chef de partie (cafeteria)

chef de cuisine - asian kitchen (172780) Jobs in oman

chef de cuisine - asian kitchen (172780)

chef de partie

chef de partie- pastry (172783) Jobs in oman

chef de partie- pastry (172783)

demi chef de partie

chef de cuisine - latin specialty

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25122833<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>JW Marriott Hotel Muscat, Madinat Al Irfan, Airport Heights, Muscat, Oman, Oman, 113<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</b></p>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul><p><br>
</p><p><b>Leading Kitchen Team</b></p>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul><p><br>
</p><p><b>Establishing and Maintaining Restaurant Kitchen Goals</b></p>
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><p></p><div><br>
</div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work,<b> begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.<br>
</p><div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p><br /> <div id='job-id'>Job Id: cLBX0ac5DlHkXnKpWCONOjqPrWtagKz2YnUoo3vzOybd6gRfTKKPdRZ8jmjMuFihOm3l1dPG9h7/iXMHO6xt5PLEBl15a6reDW083QgPCjQGmB3r6SyrY+STj2y3MdXbCC879iFGlYn9waUqrotr6WhbZSqWeavp8H7HMmThurBcIlFqCynCrC789omY0h5m/rFCPnjXre1l90r6Ov8y9xOpUg==</div>

Chef de Cuisine - Latin Specialty

Renaissance Corporate Services

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
<br><br>
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
<br><br>
Chef de Cuisine- Asian Kitchen
<br><br>
The Chef de Cuisine - Asian Kitchen is responsible for leading and overseeing all culinary operations within the Asian section of the kitchen. This role ensures the preparation and presentation of authentic, high-quality Asian dishes that align with the hotel’s standards. The Asian CDC plays a critical role in menu development, staff training, kitchen efficiency, cost control, and upholding hygiene and safety standards.
<br><br>
<b>Key Responsibilities:</b><br>
Lead and manage the daily operations of the Asian kitchen, ensuring food quality, consistency, and authenticity.
<br>Design, update, and implement creative and authentic Asian menus in collaboration with the Executive Sous Chef.
<br>Supervise the preparation, cooking, and presentation of all Asian dishes to meet guest expectations.
<br>Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
<br>Train, mentor, and develop the Asian kitchen team to ensure strong product knowledge and culinary techniques.
<br>Monitor portion control, waste management, and cost efficiency to maintain profitability.
<br>Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
<br>Coordinate with purchasing and receiving to ensure the use of high-quality, authentic Asian ingredients.
<br>Conduct regular team briefings and actively participate in daily kitchen meetings.
<br>Ensure all team members follow grooming standards and wear proper uniforms.
<br>Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
<br>Maintain effective communication and collaboration with other kitchen sections and service departments.
<br>Support the implementation of sustainable kitchen practices and minimize food and material waste.
<br>Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
<br>Stay current with Asian culinary trends and guest preferences to enhance the dining experience.
<br>Prepare necessary reports such as inventory, cost control, and performance reviews.
<br>Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction.<br /> <div id='job-id'>Job Id: uCilBtkLKoIjzydV1kJXQkxELHnWrmWMWDXueLGTOrjixePZauFJLm275XYwl/qALdnrqEy8sXk3WhPEEpEDmbjO+ir+bU8KndTGsCK9V4BcRfnpaQTANDBhisX+5KmN51tuBSPJ+XOn7VOUgyD3MhsBblLHmAHYRK9S2OAjB54Qlkv91ZUCJOX0ueC6VNV763bCllRF/xtys1skSC6WkHovM18SPUTRmDLpU6mZgO0L6gBJyIby2qGu34xeXIRGO0VBp7w+BE2Vn2LHpJGgcC8Rmx0=</div>

Chef de Cuisine - Asian Kitchen (172780)

