bakery commis

f&b coordinator

f&b manager

f&b team leader - banquet

head chef

bakery sous chef

Azadea

<div><div>Bakery Sous Chef(Job Number: BAK000254)</div><div>
Description</div><div><div><div><p><b>
ABOUT THE COMPANY</b></p><p><br>
AZADEA Group is a premier lifestyle retail company that owns and operates more than 40 leading international franchise concepts in fashion and accessories, food and beverage, home furnishings, sporting goods, multimedia and beauty and cosmetics across the Middle East and Africa spread across 13 countries overseeing more than 700 stores.</p></div><div><p><b><br>
JOB PURPOSE</b></p><p><br>
The Bakery Sous Chef is responsible for supervising and controlling the bakery production process, as well as planning, organizing, and conducting research to expand their knowledge on various aspects of bread making for the purpose of product improvement.</p></div><div><p><b><br>
RESPONSIBILITIES</b></p><div><ul><li><br>
 Assist in preparing and cooking bakery items to produce high-quality products. Contribute to recipe creation, ensuring that new recipes align with the bakery's standards and meet customer preferences.</li></ul><ul><li> Carry out operational tasks by following established processes. This involves receiving bakery goods, verifying specifications, storing them properly, and assisting in stocking the bakery station with the appropriate items.</li></ul><ul><li> Carry out essential supervisory duties, including task delegation, setting deadlines, monitoring quality, setting staff schedules, and communicating team needs to higher-ups.</li></ul><ul><li> Ensure bakery production, adhere to standards of quality, timing, hygiene, cleanliness, and presentation. Set up and maintain the bakery display section according to the brand manager's guidance. Maintain weekly spot checks to ensure quality and consistency.</li></ul><ul><li> Adhere to prescribed procedures, including environmental protection, personal safety, and hygiene protocols to ensure well-being. Enforce brand-specific hygiene guidelines, follow safety regulations, and report any deviations to superiors.</li></ul><ul><li> Develop a working knowledge of organizational policies, regulations, and ethical standards to ensure work meets high standards. Cross-train and motivate the bakery team, ensuring compliance with statutory regulations and industry codes of conduct.</li></ul><ul><li> Negotiate with suppliers to secure favorable deals, including competitive pricing, bulk purchasing discounts, and advantageous payment terms.</li></ul><ul><li> Read variance reports to identify discrepancies between planned and actual results in areas such as ingredient quantities, production times, and costs. Report issues to management by providing detailed analysis and recommendations for improvement to ensure optimal bakery operations performance.</li></ul><ul><li> Control wastage by implementing efficient inventory management practices, such as monitoring stock levels, and minimizing overproduction. Monitor production processes to avoid excess waste and utilize leftover ingredients creatively in new recipes.</li></ul><ul><li> Adjust par levels for ordering and production based on sales trends and inventory levels. Review sales data and inventory reports to determine optimal stock levels.</li></ul></div></div><br>
</div></div><div>
Qualifications</div><div><div><div><p><b>
LANGUAGE &amp; TECHNICAL SKILLS</b></p><div><p><b><br>
Language Proficiency</b></p><ul><li> Fluency in English.</li></ul><p><b>
Technical Skills</b></p><ul><li> Proficiency in MS Office.</li></ul><p><b>
Specific Skills</b></p><ul><li> Strong understanding of European bakery specialty items.</li></ul><ul><li> Attended food safety courses such as HACCP and Boeker training.</li></ul><p><b>
Food Safety Level</b></p><ul><li> Level two.</li></ul></div></div><div><p><b><br>
EDUCATION</b></p><p><br>
Technical degree in F&amp;B, or Hospitality Management, or a related field.</p></div><div><p><b><br>
EXPERIENCE</b></p><p><br>
Zero to one years of experience in F&amp;B Operations, or a similar role.</p></div><br>
</div><div><p><b>
BEHAVIORAL COMPETENCIES</b></p><div><p><b><br>
Customer Focus</b></p><p>
Builds strong customer relationships and delivers customer-centric solutions. For example, probes deeply into customer needs to identify less obvious interests or expectations. Consistently goes above and beyond to understand customer requirements and surpass their expectations.</p><p><b>
Decision Quality</b></p><p>
Makes good and timely decisions that keep the organization moving forward. For example, seeks coaching from others to address routine problems; learns to handle these issues effectively. Bases decisions and actions on relevant rules and procedures.</p><p><b>
Drives Results</b></p><p>
Consistently achieves results, even under tough circumstances. For example, does what is necessary to meet goals and deliver expected results with acceptable quality. Shows consistent effort to complete even unpleasant or routine tasks in a timely manner; maintains work focus despite obstacles or setbacks.</p><p><b>
Collaborates</b></p><p>
Builds partnerships and works collaboratively with others to meet shared objectives. For example, learns how to operate as a team player, contributing actively to the group's efforts. Seeks others' inputs, appreciates their contributions; offers to help when the need is clear.</p><p><b>
Self-Development</b></p><p>
Actively seeks new ways to grow and be challenged using both formal and informal development channels. For example, takes advantage of available opportunities to update knowledge, skills, and abilities and to apply them on the job. Seeks guidance concerning opportunities and resources for continuous learning and development.</p></div></div><br>
<div><p><b>
Azadea Group is an Equal Employment Employer &ndash; </b><i>All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristic protected by relevant local laws.</i></p></div></div><div><div><br>
</div>
Organization: Paul Caf&eacute;</div><div>
Primary Location: Oman-Muscat Grand Mall</div><div>
Schedule: Full-time</div><div>
Unposting Date: Dec 5, 2025, 3:59:00 PM</div></div>

