chef de partie

chef de partie (north indian cuisine) Jobs in Oman

chef de partie (north indian cuisine)

demi chef de partie (pastry and bakery) Jobs in Oman

demi chef de partie (pastry and bakery)

demi chef de partie (pastry) Jobs in Oman

demi chef de partie (pastry)

f&b captain

chef

MOVENPICK

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
What&rsquo;s in it for you:<ul><li>
Competitive Salary</li><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities</li></ul>
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Responsibilities:<ul><li>
As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.</li><li>
You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.</li><li>
Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.</li><li>
Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.</li><li>
Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.</li><li>
Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.</li><li>
Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.</li><li>
Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.</li><li>
Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.</li><li>
Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.</li><li>
Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.</li><li>
Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.</li><li>
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.</li><li>
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li><li>
Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.</li><li>
Actively share ideas, opinions and suggestions in daily shift briefings.</li><li>
Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.</li><li>
Continually strive to improve food preparation and presentations.</li><li>
Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.</li><li>
Coordinate the production as it relates to banquet and restaurant functions.</li><li>
Conduct daily shift briefings to Colleagues.</li><li>
Assist in the development of new menu items.</li><li>
Follow payroll costs and productivity within budgeted guidelines.</li><li>
Provide training for new culinary colleagues.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
3 years formal culinary school or equivalent experience.</li><li>
Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.</li><li>
Extensive knowledge of all culinary departments and previous experience in all areas including pastries.</li><li>
The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.</li><li>
Must be an effective supervisor and trainer; administrative knowledge is an asset.</li><li>
Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.</li><li>
Current First Aid and Serve Safe training an asset.</li><li>
Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.</li><li>
Must be a team player with a positive attitude</li><li>
Must be able to work a flexible schedule</li></ul> 

Additional Information 
Your team and working environment: 
M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay. 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Sous Chef

CALO

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
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.
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.
Role Overview 
We are looking for a Commis Chef to join Calo Kitchen team. In this role, you will support the Chef De Partie in meal preparation, kitchen maintenance, and ensuring safety and hygiene standards. Success in this role means helping the kitchen run smoothly while upholding the quality and consistency of meals prepared for our customers.
Main Responsibilities<ul><li>
Measure, mix, and prepare ingredients, sauces, and seasonings</li><li>
Plate meal items under the guidance of the Chef De Partie</li><li>
Monitor kitchen equipment and promptly report any issues</li><li>
Maintain cleanliness and follow food safety and hygiene standards</li><li>
Discard expired or spoiled ingredients and support inventory checks</li><li>
Continuously develop culinary skills and product knowledge</li><li>
Maintain a professional and positive attitude in the kitchen</li><li>
Support the team in producing high-quality dishes in both taste and presentation</li></ul>
Ideal Candidate
Qualifications<ul><li>
1&ndash;3 years of experience as a Commis Chef or in a similar kitchen role in hospitality, catering, or high-volume food production environments</li><li>
Currently based in Oman</li><li>
Proficient in English communication</li><li>
Flexible to work rotating shifts (day, afternoon, night) as needed</li></ul>
Knowledge and Competency<ul><li>
Good understanding of food hygiene, health, and safety standards</li><li>
Familiar with basic kitchen operations, ingredient preparation, and plating</li><li>
Able to follow instructions accurately and support senior chefs effectively</li><li>
Basic understanding of kitchen inventory and equipment care</li></ul>
Personality<ul><li>
Eager to learn and grow in a fast-paced culinary environment</li><li>
Reliable and detail-oriented with a strong work ethic</li><li>
Positive, respectful, and team-oriented</li><li>
Can remain calm and consistent under pressure</li></ul>
a4Jr0IGk05</div>

Commis Chef

Mövenpick Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
 
 
 Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.
 
