chef de cuisine

commis iii - pastry

demi chef de partie - pastry Jobs in Seeb

demi chef de partie - pastry

internship_f&b

junior sous chef

commis iii pastry

Crowne Plaza Hotel

<div><p>Do you picture yourself as a Commis III &ndash; Pastry? At Crowne Plaza Resort Salalah, our goal is to make business travel work &mdash; and that&rsquo;s where YOU come in.</p><p>
</p><p>When you join Crowne Plaza Resort Salalah, you are more than just your job title. We look for energetic, confident, and ambitious individuals who excel in their roles and help our guests succeed.</p><p>
</p><p>Set on 45 acres of beautiful tropical gardens and a long stretch of pristine sandy beach, Crowne Plaza Resort Salalah is perfectly positioned for business, meetings, and leisure travel.</p><p>
</p><p>We are looking for a passionate and dedicated Commis III &ndash; Pastry to join our culinary team. In this role, you will support the pastry kitchen in preparing high-quality desserts, pastries, and baked goods while maintaining the highest standards of hygiene, food safety, and presentation.</p><p>
</p><p>A little taste of your day-to-day</p><p>
</p><ul><li><p>Assist in the preparation and production of pastries, desserts, cakes, breads, and other baked items.</p></li><li><p>
Follow recipes, portion controls, and presentation specifications as set by the Pastry Chef.</p></li><li><p>
Ensure all food preparation areas are kept clean and hygienic according to hotel standards.</p></li><li><p>
Support daily mise en place and assist senior chefs during service.</p></li><li><p>
Monitor stock levels and inform supervisors of shortages.</p></li><li><p>
Ensure compliance with food safety standards, including HACCP procedures.</p></li><li><p>
Maintain proper storage, labeling, and rotation of ingredients.</p></li><li><p>
Work collaboratively with the kitchen team to deliver excellent guest dining experiences.</p></li></ul><p>
</p><p>What do we need from you?</p><p>
</p><ul><li><p>Diploma or Certificate in Culinary Arts, Pastry, or Bakery from a recognized institution.</p></li><li><p>
Minimum 1&ndash;2 years of experience in a pastry or bakery kitchen, preferably in a hotel or resort environment.</p></li><li><p>
Basic knowledge of pastry techniques, dessert preparation, and baking methods.</p></li><li><p>
Understanding of food safety, hygiene standards, and HACCP practices.</p></li><li><p>
Ability to work in a fast-paced kitchen environment and as part of a team.</p></li><li><p>
Flexible to work shifts, weekends, and holidays.</p></li></ul><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>

Commis III - Pastry

<div><p>Do you picture yourself as a Demi Chef de Partie &ndash; Pastry? At Crowne Plaza Resort Salalah, our goal is to make business travel work &mdash; and that&rsquo;s where YOU come in.</p><p>
</p><p>When you join Crowne Plaza Resort Salalah, you are more than just your job title. We look for energetic, confident, and ambitious individuals who excel in their roles and help our guests succeed.</p><p>
</p><p>Set on 45 acres of beautiful tropical gardens and a long stretch of pristine sandy beach, Crowne Plaza Resort Salalah is perfectly positioned for business, meetings, and leisure travel.</p><p>
</p><p>We are looking for a passionate and skilled Demi Chef de Partie &ndash; Pastry to join our culinary team. In this role, you will support the Pastry Chef in preparing high-quality desserts, pastries, and baked goods while ensuring consistency, quality, and adherence to food safety standards.</p><p>
</p><p>A little taste of your day-to-day</p><p>
</p><p>Assist the Chef de Partie and Pastry Chef in daily pastry kitchen operations.</p><p>
Prepare and present pastries, desserts, cakes, and baked items according to hotel standards and recipes.</p><p>
Supervise and guide junior kitchen staff such as Commis Chefs.</p><p>
Ensure all food preparation meets quality, hygiene, and presentation standards.</p><p>
Maintain cleanliness and organization of the pastry kitchen and equipment.</p><p>
Monitor stock levels and assist with ordering and proper storage of ingredients.</p><p>
Ensure compliance with HACCP and food safety regulations.</p><p>
</p><p>What do we need from you?</p><p>
</p><ul><li><p>Diploma or Certificate in Culinary Arts, Pastry, or Bakery from a recognized culinary institution.</p></li><li><p>
Minimum 2&ndash;3 years of experience in a pastry kitchen, preferably within a hotel or resort environment.</p></li><li><p>
Experience working as Commis I or Commis II &ndash; Pastry or similar role is preferred.</p></li><li><p>
Good knowledge of pastry preparation, baking techniques, and dessert presentation.</p></li><li><p>
Strong attention to detail and ability to work in a fast-paced kitchen.</p></li><li><p>
Good teamwork and communication skills.</p></li></ul><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 - Pastry

