bakery commis

chef de cuisine - asian kitchen (172780) Jobs in muscat

chef de cuisine - asian kitchen (172780)

chef de cuisine - latin specialty Jobs in muscat

chef de cuisine - latin specialty

chef de partie

chef de partie- pastry (172783) Jobs in muscat

chef de partie- pastry (172783)

demi chef de partie- pastry (172777)

Renaissance Corporate Services

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
 
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
 
The Demi Chef de Partie- Pastry is responsible for assisting the Chef de Partie & Junior Sous Chef in the preparation and presentation of high-quality bakery and dessert items. This role requires a hands-on approach in daily production while ensuring consistency, hygiene, and adherence to quality standards. The DCDP plays a vital role in maintaining efficiency and creativity within the pastry kitchen.
 
Key Responsibilities: 
Assist in the preparation and production of pastry items including cakes, bread, plated desserts, and other baked goods.
 Ensure all assigned pastry products meet the hotel’s quality and presentation standards.
 Follow standard recipes and procedures as guided by senior chefs to ensure consistency.
 Properly store and handle all pastry ingredients and products, especially perishable and high-risk items.
 Maintain cleanliness and organization in all pastry kitchen areas at all times.
 Support the implementation of hygiene, safety, and sanitation practices in line with SFSMS and Hygiene Manager directives.
 Help monitor ingredient usage to minimize wastage and control costs.
 Participate in daily mise-en-place and timely production based on business volume and forecasts.
 Work closely with the Junior Sous Chef and Chef de Partie to ensure smooth kitchen operations.
 Attend daily briefings and training sessions as scheduled.
 Uphold grooming and uniform standards as per hotel policy.
 Communicate effectively with team members and maintain a cooperative working environment.
 Adhere to all safety protocols when using kitchen tools and equipment.
 Display flexibility to work overtime or adjust shifts based on operational requirements.
 Show a proactive attitude toward learning and improving pastry skills and techniques.
 Assist with stock rotation and inventory checks to ensure freshness and minimize spoilage.
 Respect and follow environmental and sustainability practices within the kitchen.
 Demonstrate a guest-focused mindset, ensuring satisfaction through product quality and consistency. <div id='job-id'>Job Id: uPsKgUpPlqiScmimSV0s16LwKHruoJE5T1BqDyY4wSqt5wOk/Py5i6ok/SmPuRAR6o0LRFv/uizVaAGSn/I0OshAG9eT0QndE41OBbv+pYQ/Y2BNLvztidFgAW+AKlNX8+lZ6p8KQWGtLX4kHpouCmDbeeojRgBYI9xohGGP5LUTI4TDd8NTSJIHpjlIHDERoJGGmjebN++m00c/LyX9a42yFVNBvlVS0d5cGEJgb51qFMAWYHJBJFb5xjmWdwhrCWM/9s7mkCP0/7LHFs1k52VihE8=</div>

Demi chef de Partie- Pastry (172777)

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
 
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
 
The Chef de Partie- Pastry is responsible for managing a designated section within the pastry kitchen and ensuring the preparation of high-quality bakery and dessert items. This role supports the Pastry Sous Chef and Executive Pastry Chef in delivering consistency, creativity, and excellence, while maintaining hygiene and safety standards. The CDP- Pastry plays a key role in mentoring junior staff, ensuring smooth kitchen operations, and contributing to guest satisfaction through beautifully crafted pastries and desserts.
 
