Demi Chef de Partie-Western Cuisine

Shangri-La Barr Al Jissah Muscat

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas

Job Summary

The Demi Chef de Partie specializing in Western Cuisine will lead the culinary team in delivering exceptional dining experiences at . This role requires creativity, culinary expertise in Western cuisine, strong leadership skills, and a passion for creating memorable dishes using high-quality ingredients.

As a Demi Chef de Partie we rely on you to

• Create and develop innovative and seasonal menus inspired by Western culinary traditions.
• Collaborate with the Chef de Cuisine and Sous Chefs to design tasting menus, prix fixe options, and special event menus.
• Interact with guests to understand preferences, gather feedback, and create personalized dining experiences.
• Source high-quality ingredients and oversee their proper storage and utilization.
• Lead and manage all aspects of the Western kitchen, including food preparation, cooking, and presentation.
• Ensure that all dishes are prepared to the highest standards of taste, presentation, and consistency.
• Maintain a clean, organized, and efficient kitchen environment, adhering to food safety and sanitation standards.
• Develop and execute training programs to enhance culinary skills and knowledge within the team.
• Conduct regular tastings and evaluations of menu items to maintain quality and consistency.
• Monitor portion sizes, food presentation, and adherence to recipes and plating guidelines.
• Manage food costs and kitchen expenses effectively, implementing strategies to minimize waste and control inventory.
• Ensure strict adherence to food safety and hygiene standards, following all health and safety regulations.
• Implement and enforce kitchen hygiene protocols, including proper handling of food and equipment.

Requirements:

• Proven experience as a Demi Chef de Partie or Chef de Partie specializing in Western cuisine.
• Creative flair for developing innovative and refined dishes while respecting traditional flavors.
• Strong leadership and team management skills, with the ability to inspire and motivate kitchen staff.
• Culinary degree or equivalent qualification preferred.
• Excellent communication and interpersonal skills.

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