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administration specialist - omani national - muscat

chef de partie - pastry

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sous chef / pastry and bakery - 6-month contract Jobs in Muscat

sous chef / pastry and bakery - 6-month contract

chef de partie asian cuisine culinary jumeirah muscat bay

Jumeirah Group

<div><div>Chef De Partie (Asian Cuisine) - Culinary - Jumeirah Muscat Bay - (2500002E)</div><div></div><div><p><b><br>
About Jumeirah</b></p><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><b><br>
About Jumeirah Muscat Bay</b></div><div></div><div><br>
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><p>
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.</p><p><b>
About the Job:</b></p><p>
An opportunity has arisen for a <b>Chef De Partie (Asian Cuisine) </b>to join<b> Culinary </b>in <b>Jumeirah Muscat Bay</b>. The main duties and responsibilities of this role:</p><ul><li><p>
Prepare and cook high-quality food according to menu guidelines, recipes, and instructions from the Sous Chef or Chef De Cuisine, ensuring all dishes meet the highest standards.</p></li><li><p>
Ensure all dishes are properly garnished, portioned, and presented on the correct serving dish, maintaining the highest quality standards.</p></li><li><p>
Ensure all mise-en-place is freshly prepared and ready on time, supporting efficient kitchen operations.</p></li><li><p>
Assist the Chef De Cuisine and Sous Chef in the daily preparation and service of food, ensuring consistent high standards are maintained.</p></li><li><p>
Actively manage all aspects of the assigned kitchen section, delegate tasks to junior kitchen staff, and ensure smooth operations during service periods.</p></li><li><p>
Assist in the development of new menu ideas, ensuring menus are seasonal, creative, and use the finest ingredients.</p></li></ul></div><div></div><div><p><b><br>
About you</b></p>
<p>The ideal candidate for this position will have the following experience and qualifications:</p>
<ul>
<li>College Degree in Culinary Arts or a related field from an accredited culinary school</li>
<li>Minimum 3 years of experience in increasingly responsible roles, ideally within the luxury hospitality industry</li>
<li>Strong leadership, team management, and project management skills</li>
<li>Proficient in Microsoft Office Suite (Intermediate level)</li>
<li>Creative, detail-oriented, and effective in problem-solving</li>
</ul>
<p><b>About the Benefits</b></p>
<p>
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.</p>
<p>
Benefits include:</p>
<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: Oct 1, 2025, 9:40:37 AM</div></div>

Chef De Partie (Asian Cuisine) - Culinary - Jumeirah Muscat Bay

Crowne Plaza Hotel

<div><p>Crowne Plaza Muscat OCEC is seeking a passionate and talented Demi Chef de Partie to join our dynamic culinary team. You will be responsible for supporting the Chef de Partie in delivering high-quality food, maintaining kitchen standards, and ensuring guest satisfaction in line with IHG and Crowne Plaza brand standards.</p>
<p>
YOUR DAY-TO-DAY:</p>
<ul>
<li>Assist the Chef de Partie in the preparation and presentation of high-quality dishes in your assigned section.</li>
<li>Ensure food production is in accordance with hotel recipes and standards.</li>
<li>Maintain cleanliness and hygiene in all food preparation areas, adhering strictly to HACCP guidelines.</li>
<li>Monitor portion and waste control to maintain profit margins.</li>
<li>Handle daily mise-en-place and food preparation for all meal periods.</li>
<li>Take ownership of the section in the absence of the Chef de Partie.</li>
<li>Collaborate with other kitchen team members to ensure smooth kitchen operations.</li>
<li>Ensure proper storage and labeling of all food items in compliance with food safety regulations.</li>
<li>Follow all health and safety regulations and hotel policies.</li>
<li>Maintain a positive, productive, and professional relationship with all team members.</li>
</ul>
<p>WHAT WE NEED FROM YOU:</p>
<ul>
<li>Minimum 2 years of experience in a similar role in a 4- or 5-star hotel or upscale restaurant.</li>
<li>Culinary diploma or relevant professional certification.</li>
<li>Sound knowledge of international cuisine; experience with buffet and a la carte operations preferred.</li>
<li>Strong understanding of food hygiene, safety, and sanitation standards (HACCP certified is a plus).</li>
<li>Good communication skills in English; Arabic is a plus.</li>
<li>Ability to work in a fast-paced environment with a positive attitude.</li>
<li>Flexibility to work shifts, weekends, and public holidays.</li>
</ul>
<p>WHAT YOU CAN EXPECT FROM US:</p>
<p>
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.</p>
<p>
Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.</p>
<p>
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.</p>
<p>
So, join us and you&rsquo;ll become part of our ever-growing global family.</p><p></p>
Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.<br>
<div></div><br>
<div>Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.
</div><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Demi Chef de Partie