Bakery Sous Chef

Azadea Group

<div>
 <p>
  <strong>
   Role Purpose
  </strong>
 </p>
 <p>
  The Bakery Sous Chef is responsible for supervising and controlling the bakery production process, as well as planning, organizing, and conducting research to expand their knowledge on various aspects of bread making for the purpose of product improvement.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Responsibilities
  </strong>
 </p>
 <ul>
  <li>
   Assist in preparing and cooking bakery items to produce high-quality products. Contribute to recipe creation, ensuring that new recipes align with the bakery's standards and meet customer preferences.
  </li>
  <li>
   Carry out operational tasks by following established processes. This involves receiving bakery goods, verifying specifications, storing them properly, and assisting in stocking the bakery station with the appropriate items.
  </li>
  <li>
   Carry out essential supervisory duties, including task delegation, setting deadlines, monitoring quality, setting staff schedules, and communicating team needs to higher-ups.
  </li>
  <li>
   Ensure bakery production, adhere to standards of quality, timing, hygiene, cleanliness, and presentation. Set up and maintain the bakery display section according to the brand manager's guidance. Maintain weekly spot checks to ensure quality and consistency.
  </li>
  <li>
   Adhere to prescribed procedures, including environmental protection, personal safety, and hygiene protocols to ensure well-being. Enforce brand-specific hygiene guidelines, follow safety regulations, and report any deviations to superiors.
  </li>
  <li>
   Develop a working knowledge of organizational policies, regulations, and ethical standards to ensure work meets high standards. Crosstrain and motivate the bakery team, ensuring compliance with statutory regulations and industry codes of conduct.
  </li>
  <li>
   Negotiate with suppliers to secure favorable deals, including competitive pricing, bulk purchasing discounts, and advantageous payment terms.
  </li>
  <li>
   Read variance reports to identify discrepancies between planned and actual results in areas such as ingredient quantities, production times, and costs. Report issues to management by providing detailed analysis and recommendations for improvement to ensure optimal bakery operations performance.
  </li>
  <li>
   Control wastage by implementing efficient inventory management practices, such as monitoring stock levels, and minimizing overproduction. Monitor production processes to avoid excess waste and utilize leftover ingredients creatively in new recipes.
  </li>
  <li>
   Adjust par levels for ordering and production based on sales trends and inventory levels. Review sales data and inventory reports to determine optimal stock levels.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Qualifications
  </strong>
 </p>
 <ul>
  <li>
   Technical degree in F&amp;B, or Hospitality Management, or a related field.
  </li>
  <li>
   1-2 years of experience in F&amp;B Operations, or a similar role.
  </li>
  <li>
   Fluency in English , Fluency in Arabic is a plus.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <br/>
 </p>
 <p>
  <em>
   * AZADEA is committed to equal employment opportunity for all individuals regardless of race, color, religion, gender, age, marital status, disability, or any other classification.
  </em>
 </p>
 <p>
  <br/>
 </p>
 <p>
  *
  <em>
   We aim to give our candidates the best experience possible. But due to the amount of applicants applying, we will only get in touch if you have been shortlisted for the role.
  </em>
 </p>
</div>


