chef de partie (cafeteria)

bakery commis

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

chef de cuisine - asian kitchen (172780)

chef de cuisine - latin specialty Jobs in oman

chef de cuisine - latin specialty

chef de partie

chef de partie - butchery

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>
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)

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>
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)

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25110167<br>
<b>Job Category</b>Revenue Management<br>
<b>Location</b>W Muscat, Al Kharjiya Street, Shatti Al Qurum, Muscat, Oman, Oman<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Non-Management<div><p><br>
</p><div>Participer &agrave; la gestion de l&rsquo;inventaire des chambres afin de maximiser les recettes des salles de r&eacute;union, ainsi que maintenir l&rsquo;exactitude des informations et am&eacute;liorer les efforts d&rsquo;automatisation dans le syst&egrave;me de r&eacute;servation. Aider &agrave; la pr&eacute;paration de l&rsquo;analyse de la concurrence et d&rsquo;autres documents &agrave; l&rsquo;appui pour pr&eacute;sentation lors des r&eacute;unions sur la strat&eacute;gie des transactions de vente. Participer &agrave; la gestion des autorisations de chambres, des tarifs et des restrictions, y compris communiquer les restrictions tarifaires et la strat&eacute;gie aux propri&eacute;t&eacute;s. Effectuer tous les rapports de fin de mois de gestion et de v&eacute;rification des revenus et fournir des informations prospectives aux fins de la pr&eacute;vision, de cibler les zones de besoin et d&rsquo;&eacute;quilibrer les attentes financi&egrave;res. G&eacute;n&eacute;rer, traiter et mettre &agrave; jour avec pr&eacute;cision tous les rapports sur la gestion des revenus immobiliers et sur le march&eacute; et servir de source principale pour la majorit&eacute; des besoins en mati&egrave;re de rapports et d&rsquo;analyse de l&rsquo;&eacute;quipe de gestion des recettes. Aider &agrave; la maintenance du syst&egrave;me, y compris, mais sans s&rsquo;y limiter, la saisie des obstacles &agrave; la saisie des tarifs, la surveillance de la demande pr&eacute;vue, la mise &agrave; jour des pr&eacute;visions de groupe et l&rsquo;ex&eacute;cution des v&eacute;rifications quotidiennes du syst&egrave;me. Aider &agrave; la formation de nouveaux associ&eacute;s au besoin sur les outils de gestion des recettes. Participer &agrave; la mise en place de strat&eacute;gies de vente h&ocirc;teli&egrave;re dans les syst&egrave;mes de r&eacute;servation et d&rsquo;inventaire.<br>
<div></div>
Suivre toutes les politiques et proc&eacute;dures de l&rsquo;entreprise; s&rsquo;assurer de porter un uniforme de travail propre et complet; avoir une apparence soign&eacute;e et professionnelle en tout temps sur les lieux de travail; respecter la confidentialit&eacute; dans la diffusion d&rsquo;informations propres &agrave; la banni&egrave;re et/ou &agrave; l&rsquo;h&ocirc;tel; prot&eacute;ger tous les biens de la compagnie. Accueillir et saluer tous les clients selon les normes de l&rsquo;entreprise; anticiper et traiter les besoins de service des clients; remercier les clients en leur t&eacute;moignant une v&eacute;ritable reconnaissance. Parler aux autres en utilisant un langage clair, appropri&eacute; et professionnel; r&eacute;pondre au t&eacute;l&eacute;phone en utilisant l&rsquo;&eacute;tiquette appropri&eacute;e. D&eacute;velopper et maintenir des relations de travail positives avec les autres; &eacute;couter et r&eacute;pondre ad&eacute;quatement aux pr&eacute;occupations des autres employ&eacute;s. Se conformer aux attentes et aux normes d&rsquo;assurance qualit&eacute;. Lire et v&eacute;rifier visuellement l&rsquo;information dans une vari&eacute;t&eacute; de formats; d&eacute;placer, soulever, porter, pousser, tirer et placer des objets pesant 15 livres (6,8 kg) ou moins sans assistance; &ecirc;tre debout, assis ou sur ses pieds pour une p&eacute;riode de temps prolong&eacute;e. S&rsquo;acquitter d&rsquo;autres t&acirc;ches d&rsquo;emploi raisonnables lorsqu&rsquo;elles sont demand&eacute;es.<br>
<div></div>
QUALIFICATIONS RECOMMAND&Eacute;ES<br>
<div></div>
Niveau d&rsquo;&eacute;tudes:Dipl&ocirc;me d&rsquo;&eacute;tudes secondaires ou &eacute;quivalence de niveau secondaire.<br>
<div></div>
Exp&eacute;rience de travail connexe:Au moins 1 an d&rsquo;exp&eacute;rience de travail connexe.<br>
<div></div>
Exp&eacute;rience de supervision:Aucune exp&eacute;rience de supervision.<br>
<div></div>
Permis ou certification:Aucune</div><br>
<div></div>
<div></div><i>Chez Marriott International, nous nous engageons &agrave; promouvoir l&rsquo;&eacute;galit&eacute; d&rsquo;acc&egrave;s &agrave; l&rsquo;emploi, &agrave; accueillir dignement chaque personne et &agrave; offrir les m&ecirc;mes opportunit&eacute;s &agrave; tous. Nous avons instaur&eacute; un environnement dans lequel les particularit&eacute;s de nos collaborateurs sont appr&eacute;ci&eacute;es et c&eacute;l&eacute;br&eacute;es. Notre plus grande force r&eacute;side dans le m&eacute;lange vari&eacute; de cultures, de comp&eacute;tences et d&rsquo;exp&eacute;riences de nos collaborateurs. Nous veillons &agrave; pr&eacute;venir toute discrimination fond&eacute;e sur des crit&egrave;res prot&eacute;g&eacute;s, notamment le handicap, le statut de v&eacute;t&eacute;ran et tout autre aspect couvert par la loi en vigueur.</i>
<p></p><p>Chez W Hotels, notre mission est d'&eacute;veiller la curiosit&eacute; et d'&eacute;largir les horizons. Nos &eacute;tablissements offrent de v&eacute;ritables exp&eacute;riences de vie. Nous voulons ouvrir les portes comme les esprits, et les nouveaux visages et nouvelles exp&eacute;riences nous inspirent &eacute;norm&eacute;ment. Nous avons &agrave; c&oelig;ur d'&ecirc;tre &agrave; l'&eacute;coute et de r&eacute;pondre &agrave; tous les besoins, ce qui nous permet de r&eacute;inventer les normes du luxe dans le monde entier. Le service Whatever/Whenever (tout ce que vous voulez, quand vous le voulez) repr&eacute;sente notre culture et notre philosophie de service, gr&acirc;ce auxquelles les passions de notre client&egrave;le prennent vie. Si vous &ecirc;tes une personne originale, cr&eacute;ative et tourn&eacute;e vers l'avenir, nous vous souhaitons la bienvenue chez W Hotels. En int&eacute;grant l'&eacute;quipe W Hotels, vous rejoignez &eacute;galement le portefeuille d'&eacute;tablissements de Marriott International. <b>Choisissez</b> une entreprise qui vous donne la possibilit&eacute; de donner le meilleur de vous-m&ecirc;me, de <b>donner</b> un sens &agrave; votre vie professionnelle, de <b>faire partie</b> d'une incroyable &eacute;quipe internationale et de <b>devenir</b> la meilleure version de vous-m&ecirc;me.</p></div></div><br /> <div id='job-id'>Job Id: 4NqDQHTnp7TFLUUxK68UJYnYfxJmh/tugUoO1TU56pd67G93tkrMatKo2SbXsH3ST0qrJyrwihX7J9QwYGshXCOR25+n09D5YldQh++2wbahDQYqgEf91DkhBVXUb82SYF55ZSDgWOJpLnxSWWBMRYA5hNydkhyMdmr+hzJ2wYw3sEpgPFtXUf7hpCk/80tUFQb9Lxs5IAk8X21SBPrV8jtNXJvDj3Y7HS3krg3QUg==</div>

