Chef de Partie

A little curiosity fuels our soul for adventure and experiences. So, at Hotel Indigo ®, we do more than satisfy our guest’s curiosity, we inspire them. Our passionate colleagues help create memorable and unique experiences for our guests; in a place truly connected to the local neighbourhood, infused with intriguing design and local flavours. Every day brings new discoveries, fresh ideas, and unexpected journeys.

So, just like our hotels, no two colleagues are the same. So, we’re curious about you. How will you inspire the eclectic rhythm in our hotels? How will you bring the local neighbourhood story to life? At Hotel Indigo® hotels, we’re excited to meet spirited characters who can delight the most curious guests.

Situated at 2,000m above sea level on the edge of the canyon in Jabal Akhdar, you will find a lifestyle property with 172 keys including penthouse suites and cliff side pool villas, the best spa in Oman spread over 2,200sq, plus great food and beverage concepts. We are a destination.

Are you ready to join our pre-opening team to lay the foundations for us to disrupt and build a culture that changes the stay experience complimented by views that will leave everyone in awe!

Your Day-to-Day

People

• Keep Sous Chef informed about all aspects of the assigned section, including equipment, working environment, staff problems, and departmental relations. Ensure all specific duties and responsibilities assigned under direct supervision are followed and maintained.
• Conduct training on all related food preparations, hygiene, grooming, and recipe standards. Conduct briefings and proper communication with team members.
• Ensure full cooperation and maintain a good relationship with all other service colleagues and departments. Motivates team members and facilitates teamwork. Assist in other food production areas as and when required.

Financial 

• Prevent food spoilage through daily checks and supervise that all incoming and outgoing food items are up to agreed standards. Ensure Mis en Place and store requisitions are always done according to business demands.
• Work closely with the Executive Chef on the implementation of food control procedures; minimize the use and wastage of all energy and water resources.
• Supervises and coordinates with the Chief Steward for all equipment and workstations being maintained and cleaned regularly. Reporting to the Supervisor/ concerned department regarding any misuse, damage, or repair of equipment.

Guest Experience

• Have full knowledge of all menus being offered in the respective kitchen at any one time.
• Constantly check for the consistent quality of food preparation, presentation, taste, temperature, and visual appeal in the assigned section.
• Participate and serve guests during outside catering, and live stations as and when assigned.
• Ensure all special requests from guests are carried out in the best and fastest way possible.
• Feedback to the Sous Chef/ Executive Chef about any guests’ comments.
• https://careers.ihg.com/en/job-details/?jobref=Chef+de+Partie%7cGB%7c151055#14124