Demi Chef de Partie

About us As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand. Located on beach front and with a view of the Hajjar Mountains, InterContinental Muscat is a five-star resort in the heart of the city's residential, government and diplomatic quarter. The hotel's Palm Beach Club offers two floodlit tennis courts, a 25-metre olympic size pool, a leisure pool, a fully equipped fitness center, sauna, jacuzzi and easy access to the beach. Local sites of interest include the Grand Mosque, Opera House and Amouage Perfume Factory. Under the general guidance and supervision of Executive Sous Chef and within the limits of established Hotel policies and procedures, performs all the duties and works given to him. Interacts professionally and in good manners with all F&B outlets, supporting departments, stewarding and service personnel in order to establish a good teamwork; he is fully responsible for the proper efficiency and profitable functioning of the Italian kitchen. To assist the Chefs with the production and presentation of all dishes which leave the kitchen and to ensure that they are to the five star Intercontinental standard and learn the utmost about the functions within the Kitchen during your time within the hotel. He / she is also responsible for maintaining his / her area of work to the highest hygiene standards and to observe a proper system of food preparation and storage. - Has knowledge of the menu, the food items and goods handled in the area he is assigned. - Prepares staff rosters as required per established business pattern and being careful at all times to conserve labor cost and control overtimes. - Makes any attempt to prevent any damage or loss of hotel property and equipment. He is familiar with the proper operation and handling, trains subordinates accordingly. - He is responsible that all dishes are uniform and that established portion sizes are adhered to. - Is responsible of the proper handling of food requisitions and transfers Is responsible of the cleanliness and sanitary condition of the kitchen area, fridges, storerooms, equipment and utensils at all times - Attends the daily operation briefing with the Executive Chef, after he briefs his subordinates according the information necessary - Conducts on the job training sessions with his subordinates - Controls food cost by following standard recipes, portion control, avoid wastages and overstocking - He follows and enforces Safety & Health Procedures to prevent staff injuries. - Takes a professional self interest in constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal - Makes suggestions to the Executive Chef concerning improvements which would lead to make more satisfied customers and / or increase volume of business or profit. - Assist the Executive Chef in developing new menus and promotion ideas. - Works on hours to guaranty the running of a professional sound operation at the highest level of guest satisfaction at all times, which may allocated to him by the Executive Chef. - He is responsible that HACCP is implemented and strictly followed at all times - To supervise the orientation of new members of staff - Checks the daily menu, function sheets, par stock to determine the type and quality of food items to be prepared - Assist in the ensuring that all deliveries are properly checked and accounted for - Prepares time schedule of his section and submit to Chef for approval - To attend to emergency requisitions. - European training - At least 3 years of Similar Chef experience - Strong team leader to manage the kitchen brigade and help with their development - Branded Restaurant experience desirable - Ability to maintain consistent dishes every time to every customer - Strong knowledge of food safety and Health & Safety - Confident to follow company brand standards - Providing efficient and competent service - Meeting the expectations of today’s customer standards in the dining experience we provide. - Encouraging our customers to taste traditional Italian foods of exceptional quality that they might not otherwise encounter We’ll reward all your hard work with a great salary and benefits with great room discount with IHG hotels worldwide. Join us and you’ll become part of the global IHG family - and like all families, all our individual team members sha