Bakery Sous Chef - Paul cafe

Mandarin Oriental

<div>
 <strong>
  Sous Chef &ndash; Pastry and Bakery
  <br/>
  <br/>
 </strong>
 Mandarin Oriental Muscat is looking for a
 <strong>
  Sous Chef &ndash; Pastry and Bakery
  <br/>
  <br/>
 </strong>
 to join our
 <strong>
  Kitchen
 </strong>
 team.
 <br/>
 <br/>
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 <br/>
 <br/>
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 <br/>
 <br/>
 <strong>
  Mandarin Oriental Muscat
  <br/>
  <br/>
 </strong>
 Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.
 <br/>
 <br/>
 For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.
 <br/>
 <br/>
 <strong>
  Departmental
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Assisting the Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production (including Banquet, In-Room Dining, Caf&eacute; Citrus, Mandarin Cake Shop and Lounges) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
  </li>
  <li>
   Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen to assure maximum efficiency.
  </li>
  <li>
   Work closely with the respective restaurant manager and executive chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
  </li>
  <li>
   Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Pastry Chef.
  </li>
  <li>
   Ensure plating guides and standard setup guides are up to date and distributed appropriately.
  </li>
  <li>
   Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.
  </li>
  <li>
   Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef &amp; Pastry Chef.
  </li>
  <li>
   Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.
  </li>
  <li>
   Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
  </li>
  <li>
   Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
  </li>
  <li>
   Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
  </li>
  <li>
   Provide leadership, direction, and support to all colleagues at any time.
  </li>
  <li>
   Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
  </li>
  <li>
   Liaise with the Learning &amp; Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.
  </li>
  <li>
   training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
  </li>
  <li>
   Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
  </li>
  <li>
   Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
  </li>
  <li>
   Support the Steward team in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
  </li>
  <li>
   Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Muscat Municipality rules and regulation.
  </li>
  <li>
   Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
  </li>
  <li>
   Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
  </li>
  <li>
   Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Pastry Chef.
  </li>
  <li>
   Ensure that Mandarin Oriental, Muscat&rsquo;s grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.
  </li>
  <li>
   Personally follow up with guests where possible and accommodate special request as required including dietary requirements.
  </li>
  <li>
   Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
  </li>
  <li>
   Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.
  </li>
  <li>
   Communicate Rules &amp; Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
  </li>
  <li>
   Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat&rsquo;s procedures.
  </li>
  <li>
   Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
  </li>
  <li>
   Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
  </li>
  <li>
   Ensure recipe costings for Pastry and Bakery are up to date and in line with selling prices.
  </li>
  <li>
   Oversee and take full responsibility of all food safety related administration.
  </li>
  <li>
   Ensure support is given to the Commissary for the daily market list and inventory control.
  </li>
  <li>
   Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry and Bakery Kitchen.
  </li>
  <li>
   Monitor the monthly P&amp;L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
  </li>
  <li>
   Follow all procedures, policies and practices about the Jardine accounting related requirements for the culinary department.
  </li>
  <li>
   Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
  </li>
  <li>
   To be updated with the latest food trends in the Food &amp; Beverage industry to ensure that Pastry and Bakery are in line or ahead with international standards.
  </li>
  <li>
   Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
  </li>
  <li>
   Perform any other reasonable duties as required by the Executive Chef &amp; Pastry Chef.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Our commitment to you
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
  </li>
  <li>
   MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
  </li>
  <li>
   Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
  </li>
  <li>
   Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
  </li>
 </ul>
</div>


