Demi chef de Partie

3 weeks ago

Muscat, Muscat, Oman Shangri-La Group Full time
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 Demi Chef de Partie is responsible for supporting the Chef de Partie and Jr. Sous Chef in the daily operations of an assigned kitchen section. This role involves assisting in the preparation, cooking, and presentation of high-quality dishes, maintaining hygiene standards, and ensuring consistency in food production. The DCDP plays a key role in upholding the kitchen's standards and contributing to a smooth and efficient operation.

Key Responsibilities
  • Assist in the preparation and presentation of dishes in accordance with hotel standards and recipes.
  • Ensure food quality, taste, and presentation are consistently maintained.
  • Follow the instructions of the Chef de Partie and Jr. Sous Chef to ensure smooth kitchen operations.
  • Prepare mise-en-place for assigned tasks and support daily kitchen production.
  • Maintain proper storage and labeling of all food items, especially perishable goods.
  • Practice high standards of cleanliness, hygiene, and sanitation at all times.
  • Operate kitchen equipment safely and follow all safety protocols.
  • Adhere to hotel and kitchen procedures related to food safety (e.g., SFSMS, HACCP).
  • Support inventory checks and inform superiors of stock needs and shortages.
  • Minimize food waste by following portion control and proper storage practices.
  • Ensure all kitchen tools and equipment are cleaned and maintained properly after use.
  • Follow grooming and uniform standards according to hotel policies.
  • Be flexible and available to work extra shifts or overtime based on business needs.
  • Stay informed on hotel updates and kitchen schedules by attending briefings and reading notice boards.
  • Work collaboratively with team members and contribute to a positive work environment.
  • Show initiative in learning and developing culinary skills under the guidance of senior chefs.
  • Promote environmental awareness by reducing waste and following the hotel's sustainability practices.
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