bartender

chef de partie - bakery

front office manager

operations manager

chef de partie (north indian cuisine) Jobs in Oman

chef de partie (north indian cuisine)

chef de partie

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Muscat
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 <br/>
 <br/>
 The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
 <br/>
 <br/>
 Qualification in Pastry \ Bakery Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
 <br/>
 <br/>
 Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
</div>


Chef de Partie - Bakery

Hyatt

<div>
 You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 <br/>
 <br/>
 The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.
 <br/>
 <br/>
 Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
 <br/>
 <br/>
 Qualification in Pastry \ Bakery Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
 <br/>
 <br/>
 Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
</div>


<div><div><p>Summary</p><div><p>
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.</p><div>
The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.</div><div><br>
</div></div></div><div><p>
Qualifications</p><div><p>
Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</p><div>
Qualification in Pastry \ Bakery Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</div><div>
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</div></div></div></div>

CHEF DE PARTIE - BAKERY

Conservatorium Hotel

<div><div><div><p>Chef de Partie - Seasonal
 </p><div></div><div><div><ul><div>543351
</div> </ul></div><div></div><div><ul><div>Culinary / Kitchen
</div> </ul></div><div></div><div><ul><div>Temporary / Seasonal
</div></ul></div><div></div><div><ul><div><div>Mandarin Oriental, Muscat
</div></div>
</ul></div></div><p></p><div><p><b>Chef de Partie</b></p>
<p>
Mandarin Oriental Muscat is looking for a <b>Chef de Partie </b>to join our<b> Kitchen</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 combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.</p>
<p><b>
Responsibilities</b></p>
<ul>
<li>Work closely with the Chef de Cuisine to create dishes and suggesting dishes in promotional events.</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 the food is prepared in the most authentic way as standards set and agreed by the Chef de Cuisine.</li>
<li>Support to identify areas for improvement in food and beverage quality and report those to Chef de Cuisine.</li>
<li>Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.</li>
<li>Responsible for the ordering and requesting of the ingredients daily.</li>
<li>Provide leadership, direction, and support to all colleagues at any time.</li>
<li>Support the Chef de Cuisine to prepare a weekly roster.</li>
<li>Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Muscat Municipality rules and regulation.</li>
<li>Supervise the maintenance and cleanliness of the Essenza kitchen always follow up accordingly on the produced reports to achieve an immaculate environment.</li>
<li>Ensure that all Essenza cuisine displays are food safe, creative, clean and with attention to detail as per set standards by the Chef de Cuisine.</li>
<li>Ensure that Mandarin Oriental, Muscat grooming and appearance standards are implemented and always maintained to reflect an image of professionalism and care.</li>
</ul><ul><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 to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</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>Attend daily and weekly meetings with the team.</li>
<li>Conduct regular hands-on dish training to ensure food knowledge and cooking methods are always up to date.</li>
<li>Share the specific knowledge and recipes on Essenza speciality cuisine with all related colleagues.</li>
<li>Oversee and take responsibility of overall Essenza restaurant food safety related administration.</li>
<li>Follow all procedures, policies, and practices with regard to the Jardine audit related requirements for the culinary department.</li>
<li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li>
<li>Support any other related kitchen if required.</li>
<li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure the cuisine is in line or ahead of international standards.</li>
<li>Attend and participate in all required meetings as scheduled.</li>
<li>Perform any other reasonable duties as required by the Chef de Cuisine.</li>
<li>Attend and participate in all required meetings as scheduled.</li>
<li>Perform any other reasonable duties as required by the Chef de Cuisine.</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><p></p>

