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chef de cuisine

PROCNNCT TALENTS

Head Chef &ndash; Production Kitchen (Savory &amp; Pastry)Location: Muscat, Oman Reports To: Management Supervises: Chef de Partie, Demi Chef, Commis, Kitchen SupportRole Summary: Responsible for full oversight of savory and pastry production in a central kitchen environment. Ensures operational efficiency, product consistency, food safety compliance, and cost control across all outlets.Key Responsibilities:<ul><li>Lead and coordinate savory and pastry teams.</li><li>Plan and manage daily and weekly production schedules.</li><li>Standardize recipes, portions, and presentation.</li><li>Control food cost, waste, and stock levels.</li><li>Ensure consistent quality, taste, and innovation.</li><li>Oversee equipment functionality and report issues.</li><li>Train, coach, and evaluate kitchen staff.</li><li>Ensure compliance with local food safety regulations.</li><li>Support menu development and seasonal launches.</li></ul>Requirements:<ul><li>Culinary degree or equivalent.</li><li>Ready to join in 14-20 days.</li><li>5+ years&rsquo; experience, including senior leadership exposure.</li><li>Strong production kitchen and cost-control background.</li><li>Experience in Oman market preferred.</li><li>Knowledge of healthy and modern cuisine concepts.</li></ul>Job Type: Full-timePay: RO600.000 - RO650.000 per month

Chef de Cuisine

Jumeirah Group

<div><div>Chef De Cuisine - Culinary - Jumeirah Muscat Bay - (26000007)</div><div></div><div> 
About Jumeirah<div>
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</div><div></div><div> 
About Jumeirah Muscat Bay</div><div></div><div> 
Set in the secluded cove of Bandar Jissah, nestled between the Al Hajar Mountains and the Gulf of Oman, Jumeirah Muscat Bay invites guests to discover Muscat&rsquo;s breathtaking nature, with mountains meeting the sea at the resort&rsquo;s doorstep. The resort features 195 rooms and suites with spectacular ocean views, including ten opulent summerhouses and villas featuring private plunge pools and private beach access.</div>
Opened in 2022, the resort offers a diverse array of amenities, including a sprawling 1,200 square meter Talise Spa, a Pedi:Mani:Cure Studio by Bastien Gonzalez, a PADI and SSI certified dive centre, numerous leisure facilities and adventurous wellbeing experiences, plus several signature dining options and a kids club, providing ample opportunity to relax and recharge.
About the Job:
An opportunity has arisen for a Chef De Cuisine to join Culinary in Jumeirah Muscat Bay. The main duties and responsibilities of this role:<ul><li>
Exceed guest expectations through efficient, friendly, and attentive service, ensuring guest satisfaction, actively participate in and oversee the provision of excellent service to guests, engaging with them to gather feedback and identify areas for improvement.</li><li>
Handle guest complaints efficiently, either through direct interaction or by referring them to the Executive Sous Chef and to ensure team members in designated sections adhere to work schedules and perform their duties effectively</li><li>
Assist in various Food and Beverage events and culinary competitions as requested by superiors, collaborate with the Executive Sous Chef or Executive Chef to develop strategies and special events for sales promotion and revenue generation</li><li>
Verify that delegated duties are carried out in accordance with hotel standards, management instructions, and approved checklists</li><li>
Conduct frequent spot checks in the kitchen and storerooms to monitor compliance with procedures, hygiene standards, and inventory management</li><li>
Assist in implementing and ensuring adherence to SOPs, hygiene standards, and safety regulations among kitchen team members, provide administrative and operational support to the Executive Sous Chef in achieving divisional targets, including scheduling, training, and maintaining cleanliness and safety standards</li></ul></div><div></div><div> 
About you
The ideal candidate for this position will have the following experience and qualifications:<ul><li>
Relevant tertiary qualification with prior HACCP management training</li><li>
Advanced proficiency in Microsoft Office and related software applications</li><li>
Strong leadership, problem-solving, and team management capabilities with a creative and detail-oriented approach</li><li>
Proven project management skills with the ability to manage multiple priorities effectively</li><li>
Minimum of 2 years&rsquo; experience in the same role within a luxury resort or high-end restaurant and at least 6 years&rsquo; overall experience in the culinary department, including a previous senior management position</li></ul> 
About the Benefits
At Jumeirah, we are dedicated to fostering a workplace where all colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.
Benefits include:<ul><li>
Access to Learning &amp; Development programmes and clear career pathways</li><li>
Opportunities for internal mobility within our global network</li><li>
Colleague discounts on food, beverage and hotel stays worldwide</li><li>
Health care and insurance benefits</li><li>
Locally competitive salary</li><li>
Locally relevant benefits as determined by the property.</li></ul><div>
</div></div><div>
Primary Location: Oman-Muscat</div><div>
Job: Jumeirah Job Group</div><div>
Organization: Jumeirah Muscat Bay [JMBH]</div><div>
Job Posting: Jan 6, 2026, 6:04:44 AM</div></div>