Hyatt

<div>
 The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.
 <br/>
 <br/>
 <strong>
  Main Duties &amp; Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   To check all event orders and to prepare mise-en-place for all items needed.
  </li>
  <li>
   To supervise the staff to maintain high standard of service.
  </li>
  <li>
   To prepare the food for the buffet in a very presentable way.
  </li>
  <li>
   To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.
  </li>
  <li>
   To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
  </li>
  <li>
   To double checks all the areas of responsibilities to ensure that everything is done properly.
  </li>
  <li>
   Assists in briefing the staff to improve the working methods.
  </li>
  <li>
   To carry out any reasonable duties as may be requested by the department head.
  </li>
  <li>
   To maintain a spirit of co-operation among the staff.
  </li>
  <li>
   To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
  </li>
  <li>
   To train, develop, guide and motivate colleagues.
  </li>
  <li>
   To assist all departments when required.
  </li>
  <li>
   To attend departmental communication meetings &amp; training sessions and to operate in line with the instructions received.
  </li>
  <li>
   To be responsible for a clean and tidy working area.
  </li>
  <li>
   To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.
  </li>
  <li>
   To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
  </li>
  <li>
   To ensure energy and water saving.
  </li>
  <li>
   To report any maintenance defects to an immediate supervisor or the engineering department.
  </li>
  <li>
   To operate all equipment as per the operating guidelines.
  </li>
  <li>
   To have full knowledge of the hotel safety and emergency procedures.
  </li>
  <li>
   To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.
  </li>
  <li>
   To be aware of all local customs.
  </li>
  <li>
   To adhere to the hotel rules at all times.
  </li>
  <li>
   To support the hotel&rsquo;s environmental projects.
  </li>
  <li>
   Minimum 3-4 years of experience in a hotel or fine-dining kitchen
  </li>
  <li>
   Expertise in a particular cuisine (hot/cold/kitchen)
  </li>
  <li>
   Knowledge of food safety and hygiene standards
  </li>
  <li>
   Ability to work under pressure and lead junior staff.
  </li>
  <li>
   High school diploma; culinary certificate preferred.
  </li>
 </ul>
</div>
<br /> <div id='job-id'>Job Id: rVI3bBClanuCU6tnhk/5jmKN6xFPIEcwP1WgE6gqOEcoD4Qf2Sih8HXgxYOo0r1A+/4enXvxrHnERSbnua8RtRFboQ6J7OOp1x5jZQr3S9r+6++UME8DVKxTOvuULu2cwrlHy2cMyXkUKSc=</div>

Chef De Partie (Cafeteria)

Alila Hinu Bay

<div><div><p>Summary</p><div><p>
The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.</p>
<p><b>
Main Duties &amp; Responsibilities</b></p>
<div>
<div><div><div><ul><li>To check all event orders and to prepare mise-en-place for all items needed.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To supervise the staff to maintain high standard of service.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To prepare the food for the buffet in a very presentable way.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To double checks all the areas of responsibilities to ensure that everything is done properly.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>Assists in briefing the staff to improve the working methods.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To carry out any reasonable duties as may be requested by the department head.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To maintain a spirit of co-operation among the staff.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To train, develop, guide and motivate colleagues.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To assist all departments when required.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To attend departmental communication meetings &amp; training sessions and to operate in line with the instructions received.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To be responsible for a clean and tidy working area.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To ensure energy and water saving.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To report any maintenance defects to an immediate supervisor or the engineering department.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To operate all equipment as per the operating guidelines.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To have full knowledge of the hotel safety and emergency procedures.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To be aware of all local customs.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To adhere to the hotel rules at all times.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To support the hotel&rsquo;s environmental projects.</li></ul><br>
<p></p>
</div>
</div><br>
</div></div></div></div><div><p>Qualifications</p><p></p><div><br>
<ul><li> Minimum 3-4 years of experience in a hotel or fine-dining kitchen</li></ul>
<ul><li> Expertise in a particular cuisine (hot/cold/kitchen)</li></ul>
<ul><li> Knowledge of food safety and hygiene standards</li></ul>
<ul><li> Ability to work under pressure and lead junior staff.</li></ul>
<ul><li> High school diploma; culinary certificate preferred.</li></ul></div></div></div><p></p><br /> <div id='job-id'>Job Id: t9tEZCnB0actyrJahre3ot+JhDkP3IYy9xRQjxsdMdT43ISftFdM1D7hmscs7IUxNBU4u99VZLm/MGD5gCoFIipYK0Xqee977pf0m/oZBvriM0EsGxuCPaiYDw==</div>

