Senior Chef De Partie – Cold Kitchen Specialist

About the role

Radisson Hotel Group is seeking an experienced Senior Chef De Partie to lead the cold kitchen operations at its Sohar property. You will be responsible for preparing a wide range of cold dishes, including salads, canapés, charcuterie, terrines, and sushi, while ensuring high standards of taste, presentation, and hygiene.

Key responsibilities

• Prepare and present all cold kitchen items such as salads, cold starters, canapés, charcuterie, terrines, and a variety of sushi rolls.
• Perform fruit and vegetable carving for buffet displays and special events.
• Manage the cold kitchen section during service, supervising commis chefs and kitchen assistants.
• Maintain HACCP standards, monitor stock levels, minimize waste, and assist with ordering supplies.
• Collaborate with Head Chef and Sous Chef on menu planning, specials, and presentations.

Required profile

• Proven experience as a Chef De Partie in a cold kitchen environment.
• Ability to train and supervise junior kitchen staff.
• Strong knowledge of food safety, hygiene, and HACCP procedures.

Required skills

• Sushi preparation (maki, nigiri, sashimi, specialty rolls).
• Fruit and vegetable carving techniques.
• Cold kitchen operations and portion control.
• HACCP food safety compliance.

What we offer

• Opportunities for career growth within a global hotel group.
• Inclusive and diverse workplace culture.
• Global hotel rates and local employee perks.
• Support for professional development and training.