Key Responsibilities: 
Oversee the daily operations of the assigned pastry section, ensuring timely and high-quality output.
 Prepare and present a variety of baked goods, desserts, and plated sweets in line with the hotel’s standards.
 Ensure consistency in taste, portioning, and presentation across all pastry products.
 Follow standard recipes, methods, and portion controls while maintaining creativity where appropriate.
 Monitor stock levels, assist with inventory checks, and ensure proper rotation of pastry ingredients.
 Ensure all pastry items are stored, handled, and labeled properly, especially high-risk and perishable goods.
 Maintain a clean, safe, and organized work environment in compliance with hygiene and food safety regulations (e.g., HACCP, SFSMS).
 Train and guide Commis and trainees within the pastry section to maintain operational efficiency and skill development.
 Communicate effectively with the Pastry Sous Chef and team to ensure a smooth workflow.
 Assist in developing new dessert items for à la carte, buffet, and banquet menus.
 Report equipment issues and coordinate with engineering or stewarding as required.
 Support sustainable practices by minimizing food waste and promoting energy-efficient kitchen habits.
 Be flexible with shift schedules, including working overtime or during events when necessary.
 Attend daily briefings and training sessions as scheduled.
 Follow grooming and uniform standards as per hotel policy. <div id='job-id'>Job Id: n21YeLwOHiYNDZaeVMmmdPYJry5VfDZrxdK4ocAXeHInQ1n0tGkxIf2zPvz1BPr4V5NQUrydC+rm9fXT6ai9XX81GXMYIdNYhSjkVmpNiq/dMO3fFnGuQki5VXIJkUselDZssdh8AQqAbFjUqWhjBorpfN2fVGfGcKhosG6t0m/KTYdfXG8LYhJ/rHGSScDfZ58EtbpvzXh3SwOr5+MiI2WuVX+3cYJcEKbqFrGIrJwR77J7ZX9KFsMpScyyjZQz9Gr3k8enh+DoHZLjV47LH3zG6ME=</div>

Chef de Partie- Pastry (172783)

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
 
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
 
The Commis Chef is an entry-level position responsible for assisting in the preparation, cooking, and presentation of food under the guidance of senior chefs. This role is key to supporting the smooth operation of the kitchen by performing basic tasks, maintaining hygiene standards, and developing foundational culinary skills.
 
Key Responsibilities: 
Assist in the preparation and production of food items as directed by the Chef de Partie or Sous Chef.
 Perform daily mise-en-place duties to ensure a smooth service.
 Follow standard recipes and instructions to ensure consistency and quality.
 Maintain cleanliness and organization of the assigned workstation at all times.
 Properly store and handle ingredients, ensuring correct labeling and rotation.
 Follow all food safety, hygiene, and sanitation procedures as per hotel standards.
 Operate kitchen equipment safely and report any malfunctions immediately.
 Support plating and presentation of dishes during service.
 Minimize waste through proper portion control and storage practices.
 Attend briefings, meetings, and training sessions as scheduled.
 Follow grooming and uniform standards as per hotel policy.
 Show initiative, a positive attitude, and willingness to learn from senior chefs.
 Be flexible with working hours, including weekends and holidays, based on operational needs. <div id='job-id'>Job Id: 1nYxgWMFkyZOi4hlllfn/tNpSajJCdMyMPVYujmT1Yn1gaPUx5ubLTMAfHJqSzxzL84h+l2/yb3Grb64DaAPEg0c5GxOBByorKgbJ+BNFdQtlDpTK1/H73IO4hkEe/Xu/18V5Nclv3G1IGlpy2POYkJLh4m/e8przH0dAthNftKMJ60h2mll5qzU02I/CRuBGNwQAYGcWPYSaZFqodehQT8kg/v7lqCdhHpNwyT9IUBqM1M4rOr2DkIgo6knxfDB4b0Vcw7wNGE35q4/GeMLq3ME2Ho=</div>

Commis (172785)

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
 
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
 
Chef de Cuisine- Asian Kitchen
 
The Chef de Cuisine - Asian Kitchen is responsible for leading and overseeing all culinary operations within the Asian section of the kitchen. This role ensures the preparation and presentation of authentic, high-quality Asian dishes that align with the hotel’s standards. The Asian CDC plays a critical role in menu development, staff training, kitchen efficiency, cost control, and upholding hygiene and safety standards.
 
