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chef de cuisine rawya restaurant

Conservatorium Hotel

<div><div><div><p>Chef de Cuisine - Rawya Restaurant
 </p><div></div><div><div><ul><li>543681
</li> </ul></div><div></div><div><ul><li>Culinary / Kitchen
</li> </ul></div><div></div><div><ul><li>Full time
</li></ul></div><div></div><div><ul><li><div>Mandarin Oriental, Muscat
</div></li>
</ul></div></div><div></div><div><p><b>Chef de Cuisine &ndash; Rawya Restaurant</b></p>
<p>
Mandarin Oriental Muscat is looking for a <b>Chef de Cuisine &ndash; Rawya Restaurant </b>to join our<b> culinary</b> team.</p>
<p>
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.</p>
<p>
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.</p>
<p><b>
Mandarin Oriental Muscat</b></p>
<p>
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.</p>
<p>
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 combines the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.</p>
<p><b>
Responsibilities</b></p>
<ul>
<li>Oversee all operational and administrative culinary aspects Rawya restaurant. He will furthermore oversee the culinary operation on level 1 and level 2, including the MO Club, Pool side bar, Sea breeze Terrace &amp; MO club Lounge as appropriate and be able to prioritize the required level of engagement in both areas depending on business volumes and other related parameters.</li>
<li>Create and maintain a great synergy between Rawya and other kitchens 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 in order to maximize revenue generating opportunities in line with market demands.</li>
<li>Regularly review menus regarding popularity of dishes, food cost and season with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef.</li>
<li>Ensure plating guides are up to date and distributed appropriately.</li>
<li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li>
<li>Ensure that all Cuisines within 3 meal restaurants. He will furthermore oversee the culinary operation on level 1 and level 2, including the MO Club, Pool side bar, Sea breeze Terrace &amp; MO club Lounge.</li>
<li>are prepared in the most authentic way as standards set by the Executive Chef.</li>
<li>Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular checks 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 in order 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 training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.</li>
<li>Oversee preparation of weekly roster.</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 Chief Steward 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 Qatar 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 Executive 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>
</ul><ul><li>Personally follow up with guests where possible or required and show presence in the dining area regularly.</li>
<li>Personally monitor and follow through on any requirements of VIP guests who are dining in the Restaurants as well as for special 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 manager.</li>
</ul><ul><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 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 and Butchery 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 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 with regard to the Jardine audit 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 F&amp;B industry to ensure the outlet Cuisine and Buffets are in line or ahead of 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>Attend and participate in all required meetings as scheduled.</li>
<li>Perform any other reasonable duties as required by the Executive Chef.</li>
</ul>
<p><b>Our commitment to you</b></p>
<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></div></div></div>

