Chef de Partie (Cold Kitchen) with Sushi Expertise


Full job details

Holiday Inn - Middle East & Africa
Job Type
Chefs, Chef de Partie
Job Level

your passion? Whether you're into tennis, shopping or karaoke, at IHG we're
interested in YOU. At IHG we employ people who apply the same amount of care
and passion to their jobs as they do their hobbies - people who put our guests
at the heart of everything they do.  We’re looking for more people like
this to join our friendly and professional team.


the moment we're looking Demi Chef de Partie (Cold Kitchen) with Sushi Expertise to
join our energetic, enthusiastic and passionate team at Holiday Inn Muscat Al

Inn Muscat Al Seeb
is Set 2 km from Muscat City Centre shopping mall, this
laid-back, modern hotel is 9 km from Muscat International Airport. The 185
rooms equipped with an array of modern amenities and latest technology.


As Demi Chef de Partie (Cold Kitchen) with Sushi Expertise you will be reporting directly to the Kitchen
In-charge and below are some of the key responsibilities:

  • Responsible
    for supervising staff and ensuring high levels of food preparation to deliver
    an excellent Guest and Member experience. A Chef de Partie would also be
    required to assist with food cost controls. Specifically, you will be
    responsible for performing the following tasks to the highest standards:
  • Ensure
    all food preparation meets standards
  • Prefer
    to have sushi knowledge
  • Prepare
    and present high quality food
  • Supervise
  • Keep
    all working areas clean and tidy and ensure no cross contamination
  • Prepare
    all mis-en-place for all relevant menus
  • Assist
    in positive outcomes from guest queries in a timely and efficient manner
  • Ensure
    food stuffs are of a good quality and stored correctly
  • Contribute
    to controlling costs, improving gross profit margins, and other departmental
    and financial targets
  • Assist
    other departments wherever necessary and maintain good working relationships
  • Assist
    Head Chef/Sous Chef in the training of all staff in compliance of company
  • Report
    maintenance, hygiene and hazard issues
  • Comply
    with hotel security, fire regulations and all health and safety and food safety
    control knowledge
  • Ability
    to work under pressure
  • Ability
    to administer disciplinary action
  • Good
    product knowledge
  • Ability
    to produce check lists
  • Hygiene
    Audits in the kitchen
  • Training
    and developing
  • Staff
  • Ordering
    and maintenance of stocks via market list. stocks rotation 

- Candidate must possess at least a Vocational Diploma / Short Course
Certificate, Food & Beverage - Services Management or equivalent.
- At least 2 year(s) of working experience in the related field is
required for this position.
- Must have pleasing personality.
- Must be Hardworking, Trustworthy and Reliable.
- With good command of oral and written English.
- Can work under pressure and various shifts.

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