Key Responsibilities: 
Lead and manage the daily operations of the Asian kitchen, ensuring food quality, consistency, and authenticity.
 Design, update, and implement creative and authentic Asian menus in collaboration with the Executive Sous Chef.
 Supervise the preparation, cooking, and presentation of all Asian dishes to meet guest expectations.
 Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
 Train, mentor, and develop the Asian kitchen team to ensure strong product knowledge and culinary techniques.
 Monitor portion control, waste management, and cost efficiency to maintain profitability.
 Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
 Coordinate with purchasing and receiving to ensure the use of high-quality, authentic Asian ingredients.
 Conduct regular team briefings and actively participate in daily kitchen meetings.
 Ensure all team members follow grooming standards and wear proper uniforms.
 Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
 Maintain effective communication and collaboration with other kitchen sections and service departments.
 Support the implementation of sustainable kitchen practices and minimize food and material waste.
 Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
 Stay current with Asian culinary trends and guest preferences to enhance the dining experience.
 Prepare necessary reports such as inventory, cost control, and performance reviews.
 Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction. <div id='job-id'>Job Id: uCilBtkLKoIjzydV1kJXQkxELHnWrmWMWDXueLGTOrjixePZauFJLm275XYwl/qALdnrqEy8sXk3WhPEEpEDmbjO+ir+bU8KndTGsCK9V4BcRfnpaQTANDBhisX+5KmN51tuBSPJ+XOn7VOUgyD3MhsBblLHmAHYRK9S2OAjB54Qlkv91ZUCJOX0ueC6VNV763bCllRF/xtys1skSC6WkHovM18SPUTRmDLpU6mZgO0L6gBJyIby2qGu34xeXIRGO0VBp7w+BE2Vn2LHpJGgcC8Rmx0=</div>

Chef de Cuisine - Asian Kitchen (172780)

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25110167
 
 
 
 Job Category
 
 Revenue Management
 
 
 
 Location
 
 W Muscat, Al Kharjiya Street, Shatti Al Qurum, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 Participer &agrave; la gestion de l&rsquo;inventaire des chambres afin de maximiser les recettes des salles de r&eacute;union, ainsi que maintenir l&rsquo;exactitude des informations et am&eacute;liorer les efforts d&rsquo;automatisation dans le syst&egrave;me de r&eacute;servation. Aider &agrave; la pr&eacute;paration de l&rsquo;analyse de la concurrence et d&rsquo;autres documents &agrave; l&rsquo;appui pour pr&eacute;sentation lors des r&eacute;unions sur la strat&eacute;gie des transactions de vente. Participer &agrave; la gestion des autorisations de chambres, des tarifs et des restrictions, y compris communiquer les restrictions tarifaires et la strat&eacute;gie aux propri&eacute;t&eacute;s. Effectuer tous les rapports de fin de mois de gestion et de v&eacute;rification des revenus et fournir des informations prospectives aux fins de la pr&eacute;vision, de cibler les zones de besoin et d&rsquo;&eacute;quilibrer les attentes financi&egrave;res. G&eacute;n&eacute;rer, traiter et mettre &agrave; jour avec pr&eacute;cision tous les rapports sur la gestion des revenus immobiliers et sur le march&eacute; et servir de source principale pour la majorit&eacute; des besoins en mati&egrave;re de rapports et d&rsquo;analyse de l&rsquo;&eacute;quipe de gestion des recettes. Aider &agrave; la maintenance du syst&egrave;me, y compris, mais sans s&rsquo;y limiter, la saisie des obstacles &agrave; la saisie des tarifs, la surveillance de la demande pr&eacute;vue, la mise &agrave; jour des pr&eacute;visions de groupe et l&rsquo;ex&eacute;cution des v&eacute;rifications quotidiennes du syst&egrave;me. Aider &agrave; la formation de nouveaux associ&eacute;s au besoin sur les outils de gestion des recettes. Participer &agrave; la mise en place de strat&eacute;gies de vente h&ocirc;teli&egrave;re dans les syst&egrave;mes de r&eacute;servation et d&rsquo;inventaire.
 