Chef de Cuisine - Rawya Restaurant

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

Alila Hotels

<div>
 <strong>
  Organization- Alila Jabal Akhdar
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 <strong>
  FINANCIAL ACCOUNTABILITY
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Assume in all section of the kitchen the control of food requisitioning, preparation, and waste for the purpose of maintaining the proper food cost.
  </li>
  <li>
   Directly maximize colleague productivity to minimize payroll costs.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CONDITIONS OF WORK
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   The Chef De Cuisine is in charge of controlling the sections within the kitchen as vegetable garnish, meat station, cold appetizer, pastry section etc.He also will work at any shift as requested and assist in private event operations, as required, including weekends / holidays.
  </li>
  <li>
   Flexible and good in multi-tasking.
  </li>
  <li>
   Able to work under pressure.
  </li>
  <li>
   Some heavy lifting may be required while on duty.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Role Overview
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Control the Culinary operation different section.
  </li>
  <li>
   Ensure the smooth running of the kitchen sections and see that all areas and sections are maintained following Alila Jabal Akhdar F&amp;B Culinary standards.
  </li>
  <li>
   Supervise, prepare and/or cook any food on a daily basis according to business requirements.
  </li>
  <li>
   Maintains an efficient workflow by adhering to the Sequence of Service and all-time frames and standards detailed in relevant SOPs in the F&amp;B standards manual.
  </li>
  <li>
   Should be flexible and ready to work any shift given as per the requirement of the operation.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  COMMUNICATION
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   The Chef De Cuisine interacts daily with the
  </li>
  <li>
   Food suppliers Jr. Sous Chef, Chef de Partie, Demi-Chef
  </li>
  <li>
   In-house Guests
   <br/>
   <br/>
  </li>
 </ul>
 de Partie and junior rank-in-file Commis within their respective kitchens.
 <br/>
 <br/>
 <ul>
  <li>
   Kitchen management.
  </li>
  <li>
   All Outlet Staff members.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  MAIN DUTIES
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Reports on time to duty.
  </li>
  <li>
   Ensures proper daily ingredient preparation of menu items within the kitchen section.
  </li>
  <li>
   Directly manages food production and waste generated in the kitchen.
  </li>
  <li>
   Gives food preparation tasks to the team sections and monitor that they are carried out in the correct manner.
  </li>
  <li>
   Keeps the sections clean and sanitized, while following HACCP standards
  </li>
  <li>
   Any other duties as may reasonably be requested by the management.
  </li>
  <li>
   Meet all needs and requests of customers within acceptable enterprise timeframes.
  </li>
  <li>
   Identify and take all opportunities to enhance the quality of service.
  </li>
  <li>
   Offer assistance to colleagues when required, to ensure designated work goals are met.
  </li>
  <li>
   Demonstrate trust, support, and respect towards team members in day-to-day work activities.
  </li>
  <li>
   Conduct communication with colleagues in a polite, professional, and friendly manner.
  </li>
  <li>
   Practice high standards of personal presentation in accordance with Alila Jabal Akhdar F&amp;B Culinary grooming &amp; presentation standards.
  </li>
  <li>
   Seek assistance from other team members, supervisors and managers when required.
  </li>
  <li>
   Looks for ways to go above and beyond the customers&rsquo; expectations.
  </li>
  <li>
   Has a full understanding of the brand concept, history and vision and can explain when asked for.
  </li>
  <li>
   Has completed basic food hygiene training. Ensure that brand standards in regard to hygiene are adhered to at all times on the kitchen - i.e. labels, FIFO...
  </li>
  <li>
   Ensures that all side duties and cleaning schedules are completed as per daily checklists.
  </li>
  <li>
   Completes all checklists as required daily, weekly, and monthly for the kitchen.
  </li>
  <li>
   Proactive in attending all trainings as required by the business.
  </li>
  <li>
   Actively looks for ways in which they can develop their career.
  </li>
  <li>
   Communicates to managers any issues immediately.
  </li>
  <li>
   Actively engages with colleagues at all times.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  ADMINISTRATION
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Review the notice board and outlet briefing sheets on a daily basis to be well informed of Alila Jabal Akhdar F&amp;B Culinary events, city information, rosters, sold-out items, daily specials and any other information that may be relevant to the job.
  </li>
  <li>
   Complete cleaning, opening &amp; closing checklists when instructed by senior colleagues.
  </li>
  <li>
   Assist in recording inventories / stock-takes as required.
  </li>
 </ul>
</div>