Renaissance Corporate Services

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
<br><br>
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas
<br><br>
Chef de Cuisine
<br><br>
The Chef de Cuisine is responsible for leading and overseeing all culinary operations of the kitchen. This role ensures the preparation and presentation of authentic, high-quality dishes that align with the hotel’s standards. The 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 kitchen, ensuring food quality, consistency, and authenticity.
<br>Design, update, and implement creative and authentic menus in collaboration with the Executive Sous Chef.
<br>Supervise the preparation, cooking, and presentation of all 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 Italian 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 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 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.

Chef de Cuisine (173443)

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- Italian Kitchen
<br><br>
The Chef de Cuisine - Italian Kitchen is responsible for leading and overseeing all culinary operations within the Italian section of the kitchen. This role ensures the preparation and presentation of authentic, high-quality Italian dishes that align with the hotel’s standards. The Italian 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 Italian kitchen, ensuring food quality, consistency, and authenticity.
<br>Design, update, and implement creative and authentic Italian menus in collaboration with the Executive Sous Chef.
<br>Supervise the preparation, cooking, and presentation of all Italian 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 Italian 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 Italian 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 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.

Chef de Cuisine - Italian Kitchen (173442)

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader"><b>SUMMARY</b></h1>
<p></p>
<p>The Chef de Partie will be supporting the Sous Chef / Executive Chef by ensuring efficient and effective food preparation, cooking, plating, and upkeep of a designated station within the kitchen. He/she will ensure that dishes meet the established quality and presentation standards.</p>
<p></p>
<p><b>KEY RESPONSIBILITIES</b></p>
<p></p>
<ul><li>Oversee the preparation, cooking, and presentation of dishes within the assigned assigned section.</li>
<li>Ensure that all dishes are prepared to the established standards of quality, taste, and presentation.</li>
<li>Work closely with other kitchen staff to ensure timely and efficient service.</li>
<li>Maintain cleanliness and organization in your section, adhering to food safety and hygiene regulations.</li>
<li>Assist in the development of new dishes and menu items.</li>
<li>Monitor stock levels in the assigned section, ensuring that ingredients are available and fresh.</li>
<li>Minimize waste and ensure proper storage of food products.</li>
<li>Train and supervise junior kitchen staff and apprentices.</li>
<li>Communicate effectively with the Sous Chef and other team members to ensure smooth kitchen operations.</li>
<li>Ensure that all equipment in your section is properly maintained and report any issues to the Sous Chef.</li>
<li>Responds to guest complaints in a timely manner.</li>
<li><ul><li>Ensures compliance with SOPs in all outlets</li></ul></li>
<li>Assesses food portion size, visual appeal, taste and temperature of items served.</li>
<li>Checks all stations at the end of every shift for proper food storage and sanitation.</li>
<li>Prepares daily food production sheets.</li>
<li>Any other reasonable duties assigned by management.</li>
</ul>
<p></p><p>It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.</p>
<div><h2 class="jobSectionHeader"><b>Experience Needed</b></h2><p><b>
BACKGROUND</b></p><p></p><ul><li><p>
Previous experience as a Chef de Partie or Demi Chef de Partie in a professional kitchen.</p></li><li><p>
Culinary degree or equivalent professional training preferred.</p></li><li><p>
Strong culinary skills, including knowledge of cooking techniques and station-specific expertise.</p></li><li><p>
Food Hygiene certification.</p></li></ul></div>
<div><h2 class="jobSectionHeader"><b>Required Skills</b></h2><h3 class="jobSectionHeader"><b>
Soft skills</b></h3><p>
Effective Communication, Flexibility, Teamwork, Detail Oriented, Efficiency</p></div></div>

