commercial manager

bar supervisor

chef-head

chief engineer

demi chef de partie

executive chef

Mandarin Oriental Hotel Group

<div><p><b>Executive Chef</b></p><br>
<p></p>
<p><b>
Mandarin Oriental Muscat</b> is looking for an<b> Executive Chef </b>to join our <b>culinary</b> team.</p>
<p>
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.</p><br>
<p></p>
<p>
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.</p><br>
<p></p>
<p><b>
Mandarin Oriental Muscat</b></p><br>
<p></p>
<p>
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.</p>
<p>
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.</p><br>
<p></p>
<div>
<ul><li><i>Departmental:</i></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><i>Customer Focus:</i></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><br>
<p></p>
<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><br>
<p></p>
<div>
<ul><li><i> Colleague Relations:</i></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><i>Administrative Duties:</i></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
<br>
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><i>Additional Duties:</i></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
<br>
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><br>
<p></p>
<p><b>
Our commitment to you</b></p>
<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><br>
<p></p>
<p><b>
We&rsquo;re Fans. Are you?</b></p></div><p></p><br /> <div id='job-id'>Job Id: 1fKtQUBbzPhGaT9VoCmwF/SyUik3EYszzUS4Vd6zRifPZYeLvxA3lDQ24zSDi2vJZlTnJsLVrJKnIiLkdvrmmxPT0CI+DVa0CU8FTqT6X5QfXfrHVxuld7N8EwV/jgKfP5g7n57fb0IZ3Mcw8MLgkTx/Rg==</div>

Executive Chef

Mandarin Oriental

<div>
 <strong>
  Mandarin Oriental Muscat
 </strong>
 is looking for an
 <strong>
  Executive Chef
 </strong>
 to join our
 <strong>
  culinary
 </strong>
 team.
 <br/>
 <br/>
 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.
 <br/>
 <br/>
 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.
 <br/>
 <br/>
 <strong>
  Mandarin Oriental Muscat
  <br/>
  <br/>
 </strong>
 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.
 <br/>
 <br/>
 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.
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Our commitment to you
  <br/>
  <br/>
 </strong>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  We&rsquo;re Fans. Are you?
 </strong>
</div>
<br /> <div id='job-id'>Job Id: YmpXeHg+pESmP7U8jTrciH2qaZ4z4OFNhW9IxOL07+oCYVxY515qsGa6mmLSWzmT5fowp83A/O/dmZTxnrh74iUqZCZYNdOSPEbB5xQxfGlM1PpMsS/u6qDn+z0T/PmaNIQCGoigwgswKQ2iUDo8yVoP3qiWUWGo+GJwtE3h0bf9L232OR/NAaka1dJ6xRb7AMjZFytGaw==</div>

six senses

<div><p>As Executive Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.
<br>
Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.</p>
<div><b>
Duties and Responsibilities
</b><br>
As Executive Sous Chef, I will assume full responsibility for the efficient operation Culinary department to provide exceptional product and service within brand operating standards.
<br>
The duties and responsibilities will include:<br>
<ul><li>Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, and growing our own produce and featuring this produce in our culinary offering.</li><li>All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.</li><li>Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.</li><li>Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.</li><li>Instill a cost-focused philosophy through training and education.
</li><li>Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC.</li><li>Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
</li></ul></div><div><b>Qualifications</b><br>
To execute the position of Executive Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:<br>
<ul><li>Possess a Bachelor&rsquo;s degree/Diploma in Culinary Arts, or related field plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience.
</li><li>I have an excellent command of written and spoken English, and I am able to live in a remote location for extended periods of time and travel on single status.</li><li>Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.</li></ul><i>
The above is intended to provide an overview of the role and responsibilities for an Executive Sous Chef at Six Senses Zighy Bay. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.</i></div>
<p><i>
Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.</i><br>
</p><p></p><div><div><div>Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness.<br>
</div><div></div><br>
<div>Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand&rsquo;s vision: to reawaken people&rsquo;s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.<br>
</div><div></div><br>
<div>You&rsquo;re about to be the author of this journey that takes you through life&rsquo;s undiscovered passageways, hidden treasures, and meaningful experiences.<br>
</div><div></div><br>
<div>It&rsquo;s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us.<br>
</div><div></div><br>
<div>Let the journey begin.<br>
</div></div></div><div></div><br>
<p>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.</p></div><br /> <div id='job-id'>Job Id: DMAsXofRm/MYsEy59minmPGwfNjQMKsXGuA9KpazJAXZRru1117Evd5A5daD61/emGwT/7sEQicPKYlg7GpogVZ7tiRGx26yB5/xBoNBxiYQeq2gbRaLP7wp5AaUXIRWFFDfFSNAzdux9Y47nrOlo2T71rmEeJZGiIn6dEA3YlcF9E8=</div>