Sous Chef / Pastry and Bakery - 6-Month Contract

Anantara Hotels & Resorts

<div>
 <strong>
  Company Description
  <br/>
  <br/>
 </strong>
 At Anantara we always behave in the following way&hellip;
 <br/>
 <br/>
 <ul>
  <li>
   We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
  </li>
  <li>
   We use our initiative and always find the best way to solve a problem for a guest or a colleague.
  </li>
  <li>
   We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
  </li>
  <li>
   We always think of new ways to surprise and delight our guests.
  </li>
  <li>
   We treat guests and colleagues with dignity and respect. Everyone is important.
  </li>
  <li>
   We hold ourselves to the highest standards of honesty and integrity.
  </li>
  <li>
   We are proud to represent our hotel and our country to guests from all over the world.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 <strong>
  Sous Chef
  <br/>
  <br/>
 </strong>
 To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
 <br/>
 <br/>
 <strong>
  What you will be doing:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   To report for duty punctually wearing the correct uniform and name badges at all times
  </li>
  <li>
   Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
  </li>
  <li>
   Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
  </li>
  <li>
   Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
  </li>
  <li>
   Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
  </li>
  <li>
   Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
  </li>
  <li>
   Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
  </li>
  <li>
   Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
  </li>
  <li>
   Use, wherever possible, locally and seasonally available products in menus and "specials".
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Good command of English and one other language used by majority of staff.
  </li>
  <li>
   Minimum 5-6 years&rsquo; experience in Hospitality.
  </li>
  <li>
   Good knowledge in Microsoft Excel, Word, Outlook.
  </li>
  <li>
   Good leadership, training, motivation and communication skills
  </li>
 </ul>
</div>


Sous Chef - Arabic Specialist

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Muscat
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 You will be responsible to assist with the efficient running of the Employee Restaurant Kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 <br/>
 <br/>
 The Sous Chef is responsible for the operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
  </li>
  <li>
   Qualification in Kitchen Production or Management will be an advantage.
  </li>
  <li>
   Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
  </li>
  <li>
   Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
  </li>
  <li>
   Candidates who are in Oman are preferred.
  </li>
 </ul>
</div>


Sous Chef - Employee Restaurant

<div>
 <strong>
  Organization- Grand Hyatt Muscat
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 <br/>
 <br/>
 The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
 <br/>
 <br/>
 Qualification in Pastry \ Bakery Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
 <br/>
 <br/>
 Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
</div>


Chef de Partie - Bakery

Il Panino

<p>Guarantees the quality and process of manufacturing of the products in conformity with the &ldquo;Products bible&rdquo;, the quality freshness and cleanliness process along with the direction of the Regional Bakery Chef.</p><p>Contributes to stocking his/her bakery with foodstuffs, receiving delivered goods and stocking in proper conditions.</p><p>Participates in the closing and opening of the bakery and guarantees the respect of the norms and internal standards.</p><p>Participates in the preparation of deliveries to the external clients in his/her unit and ensures prompt delivery during his/her work shift.</p><p>Contributes to the permanent maintenance of the materials and installations (trough, slicer, common areas&hellip;) and guarantees the degreasing, cleaning and storing of his/her materials and the bakery during his/her shift.</p><p>Maintains the image, concept and products of the company by adopting the standards of the brand.</p><p>Maintains and develops the turnover of his/her unit by the quality of products baked.</p><p>Participates in the security of the products within his/her unit.</p><p>Measure, mix, and prepare ingredients for doughs, batters, fillings, and other components for baked goods.</p><p>Assist with proofing, baking, and finishing breads, pastries, cakes, and desserts.</p><p>Follow all food safety and hygiene regulations, maintain personal hygiene, and ensure the cleanliness and organization of the work area and equipment.</p><p>Monitor the quality and consistency of prepared food items and ensure they meet recipe specifications.</p><p>Job Type: Full-time</p><p>Pay: RO200.000 - RO250.000 per month</p>

Bakery Commis

Explore 37+ Bakery sous chef in Oman this November. Find roles across top companies and apply now to boost your career.