 
 Suivre toutes les politiques et proc&eacute;dures de l&rsquo;entreprise; s&rsquo;assurer de porter un uniforme de travail propre et complet; avoir une apparence soign&eacute;e et professionnelle en tout temps sur les lieux de travail; respecter la confidentialit&eacute; dans la diffusion d&rsquo;informations propres &agrave; la banni&egrave;re et/ou &agrave; l&rsquo;h&ocirc;tel; prot&eacute;ger tous les biens de la compagnie. Accueillir et saluer tous les clients selon les normes de l&rsquo;entreprise; anticiper et traiter les besoins de service des clients; remercier les clients en leur t&eacute;moignant une v&eacute;ritable reconnaissance. Parler aux autres en utilisant un langage clair, appropri&eacute; et professionnel; r&eacute;pondre au t&eacute;l&eacute;phone en utilisant l&rsquo;&eacute;tiquette appropri&eacute;e. D&eacute;velopper et maintenir des relations de travail positives avec les autres; &eacute;couter et r&eacute;pondre ad&eacute;quatement aux pr&eacute;occupations des autres employ&eacute;s. Se conformer aux attentes et aux normes d&rsquo;assurance qualit&eacute;. Lire et v&eacute;rifier visuellement l&rsquo;information dans une vari&eacute;t&eacute; de formats; d&eacute;placer, soulever, porter, pousser, tirer et placer des objets pesant 15 livres (6,8 kg) ou moins sans assistance; &ecirc;tre debout, assis ou sur ses pieds pour une p&eacute;riode de temps prolong&eacute;e. S&rsquo;acquitter d&rsquo;autres t&acirc;ches d&rsquo;emploi raisonnables lorsqu&rsquo;elles sont demand&eacute;es.
 
 
 
 Qualifications Recommand&eacute;es
 
 
 
 Niveau d&rsquo;&eacute;tudes:Dipl&ocirc;me d&rsquo;&eacute;tudes secondaires ou &eacute;quivalence de niveau secondaire.
 
 
 Exp&eacute;rience de travail connexe:Au moins 1 an d&rsquo;exp&eacute;rience de travail connexe.
 
 
 Exp&eacute;rience de supervision:Aucune exp&eacute;rience de supervision.
 
 
 Permis ou certification:Aucune
 
 
 
 Chez Marriott International, nous nous engageons &agrave; promouvoir l&rsquo;&eacute;galit&eacute; d&rsquo;acc&egrave;s &agrave; l&rsquo;emploi, &agrave; accueillir dignement chaque personne et &agrave; offrir les m&ecirc;mes opportunit&eacute;s &agrave; tous. Nous avons instaur&eacute; un environnement dans lequel les particularit&eacute;s de nos collaborateurs sont appr&eacute;ci&eacute;es et c&eacute;l&eacute;br&eacute;es. Notre plus grande force r&eacute;side dans le m&eacute;lange vari&eacute; de cultures, de comp&eacute;tences et d&rsquo;exp&eacute;riences de nos collaborateurs. Nous veillons &agrave; pr&eacute;venir toute discrimination fond&eacute;e sur des crit&egrave;res prot&eacute;g&eacute;s, notamment le handicap, le statut de v&eacute;t&eacute;ran et tout autre aspect couvert par la loi en vigueur.
 