 
 
 Job Description
 
 
 
 
 What&rsquo;s in it for you:
 
 
 
 <ul>
 <li>
 Competitive Salary
 </li>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide
 </li>
 <li>
 Learning programs through our Academies
 </li>
 <li>
 Opportunity to develop your talent and grow within your property and across the world!
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities
 
 
 </li>
 </ul>
 Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
 </li>
 <li>
 You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
 </li>
 <li>
 Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
 </li>
 <li>
 Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.
 </li>
 <li>
 Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.
 </li>
 <li>
 Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
 </li>
 <li>
 Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
 </li>
 <li>
 Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.
 </li>
 <li>
 Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.
 </li>
 <li>
 Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.
 </li>
 <li>
 Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
 </li>
 <li>
 Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
 </li>
 <li>
 Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
 </li>
 <li>
 Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
 </li>
 <li>
 Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
 </li>
 <li>
 Actively share ideas, opinions and suggestions in daily shift briefings.
 </li>
 <li>
 Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
 </li>
 <li>
 Continually strive to improve food preparation and presentations.
 </li>
 <li>
 Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
 </li>
 <li>
 Coordinate the production as it relates to banquet and restaurant functions.
 </li>
 <li>
 Conduct daily shift briefings to Colleagues.
 </li>
 <li>
 Assist in the development of new menu items.
 </li>
 <li>
 Follow payroll costs and productivity within budgeted guidelines.
 </li>
 <li>
 Provide training for new culinary colleagues.
 </li>
 <li>
 Other duties as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 3 years formal culinary school or equivalent experience.
 </li>
 <li>
 Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
 </li>
 <li>
 Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
 </li>
 <li>
 The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.
 </li>
 <li>
 Must be an effective supervisor and trainer; administrative knowledge is an asset.
 </li>
 <li>
 Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
 </li>
 <li>
 Current First Aid and Serve Safe training an asset.
 </li>
 <li>
 Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.
 </li>
 <li>
 Must be a team player with a positive attitude
 </li>
 <li>
 Must be able to work a flexible schedule
 
 
 </li>
 </ul>
 Additional Information
 
 
 
 Your Team And Working Environment
 
 
 
 M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay.
 
 
 
 Our Commitment To Diversity &amp; Inclusion
 
 
 
 We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
</div>

Doorcaz

Job Vacancy &ndash; Assistant Chef (European Bread Section)Company: Bake It Company LLC &ndash; Ibri, OmanPosition OverviewWe are looking for a passionate and skilled Assistant Chef to join our European Bread Section. The role involves supporting the Head Baker/Chef in preparing and baking high-quality European breads, ensuring authenticity, consistency, and maintaining strict hygiene standards.Key Responsibilities<ul><li>Assist the Head Chef/Baker in producing European-style breads (samoon,burger breads, toast, multigrain, etc.).</li><li>Measure, weigh, and mix ingredients according to recipes and production requirements.</li><li>Operate ovens, mixers, proofers, and other bakery equipment safely and efficiently.</li><li>Ensure proper fermentation, shaping, and baking of artisan bread products.</li><li>Maintain cleanliness and organization of the bakery section.</li><li>Follow company&rsquo;s hygiene and food safety policies strictly (hairnets, gloves, uniforms, etc.).</li><li>Assist in inventory checks and report material shortages.</li><li>Support in training junior staff and maintaining quality consistency.</li></ul>Requirements<ul><li>Proven experience as an Assistant Baker/Chef in a commercial bakery or hotel specializing in European breads.</li><li>Knowledge of sourdough techniques, fermentation, and artisan bread baking.</li><li>Ability to work flexible shifts, including early mornings and weekends.</li><li>Physically fit and able to work in a fast-paced environment.</li><li>Basic communication skills (English required; Arabic an advantage).</li><li>Passion for baking and willingness to learn and grow.</li></ul>Key Skills<ul><li>Artisan bread techniques (sourdough, rustic breads, multigrain, etc.)</li><li>Dough fermentation and handling</li><li>Time and production management</li><li>Food safety and hygiene compliance</li><li>Teamwork and adaptability</li></ul>Education<ul><li>Culinary/Bakery diploma (preferred)</li><li>High School Certificate minimum</li></ul>What We Offer<ul><li>Competitive salary + overtime allowance</li><li>Accommodation &amp; meals as per company policy</li><li>Opportunity to work in a growing bakery with international bread varieties</li><li>Training and career development in artisan bread making</li></ul>Location: Ibri, OmanJob Type: Full-timePay: RO150.000 - RO200.000 per month

Assistant Chef

Crowne Plaza Hotel

<div>As Chef de Cuisine, you are responsible for leading and managing the day-to-day operations of a designated kitchen outlet or specialty restaurant. You will drive culinary excellence, maintain high food quality and hygiene standards, and inspire your team to deliver exceptional dining experiences. You will work collaboratively with the Executive Chef and Food &amp; Beverage leadership to support the hotel&rsquo;s culinary vision, cost control measures, and guest satisfaction goals.