Chef de Cuisine European cuisine

<div>
 <strong>
  Organization- Alila Jabal Akhdar
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 <strong>
  Alila
 </strong>
 means &ldquo;Surprise&rdquo; in Sanskrit, which suitably describes the refreshing character of our properties and the reaction of our guests when they stay with us.
 <br/>
 <br/>
 <strong>
  OUR PURPOSE
 </strong>
 <em>
  We care for people so they can be their best
  <br/>
  <br/>
 </em>
 Care comes from a place of empathy and authentic human connection. We do this by truly seeing people and getting to know them as unique individuals, so we can design and deliver personal experiences. We want to make a difference in the lives of all those we touch: colleagues, guests, owners, operators, community members, and shareholders. Being your best is about being your authentic self in each moment &mdash; engaged, fulfilled, and ready to take on the world.
 <br/>
 <br/>
 <strong>
  BRAND TARGET
 </strong>
 <em>
  Well-traveled guests seeking reflection and impactful connections
  <br/>
  <br/>
 </em>
 <strong>
  BRAND PROMISE
 </strong>
 <em>
  To craft rare and intimate experiences
  <br/>
  <br/>
 </em>
 <strong>
  BRAND PRINCIPLES
 </strong>
 <em>
  Contemporary expression of centuries-old traditions
  <br/>
  <br/>
 </em>
 <em>
  Authentic experiences on the road less traveled
  <br/>
  <br/>
 </em>
 <em>
  Sustainable, community-enriching mindset
  <br/>
  <br/>
 </em>
 <em>
  World-class service from local experts
  <br/>
  <br/>
 </em>
 <strong>
  GUESTS NEED
 </strong>
 <em>
  To relax, recharge, and re-energize
  <br/>
  <br/>
 </em>
 <strong>
  PROPERTY TIER
 </strong>
 <em>
  Luxury
  <br/>
  <br/>
 </em>
 <strong>
  PORTFOLIO
 </strong>
 <em>
  Boundless
  <br/>
  <br/>
 </em>
 <strong>
  FINANCIAL ACCOUNTABILITY
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Can operate the cashier system as per the company standards;
  </li>
  <li>
   Operate the POS system as per the company policy (no access to Void and Manager Reports).
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CONDITIONS OF WORK
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Work in a variety of Food &amp; Beverage environments including indoor and outdoor conditions, as well as exposure to smoky environments and harsh variations in weather conditions;
  </li>
  <li>
   Some heavy lifting may be required while on duty.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Role Overview
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Makes sure that the guests feel always at ease and find everything to their taste;
  </li>
  <li>
   Provides guests with a friendly, competent and top quality service ensuring maximum guest satisfaction in a manner consistent with house standards;
  </li>
  <li>
   To be honest and reliable;
  </li>
  <li>
   Co-operates with the rest of the team for a smooth operation;
  </li>
  <li>
   Has a good knowledge of the food and beverages served in the restaurant / bar;
  </li>
  <li>
   Serves food and beverages to guests according to the sequence of service learnt during training;
  </li>
  <li>
   Performs various incidental duties to increase guest&rsquo;s enjoyment and facilitate a smooth overall operation of the dining room;
  </li>
  <li>
   Greets the guest with a warm smile and by name if possible;
  </li>
  <li>
   Maintains an efficient workflow by adhering to the Sequence of Service and all time frames and standards detailed in relevant SOPs in the F&amp;B standards manual;
  </li>
  <li>
   Should be flexible and ready to work any shift given as per the requirement of the Outlet and Business Needs.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  MAIN DUTIES
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   To understand and strictly adhere to the Rules &amp; Regulations established in the Employees Handbook and the Hotel&rsquo;s policy on Fire, Hygiene, Health and Safety;
  </li>
  <li>
   To report for duty punctually, wearing the correct uniform and name tag at all times;
  </li>
  <li>
   To attend and contribute to all staff meetings, Departmental and Hotel trainings scheduled and other related activities;
  </li>
  <li>
   To respond to any changes in the restaurant function as instructed by the hotel;
  </li>
  <li>
   To project at all times a positive and motivated attitude and exercise self-control;
  </li>
  <li>
   To work split shifts as and when required;
  </li>
  <li>
   To be available to be cross trained in any other department of the hotel;
  </li>
  <li>
   Identify and anticipate guest needs and expectations correctly, including those with special needs, and provide appropriate products, services or information;
  </li>
  <li>
   Meet all needs and requests of guests within acceptable enterprise timeframes;
  </li>
  <li>
   Identify and take all opportunities to enhance the quality of service;