Green Umbrella Recruitment

<div><h3 class="jobSectionHeader"><b>Job Information</b></h3>
<ul><div><p>Date Opened</p>
<div>03/26/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Job Opening Status</p>
<div>Open
</div></div><div><p>Work Experience</p>
<div>3+
</div></div><div><p>Industry</p>
<div>FMCG/Foods/Beverage
</div></div><div><p>City</p>
<div>Muscat
</div></div><div><p>State/Province</p>
<div>Masqat
</div></div><div><p>Country</p>
<div>Sultanate of Oman
</div></div><div><p>Zip/Postal Code</p>
<div>0000</div></div></ul></div>
<br><div><ul><li>Food Preparation: Executes recipes, Bake, and ensures consistent taste and presentation of Bakery Producats.<br>
</li><li>
Quality &amp; Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.<br>
</li><li>
Team Leadership: Trains and supervises Demi Chefs and Commis Chefs.<br>
</li><li>
Menu Contribution: Assists with menu development and special Bakery Products.<br>
</li><li>
Inventory: Manages ingredients and kitchen equipment.<br>
</li><li>
Strong leadership, teamwork, and communication skills.<br>
</li><li>
Adaptability and precision in fast-paced environments.</li></ul><div></div><h3 class="jobSectionHeader"><b><br>
Requirements</b></h3><ul><li>
 Education: High school diploma and Vocational certificate in Bakery.<br>
</li><li>
Experience: Expertise in various Bakery techniques.<br>
</li><li>
Experience in hotels/restaurants, often with a culinary degree.</li></ul></div><div></div>

Baker

<div><h3 class="jobSectionHeader"><b>Job Information</b></h3>
<ul><div><p>Date Opened</p>
<div>03/25/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Job Opening Status</p>
<div>Open
</div></div><div><p>Work Experience</p>
<div>3+
</div></div><div><p>Industry</p>
<div>FMCG/Foods/Beverage
</div></div><div><p>City</p>
<div>Muscat
</div></div><div><p>State/Province</p>
<div>Masqat
</div></div><div><p>Country</p>
<div>Sultanate of Oman
</div></div><div><p>Zip/Postal Code</p>
<div>0000</div></div></ul></div>
<br><div><ul><li>Food Preparation: Executes, prepare Carved fruits matching different functions.<br>
</li><li>
Quality &amp; Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.<br>
</li><li>
Team Leadership: Trains and supervises Demi Chefs and Commis Chefs.<br>
</li><li>
Menu Contribution: Participate in developing outcome of dishes.<br>
</li><li>
Inventory: Manages ingredients and carving equipment</li></ul><div></div><h3 class="jobSectionHeader"><b><br>
Requirements</b></h3><ul><li>
Food Preparation: Executes, prepare Carved fruits matching different functions<br>
</li><li>
Experience: Expertise in various carving technics.<br>
</li><li>
Experience in hotels/ channel restaurants, with a culinary degree.<br>
</li><li>
Strong leadership, teamwork, and communication skills.<br>
</li><li>
Adaptability and precision in fast-paced environments.<br>
</li><li>
Station Management: Can manage life show / faces, Premises, carving.</li></ul></div><div></div>