Chef De Cuisine - Culinary - Jumeirah Muscat Bay

Marriott International

<div>Additional Information 
Job Number25204441 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
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. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<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> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
<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> 
Leading Kitchen Team
<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> 
Establishing and Maintaining Restaurant Kitchen Goals
<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> 
Ensuring Exceptional Customer Service
<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> 
Managing and Conducting Human Resource Activities
<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> 
Additional Responsibilities
<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><div> 
</div>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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Chef de Cuisine - Greek Cuisine (Native Preferred)

Minor Hotels

<div>
 
 Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.
 
 
 
 
 
 
 Job Description
 
 
 
 
 
 Position Summary:
 
 
 
 
 
 The
 
 Chef de Partie &ndash; Benihana Teppanyaki
 
 is responsible for preparing and cooking high-quality Japanese teppanyaki dishes in a live, engaging, and theatrical style, ensuring an authentic
 
 Benihana dining experience
 
 . The role involves maintaining food quality, safety, and consistency in accordance with
 
 Benihana International
 
 and
 
 Tivoli Hotels
 
 standards, while delivering exceptional guest satisfaction.
 
 
 
 
 
 Key Responsibilities:
 
 
 
 
 
 
 1. Food Preparation &amp; Cooking
 
 
 
 
 <ul>
 <li>
 
 Prepare and cook teppanyaki dishes in front of guests, showcasing professional showmanship and Benihana-style cooking techniques.
 
 
 
 </li>
 <li>
 
 Ensure all menu items are prepared and presented according to Benihana brand recipes and standards.
 
 
 
 </li>
 <li>
 
 Maintain high levels of quality, taste, and presentation consistency at all times.
 
 
 
 </li>
 <li>
 
 Ensure mise en place is properly prepared before each service and replenished as required.
 
 
 
 </li>
 <li>
 
 Monitor cooking times, temperature control, and portion sizes to maintain brand standards.
 
 
 
 </li>
 </ul>
 
 
 2. Guest Experience &amp; Service
 
 
 
 
 <ul>
 <li>
 
 Provide a warm, engaging, and entertaining experience for guests at the teppan grill.
 
 
 
 </li>
 <li>
 
 Interact professionally with guests while cooking, ensuring both safety and enjoyment.
 
 
 
 </li>
 <li>
 
 Respond courteously to guest feedback and ensure a positive dining experience.
 
 
 
 </li>
 </ul>
 
 
 3. Hygiene, Safety &amp; Cleanliness
 
 
 
 
 <ul>
 <li>
 
 Adhere strictly to food safety, sanitation, and personal hygiene standards in accordance with
 
 HACCP
 
 and
 
 Oman Municipality
 
 regulations.
 
 
 
 </li>
 <li>
 
 Maintain cleanliness of the teppan grill, cooking area, and kitchen equipment.
 
 
 
 </li>
 <li>
 
 Ensure all ingredients are stored safely and properly labeled according to hotel and brand standards.
 
 
 
 </li>
 <li>
 
 Report any maintenance or safety issues to supervisors promptly.
 
 
 
 </li>
 </ul>
 
 
 4. Teamwork &amp; Coordination
 
 
 
 
 <ul>
 <li>
 
 Work closely with other chefs and kitchen staff to ensure smooth operation and timely food service.
 
 
 
 </li>
 <li>
 
 Support junior team members by sharing skills and promoting teamwork.
 
