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chef de partie (hot kitchen) Jobs in Muscat

chef de partie (hot kitchen)

chef de partie – benihana teppanyaki Jobs in Muscat

chef de partie – benihana teppanyaki

demi chef -  pastry

demi chef - local

demi chef pastry

Minor Hotels

<div>
 
 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.
 
 
 
 
 
 
 Job Description
 
 
 
 
 As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.
 
 
 
 
 
 
 Qualifications
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as Demi Chef in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operation excellence
 
 
 
</div>

Demi Chef -  Pastry

<div>
 
 A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
 
 
 
 
 
 
 Job Description
 
 
 
 
 As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.
 
 
 
 
 
 
 Qualifications
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as Demi Chef in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operation excellence
 
 
 
</div>

Demi Chef - Local

Accor

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
Job Purpose<ul><li><ul><li>
 To support directly the Chef de Partie or Demi Chef in the daily 
 operation and work.</li><li>
 To take the full responsibilities of his section when his immediate 
 supervisor is not there.</li><li>
 To work according to the menu specifications (pictures or/and portions) 
 set by Executive Chef.</li><li>
 To keep working area at all times in Hygienic conditions according to 
 the rules set by the hotel.</li><li>
 To communicate to his direct supervisor in all relevant &amp; important 
 matters.</li><li>
 To control food stock.</li></ul></li></ul>
ROLES AND RESPONSIBILITIES
<ul><li><ul><li>To promote efficiency, confidence, courtesy and an extremely high standard of social skills.</li><li>
To generally promote and ensure good inter-departmental relations.</li><li>
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.</li><li>
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.</li><li>
To adhere to Company and Hotel rules and regulations at all times.</li></ul></li><li>
Occasional Responsibilities</li><li><ul><li>
To report any equipment failures/problems to the Maintenance Department.</li><li>
To pass any maintenance requests to the Maintenance Department.</li><li>
To participate in any Training/Developments schemes as recommended by senior management.</li><li>
To assist the Duty Manager in any task outlined/detailed by him/her.</li><li>
To comply with any reasonable request made by management to the best of your ability.</li></ul></li></ul></div>

Commis I - Cold Kitchen ( Omani )

Mandarin Oriental Hotel Group

<div><div><div>Sous Chef - Italian Cuisine
 <div></div><div><div><ul><li>544999
</li> </ul></div><div></div><div><ul><li>Culinary / Kitchen
</li> </ul></div><div></div><div><ul><li>Full time
</li></ul></div><div></div><div><ul><li><div>Mandarin Oriental, Muscat
</div></li> </ul></div></div><div></div><div><div><div>Add To Favourites
</div></div> <div></div><div>View Favourites
</div>
</div><div>Mandarin Oriental Muscat is looking for a Sous Chef &ndash; Italian Cuisine to join our culinary team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental Muscat

Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.

For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.

Key Responsibilities:
<ul>
<li>Collaborate with the Chef de Cuisine to create dishes and suggest menu items for special promotions and events.</li>
<li>Ensure all plating guides are accurate, up to date, and followed according to dish description, cooking method, and presentation standards.</li>
<li>Maintain the authenticity of all Italian cuisine prepared, adhering to standards set and agreed by the Chef de Cuisine.</li>
<li>Identify areas for improvement in food quality and communicate suggestions to the Chef de Cuisine.</li>
<li>Foster proactive, efficient, and effective inter-departmental communication to promote teamwork and enthusiasm across the Food &amp; Beverage division.</li>
<li>Oversee daily ordering and requisition of ingredients.</li>
<li>Provide leadership, direction, and support to all kitchen colleagues at all times.</li>
<li>Assist the Chef de Cuisine in preparing weekly staff rosters.</li>
<li>Ensure strict adherence to food safety standards as defined by Mandarin Oriental Muscat, Safe &amp; Sound, and local Muscat Municipality regulations.</li>
<li>Supervise the cleanliness and maintenance of the Essenza kitchen, following up on reports to maintain an immaculate environment.</li>
<li>Ensure all Essenza cuisine displays are safe, creative, clean, and presented according to Chef de Cuisine standards.</li>
<li>Uphold Mandarin Oriental Muscat grooming and appearance standards, reflecting professionalism and care.</li>
<li>Monitor VIP guest requirements, including special dietary requests.</li>
<li>Ensure customer satisfaction in accordance with MOHG Legendary Quality Experiences (LQEs), MOHG Pillars, and MOQA service standards.</li>
<li>Communicate rules and regulations to colleagues using the Colleague Handbook and other appropriate documents.</li>
<li>Conduct counselling and disciplinary actions in line with company procedures.</li>
<li>Attend daily and weekly team meetings.</li>
<li>Conduct hands-on dish training to keep food knowledge and cooking techniques current.</li>
<li>Share expertise in Essenza specialty Italian cuisine with colleagues.</li>
<li>Oversee and manage all food safety-related administration for Essenza restaurant.</li>
<li>Comply with Jardine audit procedures and other departmental policies.</li>
<li>Assist the Chef de Cuisine with administrative tasks and support other kitchen areas as required.</li>
<li>Stay updated with global food trends to ensure Essenza cuisine remains innovative and aligned with international standards.</li>
<li>Perform other reasonable duties as assigned by the Chef de Cuisine.</li>
</ul>
Required Skills &amp; Experience:
<ul>
<li>Strong experience in authentic Italian culinary techniques, including regional Italian dishes, pasta and sauce preparation.</li>
<li>Knowledge of contemporary Italian dining trends.</li>
<li>Proven ability to lead a culinary team in a high-end, fine-dining environment.</li>
<li>Excellent understanding of food safety, hygiene, and kitchen management practices.</li>
<li>Strong communication, organizational, and leadership skills.</li>
<li>Passion for delivering high-quality, consistent, and innovative Italian cuisine.</li>
</ul>
Our commitment to you
<ul>
<li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
</ul>
We&rsquo;re Fans. Are you?</div></div></div></div>

