chef de partie

restaurant manager

chef de cuisine - banquet

chef de partie (hot kitchen) Jobs in Oman

chef de partie (hot kitchen)

chef de partie (short-term) - female Jobs in Oman

chef de partie (short-term) - female

chef de partie hot kitchen

Accor

<div>
 
 Company Description
 
 
 
 "Why work for Accor?
 
 
 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
 
 
 By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
 
 
 Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
 
 
 
 Job Description
 
 
 
 
 Scope and General Purpose
 
 
 
 <ul>
 <li>
 Specific Duties and Responsibilities:
 </li>
 <li>
 </li>
 <ul>
 <li>
 Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel.
 </li>
 <li>
 Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites.
 </li>
 <li>
 Coordinates daily tasks with the Executive chef.
 </li>
 <li>
 Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
 </li>
 <li>
 Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
 </li>
 <li>
 Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions.
 </li>
 <li>
 Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control.
 </li>
 <li>
 Personally responsible for hygiene, safety and correct use of equipment and utensils.
 </li>
 <li>
 Checks periodically expiry dates and proper storage of food items in the section.
 </li>
 <li>
 Consults daily Executive chef on the daily requirements, functions and last minute events.
 </li>
 <li>
 Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum.
 </li>
 <li>
 Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
 </li>
 <li>
 To be an example for personal hygiene and cleanliness on and off duty.
 </li>
 </ul>
 <li>
 General Responsibilities
 </li>
 <li>
 </li>
 <ul>
 <li>
 To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
 </li>
 <li>
 To generally promote and ensure good inter-departmental relations.
 </li>
 </ul>
 <li>
 </li>
 <ul>
 <li>
 To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
 </li>
 <li>
 To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
 </li>
 <li>
 To adhere to Company and Hotel rules and regulations at all times.
 </li>
 </ul>
 <li>
 Occasional Responsibilities
 </li>
 <li>
 </li>
 <ul>
 <li>
 To report any equipment failures/problems to the Maintenance Department.
 </li>
 <li>
 Pass any maintenance requests to the Maintenance Department.
 </li>
 <li>
 To participate in any Training/Developments schemes as recommended by senior management.
 </li>
 <li>
 To assist the Duty Manager in any task outlined/detailed by him/her.
 </li>
 <li>
 To comply with any reasonable request made by management to the best of your ability.
 </li>
 </ul>
 <li>
 Legal Responsibilities
 </li>
 <li>
 </li>
 <ul>
 <li>
 Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
 </li>
 </ul>
 </ul>
</div>

Chef De Partie (Hot Kitchen)

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
Scope and General Purpose
1. Specific Duties and Responsibilities:<ul><li><ul><li>
Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel.</li><li>
Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites.</li><li>
Coordinates daily tasks with the Executive chef.</li><li>
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.</li><li>
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.</li><li>
Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions.</li><li>
Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control.</li><li>
Personally responsible for hygiene, safety and correct use of equipment and utensils.</li><li>
Checks periodically expiry dates and proper storage of food items in the section.</li><li>
Consults daily Executive chef on the daily requirements, functions and last minute events.</li><li>
Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum.</li><li>
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.</li><li>
To be an example for personal hygiene and cleanliness on and off duty.</li></ul></li></ul>
2. General Responsibilities<ul><li><ul><li>
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.</li><li>
To generally promote and ensure good inter-departmental relations.</li></ul></li><li><ul><li>
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.</li><li>
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.</li><li>
To adhere to Company and Hotel rules and regulations at all times.</li></ul></li><li>
Occasional Responsibilities</li><li><ul><li>
To report any equipment failures/problems to the Maintenance Department.</li><li>
Pass any maintenance requests to the Maintenance Department.</li><li>
To participate in any Training/Developments schemes as recommended by senior management.</li><li>
To assist the Duty Manager in any task outlined/detailed by him/her.</li><li>
To comply with any reasonable request made by management to the best of your ability.</li></ul></li><li>
Legal Responsibilities</li><li><ul><li>
Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.</li></ul></li></ul></div>

Minor Hotels

<div>
 
 Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.
 
 
 
 
 
 
 Job Description
 
 
 
 
 Members of the Kitchen Department are responsible for ensuring that all hotel guests enjoy exceptional quality, creativity, and variety across our food and beverage offerings. Our goal is to position F&amp;B as a strong point of differentiation for the hotel within the local market.
 
 
 
 
 The Sushi Chef de Partie is responsible for overseeing all sushi-related culinary preparations within their designated section. This includes mastering sushi techniques, handling fresh seafood with care, maintaining product quality, and ensuring that all dishes meet our standards for presentation, taste, and authenticity.
 
