chef de partie

food services supervisor

assistant restaurant manager Jobs in Muscat

assistant restaurant manager

chef de cuisine

chef de cuisine (173443)

culinary chef

Cozymeal

<div></div><div><div><div><div><div><div><div><div><div><p>Flexible Schedule</p>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div></div></div><div></div><div><div><div><p>High Earnings</p>
<div>Boost your earnings or replace your full-time job.</div>
</div></div></div><div></div><div><div><div><p>Full Support</p>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div></div></div></div></div><div><p>PRIVATE CHEF, MUSCAT, OMAN</p>
<div><p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
Explore <b>Private Chef</b> jobs in Muscat with Cozymeal, a platform designed to help you grow your culinary business with freedom and support. Muscat&rsquo;s food scene, rich in Omani heritage and global flavors, offers the perfect setting to create menus that feature dishes like shuwa, mashuai or international cuisine tailored to your clients&rsquo; tastes. Whether you're experienced in personal chef jobs or exploring private chef jobs near you, Cozymeal connects you with clients seeking unique, in-home dining experiences. Enjoy full control over your schedule and menus while Cozymeal handles marketing, logistics and customer support. Discover personal chef jobs near you and take your culinary career to new heights in Muscat.</p><p></p><p>
ABOUT COZYMEAL:</p>
<p>
Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.</p>
<p>
ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:</p>
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)</li>
<li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
<p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
REQUIREMENTS:</p>
<ul>
<li>Based in Muscat, Oman</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
<p>SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:</p>
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
<p><b>Location:</b> Muscat, Oman</p></div></div></div></div><p></p>

Private Chef

Shangri-La Group

<div>
 <strong>
  Shangri-La Barr Al Jissah Muscat
 </strong>
 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&rsquo;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/>
 <strong>
  Chef de Cuisine
  <br/>
  <br/>
 </strong>
 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&rsquo;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/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Lead and manage the daily operations of the kitchen, ensuring food quality, consistency, and authenticity.
  </li>
  <li>
   Design, update, and implement creative and authentic menus in collaboration with the Executive Sous Chef.
  </li>
  <li>
   Supervise the preparation, cooking, and presentation of all dishes to meet guest expectations.
  </li>
  <li>
   Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
  </li>
  <li>
   Train, mentor, and develop the Italian kitchen team to ensure strong product knowledge and culinary techniques.
  </li>
  <li>
   Monitor portion control, waste management, and cost efficiency to maintain profitability.
  </li>
  <li>
   Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
  </li>
  <li>
   Coordinate with purchasing and receiving to ensure the use of high-quality, authentic ingredients.
  </li>
  <li>
   Conduct regular team briefings and actively participate in daily kitchen meetings.
  </li>
  <li>
   Ensure all team members follow grooming standards and wear proper uniforms.
  </li>
  <li>
   Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
  </li>
  <li>
   Maintain effective communication and collaboration with other kitchen sections and service departments.
  </li>
  <li>
   Support the implementation of sustainable kitchen practices and minimize food and material waste.
  </li>
  <li>
   Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
  </li>
  <li>
   Stay current with culinary trends and guest preferences to enhance the dining experience.
  </li>
  <li>
   Prepare necessary reports such as inventory, cost control, and performance reviews.
  </li>
  <li>
   Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction.
  </li>
 </ul>
</div>


Chef de Cuisine

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)

