IHG Hotels & Resorts
Crowne Plaza Muscat OCEC is a distinguished five-star hotel located within the iconic Oman Convention and Exhibition Centre in Muscat. Combining modern luxury with traditional Omani hospitality, the hotel offers exceptional accommodation, world-class dining, and state-of-the-art meeting and event facilities. As a preferred destination for business travellers, conference delegates, and leisure guests, Crowne Plaza Muscat OCEC prides itself on delivering personalized service, innovative experiences, and seamless connectivity. Strategically positioned in Oman’s vibrant capital, it serves as a gateway to the region’s cultural heritage and burgeoning business landscape. What is the job? The Chef de Partie is responsible for managing a specific section of the kitchen (e.g., hot, cold, pastry, or garde-manger) and ensuring the preparation and presentation of high-quality dishes according to IHG standards. This role involves supervising junior kitchen staff, maintaining hygiene and safety standards, and contributing to smooth kitchen operations. The Chef de Partie plays a key role in delivering exceptional dining experiences to guests while supporting the culinary team’s goals. Your day to day • Prepare, cook, and present dishes for the assigned section according to recipes, portion sizes, and quality standards. • Ensure consistency and high standards in taste, presentation, and timing of dishes. • Participate in mise en place and preparation for service, ensuring all ingredients are ready and organized. • Monitor cooking times and techniques to maintain quality and efficiency. • Assist in menu development and provide input on specials or seasonal offerings. • Supervise and guide junior kitchen staff and commis chefs within the assigned section. • Allocate tasks to team members and ensure workflow efficiency. • Maintain cleanliness, organization, and proper storage in the assigned section. • Ensure proper handling of ingredients, supplies, and equipment. • Comply with food safety, sanitation, and hygiene standards according to hotel policies and local regulations. • Monitor and maintain proper storage of food items to prevent contamination or spoilage. • Ensure kitchen equipment and tools are clean, maintained, and used safely. • Follow fire safety and emergency procedures in the kitchen. • Assist in managing inventory and stock for the assigned section. • Monitor food usage and minimize waste by following portion control standards. • Report shortages or equipment issues to the Sous Chef or Executive Chef. • Assist in ordering ingredients and supplies as needed. •
AED 3,339 – 5,247/mo