  </li>
  <li>
   Recognize guests dissatisfaction promptly and take action to resolve the situation according to individual level of responsibility and Alila Jabal Akhdar guest feedback / complaint procedures SOP;
  </li>
  <li>
   Offer assistance to colleagues when required, to ensure designated work goals are met;
  </li>
  <li>
   Demonstrate trust, support and respect towards team members in day-to-day work activities;
  </li>
  <li>
   Conduct communication with guests and colleagues in a polite, professional and friendly manner;
  </li>
  <li>
   Practice high standards of personal presentation in accordance with Alila Jabal Akhdar grooming &amp; presentation standards;
  </li>
  <li>
   Seek assistance from other team members, supervisors and managers when required;
  </li>
  <li>
   Provide the perfect service experience for every guest. Ensure that Guest feels important and welcome in the restaurant;
  </li>
  <li>
   Always follow the hygiene standard, anti COVID-19 measures and policies;
  </li>
  <li>
   All team members (male/female) must be able to carry tray for food and beverage, including clearance.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  OPERATIONAL DUTIES
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Awareness and sensitivity to the concept of luxury and quality.
  </li>
  <li>
   Address special guest preferences recorded in guest history profiles.
  </li>
  <li>
   Ensure Hostess Team provide quality service to the guests by responding to requests promptly, efficiently and courteously during and throughout the guest&rsquo;s experience.
  </li>
  <li>
   Identify and anticipate customer needs and expectations correctly, including those with special needs, and provide appropriate products, services or information.
  </li>
  <li>
   Identify and take all opportunities to enhance the quality of service.
  </li>
  <li>
   Ensures hostess desk/door is manned at all times so that all customers receive a friendly &amp; prompt welcome.
  </li>
  <li>
   Schedule dining reservations and arranges parties or special services for customers according to the restaurant reservations SOP.
  </li>
  <li>
   Knowledgeable of all in-house services as well as local information and be able to assist guests when questioned.
  </li>
  <li>
   Has a working knowledge of the dining room layout, table numbers, stations and colleagues working during each shift.
  </li>
  <li>
   Thorough knowledge of the menu to answer any questions the guests may have and should inform guests of any specials at time of seating.
  </li>
  <li>
   Immediately shares guest name to relevant service staff directly after seating.
  </li>
  <li>
   Responsible for the collection and input of any relevant guest history in profile.
  </li>
  <li>
   To be entirely flexible and adapt to rotate within the different sub departments of the Food &amp; Beverage Division or any other Department of the hotel as assigned;
  </li>
  <li>
   To perform all duties and tasks when rotated or assigned to another Department as per Master Task List for that Department;
  </li>
  <li>
   To ensure that the Place of Work and surrounding area is kept clean, disinfected and organized at all times;
  </li>
  <li>
   To monitor operating supplies and reduce spoilage and wastage;
  </li>
  <li>
   Answers telephone within 3 rings using the Alila Jabal Akhdar standard script;
  </li>
  <li>
   Review the notice board and outlet briefing sheets on a daily basis to be well informed of Alila Jabal Akhdar events, arrivals, information, sold-out items, daily specials and any other information that may be relevant to the job;
  </li>
  <li>
   Ensures that all menus, beverage lists and dock presenters are clean and in top condition in the restaurant area;
  </li>
  <li>
   To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests;
  </li>
  <li>
   Suggest to manager or supervisor any training needed to enhance performance;
  </li>
  <li>
   Perform side duties including folding napkins, rolling silverware, cleaning trays, restocking shelves, filling ice bins, cleaning and breaking down service area, using cleaning compounds, and other duties as required;
  </li>
  <li>
   Report any possible theft or misuse of the property immediately to a member of management;
  </li>
  <li>
   Carry out any other reasonable duties as assigned by the Outlet Supervisor, Outlet Manager, F&amp;B Manager, Chef de Cuisine or Senior Management;
  </li>
  <li>
   Actively collecting and sharing any guests preferences regarding their stay and their dining experiences;
  </li>
  <li>
   To handle guest allergies in professional and courteous manner with immediate reporting to F&amp;B Manager, Chef De Cuisine and Chef and Beverage Director
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 At least 2 Years Minimum experience in F&amp;B
</div>