Chef de Partie -CDP

Gulf Hospitality and Services LLC

<p>Hiring position: Sous Chef.</p><p>Experience: minimum 2 years as same position or 3 years as a senior CDP / Jr. Sous Chef</p><p>Areas of Work: Catering, high volume food production, kitchen management, Menu planning</p><p>Where: Muscat, Oman</p><p>Facilities: Yearly 30 days paid vacation, yearly two-way flight ticket, accommodation, duty meals, medical, insurance.</p><p>Salary: OMR 500 per month start up and OMR 100 will be increased based on your performance after the joining.</p><p>Job Description &ndash; Sous Chef</p><p>Position Summary</p><p>The Sous Chef, a vital member of the culinary leadership team, supporting the Executive Chef in managing daily kitchen operations. This role ensures consistent food quality, cost control, and smooth workflow while maintaining strict compliance with food safety standards. The Sous Chef also plays a key role in staff supervision, scheduling, training, and kitchen administration.</p><p>______________</p><p>Key Responsibilities</p><p>Culinary Operations &amp; Food Quality</p><ul><li>Supervise kitchen production to ensure food quality, taste, and presentation meet established standards.</li><li>Execute menus consistently, following recipes, portion sizes, and presentation guidelines.</li><li>Minimize food wastage through effective portion control and inventory practices.</li></ul><p>Kitchen &amp; Staff Management</p><ul><li>Prepare and manage duty rotas for kitchen staff, ensuring adequate coverage and efficiency.</li><li>Supervise, train, and motivate team members to perform at high standards.</li><li>Support team development through coaching, skill enhancement, and performance feedback.</li><li>Ensure smooth kitchen workflow during peak hours and special events.</li></ul><p>Administrative &amp; Cost Control</p><ul><li>Monitor and control food cost percentage while maintaining quality standards.</li><li>Manage purchasing, receiving, and inventory using cost-saving techniques.</li><li>Prepare reports, checklists, and operational updates as required by management.</li><li>Utilize Microsoft Excel for food cost analysis, Word for documentation, and PowerPoint for presentations.</li></ul><p>Health, Safety &amp; Compliance</p><ul><li>Enforce HACCP principles and food safety standards across all kitchen operations.</li><li>Maintain hygiene, sanitation, and workplace safety in compliance with regulations.</li><li>Train staff in safe food handling and proper hygiene practices.</li><li>Support internal and external food safety audits.</li></ul><p>______________</p><p>Qualifications &amp; Skills</p><ul><li>Minimum 2 years of experience as a Sous Chef or 3 years of Senior Chef de Partie in a reputable kitchen.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>Strong leadership, organizational, and communication skills.</li><li>Proven expertise in kitchen administration, cost control, and rota scheduling.</li><li>Proficiency in Outlook email, Microsoft Windows, Word, Excel, and PowerPoint (mandatory).</li><li>Ability to work under pressure and adapt to fast-paced operations.</li><li>Flexibility to work according to the business requirements.</li></ul><p>Job Type: Full-time</p><p>Pay: RO450.000 - RO500.000 per month</p>