CHEF DE PARTIE (CAFETERIA)

Alila Hotels

<div>
 <strong>
  Organization- Alila Hinu Bay
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.
 <br/>
 <br/>
 <strong>
  Main Duties &amp; Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   To check all event orders and to prepare mise-en-place for all items needed.
  </li>
  <li>
   To supervise the staff to maintain high standard of service.
  </li>
  <li>
   To prepare the food for the buffet in a very presentable way.
  </li>
  <li>
   To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.
  </li>
  <li>
   To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
  </li>
  <li>
   To double checks all the areas of responsibilities to ensure that everything is done properly.
  </li>
  <li>
   Assists in briefing the staff to improve the working methods.
  </li>
  <li>
   To carry out any reasonable duties as may be requested by the department head.
  </li>
  <li>
   To maintain a spirit of co-operation among the staff.
  </li>
  <li>
   To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
  </li>
  <li>
   To train, develop, guide and motivate colleagues.
  </li>
  <li>
   To assist all departments when required.
  </li>
  <li>
   To attend departmental communication meetings &amp; training sessions and to operate in line with the instructions received.
  </li>
  <li>
   To be responsible for a clean and tidy working area.
  </li>
  <li>
   To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.
  </li>
  <li>
   To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
  </li>
  <li>
   To ensure energy and water saving.
  </li>
  <li>
   To report any maintenance defects to an immediate supervisor or the engineering department.
  </li>
  <li>
   To operate all equipment as per the operating guidelines.
  </li>
  <li>
   To have full knowledge of the hotel safety and emergency procedures.
  </li>
  <li>
   To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.
  </li>
  <li>
   To be aware of all local customs.
  </li>
  <li>
   To adhere to the hotel rules at all times.
  </li>
  <li>
   To support the hotel&rsquo;s environmental projects.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Minimum 3-4 years of experience in a hotel or fine-dining kitchen
  </li>
  <li>
   Expertise in a particular cuisine (hot/cold/kitchen)
  </li>
  <li>
   Knowledge of food safety and hygiene standards
  </li>
  <li>
   Ability to work under pressure and lead junior staff.
  </li>
  <li>
   High school diploma; culinary certificate preferred.
  </li>
 </ul>
</div>
<br /> <div id='job-id'>Job Id: nvft+0ToU/63NjQy0k87GM6QEVU74cIYLdm6FVupEZQxbre9Mqt2qGisDgi7QDvpEs+STi4ttpSAtYOfu41aTZWDhjEhOECwlBr/wWuwaqw9WC6iDikXU+k16TqQZYMpImVCvE6qVDFpGA==</div>