Food & Beverages Hostess

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader"><b>Private Chef, Muscat, Oman</b></h1>
<div><p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
Explore <b>Private Chef</b> jobs in Muscat with Cozymeal, a platform designed to help you grow your culinary business with freedom and support. Muscat&rsquo;s food scene, rich in Omani heritage and global flavors, offers the perfect setting to create menus that feature dishes like shuwa, mashuai or international cuisine tailored to your clients&rsquo; tastes. Whether you're experienced in personal chef jobs or exploring private chef jobs near you, Cozymeal connects you with clients seeking unique, in-home dining experiences. Enjoy full control over your schedule and menus while Cozymeal handles marketing, logistics and customer support. Discover personal chef jobs near you and take your culinary career to new heights in Muscat.</p>
<p><b>
ABOUT COZYMEAL:</b></p>
<p>
Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.</p>
<p><b>
ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:</b></p>
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)</li>
<li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
<p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p><b>
REQUIREMENTS:</b></p>
<ul>
<li>Based in Muscat, Oman</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
<p><b>SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:</b></p>
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
<p><b>Location:</b> Muscat, Oman</p></div></div></div>

Private Chef

SIHAMCO

<div>
 <strong>
  Job Summary:
  <br/>
  <br/>
 </strong>
 We are seeking a passionate and skilled Chef de Partie - Hot Section (Saut&eacute;) in our Lebanese-themed restaurant. You will be responsible for preparing bold, flavorful, saut&eacute;ed, grill, and pan-finished dishes with precision, speed, and flair.
 <br/>
 <br/>
 As part of a kitchen that is closely connected to the front-of-house, you'll work with confidence and charisma, contributing to the vibrant rhythm and theatrical dining experience that sets us apart.
 <br/>
 <br/>
 <strong>
  Key Responsibilities:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Take full ownership of the saut&eacute;/hot station, ensuring dishes are prepared to recipe specifications with consistency and speed
  </li>
  <li>
   Execute saut&eacute;ed meats, seafood, vegetables, sauces, and finishing techniques with precision
  </li>
  <li>
   Work closely with the Head Chef and team to maintain high standards of flavor, seasoning, and presentation across all hot dishes
  </li>
  <li>
   Maintain a clean, organized, and efficient workstation before, during, and after service
  </li>
  <li>
   Coordinate with other CDPs (especially Oven and Grill) for smooth timing and plating during peak service
  </li>
  <li>
   Assist in menu testing, development, and daily mise en place preparation for the hot section
  </li>
  <li>
   Maintain portion control, food safety, and hygiene standards at all times
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Requirements
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   3-5+ years of experience as a Saut&eacute; Chef / CDP in a high-volume or premium dining setting
  </li>
  <li>
   Strong technical skills in saut&eacute;ing, pan reduction, sauce work, and cooking to order
  </li>
  <li>
   Excellent sense of timing and urgency, especially during high-pressure services
  </li>
  <li>
   Passion for bold, African-inspired flavors and willingness to learn new ingredients and techniques
  </li>
  <li>
   Team player who collaborates across kitchen stations and communicates clearly
  </li>
  <li>
   Well-groomed, confident, and comfortable in a performance-driven kitchen environment
  </li>
  <li>
   Flexible schedule with availability on evenings, weekends, and holidays
  </li>
  <li>
   Any nationality welcome - talent, discipline, and flair are what count
   <br/>
   <br/>
  </li>
 </ul>
 SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.
 <br/>
 <br/>
 At SIHAMCO, we don't just lead Saudi Arabia's hospitality and entertainment evolution&mdash;we create it from the ground up. Since 2008, we've been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.
 <br/>
 <br/>
 <strong>
  Crafting a Homegrown Legacy
  <br/>
  <br/>
 </strong>
 All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house &mdash; from initial vision and brand identity to concept creation, design, execution and operation. We don't import ideas; we build them &mdash; crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.
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 <br/>
 <strong>
  Our Signature Brands
  <br/>
  <br/>
 </strong>
 Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets &mdash; but consistently surpasses &mdash; global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.
 <br/>
 <br/>
 Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.
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 <br/>
 <strong>
  We Are Only Getting Started!
  <br/>
  <br/>
 </strong>
 Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.
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 <br/>
 <strong>
  People First
  <br/>
  <br/>
 </strong>
 Our team is our greatest asset&mdash;a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.
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 <br/>
 <strong>
  Benefits
  <br/>
  <br/>
 </strong>
 At SIHAMCO, we believe in rewarding our team with more than just a job &mdash; we offer an inspiring work environment and real opportunities for growth. Our benefits include:
 <br/>
 <br/>
 <ul>
  <li>
   Competitive salary packages - aligned with market standards and experience
  </li>
  <li>
   Visa (1 year temp) &amp; Flights into the country for non-citizens
  </li>
  <li>
   Accommodation
  </li>
  <li>
   Transportation Allowance
  </li>
  <li>
   Career development &amp; Internal promotions - grow with us across departments and seasons
  </li>
  <li>
   Creative &amp; collaborative work culture - built on passion, innovation, and attention to detail
  </li>
  <li>
   Exposure to high-end hospitality &amp; entertainment concepts - gain experience in premium F&amp;B and entertainment
  </li>
  <li>
   Experience working on premium events within The Groves, Riyadh Season
  </li>
  <li>
   Cultural diversity - join a team of passionate professionals from around the world
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Join Us
  <br/>
  <br/>
 </strong>
 Whether you're an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.
</div>