 
 
 </li>
 <li>
 
 Assist the
 
 Head Chef
 
 in daily kitchen operations, stock control, and ordering as required.
 
 
 
 </li>
 <li>
 
 Attend pre-service briefings and training sessions to stay updated on menu changes or brand updates.
 
 
 
 </li>
 </ul>
 
 
 5. Brand &amp; Standard Compliance
 
 
 
 
 <ul>
 <li>
 
 Follow all
 
 Benihana International
 
 culinary procedures and brand standards.
 
 
 
 </li>
 <li>
 
 Uphold
 
 Tivoli Hotels &amp; Resorts
 
 service culture and core values in all aspects of work.
 
 
 
 </li>
 <li>
 
 Participate in regular training sessions for teppanyaki performance, food safety, and guest engagement.
 
 
 
 </li>
 </ul>
 
 
 Qualifications &amp; Experience:
 
 
 
 
 <ul>
 <li>
 
 Diploma or Certificate in Culinary Arts or a related field.
 
 
 
 </li>
 <li>
 
 Minimum
 
 2&ndash;3 years&rsquo; experience
 
 in a Japanese restaurant or teppanyaki concept (Benihana experience preferred).
 
 
 
 </li>
 <li>
 
 Skilled in Japanese cooking techniques, knife handling, and showmanship.
 
 
 
 </li>
 <li>
 
 HACCP or Food Safety certification required.
 
 
 
 </li>
 <li>
 
 Good communication and interpersonal skills; confident performing in front of guests.
 
 
 
 </li>
 <li>
 
 Ability to work in a fast-paced environment with attention to detail.
 
 
 
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operational excellence
 
 
 
</div>

Chef de Partie – Benihana Teppanyaki

<div>Additional Information 
Job Number26210026 
Job CategoryFood and Beverage &amp; Culinary 
LocationAloft Muscat, 396 Ghala, Al Azaiba South, Muscat, Oman, Oman, 130 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>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.
At Aloft, we aren&rsquo;t your typical hotel&mdash;but we aren&rsquo;t too cool for school either. We&rsquo;re here to be our guests&rsquo; launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they&rsquo;re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We&rsquo;re looking for confident self-expressers who aren&rsquo;t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Chef de Partie

<div>Additional Information 
Job Number26210016 
Job CategoryFood and Beverage &amp; Culinary 
LocationAloft Muscat, 396 Ghala, Al Azaiba South, Muscat, Oman, Oman, 130 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>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.
At Aloft, we aren&rsquo;t your typical hotel&mdash;but we aren&rsquo;t too cool for school either. We&rsquo;re here to be our guests&rsquo; launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they&rsquo;re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We&rsquo;re looking for confident self-expressers who aren&rsquo;t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Demi Chef de Partie (Hot kitchen)

LIFE LINE HUMAN RESOURCE

Key Responsibilities<ul><li>Assist the Head Chef in daily kitchen operations and food preparation</li><li>Supervise and guide chefs, commis, and kitchen staff</li><li>Ensure food quality, taste, and presentation meet company standards</li><li>Plan daily production and assign duties to kitchen team members</li><li>Maintain hygiene, cleanliness, and food safety standards (HACCP)</li><li>Control food costs, portioning, and minimize wastage</li><li>Monitor stock levels and coordinate ordering of supplies</li><li>Ensure proper use and maintenance of kitchen equipment</li><li>Handle kitchen operations in the absence of the Head Chef</li><li>Train and motivate kitchen staff</li></ul>Skills &amp; Requirements<ul><li>Proven experience as a Sous Chef or Senior Chef</li><li>Strong leadership and team management skills</li><li>Excellent knowledge of cooking techniques and kitchen operations</li><li>Ability to work under pressure in a fast-paced environment</li><li>Good communication and organizational skills</li><li>Knowledge of food safety and hygiene standards</li></ul>Qualifications<ul><li>Culinary Diploma or Hotel Management certification preferred</li><li>Relevant experience in hotels or high-volume restaurants</li></ul>Job Type: Full-timePay: RO400.000 - RO450.000 per monthExperience:<ul><li>Italian Cuisine : 5 years (Required)</li></ul>Language:<ul><li>Tagalog (Preferred)</li></ul>

Sous Chef

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