 
 
 Chez W Hotels, notre mission est d'&eacute;veiller la curiosit&eacute; et d'&eacute;largir les horizons. Nos &eacute;tablissements offrent de v&eacute;ritables exp&eacute;riences de vie. Nous voulons ouvrir les portes comme les esprits, et les nouveaux visages et nouvelles exp&eacute;riences nous inspirent &eacute;norm&eacute;ment. Nous avons &agrave; c&oelig;ur d'&ecirc;tre &agrave; l'&eacute;coute et de r&eacute;pondre &agrave; tous les besoins, ce qui nous permet de r&eacute;inventer les normes du luxe dans le monde entier. Le service Whatever/Whenever (tout ce que vous voulez, quand vous le voulez) repr&eacute;sente notre culture et notre philosophie de service, gr&acirc;ce auxquelles les passions de notre client&egrave;le prennent vie. Si vous &ecirc;tes une personne originale, cr&eacute;ative et tourn&eacute;e vers l'avenir, nous vous souhaitons la bienvenue chez W Hotels. En int&eacute;grant l'&eacute;quipe W Hotels, vous rejoignez &eacute;galement le portefeuille d'&eacute;tablissements de Marriott International.
 
 Choisissez
 
 une entreprise qui vous donne la possibilit&eacute; de donner le meilleur de vous-m&ecirc;me, de
 
 donner
 
 un sens &agrave; votre vie professionnelle, de
 
 faire partie
 
 d'une incroyable &eacute;quipe internationale et de
 
 devenir
 
 la meilleure version de vous-m&ecirc;me.
</div>
 <div id='job-id'>Job Id: jPzSB2jUz6re9S0T4knQeT1OwygmT1b6wwkIwbXDHQwk5qU74OFNUqxELKKMffQWf2lSFEKSqmcE+Yt3IrQtSgTRwVXFP49iv7FZSV+lhsfrkSmuwDQBjDRqd6lIJqMiru2X9I3wndNoR66QfEV/udQJ9+r8vxmcyeQR+5H5M+vmF+llSpaHmJk49QL92nWW/hzD/iZIfubNPi3eKfhbqQZBoOsRx7qtzCIbW6wEgBn0ZQdLYQ==</div>

