Demi Chef de Partie – Culinary Team

About the role

The Demi Chef de Partie will join the culinary team at a Marriott hotel in Muscat, preparing a range of hot and cold dishes while supporting the Chef in daily kitchen operations. This full‑time, on‑site position offers the chance to work in a dynamic hospitality environment and develop culinary expertise.

Key responsibilities

• Prepare special meals and substitute items according to recipes and quality standards.
• Regulate temperatures of ovens, broilers, grills and roasters and monitor food safety logs.
• Thaw frozen items in refrigeration, portion, arrange and garnish dishes.
• Maintain food logs, monitor quantity and quality of prepared food, and communicate needs during busy periods.
• Inform the Chef of excess items for daily specials and update service staff on menu specials and out‑of‑stock items.
• Assist with hiring, training, scheduling and performance coaching as needed.
• Follow all company safety, security and uniform policies and report any hazards.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• Minimum three (3) years of relevant kitchen experience.
• No prior supervisory experience required.
• Ability to work standing for long periods and lift objects up to 25 lb.

Required skills

• Operation of ovens, broilers, grills and roasters.
• Food preparation, portioning and garnishing.
• Food thawing and storage handling.
• Adherence to food safety and hygiene standards.