Marriott International

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 25109128
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 W Muscat, Al Kharjiya Street, Shatti Al Qurum, Muscat, Oman, Oman,VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
 <br/>
 <br/>
 <strong>
  Position Type
 </strong>
 Management
 <br/>
 <br/>
 <strong>
  Job Summary
  <br/>
  <br/>
 </strong>
 Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
 <br/>
 <br/>
 <strong>
  CANDIDATE PROFILE
  <br/>
  <br/>
 </strong>
 <strong>
  Education And Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 OR
 <br/>
 <br/>
 <ul>
  <li>
   2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CORE WORK ACTIVITIES
  <br/>
  <br/>
 </strong>
 <strong>
  Ensuring Culinary Standards And Responsibilities Are Met
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  </li>
  <li>
   Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
  </li>
  <li>
   Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
  </li>
  <li>
   Demonstrates knowledge of high quality food products, presentations and flavor.
  </li>
  <li>
   Ensures compliance with food handling and sanitation standards.
  </li>
  <li>
   Ensures compliance with all applicable laws and regulations.
  </li>
  <li>
   Follows proper handling and right temperature of all food products.
  </li>
  <li>
   Knows and implements brand&rsquo;s Safety Standards.
  </li>
  <li>
   Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
  </li>
  <li>
   Maintains purchasing, receiving and food storage standards.
  </li>
  <li>
   Operates and maintains all department equipment and reports malfunctions.
  </li>
  <li>
   Supports procedures for food &amp; beverage portion and waste controls.
  </li>
  <li>
   Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
  </li>
  <li>
   Checks the quality of raw and cooked food products to ensure that standards are met.
  </li>
  <li>
   Assists in determining how food should be presented and creates decorative food displays.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Leading Culinary Team
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Supervises and coordinates activities of cooks and workers engaged in food preparation.
  </li>
  <li>
   Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  </li>
  <li>
   Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
  </li>
  <li>
   Encourages and builds mutual trust, respect, and cooperation among team members.
  </li>
  <li>
   Serves as a role model to demonstrate appropriate behaviors.
  </li>
  <li>
   Ensures and maintains the productivity level of employees.
  </li>
  <li>
   Ensures that menu items are prepared and presented according to use record standards.
  </li>
  <li>
   Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  </li>
  <li>
   Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  </li>
  <li>
   Leads shifts while personally preparing food items and executing requests based on required specifications.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Maintaining Culinary Goals
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  </li>
  <li>
   Develops specific goals and plans to prioritize, organize, and accomplish your work.
  </li>
  <li>
   Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
  </li>
  <li>
   Schedules employees to business demands and tracks employee time and attendance.
  </li>
  <li>
   Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
  </li>
  <li>
   Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
  </li>
  <li>
   Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Ensuring Exceptional Customer Service
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides services that are above and beyond for customer satisfaction and retention.
  </li>
  <li>
   Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  </li>
  <li>
   Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  </li>
  <li>
   Sets a positive example for guest relations.
  </li>
  <li>
   Handles guest problems and complaints.
  </li>
  <li>
   Strives to improve service performance.
  </li>
  <li>
   Helps employees receive on-going training to understand guest expectations.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Managing and Conducting Human Resource Activities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  </li>
  <li>
   Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  </li>
  <li>
   Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
  </li>
  <li>
   Participates in the employee performance appraisal process, providing feedback as needed.
  </li>
  <li>
   Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  </li>
  <li>
   Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Additional Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  </li>
  <li>
   Analyzes information and evaluating results to choose the best solution and solve problems.
  </li>
  <li>
   Attends and participates in all pertinent meetings.
   <br/>
   <br/>
  </li>
 </ul>
 <em>
  At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
  <br/>
  <br/>
 </em>
 W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
</div>


Specialty Chef Grill & Mediterranee Cuisine (European Nationality)

Grand Millennium Muscat

<div><p>As a Chef De Partie, you will be responsible for overseeing your section in the kitchen, ensuring the preparation and presentation of dishes meet the highest standards of quality and taste. Your role involves working closely with the kitchen team and contributing to the overall success of the kitchen department.</p><p><b>
Key Job Responsibilities:</b></p><ul>
<li>
Oversee and manage a specific section or station within the kitchen.</li>
<li>Prepare and execute dishes according to established recipes and standards.</li>
<li>Ensure the highest standards of food quality, taste, and presentation in your section.</li>
<li>Maintain strict adherence to food safety and sanitation standards.</li>
<li>Collaborate with the Sous Chef and culinary team to ensure smooth kitchen operations.</li>
<li>Assist in keeping the kitchen organized, clean, and efficient.</li>
<li>Train and mentor the junior kitchen team within your section.</li>
<li>Contribute to the development and adaptation of recipes for your section.</li>
<li>Stay updated on culinary trends, techniques, and emerging ingredients.</li>
<li>Participate in special culinary events, promotions, and guest interactions.</li>
<li>Support other sections of the kitchen as needed during peak hours.</li>
<li>Foster a culture of excellence in culinary techniques and teamwork.</li>
<li>Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Chef De Partie

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

Explore 42+ Culinary chef in Muscat this September. Find roles across top companies and apply now to boost your career.