 
 
 
 In addition to sushi preparation, the Sushi Chef de Partie is also responsible for performing all general duties expected from a Chef de Partie, including:
 
 
 
 <ul>
 <li>
 
 Supervising and coordinating activities within their section.
 
 
 
 </li>
 <li>
 
 Ensuring all dishes are prepared to the highest standards of quality and consistency.
 
 
 
 </li>
 <li>
 
 Maintaining proper mise en place and ensuring readiness for service.
 
 
 
 </li>
 <li>
 
 Monitoring portion control, minimizing wastage, and managing stock efficiently.
 
 
 
 </li>
 <li>
 
 Ensuring strict adherence to food safety, hygiene regulations, and HACCP requirements.
 
 
 
 </li>
 <li>
 
 Guiding and supporting Commis and junior staff members in daily operations.
 
 
 
 </li>
 <li>
 
 Collaborating with the Sous Chef and Head Chef in menu planning, recipe development, and special events.
 
 
 
 </li>
 <li>
 
 Ensuring proper cleaning, sanitization, and maintenance of the work area and equipment.
 
 
 
 </li>
 </ul>
 
 Success in this role requires excellent organization, precision, and the ability to perform under pressure. The Sushi Chef de Partie must confidently supervise their section, provide clear instructions to junior team members, and effectively execute orders received from the Sous Chef and Head Chef.
 
 
 
 
 
 
 Qualifications
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operational excellence
 
 
 
</div>

Sushi Chef de Partie

Hyatt

<div><div>Summary<div><div><div>
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</div></div> 
<ul><li></li></ul></div></div><div> 
Qualifications<div><div><div><ul><li>Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</li></ul><ul><li>Qualification in Kitchen Production or Management will be an advantage.</li></ul><ul><li>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</li></ul></div></div></div></div></div>

SOUS CHEF - ALL DAY DINNING

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Muscat
 
 
 
 
 Summary
 
 
 
 You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
 </li>
 <li>
 Qualification in Kitchen Production or Management will be an advantage.
 </li>
 <li>
 Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
 </li>
 </ul>
</div>

Sous Chef - All day dinning

Hilton

<div>
 A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
 
 
 
 What will I be doing?
 
 
 
 A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
 
 
 <ul>
 <li>
 Ensure all food preparation meets standards
 </li>
 <li>
 Prepare and present high quality food
 </li>
 <li>
 Supervise staff
 </li>
 <li>
 Keep all working areas clean and tidy and ensure no cross contamination
 </li>
 <li>
 Prepare all mis-en-place for all relevant menus
 </li>
 <li>
 Assist in positive outcomes from guest queries in a timely and efficient manner
 </li>
 <li>
 Ensure food stuffs are of a good quality and stored correctly
 </li>
 <li>
 Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
 </li>
 <li>
 Assist other departments wherever necessary and maintain good working relationships
 </li>
 <li>
 Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
 </li>
 <li>
 Report maintenance, hygiene and hazard issues
 </li>
 <li>
 Comply with hotel security, fire regulations and all health and safety and food safety legislation
 </li>
 <li>
 Be environmentally aware
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 
 
 <ul>
 <li>
 A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
 </li>
 <li>
 A current, valid, and relevant trade commercial cookery qualification (proof may be required)
 </li>
 <li>
 Strong coaching skills
 </li>
 <li>
 Ability and desire to motivate teams
 </li>
 <li>
 Excellent communication skills
 </li>
 <li>
 NVQ Level 3
 </li>
 <li>
 Achieved Basic Food Hygiene Certificate
 </li>
 <li>
 Supervisory experience
 </li>
 <li>
 Positive attitude
 </li>
 <li>
 Ability to work under pressure
 </li>
 <li>
 Ability to work on own or in teams
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 Previous kitchen experience in similar role
 </li>
 <li>
 Intermediate Food Hygiene
 </li>
 <li>
 Knowledge of current food trends
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 
 
 
 Work Locations
 
 
 
 Hilton Garden Inn Muscat
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Garden Inn
 
 
 
 Job
 
 
 
 Culinary
</div>

Chef de Partie

<div>
 
 Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.
 
 
 
 
 
 
 Job Description
 
 
 
 
 
 Position Summary:
 
 
 
 
 
 The
 
 Chef de Partie &ndash; Benihana Teppanyaki
 
 is responsible for preparing and cooking high-quality Japanese teppanyaki dishes in a live, engaging, and theatrical style, ensuring an authentic
 
 Benihana dining experience
 
 . The role involves maintaining food quality, safety, and consistency in accordance with
 
 Benihana International
 
 and
 
 Tivoli Hotels
 
 standards, while delivering exceptional guest satisfaction.
 
