Hot Kitchen CDP

Green Umbrella Recruitment; Muscat; On-site; OMR 6,696 - 10,044; Full time

Job summary

Green Umbrella Recruitment in Muscat, Oman seeks a Chef De Partie to oversee kitchen operations, scheduling, and records under the Head Chef and Operations Manager. The role includes day-to-day production leadership and backup support for DCDP and Line Cook as needed.

Requirements include a diploma/certificate in culinary arts or related field, 2–5 years GCC experience, strong international cuisine knowledge, HACCP compliance, and excellent English communication.

Qualifications

• Diploma or Certificate in Culinary Arts, Professional Cookery, Hospitality Management, or a related field.
• Minimum 2–5 years of relevant GCC experience is mandatory.
• Strong knowledge of international cuisine and modern cooking techniques.
• Familiarity with HACCP and food safety regulations.
• Good communication skills in English.
• Excellent problem-solving and decision-making abilities.
• Ability to work efficiently under pressure; strong management and interpersonal skills.

Responsibilities

• Responsible for kitchen operations, scheduling, and maintaining required documents and records.
• The CDP will fill in for or assist the DCDP, Line Cook when needed and is directly in charge of day-to-day management and production in the kitchen, under the guidance of the Head Chef and in coordination with the Operations Manager.

Skills

English Communication

Leadership

Food Safety

Culinary Knowledge

Education

Diploma in Culinary Arts

Certificate in Hospitality

Job description

Job Description

• Responsible for kitchen operations, scheduling, and maintaining required documents and records. The Chef De Partie is fully responsible for everything that leaves the kitchen. The CDP will fill in for or assist the DCDP, Line Cook when needed and is directly in charge of day-to-day management and production in the kitchen, under the guidance of the Head Chef and in coordination with the Operations Manager.

Requirements

• Diploma or Certificate in Culinary Arts, Professional Cookery, Hospitality Management, or a related field.
• Minimum 2–5 years of relevant GCC experience is mandatory.
• Strong knowledge of international cuisine and modern cooking techniques.
• Familiarity with HACCP and food safety regulations.
• Good communication skills in English.
• Excellent problem-solving and decision-making abilities.
• Ability to work efficiently under pressure; strong management and interpersonal skills.