Chef de Partie - Seasonal

CALO

<div><p><b>About Calo</b><br>
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.</p><p>
Launched in Bahrain in 2019, we have since expanded to 6 countries, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.</p><p>
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.</p><p><b>
Role Overview</b><br>
We&rsquo;re looking for a skilled Chef De Partie to join Calo Kitchen team. You&rsquo;ll support the Sous Chefs, Kitchen Manager, and Head Chef in managing daily kitchen operations &mdash; including supervising staff, maintaining food quality, assisting with menu preparation, and handling inventory. This role requires both culinary talent and leadership skills, with a strong focus on consistency, efficiency, and customer satisfaction.</p><p><b>
Main Responsibilities</b></p><ul><li>
Ensure the kitchen operates efficiently and meets quality standards</li><li>
Assist the Sous Chefs, Kitchen Manager, and Head Chef when planning and directing food preparation</li><li>
Resolve issues that arise and take control of any problematic situations</li><li>
Manage, train, and supervise kitchen staff, establish work schedules, and assess staff performance</li><li>
Provide direction to kitchen personnel and communicate tasks clearly</li><li>
Order supplies and manage inventory</li><li>
Ensure compliance with sanitation regulations and safety standards</li><li>
Maintain a positive and professional approach with coworkers</li><li>
Produce high-quality plates, focusing on both design and taste</li></ul><p><b>
Ideal Candidate</b></p><p><b>
Qualifications</b></p><ul><li>
Previous experience as DCDP or CDP</li><li>
3&ndash;6 years of experience in hospitality, catering, or high-volume food production environments</li><li>
Currently based in the Oman</li><li>
Proficient in English communication</li><li>
Ability to work rotating shifts (day, afternoon, night) depending on the company&rsquo;s needs</li></ul><p><b>
Knowledge and Competency</b></p><ul><li>
Experience leading and mentoring junior kitchen staff</li><li>
Strong organizational and time management skills</li><li>
Ownership of a kitchen section with consistent output and quality control</li><li>
Effective verbal communication and ability to relay instructions</li><li>
Familiar with current culinary trends and kitchen best practices</li></ul><p><b>
Personality</b></p><ul><li>
Clear and confident communicator with a positive attitude</li><li>
Leads with empathy and promotes a collaborative kitchen environment</li></ul><p>
</p><p>d6jGL5TahX</p></div>

Chef De Partie

<div><p>About Calo</p><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><p>
Role overview</p><p>
To function as a Butcher-Chef De Partie for Calo Oman Central Production Unit. Oversee and execute butchery operations and manage daily production activities, including leading staff on precision cutting, portioning, trimming and preparation, to meet Calo&rsquo;s nutritional standards. The successful candidate will make use of their technical and team leadership skills in order to play a critical role in maintaining and enhancing our customers&rsquo; satisfaction through efficiency and strong adherence to safety protocols</p><p>
Relationships and working expectations</p><ul><li>
Provides support and training supervision to junior personnel deployed in the butchery kitchen.</li><li>
Works closely with the Kitchen Management, Production Leads, and Supply Chain to align on quality, supplier concerns, or improvements in workflow</li><li>
Shift-based work, based in a temperature-controlled environments with mandatory personal protective equipment during all production operation times</li></ul><p>
Main Responsibilities</p><ul><li>
Lead the team in alignment with Calo&rsquo;s culture and brand values through clear communication</li><li>
Execute all meat/poultry/seafood cutting, portioning, trimming, deboning &amp; marinations with consistency and efficiency, training and guiding the team to execute on the same level of performance</li><li>
Ensure precise portioning to align with Calo&rsquo;s calories and macronutrient guidelines</li><li>
Minimize waste through smart cuts, trimming, utilization,n and yield optimization</li><li>
Follow daily production plans and ensure timely delivery of prepped protein to kitchen teams</li><li>
Maintain routine due diligence checks, adhering to HACCP standards along with sanitation and safety protocols</li></ul><p>
Ideal Candidate</p><p>
Qualifications</p><ul><li>
Proven experience as a DCDP or CDP in high-volume hotels or central kitchens (4 - 6 years minimum)</li><li>
Proficient with health and safety, HACCP standards ( certification preferred)</li></ul><p>
Knowledge and competency</p><ul><li>
In-depth knowledge of various cuts, deboning techniques, and trimming standards for beef, lamb, poultry, and seafood</li><li>
Ability to work in a fast-paced, high-volume production environment</li><li>
Proficient in communication in English and leading a team</li></ul><p>
Personality</p><ul><li>
Passion for quality and continuous improvements</li><li>
Able to lead with empathy, building the best version of yourself and your peers</li><li>
Obsession with delivering a high level of customer satisfaction</li></ul><p>
</p><p>bvgVSoqwME</p></div>