Analyst-Revenue Management

<div>Additional Information 
Job Number25110167 
Job CategoryRevenue Management 
LocationW Muscat, Al Kharjiya Street, Shatti Al Qurum, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div> 
<div>Participer &agrave; la gestion de l&rsquo;inventaire des chambres afin de maximiser les recettes des salles de r&eacute;union, ainsi que maintenir l&rsquo;exactitude des informations et am&eacute;liorer les efforts d&rsquo;automatisation dans le syst&egrave;me de r&eacute;servation. Aider &agrave; la pr&eacute;paration de l&rsquo;analyse de la concurrence et d&rsquo;autres documents &agrave; l&rsquo;appui pour pr&eacute;sentation lors des r&eacute;unions sur la strat&eacute;gie des transactions de vente. Participer &agrave; la gestion des autorisations de chambres, des tarifs et des restrictions, y compris communiquer les restrictions tarifaires et la strat&eacute;gie aux propri&eacute;t&eacute;s. Effectuer tous les rapports de fin de mois de gestion et de v&eacute;rification des revenus et fournir des informations prospectives aux fins de la pr&eacute;vision, de cibler les zones de besoin et d&rsquo;&eacute;quilibrer les attentes financi&egrave;res. G&eacute;n&eacute;rer, traiter et mettre &agrave; jour avec pr&eacute;cision tous les rapports sur la gestion des revenus immobiliers et sur le march&eacute; et servir de source principale pour la majorit&eacute; des besoins en mati&egrave;re de rapports et d&rsquo;analyse de l&rsquo;&eacute;quipe de gestion des recettes. Aider &agrave; la maintenance du syst&egrave;me, y compris, mais sans s&rsquo;y limiter, la saisie des obstacles &agrave; la saisie des tarifs, la surveillance de la demande pr&eacute;vue, la mise &agrave; jour des pr&eacute;visions de groupe et l&rsquo;ex&eacute;cution des v&eacute;rifications quotidiennes du syst&egrave;me. Aider &agrave; la formation de nouveaux associ&eacute;s au besoin sur les outils de gestion des recettes. Participer &agrave; la mise en place de strat&eacute;gies de vente h&ocirc;teli&egrave;re dans les syst&egrave;mes de r&eacute;servation et d&rsquo;inventaire. 
<div></div>
Suivre toutes les politiques et proc&eacute;dures de l&rsquo;entreprise; s&rsquo;assurer de porter un uniforme de travail propre et complet; avoir une apparence soign&eacute;e et professionnelle en tout temps sur les lieux de travail; respecter la confidentialit&eacute; dans la diffusion d&rsquo;informations propres &agrave; la banni&egrave;re et/ou &agrave; l&rsquo;h&ocirc;tel; prot&eacute;ger tous les biens de la compagnie. Accueillir et saluer tous les clients selon les normes de l&rsquo;entreprise; anticiper et traiter les besoins de service des clients; remercier les clients en leur t&eacute;moignant une v&eacute;ritable reconnaissance. Parler aux autres en utilisant un langage clair, appropri&eacute; et professionnel; r&eacute;pondre au t&eacute;l&eacute;phone en utilisant l&rsquo;&eacute;tiquette appropri&eacute;e. D&eacute;velopper et maintenir des relations de travail positives avec les autres; &eacute;couter et r&eacute;pondre ad&eacute;quatement aux pr&eacute;occupations des autres employ&eacute;s. Se conformer aux attentes et aux normes d&rsquo;assurance qualit&eacute;. Lire et v&eacute;rifier visuellement l&rsquo;information dans une vari&eacute;t&eacute; de formats; d&eacute;placer, soulever, porter, pousser, tirer et placer des objets pesant 15 livres (6,8 kg) ou moins sans assistance; &ecirc;tre debout, assis ou sur ses pieds pour une p&eacute;riode de temps prolong&eacute;e. S&rsquo;acquitter d&rsquo;autres t&acirc;ches d&rsquo;emploi raisonnables lorsqu&rsquo;elles sont demand&eacute;es. 
<div></div>
QUALIFICATIONS RECOMMAND&Eacute;ES 
<div></div>
Niveau d&rsquo;&eacute;tudes:Dipl&ocirc;me d&rsquo;&eacute;tudes secondaires ou &eacute;quivalence de niveau secondaire. 
<div></div>
Exp&eacute;rience de travail connexe:Au moins 1 an d&rsquo;exp&eacute;rience de travail connexe. 
<div></div>
Exp&eacute;rience de supervision:Aucune exp&eacute;rience de supervision. 
<div></div>
Permis ou certification:Aucune</div> 
<div></div>
<div></div>Chez Marriott International, nous nous engageons &agrave; promouvoir l&rsquo;&eacute;galit&eacute; d&rsquo;acc&egrave;s &agrave; l&rsquo;emploi, &agrave; accueillir dignement chaque personne et &agrave; offrir les m&ecirc;mes opportunit&eacute;s &agrave; tous. Nous avons instaur&eacute; un environnement dans lequel les particularit&eacute;s de nos collaborateurs sont appr&eacute;ci&eacute;es et c&eacute;l&eacute;br&eacute;es. Notre plus grande force r&eacute;side dans le m&eacute;lange vari&eacute; de cultures, de comp&eacute;tences et d&rsquo;exp&eacute;riences de nos collaborateurs. Nous veillons &agrave; pr&eacute;venir toute discrimination fond&eacute;e sur des crit&egrave;res prot&eacute;g&eacute;s, notamment le handicap, le statut de v&eacute;t&eacute;ran et tout autre aspect couvert par la loi en vigueur.
Chez W Hotels, notre mission est d'&eacute;veiller la curiosit&eacute; et d'&eacute;largir les horizons. Nos &eacute;tablissements offrent de v&eacute;ritables exp&eacute;riences de vie. Nous voulons ouvrir les portes comme les esprits, et les nouveaux visages et nouvelles exp&eacute;riences nous inspirent &eacute;norm&eacute;ment. Nous avons &agrave; c&oelig;ur d'&ecirc;tre &agrave; l'&eacute;coute et de r&eacute;pondre &agrave; tous les besoins, ce qui nous permet de r&eacute;inventer les normes du luxe dans le monde entier. Le service Whatever/Whenever (tout ce que vous voulez, quand vous le voulez) repr&eacute;sente notre culture et notre philosophie de service, gr&acirc;ce auxquelles les passions de notre client&egrave;le prennent vie. Si vous &ecirc;tes une personne originale, cr&eacute;ative et tourn&eacute;e vers l'avenir, nous vous souhaitons la bienvenue chez W Hotels. En int&eacute;grant l'&eacute;quipe W Hotels, vous rejoignez &eacute;galement le portefeuille d'&eacute;tablissements de Marriott International. Choisissez une entreprise qui vous donne la possibilit&eacute; de donner le meilleur de vous-m&ecirc;me, de donner un sens &agrave; votre vie professionnelle, de faire partie d'une incroyable &eacute;quipe internationale et de devenir la meilleure version de vous-m&ecirc;me.</div></div> <div id='job-id'>Job Id: 4NqDQHTnp7TFLUUxK68UJYnYfxJmh/tugUoO1TU56pd67G93tkrMatKo2SbXsH3ST0qrJyrwihX7J9QwYGshXCOR25+n09D5YldQh++2wbahDQYqgEf91DkhBVXUb82SYF55ZSDgWOJpLnxSWWBMRYA5hNydkhyMdmr+hzJ2wYw3sEpgPFtXUf7hpCk/80tUFQb9Lxs5IAk8X21SBPrV8jtNXJvDj3Y7HS3krg3QUg==</div>