Analyst-Revenue Management

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 25111867
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Human Resources
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 W Muscat, Al Kharjiya Street, Shatti Al Qurum, 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>
 Management
 <br/>
 <br/>
 <em>
  Na Marriott International, n&oacute;s nos dedicamos para sermos um empregador que oferece oportunidades iguais, que acolhe todas as pessoas e que fornece acesso a oportunidades. N&oacute;s promovemos ativamente um ambiente em que o hist&oacute;rico &uacute;nico de nossos associados &eacute; celebrado e valorizado. Nossa maior for&ccedil;a est&aacute; na mistura rica de cultura, talento e experi&ecirc;ncia de nossos associados. Estamos comprometidos com um ambiente em que n&atilde;o haja discrimina&ccedil;&atilde;o ou preconceitos em rela&ccedil;&atilde;o a caracter&iacute;sticas protegidas, incluindo defici&ecirc;ncia, status de veterano ou qualquer outra caracter&iacute;stica protegida por lei.
  <br/>
  <br/>
 </em>
 A miss&atilde;o do W Hotels &eacute; incentivar a curiosidade e expandir horizontes. Somos um lugar onde se pode experimentar a vida. Estamos aqui para abrir portas e mentes. Somos constantemente inspirados por novas caras e experi&ecirc;ncias. Um esp&iacute;rito apurado, disposto a ousar, est&aacute; no cerne da nossa marca e, atrav&eacute;s dele, tornamos-nos reconhecidos por reinventar as normas do luxo pelo mundo. Nossa cultura de atendimento &eacute; a de que tudo pode ser feito a qualquer momento, e assim transformamos em realidade as paix&otilde;es dos h&oacute;spedes. Se voc&ecirc; &eacute; original e inovador e sempre contempla o futuro, seja bem-vindo(a) ao W Hotels. Ao entrar para o W Hotels, voc&ecirc; se junta a um portf&oacute;lio de marcas da Marriott International.
 <strong>
  Esteja
 </strong>
 onde pode realizar seu melhor trabalho,
 <strong>
  agir
 </strong>
 conforme seu prop&oacute;sito,
 <strong>
  fazer parte
 </strong>
 de uma incr&iacute;vel equipe global e
 <strong>
  se tornar
 </strong>
 a melhor vers&atilde;o de quem voc&ecirc; &eacute;.
</div>
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