinary degree or certification from a recognized institution.

Responsibilities

To checks all event orders and to prepare mise-en-place.
To assist in supervising the staff to maintain high quality of service.
To assist in supervising various functions and setting up the buffets.
To maintain all areas and equipment at all times.
To assist the Guest with all queries.
To be aware of The Hotel / Restaurant Customer Programs.
To act according to the complaint handling standards & procedures.
To carry out any reasonable duties as may be requested by the department head.
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 maximize 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, licensing 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.
Qualifications: Culinary degree or equivalent certification; 2–3 years of experience; knowledge of food safety.