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executive chef

Mandarin Oriental Hotel Group

<div>Executive Chef 


Mandarin Oriental Muscat is looking for an Executive Chef 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 recognised 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. 

<div>
<ul><li>Departmental:</li></ul>
</div><ul><li>Oversee all operational and administrative aspects of the culinary division as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.</li>
<li>Monitor industry trends and collaborate with internal and external partners in culinary research and development efforts.</li>
<li>Formulate and implement procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product</li>
<li>specifications, cleanliness and sanitation, and food, labour and operating expenses&rsquo; cost control.</li>
<li>Guide and support the culinary team in the implementation and adherence of company standards, processes &amp; systems.</li>
<li>Develops standards, processes, and tools to assist in delivering consistent culinary products.</li>
<li>Provide visionary leadership and management from development process, product creation through implementation.</li>
<li>Encourage proactive, efficient, and effective inter-departmental communication within and beyond the F&amp;B division in order to promote a climate of teamwork and enthusiasm.</li>
<li>Train, evaluate and schedule all culinary colleagues in accordance with the applicable standards, policies and as per the overall business requirements.</li>
<li>To support the Chief Steward in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through.</li>
<li>Support the Chief Steward in overseeing the outside cleaning contractor.</li>
<li>Monitor the Catering Company in charge of the staff canteen with regard to food safety and quality and provide feedback and guidance if required.</li>
<li>Always supervise the maintenance and cleanliness of the kitchens and stewarding area and carry out daily monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.</li>
<li>To oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Muscat Municipality rules and regulation.</li>
<li>Work closely with all outlet managers and all Chef de Cuisines to plan menus, prices and promotional events in order to maximize revenue generating opportunities in line with market demands.</li>
<li>Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Manager.</li>
<li>Collaborate with Materials Management in identifying and sourcing required products.</li>
<li>Ensure that Mandarin Oriental, Muscat grooming and appearance standards are implemented and always maintained to reflect an image of professionalism and care.</li>
<li>Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.</li>
<li>Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.</li>
<li>To ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li>
<li>Ensure plating guides are up to date and distributed appropriately.</li>
</ul><div><ul><li>Customer Focus:</li></ul>
</div><ul><li>Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li>
<li>Personally meet potential event guests for menu planning and discussions.</li></ul> 

<ul>
<li>Personally monitor and follow through on any requirements of VIP guests and special dietary requirements.</li>
<li>Drive and motivate the team to create specific WOW moments to surprise and delight guests throughout the hotel.</li></ul> 

<div>
<ul><li> Colleague Relations:</li></ul>
</div><ul><li>Carry out monthly or even more regular casual one-on-one meetings with all team members to assure colleagues have a forum to voice out of any concerns or challenges as well as to share hotel and department information.</li>
<li>Communicate rules and regulations to all colleagues by using the colleague handbook and any other appropriate documents.</li>
<li>Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat procedures.</li>
<li>Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.</li>
<li>Be a mentor to colleagues and pass on knowledge.</li>
</ul><div><ul><li>Administrative Duties:</li></ul>
</div><ul><li>Monitor and control monthly P&amp;L with focus on food cost, labour cost and cost of consumables.</li>
</ul><ul><li>Prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.</li>
<li>Manages the overall creation of menus, preparation instructions, and individual plating guides by ingredients and corresponding portion sizes.</li>
</ul><ul><li>To ensure that all kitchens&rsquo; outlets have a professional recipe costing
 
prior the hotel opening date to establish selling prices.</li>
<li>To ensure that all recipes are up to date and in line with selling prices.</li>
<li>Carry out regular analysis of outlet related financial information including menu engineering.</li>
<li>Follow all procedures, policies and practices regarding the Jardine accounting related requirements for culinary.</li>
</ul><div><ul><li>Additional Duties:</li></ul>
</div><ul><li>To be updated with the latest food trends in the F&amp;B industry to ensure that Ala Carte dishes and Buffets are in line or ahead with international standards.</li>
<li>Conduct regular hands-on dish training to ensure food knowledge of all chefs are up to date.</li>
<li>Plan and execute months of Ramadan and other promotional activities for banquet
 
or outlets.</li>
<li>Attend and participate in all required meetings as scheduled.</li>
<li>Perform any other reasonable duties as required by the Director of Food &amp; Beverage.</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>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li></ul> 


