Demi Chef de Partie

About the role

The Demi Chef de Partie will support the kitchen team in delivering high‑quality meals at our hotel restaurant in Muscat. Working under the Chef, you will prepare both hot and cold dishes, ensure proper portioning, and help maintain the highest standards of food safety and presentation.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters; monitor cooking processes.
• Thaw frozen items in refrigeration, maintain food logs and ensure proper storage.
• Control portion sizes, arrange garnishes and ensure consistent food quality.
• Communicate menu specials, out‑of‑stock items and excess food usage to service staff and the Chef.
• Assist in hiring, training, scheduling and evaluating kitchen staff as needed.
• Follow all safety, security and company policies, report maintenance issues and maintain a clean, professional appearance.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• Minimum three years of hands‑on experience in a hotel or restaurant kitchen.
• No supervisory experience required.
• Ability to stand, walk or sit for extended periods and lift up to 25 lb.

Required skills

• Food preparation and cooking techniques.
• Operation of ovens, grills, broilers and roasters.
• Food safety, hygiene and temperature control.
• Portion control and garnish presentation.
• Cold‑food preparation.