Sous Chef

IHG Hotels & Resorts

<div>
 We are thrilled to announce the upcoming opening of voco Muscat Al Mouj, a stylish and contemporary hotel set to bring a fresh energy to one of Muscat&rsquo;s most dynamic waterfront destinations. As part of the global IHG Hotels &amp; Resorts family, voco&trade; is known for its unique blend of reliable comforts, thoughtful touches, and a warm, welcoming atmosphere. At voco Muscat Al Mouj, we&rsquo;re preparing to open our doors soon &mdash; and we&rsquo;re looking for passionate, talented individuals to help us bring this exciting new property to life. This is a unique opportunity to be part of a pre-opening team where your ideas, energy, and commitment will help shape the hotel&rsquo;s culture and guest experience from day one. Whether you&rsquo;re looking to grow your career or take on a new challenge, voco Muscat Al Mouj offers a collaborative environment, strong development opportunities, and the chance to be part of a bold, modern brand that celebrates individuality.
 <br/>
 <br/>
 The Executive Chef will lead and oversee all culinary operations at voco Muscat Al Mouj, ensuring that every food outlet (restaurants, specialty venues, all‑day dining, lobby lounge), banquets, in‑room dining and event catering meets the high standards of quality, presentation, service, and guest satisfaction consistent with the voco brand and its reputation. This is a pre‑opening / newly opening luxury beachfront resort (251 keys, several F&amp;B outlets) so the Executive Chef will have a key role in shaping the culinary identity, establishing systems and processes, recruiting/training the kitchen team, and managing cost, quality, hygiene, and creativity.
 <br/>
 <br/>
 YOUR DAY-TO-DAY:
 <br/>
 <br/>
 <ul>
  <li>
   Develop, design, and implement innovative, diverse, and seasonally‑inspired menus for all outlets (all‑day dining, speciality restaurant(s), lobby lounge, banquets, etc.), aligned with local tastes as well as international standards.
  </li>
  <li>
   Ensure menu offerings reflect the resort&rsquo;s position as a premium beach resort: fresh seafood, local and regional flavours, healthy options, wellness‑oriented items, etc.
  </li>
  <li>
   Collaborate with F&amp;B Manager / Marketing / Guest Experience teams to plan special menus, theme nights, events, wedding banquets, etc.
  </li>
  <li>
   Oversee daily kitchen operations to ensure food is consistently of the highest quality in taste, presentation, and portion control.
  </li>
  <li>
   Maintain exceptional guest satisfaction through quality, consistency and attention to guest feedback.
  </li>
  <li>
   Be visible in guest&hyphen;facing kitchens / outlets where appropriate; interact with guests if needed to gather feedback and represent the brand.
  </li>
  <li>
   Recruit, train, mentor, and motivate all kitchen personnel: sous chefs, chefs de partie, line chefs, pastry, butchery, bakery, etc.
  </li>
  <li>
   Establish clear roles and responsibilities, ensure teams have required skills (multi‑skilling / cross‑training as needed).
  </li>
  <li>
   Create work schedules, manage staffing levels to match business demand while controlling labour cost.
  </li>
  <li>
   Promote a culture of teamwork, innovation, continuous improvement, discipline, and safety.
  </li>
  <li>
   Create, manage, and monitor kitchen budgets: food cost, labour cost, wastage/spoilage, supplies, equipment.
  </li>
  <li>
   Work with purchasing/procurement to select quality suppliers, negotiate costs, ensure timely deliveries and optimal inventory management.
  </li>
  <li>
   Ensure portion control, reduction of waste, efficient use of resources.
  </li>
  <li>
   Monitor P&amp;L for kitchen / F&amp;B outlets and propose corrective actions as needed.
  </li>
  <li>
   Ensure full compliance with local governmental food safety laws, health regulations, HACCP or equivalent standards.
  </li>
  <li>
   Maintain the highest standards of cleanliness, hygiene, pest control, safety in all kitchens, stores, cold rooms, and related back‑of‑house areas.
  </li>
  <li>
   Implement and uphold voco / IHG brand standards and SOPs.
  </li>
  <li>
   Responsible for stewarding operations, equipment maintenance, and ensuring all kitchen systems are fully functional and safe.
  </li>
  <li>
   During pre‑opening phase, design kitchen layouts, equipment lists, work flows, set up kitchens and service outlets.
  </li>
  <li>
   Develop opening menus; manage trial runs; coordinate training and mock services.
  </li>
  <li>
   Engage in recruitment, selection, onboarding, training of full kitchen brigade.
  </li>
  <li>
   Establish all culinary SOPs, standard recipe cards, portion control guides, plating designs, etc.
  </li>
  <li>
   Work closely with F&amp;B, Banquet, Events, Purchasing, Marketing, Finance, HR, GM to ensure smooth operations, guest satisfaction, and financial performance.
  </li>
  <li>
   Attend management meetings to report on kitchen performance, food costs, guest feedback, quality issues.
  </li>
  <li>
   Develop relationships with local suppliers, artisans, producers to source high‑quality local ingredients.
   <br/>
   <br/>
  </li>
 </ul>
 WHAT WE NEED FROM YOU:
 <br/>
 <br/>
 <ul>
  <li>
   Degree / Diploma in Culinary Arts, Hotel &amp; Restaurant Management or equivalent. Additional certifications in food safety / HACCP.
  </li>
  <li>
   minimum 3‑5 years in an Executive Chef or Head Chef position. Experience with multiple outlets, large banquets/events, specialty and international cuisine. Experience in pre‑opening operations is a plus.
  </li>
  <li>
   Strong ability to manage food cost, portion control, forecasting, budgeting, supplier cost negotiations, cost of goods sold (COGS), controlling wastage/spoilage.
  </li>
  <li>
   Strong leadership, coaching and mentoring skills. Ability to build high‑performing teams. Good interpersonal skills, culturally aware, able to work in a multicultural environment.
  </li>
  <li>
   Ability to manage multiple outlets; strong time management; detail oriented; able to plan ahead especially for events and seasonal demands.
  </li>
  <li>
   Passion for excellent guest service; ability to respond to guest feedback; commitment to quality and consistency.
   <br/>
   <br/>
  </li>
 </ul>
 WHAT YOU CAN EXPECT FROM US:
 <br/>
 <br/>
 We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.
 <br/>
 <br/>
 Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
 <br/>
 <br/>
 IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.
 <br/>
 <br/>
 So, join us and you&rsquo;ll become part of our ever-growing global family.
 <br/>
 <br/>
 Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels
 <br/>
 <br/>
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>


Executive Chef

Explore 184+ Chef de partie asian cuisine culinary jumeirah muscat bay in Muscat this October. Find roles across top companies and apply now to boost your career.