We&rsquo;re Fans. Are you?</div> <div id='job-id'>Job Id: awcnx/8My2qIXcn0QwWXMzU/ui7C6J2osnYgOKXV/KQNW2+nBWLglP49F1DpKD3thm2Q27w0Rxg6y+G+iiozfwDstwLMJSMYKrIzbnJ60JbyCRtk+3SxW4d3c2hBGxP+ufM5iDF7fd59duqMFyV8E2RPEA==</div>

Executive Chef

Mandarin Oriental

<div>
 
 Mandarin Oriental Muscat
 
 is looking for an
 
 Executive Chef
 
 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 recognised 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.
 
 
 <ul>
 <li>
 Departmental:
 </li>
 <li>
 Oversee all operational and administrative aspects of the culinary division as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
 </li>
 <li>
 Monitor industry trends and collaborate with internal and external partners in culinary research and development efforts.
 </li>
 <li>
 Formulate and implement procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product
 </li>
 <li>
 specifications, cleanliness and sanitation, and food, labour and operating expenses&rsquo; cost control.
 </li>
 <li>
 Guide and support the culinary team in the implementation and adherence of company standards, processes &amp; systems.
 </li>
 <li>
 Develops standards, processes, and tools to assist in delivering consistent culinary products.
 </li>
 <li>
 Provide visionary leadership and management from development process, product creation through implementation.
 </li>
 <li>
 Encourage proactive, efficient, and effective inter-departmental communication within and beyond the F&amp;B division in order to promote a climate of teamwork and enthusiasm.
 </li>
 <li>
 Train, evaluate and schedule all culinary colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
 </li>
 <li>
 To support the Chief Steward in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through.
 </li>
 <li>
 Support the Chief Steward in overseeing the outside cleaning contractor.
 </li>
 <li>
 Monitor the Catering Company in charge of the staff canteen with regard to food safety and quality and provide feedback and guidance if required.
 </li>
 <li>
 Always supervise the maintenance and cleanliness of the kitchens and stewarding area and carry out daily monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
 </li>
 <li>
 To oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Muscat Municipality rules and regulation.
 </li>
 <li>
 Work closely with all outlet managers and all Chef de Cuisines to plan menus, prices and promotional events in order to maximize revenue generating opportunities in line with market demands.
 </li>
 <li>
 Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Manager.
 </li>
 <li>
 Collaborate with Materials Management in identifying and sourcing required products.
 </li>
 <li>
 Ensure that Mandarin Oriental, Muscat grooming and appearance standards are implemented and always maintained to reflect an image of professionalism and care.
 </li>
 <li>
 Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
 </li>
 <li>
 Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
 </li>
 <li>
 To ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
 </li>
 <li>
 Ensure plating guides are up to date and distributed appropriately.
 </li>
 <li>
 Customer Focus:
 </li>
 <li>
 Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
 </li>
 <li>
 Personally meet potential event guests for menu planning and discussions.
 </li>
 <li>
 Personally monitor and follow through on any requirements of VIP guests and special dietary requirements.
 </li>
 <li>
 Drive and motivate the team to create specific WOW moments to surprise and delight guests throughout the hotel.
 </li>
 <li>
 Colleague Relations:
 </li>
 <li>
 Carry out monthly or even more regular casual one-on-one meetings with all team members to assure colleagues have a forum to voice out of any concerns or challenges as well as to share hotel and department information.
 </li>
 <li>
 Communicate rules and regulations to all colleagues by using the colleague handbook and any other appropriate documents.
 </li>
 <li>
 Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat procedures.
 </li>
 <li>
 Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
 </li>
 <li>
 Be a mentor to colleagues and pass on knowledge.
 </li>
 <li>
 Administrative Duties:
 </li>
 <li>
 Monitor and control monthly P&amp;L with focus on food cost, labour cost and cost of consumables.
 </li>
 <li>
 Prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
 </li>
 <li>
 Manages the overall creation of menus, preparation instructions, and individual plating guides by ingredients and corresponding portion sizes.
 </li>
 <li>
 To ensure that all kitchens&rsquo; outlets have a professional recipe costing prior the hotel opening date to establish selling prices.
 </li>
 <li>
 To ensure that all recipes are up to date and in line with selling prices.
 </li>
 <li>
 Carry out regular analysis of outlet related financial information including menu engineering.
 </li>
 <li>
 Follow all procedures, policies and practices regarding the Jardine accounting related requirements for culinary.
 </li>
 <li>
 Additional Duties:
 </li>
 <li>
 To be updated with the latest food trends in the F&amp;B industry to ensure that Ala Carte dishes and Buffets are in line or ahead with international standards.
 </li>
 <li>
 Conduct regular hands-on dish training to ensure food knowledge of all chefs are up to date.
 </li>
 <li>
 Plan and execute months of Ramadan and other promotional activities for banquet or outlets.
 </li>
 <li>
 Attend and participate in all required meetings as scheduled.
 </li>
 <li>
 Perform any other reasonable duties as required by the Director of Food &amp; Beverage.
 