Sous Chef - Italian Cuisine

<div>
 
 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.
 
 
 
 
 
 
 Job Description
 
 
 
 
 
 Position Summary:
 
 
 
 
 
 The
 
 Chef de Partie &ndash; Benihana Teppanyaki
 
 is responsible for preparing and cooking high-quality Japanese teppanyaki dishes in a live, engaging, and theatrical style, ensuring an authentic
 
 Benihana dining experience
 
 . The role involves maintaining food quality, safety, and consistency in accordance with
 
 Benihana International
 
 and
 
 Tivoli Hotels
 
 standards, while delivering exceptional guest satisfaction.
 
 
 
 
 
 Key Responsibilities:
 
 
 
 
 
 
 1. Food Preparation &amp; Cooking
 
 
 
 
 <ul>
 <li>
 
 Prepare and cook teppanyaki dishes in front of guests, showcasing professional showmanship and Benihana-style cooking techniques.
 
 
 
 </li>
 <li>
 
 Ensure all menu items are prepared and presented according to Benihana brand recipes and standards.
 
 
 
 </li>
 <li>
 
 Maintain high levels of quality, taste, and presentation consistency at all times.
 
 
 
 </li>
 <li>
 
 Ensure mise en place is properly prepared before each service and replenished as required.
 
 
 
 </li>
 <li>
 
 Monitor cooking times, temperature control, and portion sizes to maintain brand standards.
 
 
 
 </li>
 </ul>
 
 
 2. Guest Experience &amp; Service
 
 
 
 
 <ul>
 <li>
 
 Provide a warm, engaging, and entertaining experience for guests at the teppan grill.
 
 
 
 </li>
 <li>
 
 Interact professionally with guests while cooking, ensuring both safety and enjoyment.
 
 
 
 </li>
 <li>
 
 Respond courteously to guest feedback and ensure a positive dining experience.
 
 
 
 </li>
 </ul>
 
 
 3. Hygiene, Safety &amp; Cleanliness
 
 
 
 
 <ul>
 <li>
 
 Adhere strictly to food safety, sanitation, and personal hygiene standards in accordance with
 
 HACCP
 
 and
 
 Oman Municipality
 
 regulations.
 
 
 
 </li>
 <li>
 
 Maintain cleanliness of the teppan grill, cooking area, and kitchen equipment.
 
 
 
 </li>
 <li>
 
 Ensure all ingredients are stored safely and properly labeled according to hotel and brand standards.
 
 
 
 </li>
 <li>
 
 Report any maintenance or safety issues to supervisors promptly.
 
 
 
 </li>
 </ul>
 
 
 4. Teamwork &amp; Coordination
 
 
 
 
 <ul>
 <li>
 
 Work closely with other chefs and kitchen staff to ensure smooth operation and timely food service.
 
 
 
 </li>
 <li>
 
 Support junior team members by sharing skills and promoting teamwork.
 
 
 
 </li>
 <li>
 
 Assist the
 
 Head Chef
 
 in daily kitchen operations, stock control, and ordering as required.
 
 
 
 </li>
 <li>
 
 Attend pre-service briefings and training sessions to stay updated on menu changes or brand updates.
 
 
 
 </li>
 </ul>
 
 
 5. Brand &amp; Standard Compliance
 
 
 
 
 <ul>
 <li>
 
 Follow all
 
 Benihana International
 
 culinary procedures and brand standards.
 