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
<br><br>
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
<br><br>
The Chef de Partie- Pastry is responsible for managing a designated section within the pastry kitchen and ensuring the preparation of high-quality bakery and dessert items. This role supports the Pastry Sous Chef and Executive Pastry Chef in delivering consistency, creativity, and excellence, while maintaining hygiene and safety standards. The CDP- Pastry plays a key role in mentoring junior staff, ensuring smooth kitchen operations, and contributing to guest satisfaction through beautifully crafted pastries and desserts.
<br><br>
<b>Key Responsibilities:</b><br>
Oversee the daily operations of the assigned pastry section, ensuring timely and high-quality output.
<br>Prepare and present a variety of baked goods, desserts, and plated sweets in line with the hotel’s standards.
<br>Ensure consistency in taste, portioning, and presentation across all pastry products.
<br>Follow standard recipes, methods, and portion controls while maintaining creativity where appropriate.
<br>Monitor stock levels, assist with inventory checks, and ensure proper rotation of pastry ingredients.
<br>Ensure all pastry items are stored, handled, and labeled properly, especially high-risk and perishable goods.
<br>Maintain a clean, safe, and organized work environment in compliance with hygiene and food safety regulations (e.g., HACCP, SFSMS).
<br>Train and guide Commis and trainees within the pastry section to maintain operational efficiency and skill development.
<br>Communicate effectively with the Pastry Sous Chef and team to ensure a smooth workflow.
<br>Assist in developing new dessert items for à la carte, buffet, and banquet menus.
<br>Report equipment issues and coordinate with engineering or stewarding as required.
<br>Support sustainable practices by minimizing food waste and promoting energy-efficient kitchen habits.
<br>Be flexible with shift schedules, including working overtime or during events when necessary.
<br>Attend daily briefings and training sessions as scheduled.
<br>Follow grooming and uniform standards as per hotel policy.<br /> <div id='job-id'>Job Id: n21YeLwOHiYNDZaeVMmmdPYJry5VfDZrxdK4ocAXeHInQ1n0tGkxIf2zPvz1BPr4V5NQUrydC+rm9fXT6ai9XX81GXMYIdNYhSjkVmpNiq/dMO3fFnGuQki5VXIJkUselDZssdh8AQqAbFjUqWhjBorpfN2fVGfGcKhosG6t0m/KTYdfXG8LYhJ/rHGSScDfZ58EtbpvzXh3SwOr5+MiI2WuVX+3cYJcEKbqFrGIrJwR77J7ZX9KFsMpScyyjZQz9Gr3k8enh+DoHZLjV47LH3zG6ME=</div>

Chef de Partie- Pastry (172783)

MOVENPICK

<div><b>Company Description</b><p><br>
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><p>
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.</p><b><br>
Job Description</b><p><br>
As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:</p><ul><li>
Developing unique and cuisine-appropriate menus.</li><li>
Collaborating with the Food &amp; Beverage Manager to set item prices.</li><li>
Staying current on developing trends in the hospitality industry.</li><li>
Monitoring inventory and purchasing supplies and food from approved vendors</li><li>
To co-ordinate an effective and efficient Payroll Management / Resource allocation by establishing a flexible work force throughout the Division, based on the principles of multi-skilling and multi-tasking.</li><li>
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.</li><li>
To establish, implement and control performance standards for the Stewarding in Kitchen and Food &amp; Beverage to achieve the highest possible hygiene standards, minimize operating Equipment breakage, streamline and efficient resource and equipment flows.</li><li>
Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.</li><li>
Identifying and introducing new culinary techniques.</li><li>
Preparing meals and completing prep support as needed.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
You should have a professional kitchen apprenticeship or chefs training course and at least 7 years experiences in quality establishments in a similar role.</li><li>
The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.</li><li>
You will need a strong knowledge of the HACCP management system and administration work.</li><li>
Any prior experience with Futurelog &amp; food waste management system would help facilitate a smooth transition into the role.</li><li>
Bachelor&rsquo;s Degree and/or Hotel Management degree</li><li>
Excellent written and verbal communication skills</li></ul><br>
<b>
Additional Information</b><p><br>
Your team and working environment:<br>
M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay.</p><p><br>
Our commitment to Diversity &amp; Inclusion:<br>
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></div><br /> <div id='job-id'>Job Id: sVuoBOnrmH+O4d4/UAT9mXzHNYuEVJukOzTbXSwrN/Md4t8uvIaWZEL1nqGHGYxVORzlDUS4bU8pMr9duGJxEEmm/qqsUe7mq01YIjK27VMuECtAjrEp/Wqm9ZRk2c4atWRfigiZ</div>

Executive Chef

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Chef de Partie- Pastry (172783)

Executive Chef