Chef De Partie - Butchery

IHG Hotels & Resorts

<div>
 <strong>
  About Us:
  <br/>
  <br/>
 </strong>
 A little curiosity fuels our soul for adventure and experiences. So, at Hotel Indigo &reg;, we do more than satisfy our guest&rsquo;s curiosity, we inspire them. Our passionate colleagues help create memorable and unique experiences for our guests; in a place truly connected to the local neighbourhood, infused with intriguing design and local flavours. Every day brings new discoveries, fresh ideas, and unexpected journeys.
 <br/>
 <br/>
 So, just like our hotels, no two colleagues are the same. So, we&rsquo;re curious about you. How will you inspire the eclectic rhythm in our hotels? How will you bring the local neighbourhood story to life? At Hotel Indigo&reg; hotels, we&rsquo;re excited to meet spirited characters who can delight the most curious guests.
 <br/>
 <br/>
 Situated at 2,000m above sea level on the edge of the canyon in Jabal Akhdar, you will find a lifestyle property with 172 keys including penthouse suites and cliff side pool villas, the best spa in Oman spread over 2,200sq, plus great food and beverage concepts. We are a destination.
 <br/>
 <br/>
 Are you ready to join our pre-opening team to lay the foundations for us to disrupt and build a culture that changes the stay experience complimented by views that will leave everyone in awe!
 <br/>
 <br/>
 <strong>
  Your Day-to-Day
  <br/>
  <br/>
 </strong>
 <strong>
  People
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Keep Sous Chef informed about all aspects of the assigned section, including equipment, working environment, staff problems, and departmental relations. Ensure all specific duties and responsibilities assigned under direct supervision are followed and maintained.
  </li>
  <li>
   Conduct training on all related food preparations, hygiene, grooming, and recipe standards. Conduct briefings and proper communication with team members.
  </li>
  <li>
   Ensure full cooperation and maintain a good relationship with all other service colleagues and departments. Motivates team members and facilitates teamwork. Assist in other food production areas as and when required.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Financial
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Prevent food spoilage through daily checks and supervise that all incoming and outgoing food items are up to agreed standards. Ensure Mis en Place and store requisitions are always done according to business demands.
  </li>
  <li>
   Work closely with the Executive Chef on the implementation of food control procedures; minimize the use and wastage of all energy and water resources.
  </li>
  <li>
   Supervises and coordinates with the Chief Steward for all equipment and workstations being maintained and cleaned regularly. Reporting to the Supervisor/ concerned department regarding any misuse, damage, or repair of equipment.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Guest Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Have full knowledge of all menus being offered in the respective kitchen at any one time.
  </li>
  <li>
   Constantly check for the consistent quality of food preparation, presentation, taste, temperature, and visual appeal in the assigned section.
  </li>
  <li>
   Participate and serve guests during outside catering, and live stations as and when assigned.
  </li>
  <li>
   Ensure all special requests from guests are carried out in the best and fastest way possible.
  </li>
  <li>
   Feedback to the Sous Chef/ Executive Chef about any guests' comments.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Responsible Business
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Ensure the highest standards of hygiene are adhered to by the team members as stated in the Hotel Food Safety Policy by maintaining the instructions in the Food Safety Manual throughout
  </li>
  <li>
   the Food preparation process. Assists Sous Chef in Food Hygiene documentation.
  </li>
  <li>
   Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
  </li>
  <li>
   Co-operate with the company to achieve compliance with FLS legislation. Take moral and legal responsibility for ensuring safety for themselves in their work so they do not expose themselves or others to risk.
  </li>
  <li>
   Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines.
  </li>
  <li>
   Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
  </li>
  <li>
   Perform any other duties as required by the Executive Chef, Executive Sous Chef, or Sous Chef from time to time.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What We Need From You
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
  </li>
  <li>
   Certification in Food Safety and Hygiene.
  </li>
  <li>
   Must speak/understand English.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  How You Will Deliver
  <br/>
  <br/>
 </strong>
 Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
 <br/>
 <br/>
 Certification in Food Safety and Hygiene.
 <br/>
 <br/>
 Must speak/understand English.
 <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>


Chef de Partie

Explore 42+ Chef de partie in Oman this September. Find roles across top companies and apply now to boost your career.

42 chef de partie jobs IN Oman

Chef de Partie - Bakery

Chef de Partie - Bakery

CHEF DE PARTIE - BAKERY

Chef de Partie - Seasonal

Chef De Partie

Chef De Partie - Butchery

Chef de Partie