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
 
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.
 
Job Summary: 
The Sous Chef plays a key leadership role in the kitchen, supporting the Executive Chef in managing all culinary operations. Responsible for supervising the kitchen team, ensuring the highest quality of food preparation and presentation, maintaining hygiene standards, and helping design menus that reflect creativity and seasonal variety.
 
Key Responsibilities: 
Assist the Executive Sous Chef in planning and directing food preparation and culinary activities.
 Supervise and support kitchen staff, providing guidance, training, and ensuring team discipline and motivation.
 Ensure food quality, consistency, and presentation standards are maintained at all times.
 Monitor inventory and requisition of food and kitchen supplies as needed.
 Ensure that food is prepared safely, hygienically, and in compliance with health and safety standards.
 Contribute to menu development, costing, and seasonal updates in collaboration with the Executive Chef.
 Oversee proper functioning and cleanliness of kitchen equipment and coordinate necessary maintenance.
 Manage daily kitchen operations including mise en place, service, and closing procedures.
 Maintain high standards of food safety, sanitation, and cleanliness across all kitchen areas.
 Assist in controlling food costs by minimizing waste and optimizing resources.
 Handle any guest complaints related to food in a professional and efficient manner.
 Step into the role of Executive Sous Chef during absences to ensure continuous and smooth operation.
 
Qualifications: 
Proven experience as a Sous Chef or in a similar supervisory kitchen role.
 Strong knowledge of kitchen operations, international cuisines, and food safety practices.
 Excellent leadership, time management, and organizational skills.
 Ability to perform well under pressure in a fast-paced environment.
 Strong communication skills in English.
 Flexible to work shifts, weekends, and public holidays as required. <div id='job-id'>Job Id: oLNIQR5bjWd65Sa1DjfYU0MaGAd23Sk634uUAZzBWJdzOQjzFotlB8gdVNwogfVOOmOrwyQ7lAV3+1pghVGOm6G9sE5SBQqgKMzeu1IYHzuehZtelR+OjH2+1IO8+RHnUFLE6D/rpn+xzebG04jhECirhtSUJQnmodJdh+MQAERWjfj9vwFDz+M4tsClV+KUIqSUUpmjvAnNxidLpvjNw5Ueyc43F/xEkb+00RbKGi1jjHKPESyxnH2p99gqxAiHjDKxh0orGI+lrPgtHhSQYFiVvzo=</div>

Sous Chef (172768)

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