 
 </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>
 <li>
 Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
 
 
 </li>
 </ul>
 
 We&rsquo;re Fans. Are you?
 
</div>
 <div id='job-id'>Job Id: YmpXeHg+pESmP7U8jTrciH2qaZ4z4OFNhW9IxOL07+oCYVxY515qsGa6mmLSWzmT5fowp83A/O/dmZTxnrh74iUqZCZYNdOSPEbB5xQxfGlM1PpMsS/u6qDn+z0T/PmaNIQCGoigwgswKQ2iUDo8yVoP3qiWUWGo+GJwtE3h0bf9L232OR/NAaka1dJ6xRb7AMjZFytGaw==</div>

TIVOLI

<div>Company Description 
Rising above the fairways of the LA VIE Club Golf Course, Tivoli Muscat Hotel &amp; Residences is a distinctive new address with a Western lifestyle in the Omani capital. Part of the prestigious LA VIE development, the property offers a sophisticated stay just ten minutes from Muscat International Airport and close to the Oman Convention &amp; Exhibition Centre.
This new-build property will comprise 79 elegant hotel rooms and 100 fully serviced branded residences. Interiors will reflect the elegance of European design with a modern edge, many enjoying impressive views over the course and surrounding hills. 
Job Description 
As Chef de Cuisine, you will be completely responsible for directing, training, supervising, planning, and coordinating all areas within the culinary department, including any projects requested by the Executive Chef. You should be comfortable in leading and managing the kitchen team, and you will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food &amp; beverage for our guests through meticulous consistency, taste, and presentation of all dishes. Additionally, you will monitor the food inventory every month, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis daily to ensure that it is in line with the budget, to secure profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures. 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree, or any related Culinary degree.</li><li>Minimum of 2 years of industry and culinary management experience.</li><li>Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.</li><li>Eye for detail to achieve operational excellence</li><li>Passion for leadership and teamwork</li><li>Excellent guest service skills</li></ul></div> <div id='job-id'>Job Id: 5uvmK7uJRGhVFrRzpULl0b3ZDn/TndOUnJk6tmHwEF9p689iQ59FRwfCUrbfzoMjMaJ2Tokc0CnhiImuJ5RMApiqYI5rCkhwDVSAWk9x9Vq+sFaQCTurck/cjcHlXB1e20Fvwbgukxt9AgaNqYChBA==</div>

Chef de Cuisine

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 At Anantara we always behave in the following way&hellip;
 
 
 <ul>
 <li>
 We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
 </li>
 <li>
 We use our initiative and always find the best way to solve a problem for a guest or a colleague.
 </li>
 <li>
 We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
 </li>
 <li>
 We always think of new ways to surprise and delight our guests.
 </li>
 <li>
 We treat guests and colleagues with dignity and respect. Everyone is important.
 </li>
 <li>
 We hold ourselves to the highest standards of honesty and integrity.
 </li>
 <li>
 We are proud to represent our hotel and our country to guests from all over the world.
 