 
 
 </li>
 <li>
 
 Uphold
 
 Tivoli Hotels &amp; Resorts
 
 service culture and core values in all aspects of work.
 
 
 
 </li>
 <li>
 
 Participate in regular training sessions for teppanyaki performance, food safety, and guest engagement.
 
 
 
 </li>
 </ul>
 
 
 Qualifications &amp; Experience:
 
 
 
 
 <ul>
 <li>
 
 Diploma or Certificate in Culinary Arts or a related field.
 
 
 
 </li>
 <li>
 
 Minimum
 
 2&ndash;3 years&rsquo; experience
 
 in a Japanese restaurant or teppanyaki concept (Benihana experience preferred).
 
 
 
 </li>
 <li>
 
 Skilled in Japanese cooking techniques, knife handling, and showmanship.
 
 
 
 </li>
 <li>
 
 HACCP or Food Safety certification required.
 
 
 
 </li>
 <li>
 
 Good communication and interpersonal skills; confident performing in front of guests.
 
 
 
 </li>
 <li>
 
 Ability to work in a fast-paced environment with attention to detail.
 
 
 
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operational excellence
 
 
 
</div>

Chef de Partie – Benihana Teppanyaki

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
Scope and General Purpose
1. Specific Duties and Responsibilities:<ul><li><ul><li>
Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel.</li><li>
Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites.</li><li>
Coordinates daily tasks with the Executive chef.</li><li>
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.</li><li>
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.</li><li>
Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions.</li><li>
Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control.</li><li>
Personally responsible for hygiene, safety and correct use of equipment and utensils.</li><li>
Checks periodically expiry dates and proper storage of food items in the section.</li><li>
Consults daily Executive chef on the daily requirements, functions and last minute events.</li><li>
Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum.</li><li>
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.</li><li>
To be an example for personal hygiene and cleanliness on and off duty.</li></ul></li></ul>
2. General Responsibilities<ul><li><ul><li>
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.</li><li>
To generally promote and ensure good inter-departmental relations.</li></ul></li><li><ul><li>
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.</li><li>
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.</li><li>
To adhere to Company and Hotel rules and regulations at all times.</li></ul></li><li>
Occasional Responsibilities</li><li><ul><li>
To report any equipment failures/problems to the Maintenance Department.</li><li>
Pass any maintenance requests to the Maintenance Department.</li><li>
To participate in any Training/Developments schemes as recommended by senior management.</li><li>
To assist the Duty Manager in any task outlined/detailed by him/her.</li><li>
To comply with any reasonable request made by management to the best of your ability.</li></ul></li><li>
Legal Responsibilities</li><li><ul><li>
Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.</li></ul></li></ul></div>

Chef De Partie (Hot Kitchen)

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
<ul><li>
Specific Duties and Responsibilities:</li><li><ul><li>
To concentrate on the physical operation of the department</li><li>
Responsible for the smooth running of the whole operation.</li><li>
To meet with each steward to give all necessary instructions according to the events of the day.</li><li>
To check more specifically the proper use of chemicals and washing accessories.</li><li>
To meet with the chef on duty to see what the special kitchen requirements are for the present day and the following one.</li><li>
To meet with the Director of Culinary and F&amp;B team to check their requirements for the day and the next day.</li><li>
To make sure the scheduled duties for the day are done.</li><li>
To take all necessary actions to reduce the loss of silverware/flatware (particularly checks the garbage cans).</li><li>
To make sure that all food is returned to the kitchen</li><li>
To make sure all stewarding employees have shower every day, shaven, hair neatly groomed, clean finger nails, neat uniforms and polished shoes.</li><li>
To ensure the cleanliness of all facilities and equipment.</li><li>
To schedule preventive maintenance work and coordinates with Engineering.</li><li>
To perform related duties and special projects as assigned.</li></ul></li></ul>
2. General Responsibilities<ul><li><ul><li>
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.</li><li>
To generally promote and ensure good inter-departmental relations.</li><li>
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.</li><li>
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.</li><li>
To adhere to Company and Hotel rules and regulations at all times.</li></ul></li><li>
Occasional Responsibilities</li><li><ul><li>
To report any equipment failures/problems to the Maintenance Department.</li><li>
To pass any maintenance requests to the Maintenance Department.</li><li>
To participate in any Training/Developments schemes as recommended by senior management.</li><li>
To assist the Duty Manager in any task outlined/detailed by him/her.</li><li>
To comply with any reasonable request made by management to the best of your ability.</li></ul></li><li>
Legal Responsibilities</li><li><ul><li>
Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.</li></ul></li></ul> 

Qualifications 
Your experience and skills include: 
Guest focused personality is essential</div>

Stewarding Supervisor

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