YOUR DAY-TO-DAY:
<ul>
<li>Oversee the preparation, presentation, and service of all food items in the assigned outlet.</li>
<li>Develop menus in collaboration with the Executive Chef, incorporating creativity, seasonal ingredients, and guest preferences.</li>
<li>Ensure consistency in taste, quality, and appearance of dishes.</li>
<li>Supervise and coach kitchen staff, ensuring clear communication of expectations and standards.</li>
<li>Conduct daily briefings, assign tasks, and monitor performance to maximize productivity and service quality.</li>
<li>Maintain a well-organized and efficient kitchen operation, including stock management, equipment maintenance, and cleanliness.</li>
<li>Implement standard operating procedures (SOPs) and ensure adherence to brand and IHG culinary guidelines.</li>
<li>Work closely with purchasing and stores to ensure proper inventory levels, quality control, and timely ordering.</li>
<li>Optimize kitchen workflow to reduce food waste, control portioning, and improve preparation times.</li>
<li>Lead, train, and mentor a multicultural culinary team, fostering a culture of accountability and continuous improvement.</li>
<li>Participate in recruitment, onboarding, and performance evaluations of team members.</li>
<li>Support succession planning and identify high-potential team members for future growth.</li>
<li>Promote team engagement through recognition, feedback, and a positive work environment.</li>
<li>Actively engage with guests during service where appropriate to receive feedback and personalize experiences.</li>
<li>Ensure that food served consistently meets or exceeds guest expectations.</li>
<li>Respond promptly and professionally to guest complaints or special dietary requests.</li>
<li>Ensure compliance with all local and international food safety, health, and hygiene regulations.</li>
<li>Conduct regular inspections and audits of kitchen facilities and documentation (e.g., HACCP logs, cleaning schedules).</li>
<li>Lead by example in maintaining a clean, organized, and hazard-free kitchen environment.</li>
<li>Manage food cost targets through effective stock control, waste reduction, and vendor negotiations.</li>
<li>Assist in forecasting, budgeting, and cost planning with the Executive Chef and finance team.</li>
<li>Analyze and report on kitchen performance metrics (e.g., food cost, productivity, wastage).</li>
</ul>
WHAT WE NEED FROM YOU:
<ul>
<li>Minimum 5&ndash;7 years of professional culinary experience, with at least 2 years in a Chef de Cuisine or senior Sous Chef role in a high-volume or upscale restaurant/hotel.</li>
<li>Proven leadership skills with a track record of developing high-performing culinary teams.</li>
<li>Excellent understanding of international cuisine, culinary trends, and plating techniques.</li>
<li>Strong organizational and time-management skills.</li>
<li>Passionate about food, creativity, and guest service.</li>
<li>Calm under pressure with the ability to lead by example in a busy environment.</li>
<li>Attention to detail and a commitment to excellence.</li>
<li>Strong interpersonal and communication skills.</li>
<li>Flexible and adaptable, with a problem-solving mindset.</li>
</ul>
WHAT YOU CAN EXPECT FROM US:

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.

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.

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.

So, join us and you&rsquo;ll become part of our ever-growing global family.
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. 
<div></div> 
<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>
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 Cuisine

Hotel Indigo

<div>About Us:
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.

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.
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.

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!
Your Day-to-Day

People
<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.</li>
</ul>
Financial
<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.</li>
</ul>
Guest Experience
<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.</li>
</ul>
Responsible Business
<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.</li>
</ul>
What We Need From You
<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.</li>
</ul>
How You Will Deliver

Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
Certification in Food Safety and Hygiene.
Must speak/understand English.

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

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
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.
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.
Role Overview 
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.
Main Responsibilities<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>
Ideal Candidate
Qualifications<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>
Knowledge and Competency<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>
Personality<ul><li>
Clear and confident communicator with a positive attitude</li><li>
Leads with empathy and promotes a collaborative kitchen environment</li></ul>
d6jGL5TahX</div>

Chef De Partie

Explore 33+ Chef in Oman this September. Find roles across top companies and apply now to boost your career.

33 chef jobs IN Oman

Sous Chef

Commis Chef

Sous Chef

Assistant Chef

Chef de Cuisine

Chef de Partie

Chef De Partie