 
 </li>
 </ul>
 
 Job Description
 
 
 
 
 Sous Chef
 
 
 
 To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
 
 
 
 What you will be doing:
 
 
 
 <ul>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
 </li>
 <li>
 Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
 </li>
 <li>
 Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
 </li>
 <li>
 Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
 </li>
 <li>
 Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
 </li>
 <li>
 Use, wherever possible, locally and seasonally available products in menus and "specials".
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Good command of English and one other language used by majority of staff.
 </li>
 <li>
 Minimum 5-6 years&rsquo; experience in Hospitality.
 </li>
 <li>
 Good knowledge in Microsoft Excel, Word, Outlook.
 </li>
 <li>
 Good leadership, training, motivation and communication skills
 </li>
 </ul>
</div>
 <div id='job-id'>Job Id: blCeKopE+ab8ch7MMr3Wz1eVA7id2zVFjjc6Zg9IuJVgWK6IsxtB6Hb7WmUboNcYBQqzwCIqzvzcVTND6UjxXfdHpruniNvCGw==</div>

Sous Chef - Arabic Specialist

Anantara

<div>Company Description 
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<ul><li> 
Bachelor&rsquo;s Degree or any culinary degree</li><li>Must have worked at least one year as Demi Chef in Hotels and Restaurants</li><li>Excellent leadership and interpersonal skills</li><li>Strongly committed to teamwork and customer service</li><li>Eye for detail to achieve operation excellence</li></ul></div> <div id='job-id'>Job Id: xIvE2e3eh79vVCvM1aWoQS6T6LgA35LiEU3gslIqZFEeYeczLR+sXFdrXzjpbIoq+i2PSaUipJIIr6axbxktKQYHQFiodTFSBC0g2mOxgsTH3Ybv7y3l5QO+bTBDOzB2NRHbClQ0iQMI</div>

