Demi Chef De Partie- Persian Cuisine

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.

The Demi Chef de Partie is a mid-level kitchen role responsible for assisting the Chef de Partie in managing a specific section of the kitchen. This role involves preparing, cooking, and presenting high-quality dishes while supervising junior staff, maintaining hygiene and safety standards, and ensuring smooth kitchen operations. The Demi Chef de Partie is key in supporting the culinary team to deliver exceptional dining experiences in line with True Hospitality for Good.

• Assist the Chef de Partie in preparing, cooking, and presenting dishes for the assigned section.
• Ensure consistency and quality in taste, portion, and presentation according to recipes and hotel standards.
• Participate in mise en place and preparation for service, ensuring ingredients are ready and organized.
• Assist with menu planning and seasonal specials under the guidance of senior chefs.
• Ensure all food items are prepared according to hygiene and safety standards.
• Supervise and guide junior kitchen staff, including Commis I and II, in the assigned section.
• Allocate tasks to team members and monitor workflow to ensure efficiency.
• Support the Chef de Partie in maintaining cleanliness and organization within the section.
• Ensure proper handling and storage of ingredients, supplies, and kitchen equipment.
• Comply with food safety, sanitation, and hygiene procedures in accordance with hotel policies and local regulations.
• Conduct regular checks of kitchen stations, equipment, and storage areas for cleanliness and safety.
• Follow fire safety and emergency procedures within the kitchen.
• Assist in monitoring inventory levels and stock usage for the section.
• Ensure minimal waste through proper portioning, storage, and rotation of ingredients.
• Report shortages or maintenance issues to the Chef de Partie or Sous Chef.
• Conduct regular taste tests and quality checks within the assigned section.
• Support the team in responding promptly to guest requests or special dietary requirements.
• Maintain high standards of food presentation and overall quality.

• Culinary degree or diploma from a recognized culinary institute preferred.
• Minimum 3–5 years of kitchen experience, with at least 1 year in a supervisory or Demi Chef de Partie role preferred.
• Experience in hotel kitchens, fine dining, or large-scale catering is an advantage.
• Proficiency in cooking techniques relevant to the assigned section.
• Knowledge of kitchen equipment, food safety, and hygiene standards.
• Understanding of inventory control, portion management, and cost control.
• Fluent in English (spoken & written); additional languages are advantageous.
• Strong leadership, organizational, and communication skills.
• Ability to work under pressure and meet service deadlines.
• Team-oriented with a proactive approach and willingness to learn.
• Flexibility to work shifts, weekends, and public holidays.

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live…