 
 
 
 
 Key Responsibilities:
 
 
 
 
 
 
 1. Food Preparation &amp; Cooking
 
 
 
 
 <ul>
 <li>
 
 Prepare and cook teppanyaki dishes in front of guests, showcasing professional showmanship and Benihana-style cooking techniques.
 
 
 
 </li>
 <li>
 
 Ensure all menu items are prepared and presented according to Benihana brand recipes and standards.
 
 
 
 </li>
 <li>
 
 Maintain high levels of quality, taste, and presentation consistency at all times.
 
 
 
 </li>
 <li>
 
 Ensure mise en place is properly prepared before each service and replenished as required.
 
 
 
 </li>
 <li>
 
 Monitor cooking times, temperature control, and portion sizes to maintain brand standards.
 
 
 
 </li>
 </ul>
 
 
 2. Guest Experience &amp; Service
 
 
 
 
 <ul>
 <li>
 
 Provide a warm, engaging, and entertaining experience for guests at the teppan grill.
 
 
 
 </li>
 <li>
 
 Interact professionally with guests while cooking, ensuring both safety and enjoyment.
 
 
 
 </li>
 <li>
 
 Respond courteously to guest feedback and ensure a positive dining experience.
 
 
 
 </li>
 </ul>
 
 
 3. Hygiene, Safety &amp; Cleanliness
 
 
 
 
 <ul>
 <li>
 
 Adhere strictly to food safety, sanitation, and personal hygiene standards in accordance with
 
 HACCP
 
 and
 
 Oman Municipality
 
 regulations.
 
 
 
 </li>
 <li>
 
 Maintain cleanliness of the teppan grill, cooking area, and kitchen equipment.
 
 
 
 </li>
 <li>
 
 Ensure all ingredients are stored safely and properly labeled according to hotel and brand standards.
 
 
 
 </li>
 <li>
 
 Report any maintenance or safety issues to supervisors promptly.
 
 
 
 </li>
 </ul>
 
 
 4. Teamwork &amp; Coordination
 
 
 
 
 <ul>
 <li>
 
 Work closely with other chefs and kitchen staff to ensure smooth operation and timely food service.
 
 
 
 </li>
 <li>
 
 Support junior team members by sharing skills and promoting teamwork.
 
 
 
 </li>
 <li>
 
 Assist the
 
 Head Chef
 
 in daily kitchen operations, stock control, and ordering as required.
 
 
 
 </li>
 <li>
 
 Attend pre-service briefings and training sessions to stay updated on menu changes or brand updates.
 
 
 
 </li>
 </ul>
 
 
 5. Brand &amp; Standard Compliance
 
 
 
 
 <ul>
 <li>
 
 Follow all
 
 Benihana International
 
 culinary procedures and brand standards.
 
 
 
 </li>
 <li>
 
 Uphold
 
 Tivoli Hotels &amp; Resorts
 
 service culture and core values in all aspects of work.
 
 
 
 </li>
 <li>
 
 Participate in regular training sessions for teppanyaki performance, food safety, and guest engagement.
 
 
 
 </li>
 </ul>
 
 
 Qualifications &amp; Experience:
 
 
 
 
 <ul>
 <li>
 
 Diploma or Certificate in Culinary Arts or a related field.
 
 
 
 </li>
 <li>
 
 Minimum
 
 2&ndash;3 years&rsquo; experience
 
 in a Japanese restaurant or teppanyaki concept (Benihana experience preferred).
 
 
 
 </li>
 <li>
 
 Skilled in Japanese cooking techniques, knife handling, and showmanship.
 
 
 
 </li>
 <li>
 
 HACCP or Food Safety certification required.
 
 
 
 </li>
 <li>
 
 Good communication and interpersonal skills; confident performing in front of guests.
 
 
 
 </li>
 <li>
 
 Ability to work in a fast-paced environment with attention to detail.
 
 
 
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operational excellence
 
 
 
</div>

Chef de Partie – Benihana Teppanyaki

Explore 66+ Chef de partie hot kitchen in Oman this February. Find roles across top companies and apply now to boost your career.

66 chef de partie hot kitchen jobs In Oman

Chef De Partie (Hot Kitchen)

Chef De Partie (Hot Kitchen)

Sushi Chef de Partie

SOUS CHEF - ALL DAY DINNING

Sous Chef - All day dinning

Chef de Partie

Chef de Partie – Benihana Teppanyaki