Chef de Partie (CDP) – Continental Cuisine

Location: Muscat, Sultanate of Oman

Business Unit: Premium Multi-Cuisine Restaurant

Employment Type: Full time

Position Overview

We are seeking a skilled and passionate Chef de Partie – Continental Cuisine with strong hands-on experience in premium grills, steaks, seafood, and modern Continental dishes. The ideal candidate must demonstrate excellent culinary knowledge, creativity, consistency, and the ability to independently manage a busy kitchen section while maintaining high standards of food quality and presentation.

Key Culinary Knowledge & Expertise

Candidates should possess strong practical knowledge in the following areas:

- Grill & Steak: Premium beef cuts, ribeye, tenderloin, sirloin, T-bone, lamb chops, grilled chicken, steak preparation, cooking temperatures, meat resting, and doneness control.
- Seafood Specialities: Salmon, lobster, jumbo prawns, calamari, mussels, grilled fish, pan-seared seafood, seafood platters, and appropriate cooking techniques.
- Continental Main Courses: Roasted meats, pan-seared dishes, braised preparations, chicken roulade, beef medallions, and modern European specialities.
- Pasta & Italian Cuisine: Alfredo, Arrabbiata, Carbonara, Bolognese, pesto, risotto, lasagna, and fresh pasta preparations.
- Classical & Modern Sauces: Demi-glace, peppercorn, mushroom, Béarnaise, Hollandaise, beurre blanc, garlic butter, and seafood-based sauces.
- Soups & Appetizers: Classical Continental soups, creamy soups, hot and cold appetizers, salads, and modern starters.
- Cooking Techniques: Grilling, roasting, braising, sautéing, pan-searing, poaching, baking, and sous-vide knowledge.
- Plating & Presentation: Modern restaurant-style plating, appropriate garnishing, portion consistency, and premium food presentation.





Key Responsibilities

- Independently manage the Continental hot kitchen and assigned section during daily operations.
- Prepare and execute high-quality Continental dishes according to established recipes and restaurant standards.
- Ensure precise cooking temperatures, steak doneness, seafood freshness, and consistent food presentation.
- Maintain effective mise en place and timely food preparation during busy service periods.
- Monitor food quality, portion control, stock rotation, inventory, and wastage.
- Maintain strict compliance with HACCP, food safety, sanitation, and kitchen hygiene standards.
- Coordinate effectively with the Sous Chef, Head Chef, and other kitchen sections.
- Support menu development, daily specials, recipe standardization, and food cost control.
- Maintain cleanliness, equipment care, and operational discipline within the assigned section.

Candidate Requirements

- Proven experience as a CDP or Demi Chef de Partie in a reputable hotel, steakhouse, or premium multi-cuisine restaurant.
- Strong hands-on expertise in Continental hot kitchen operations, particularly grills, steaks, and seafood.
- Sound understanding of meat cuts, steak cooking temperatures, seafood handling, and classical sauces.
- Ability to independently prepare and present a wide range of Continental and international dishes.
- Knowledge of food costing, portion control, inventory management, and HACCP standards.
- Ability to work efficiently under pressure while maintaining consistent quality.
- Strong teamwork, discipline, communication, and organizational skills.
- Relevant culinary qualifications will be an added advantage.

Join our culinary team and showcase your expertise in delivering exceptional dining experiences in Muscat.

Only shortlisted candidates will be contacted.

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