sales manager - leisure

creative lead

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

executive chef

MOVENPICK

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:<ul><li>
Developing unique and cuisine-appropriate menus.</li><li>
Collaborating with the Food &amp; Beverage Manager to set item prices.</li><li>
Staying current on developing trends in the hospitality industry.</li><li>
Monitoring inventory and purchasing supplies and food from approved vendors</li><li>
To co-ordinate an effective and efficient Payroll Management / Resource allocation by establishing a flexible work force throughout the Division, based on the principles of multi-skilling and multi-tasking.</li><li>
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.</li><li>
To establish, implement and control performance standards for the Stewarding in Kitchen and Food &amp; Beverage to achieve the highest possible hygiene standards, minimize operating Equipment breakage, streamline and efficient resource and equipment flows.</li><li>
Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.</li><li>
Identifying and introducing new culinary techniques.</li><li>
Preparing meals and completing prep support as needed.</li></ul> 

Qualifications 
<ul><li>
You should have a professional kitchen apprenticeship or chefs training course and at least 7 years experiences in quality establishments in a similar role.</li><li>
The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.</li><li>
You will need a strong knowledge of the HACCP management system and administration work.</li><li>
Any prior experience with Futurelog &amp; food waste management system would help facilitate a smooth transition into the role.</li><li>
Bachelor&rsquo;s Degree and/or Hotel Management degree</li><li>
Excellent written and verbal communication skills</li></ul> 

Additional Information 
Your team and working environment: 
M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay. 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div> <div id='job-id'>Job Id: sVuoBOnrmH+O4d4/UAT9mXzHNYuEVJukOzTbXSwrN/Md4t8uvIaWZEL1nqGHGYxVORzlDUS4bU8pMr9duGJxEEmm/qqsUe7mq01YIjK27VMuECtAjrEp/Wqm9ZRk2c4atWRfigiZ</div>

Executive Chef

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
 
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)

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)

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 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 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)

IHG Hotels & Resorts

<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.
 
 
 We are seeking a dynamic and experienced Food &amp; Beverage Manager to oversee all food and beverage operations at [Hotel Name]. This includes managing restaurants, bars, room service, banquets, and catering services. The ideal candidate will ensure the highest standards of service, quality, and profitability while delivering exceptional guest experiences and leading a motivated, professional F&amp;B team.
 
 
 YOUR DAY-TO-DAY:
 
 
 <ul>
 <li>
 Oversee daily operations of all food and beverage outlets, including restaurants, bars, in-room dining, and banquet services.
 </li>
 <li>
 Lead and motivate a team of supervisors, servers, bartenders, and kitchen staff to achieve service excellence and revenue goals.
 </li>
 <li>
 Ensure compliance with health, safety, hygiene, and alcohol regulations.
 </li>
 <li>
 Collaborate with the Executive Chef and kitchen team to ensure menu quality, pricing, and cost control.
 </li>
 <li>
 Maintain high guest satisfaction by monitoring service standards and responding promptly to feedback or complaints.
 </li>
 <li>
 Monitor and manage departmental budgets, labor costs, and food &amp; beverage inventory.
 </li>
 <li>
 Develop and implement sales strategies, promotions, and special events to drive revenue.
 </li>
 <li>
 Hire, train, and develop F&amp;B staff, including performance evaluations and ongoing coaching.
 </li>
 <li>
 Ensure proper maintenance of equipment and cleanliness of dining and kitchen areas.
 </li>
 <li>
 Work closely with other hotel departments (e.g., Front Office, Sales, Events) to ensure seamless guest service.
 
 
 </li>
 </ul>
 WHAT WE NEED FROM YOU:
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Hospitality Management, Culinary Arts, or related field (or equivalent experience).
 </li>
 <li>
 Minimum 3&ndash;5 years of experience in a managerial F&amp;B role, preferably in a Restaurant or Hotel setting.
 </li>
 <li>
 Strong leadership, organizational, and communication skills.
 </li>
 <li>
 Proven ability to manage budgets, control costs, and drive revenue.
 </li>
 <li>
 Knowledge of food safety regulations and service standards.
 </li>
 <li>
 Experience with POS systems, inventory software, and Microsoft Office Suite.
 </li>
 <li>
 Ability to work flexible hours, including evenings, weekends, and holidays.
 </li>
 <li>
 A passion for hospitality, service excellence, and team development.
 
 
 </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: 9hOhaPx6JuH/edlKauau+fQifB5/7zxuueNmvSQjSCYt+/fLqcA0YQZCAWlyO7Bz0eDIasAHLx8NGEdWxNyIRU/kU7VKMeBnHHY0NM0ya5GhlvqLJNbrx8dAthgNYaTl1pBI2ZaOksXRnghPxwn9AWyg</div>

Food & Beverage Manager

Explore 35+ Executive chef in muscat this August. Find roles across top companies and apply now to boost your career.