Demi Chef

VOCO

<div>We are thrilled to announce the upcoming opening of voco Muscat Al Mouj, a stylish and contemporary hotel set to bring a fresh energy to one of Muscat&rsquo;s most dynamic waterfront destinations. As part of the global IHG Hotels &amp; Resorts family, voco&trade; is known for its unique blend of reliable comforts, thoughtful touches, and a warm, welcoming atmosphere. At voco Muscat Al Mouj, we&rsquo;re preparing to open our doors soon &mdash; and we&rsquo;re looking for passionate, talented individuals to help us bring this exciting new property to life. This is a unique opportunity to be part of a pre-opening team where your ideas, energy, and commitment will help shape the hotel&rsquo;s culture and guest experience from day one. Whether you&rsquo;re looking to grow your career or take on a new challenge, voco Muscat Al Mouj offers a collaborative environment, strong development opportunities, and the chance to be part of a bold, modern brand that celebrates individuality.
The Sous Chef &ndash; Mediterranean Cuisine supports the Executive Chef in managing the Mediterranean kitchen operations, ensuring the preparation and presentation of authentic, high-quality Mediterranean dishes. This role supervises kitchen staff, maintains food quality standards, manages inventory, and helps create menus that reflect traditional and modern Mediterranean culinary styles.
YOUR DAY-TO-DAY:<ul><li>
Assist the Executive Chef in planning, organizing, and directing all kitchen activities focused on Mediterranean cuisine.</li><li>
Prepare, cook, and present Mediterranean dishes including appetizers, main courses, desserts, and specialty items.</li><li>
Supervise, train, and motivate kitchen staff to maintain high culinary standards and efficient operations.</li><li>
Ensure consistent quality, portion control, and presentation in line with the hotel&rsquo;s standards.</li><li>
Collaborate with the Executive Chef to develop and update menus, incorporating seasonal ingredients and guest preferences.</li><li>
Monitor inventory levels, control food costs, and minimize wastage by proper stock rotation and portion control.</li><li>
Ensure kitchen cleanliness, hygiene, and compliance with food safety regulations (HACCP).</li><li>
Assist in recruitment, performance evaluation, and scheduling of kitchen staff.</li><li>
Maintain equipment and kitchen tools in good working order and report maintenance needs promptly.</li><li>
Support banquets, events, and in-house dining services when required.</li><li>
Stay updated on culinary trends and techniques relevant to Mediterranean cuisine.</li></ul>
WHAT WE NEED FROM YOU:<ul><li>
Culinary degree or diploma with specialization or significant experience in Mediterranean cuisine.</li><li>
Minimum 3&ndash;5 years of kitchen experience, including 1&ndash;2 years in a supervisory or Sous Chef role.</li><li>
Strong knowledge of Mediterranean cooking techniques, ingredients, and presentation.</li><li>
Leadership skills with the ability to manage and inspire a kitchen team.</li><li>
Excellent organizational, time management, and communication skills.</li><li>
Ability to work under pressure in a fast-paced environment.</li><li>
Familiarity with kitchen health, safety, and sanitation standards.</li></ul>
WHAT YOU CAN EXPECT FROM US:
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.
So, join us and you&rsquo;ll become part of our ever-growing global family.
Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div> <div id='job-id'>Job Id: +Fvspqj6Cnw4PrjUfeT0JLSY9XDGl3eiWUXy6bPhhJaOwiucXkhuIyJwCZ0Z8tknP92ziLcqhbtA+NAi0ivbCb3brQbMYbbAKs5H7M/adT38nxy3Avu70CDEjWBS7mrWWZyXJXU93lL35S/5UulBHK/Pd/9owzq+FLE=</div>

Sous Chef - Mediterranean Cuisine

Amman Rotana

<div>
 
 Job Description
 
 
 
 As a Director of Food and Beverage you are responsible for ensuring that all areas within the Food and Beverage Department are properly developed and managed in a structured and professional manner. You will lead the Department in order to achieve the optimum results from each operating outlet.
 
 
 
 Skills
 
 
 
 <ul>
 <li>
 Establish and achieve department annual financial budget forecasts, meet monthly revenue and GOP targets by exercising a constant control of operational expenses
 </li>
 <li>
 Attend and conduct regular departmental meetings and briefings to ensure an open communication line with team
 </li>
 <li>
 Update on all business and promotional activities of competitors and stay informed of changing trends
 </li>
 <li>
 Conduct performance analysis of every key personnel as per policy
 </li>
 <li>
 Develop and implement revenue boosting sales activities, together with other departments
 </li>
 <li>
 Control and approve departmental purchase requests and store requisitions for operating material, food products and beverages
 </li>
 <li>
 Monitor department duty rota to ensure efficient manning at all times
 </li>
 <li>
 Review and approve all payroll related documents, at the end of the month prior to handing them over to account
 </li>
 <li>
 Initiate the Food &amp; Beverage department Standards of Performance manuals and establishes the supporting training program
 </li>
 <li>
 Conduct spot checks to ensure that all mise en place is done according to the full day service requirements
 </li>
 <li>
 Conduct sales analysis on every menu in operation with executive chef
 </li>
 <li>
 Drive all menu changes, presentations, pricing and the print work with Executive Chef
 </li>
 <li>
 Operate in a safe and environmentally friendly way to protect guests&rsquo; and employees&rsquo; health and safety, as well as protect and conserve the environment
 </li>
 <li>
 Comply with the hotel environmental, health and safety policies and procedures
 
 
 </li>
 </ul>
 Apply Now
</div>
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Director of Food & Beverage

Explore 72+ Executive chef in And Oman Jobs  this August. Find roles across top companies and apply now to boost your career.

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Director of Food & Beverage