Chef de Partie - Hot (Sauté)

Marriott International

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 25184137
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 Al Bustan Palace a Ritz-Carlton Hotel, PO Box 1998, Muscat, Oman, Oman,VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
 <br/>
 <br/>
 <strong>
  Position Type
 </strong>
 Non-Management
 <br/>
 <br/>
 <strong>
  Position Summary
  <br/>
  <br/>
 </strong>
 Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Weigh, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Anticipate and communicate any assistance needed during busy periods. Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Direct and assist Stewards to maximize clean-up efficiency. Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
 <br/>
 <br/>
 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. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. 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. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested.
 <br/>
 <br/>
 <strong>
  Preferred Qualification
  <br/>
  <br/>
 </strong>
 Education: High school diploma or G.E.D. equivalent.
 <br/>
 <br/>
 Related Work Experience: At least 6 years of related work experience.
 <br/>
 <br/>
 Supervisory Experience: 1 year of supervisory experience is required.
 <br/>
 <br/>
 License or Certification: None
 <br/>
 <br/>
 <em>
  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.
  <br/>
  <br/>
 </em>
 Dans plus de 100 &eacute;tablissements prim&eacute;s &agrave; travers le monde, le personnel de l'enseigne Ritz-Carlton cr&eacute;e des exp&eacute;riences si exceptionnelles qu'elles restent grav&eacute;es dans la m&eacute;moire des clients longtemps apr&egrave;s leur s&eacute;jour. L'enseigne attire les meilleurs talents de l'h&ocirc;tellerie du monde entier, qui perp&eacute;tuent la tradition de cr&eacute;er des souvenirs inoubliables. Nous avons la conviction que chaque personne peut r&eacute;ussir si on lui donne les moyens d'&ecirc;tre cr&eacute;ative, attentionn&eacute;e et empathique.
 <br/>
 <br/>
 Chaque jour, nous d&eacute;finissons la norme d'un service luxueux, exclusif et in&eacute;gal&eacute; dans le monde entier. C'est notre grande fiert&eacute; d'offrir &agrave; notre client&egrave;le l'excellence en mati&egrave;re de confort et d'hospitalit&eacute;.
 <br/>
 <br/>
 Votre r&ocirc;le consistera &agrave; veiller &agrave; ce que les normes d'excellence de l'enseigne Ritz-Carlton soient respect&eacute;es chaque jour, de mani&egrave;re &eacute;l&eacute;gante et r&eacute;fl&eacute;chie. Ces normes constituent le fondement des &eacute;tablissements Ritz-Carlton et elles nous poussent &agrave; nous surpasser chaque jour. C'est gr&acirc;ce &agrave; elles et &agrave; notre conviction que notre culture contribue &agrave; notre succ&egrave;s que Ritz-Carlton a acquis la r&eacute;putation d'une enseigne mondiale leader dans le secteur de l'h&ocirc;tellerie de luxe. En tant que membre de notre &eacute;quipe, vous apprendrez et appliquerez nos normes d'excellence, telles que notre promesse des employ&eacute;s, notre credo et nos valeurs de service. En contrepartie, nous vous offrons la possibilit&eacute; d'&eacute;prouver de la fiert&eacute; &agrave; l'&eacute;gard de votre travail et de vos coll&egrave;gues.
 <br/>
 <br/>
 En int&eacute;grant l'&eacute;quipe Ritz-Carlton, vous rejoignez &eacute;galement le portefeuille d'&eacute;tablissements de Marriott International.
 <strong>
  Choisissez
 </strong>
 une entreprise qui vous donne la possibilit&eacute; de donner le meilleur de vous-m&ecirc;me, de
 <strong>
  donner
 </strong>
 un sens &agrave; votre vie professionnelle, de
 <strong>
  faire partie
 </strong>
 d'une incroyable &eacute;quipe internationale et de
 <strong>
  devenir
 </strong>
 la meilleure version de vous-m&ecirc;me.
</div>


Chef de Partie

Explore 92+ Chef de cuisine rawya restaurant in Oman this November. Find roles across top companies and apply now to boost your career.