Fruit Carver

Minor Hotels

<div>
 <p>
  Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.
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 </p>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 <p>
  Members of the Kitchen Department are responsible for ensuring that all hotel guests enjoy exceptional quality, creativity, and variety across our food and beverage offerings. Our goal is to position F&amp;B as a strong point of differentiation for the hotel within the local market.
  <br/>
  <br/>
 </p>
 <p>
  The Sushi Chef de Partie is responsible for overseeing all sushi-related culinary preparations within their designated section. This includes mastering sushi techniques, handling fresh seafood with care, maintaining product quality, and ensuring that all dishes meet our standards for presentation, taste, and authenticity.
  <br/>
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 </p>
 <p>
  In addition to sushi preparation, the Sushi Chef de Partie is also responsible for performing all general duties expected from a Chef de Partie, including:
  <br/>
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 </p>
 <ul>
  <li>
   <p>
    Supervising and coordinating activities within their section.
    <br/>
    <br/>
   </p>
  </li>
  <li>
   <p>
    Ensuring all dishes are prepared to the highest standards of quality and consistency.
    <br/>
    <br/>
   </p>
  </li>
  <li>
   <p>
    Maintaining proper mise en place and ensuring readiness for service.
    <br/>
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   </p>
  </li>
  <li>
   <p>
    Monitoring portion control, minimizing wastage, and managing stock efficiently.
    <br/>
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   </p>
  </li>
  <li>
   <p>
    Ensuring strict adherence to food safety, hygiene regulations, and HACCP requirements.
    <br/>
    <br/>
   </p>
  </li>
  <li>
   <p>
    Guiding and supporting Commis and junior staff members in daily operations.
    <br/>
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   </p>
  </li>
  <li>
   <p>
    Collaborating with the Sous Chef and Head Chef in menu planning, recipe development, and special events.
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   </p>
  </li>
  <li>
   <p>
    Ensuring proper cleaning, sanitization, and maintenance of the work area and equipment.
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    <br/>
   </p>
  </li>
 </ul>
 <p>
  Success in this role requires excellent organization, precision, and the ability to perform under pressure. The Sushi Chef de Partie must confidently supervise their section, provide clear instructions to junior team members, and effectively execute orders received from the Sous Chef and Head Chef.
  <br/>
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 </p>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <p>
  &bull; Bachelor&rsquo;s Degree or any culinary degree
  <br/>
  <br/>
  &bull; Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
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  &bull; Excellent leadership and interpersonal skills
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  &bull; Strongly committed to teamwork and customer service
  <br/>
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  &bull; Eye for detail to achieve operational excellence
  <br/>
  <br/>
 </p>
</div>


Sushi Chef de Partie

Global network solution and business

<p>We Are Hiring &ndash; Resident Managers</p><p>We are seeking experienced Resident Managers with a strong background in industrial catering operations, specifically those who have managed over 3,000 mandays per day.</p><p>Requirements:</p><p>* Degree or Diploma in Hotel Management</p><p>* Level III Certification</p><p>* Prior experience in large-scale catering operations is essential</p><p>Project Location:</p><p>Interiors of Oman</p><p>Share your resume to info@gnsbusiness.com or Whatsapp +968 76269238</p><p>Pay: RO450.000 - RO550.000 per month</p><p>Work Location: In person</p>

Resident Managers

Global Business Solution and Business

<p><b>Role Overview</b></p><p>We are seeking experienced <b>Resident Managers</b> with a strong background in <b>large-scale industrial catering operations</b>. The ideal candidate will be responsible for overseeing daily catering operations at site locations, ensuring high standards of food quality, hygiene, and operational efficiency while managing large workforce catering services.</p><p><b>Key ResponsibilitiesOperations Management</b></p><ul><li>Manage and supervise day-to-day catering operations at site locations</li><li>Ensure smooth food production and service for <b>3,000+ mandays per day</b></li><li>Maintain high standards of food quality, hygiene, and safety</li></ul><p><b>Team Leadership</b></p><ul><li>Lead and supervise catering staff, supervisors, and kitchen teams</li><li>Ensure proper workforce scheduling, discipline, and productivity</li><li>Conduct staff training and performance monitoring</li></ul><p><b>Quality &amp; Compliance</b></p><ul><li>Ensure compliance with company policies, HACCP standards, and food safety regulations</li><li>Conduct regular inspections of kitchens, storage areas, and service facilities</li></ul><p><b>Client &amp; Site Coordination</b></p><ul><li>Coordinate with site management and client representatives</li><li>Address operational issues and ensure client satisfaction</li></ul><p><b>Inventory &amp; Cost Control</b></p><ul><li>Monitor food supplies, inventory levels, and procurement requirements</li><li>Control food costs, wastage, and operational expenses</li></ul><p><b>Candidate Requirements</b></p><ul><li><b>Degree or Diploma in Hotel Management</b></li><li><b>Level III Certification</b> (as required for industrial catering operations)</li><li>Proven experience managing <b>large-scale catering operations (3,000+ mandays per day)</b></li><li>Experience in <b>industrial, camp, or remote-site catering environments</b> preferred</li></ul><p>Job Type: Full-time</p>

Explore 8+ Commis iii pastry in Seeb this April. Find roles across top companies and apply now to boost your career.

8 commis iii pastry jobs In Seeb

Commis III - Pastry

Demi Chef de Partie - Pastry

Baker

Fruit Carver

Sushi Chef de Partie

Resident Managers

Resident Managers