Chef de Partie

1 week ago


Muscat, Muscat, Oman Shangri-La International Hotel Management Ltd. Full time

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Join to apply for the Chef de Partie role at Shangri-La Group

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Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La's Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas

The Chef de Partie is responsible for managing a specific section of the kitchen and ensuring that food preparation and service meet the highest quality standards. This role involves supervising junior staff, maintaining hygiene and safety protocols, and contributing to the smooth and efficient operation of the kitchen. The CDP plays a key role in delivering consistency, creativity, and excellence in food production.

Key Responsibilities

  • Manage the day-to-day operations of the assigned kitchen section.
  • Prepare and present dishes according to standard recipes and plating guidelines.
  • Ensure food quality, taste, and presentation are consistently maintained.
  • Supervise and train Commis and trainees in the section, ensuring adherence to kitchen standards.
  • Maintain cleanliness, organization, and hygiene of the workstation at all times.
  • Follow HACCP and SFSMS guidelines to ensure food safety and sanitation.
  • Monitor inventory levels, assist with stock rotation, and report shortages to the Sous Chef.
  • Control portion sizes and minimize waste to support cost-efficiency.
  • Operate kitchen equipment safely and ensure proper maintenance and cleaning.
  • Attend daily kitchen briefings and contribute to team communication and coordination.
  • Support the Sous Chef in menu planning, daily specials, and food trials as required.
  • Ensure compliance with hotel grooming and uniform policies.
  • Be flexible with working hours, including weekends and public holidays, based on operational needs.
  • Promote teamwork and a positive kitchen environment.
  • Keep up with culinary trends and continuously improve cooking skills and knowledge.
Seniority level
  • Seniority levelMid-Senior level
Employment type
  • Employment typeFull-time
Job function
  • Job functionManagement and Customer Service
  • IndustriesHospitality, Travel Arrangements, and Food and Beverage Services

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