Executive Sous Chef - Six Senses Zighy Bay

Accor

<div><div>Company Description</div><p><br>
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.</p><p>
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.</p><div><br>
Job Description</div><p><b><br>
What&rsquo;s in it for you:</b></p><ul><li>
Competitive Salary</li><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities</li></ul><p>
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:</p><p><b>
Responsibilities:</b></p><ul><li>
As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.</li><li>
You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.</li><li>
Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.</li><li>
Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.</li><li>
Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.</li><li>
Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.</li><li>
Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.</li><li>
Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.</li><li>
Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.</li><li>
Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.</li><li>
Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.</li><li>
Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.</li><li>
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.</li><li>
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li><li>
Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.</li><li>
Actively share ideas, opinions and suggestions in daily shift briefings.</li><li>
Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.</li><li>
Continually strive to improve food preparation and presentations.</li><li>
Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.</li><li>
Coordinate the production as it relates to banquet and restaurant functions.</li><li>
Conduct daily shift briefings to Colleagues.</li><li>
Assist in the development of new menu items.</li><li>
Follow payroll costs and productivity within budgeted guidelines.</li><li>
Provide training for new culinary colleagues.</li><li>
Other duties as assigned.</li></ul><div><br>
Qualifications</div><br>
<p></p><ul><li>
3 years formal culinary school or equivalent experience.</li><li>
Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.</li><li>
Extensive knowledge of all culinary departments and previous experience in all areas including pastries.</li><li>
The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.</li><li>
Must be an effective supervisor and trainer; administrative knowledge is an asset.</li><li>
Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.</li><li>
Current First Aid and Serve Safe training an asset.</li><li>
Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.</li><li>
Must be a team player with a positive attitude</li><li>
Must be able to work a flexible schedule</li></ul><div><br>
Additional Information</div><p><br>
Your team and working environment:<br>
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.</p><p><br>
Our commitment to Diversity &amp; Inclusion:<br>
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></div><br /> <div id='job-id'>Job Id: ROebLwGIl4D3q8mvSAbSm/StyIURGF6kbFyNkgId4TGnLEVaYW52m4CKF4C1psxTafXn4NsNxXsAIiic2HsBa9EEkLH+o9VtKCpmM4lgJAb2XJMp5EuWn208BtuzykSW9GlsGLLqb7z7EWzAdIMHSMDbeVEA5JChxvxegZkLsl3NhC8rkiUGhJDtpzFh</div>

Sous Chef

TIVOLI

<div><b>Company Description</b><p><br>
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.</p><p>
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.</p><b><br>
Job Description</b><p><br>
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.</p><b><br>
Qualifications</b><ul><li><br>
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><br /> <div id='job-id'>Job Id: /XZMh65TZSkn4Xhu+i8NMRN26He6ZEiHDaXZMyez/aHYUxBwtFQ34YOsbOP3e3cFvzX8RnwDeLTzlhKzJduCkskP3JchMnGxyEqcEuxvbqfs3RXJ2NzCzsavWbKzvKFfxAQpA52MXP6Ju6MqgFiBDQ==</div>

Chef de Cuisine

Anantara Hotels & Resorts

<div>
 <strong>
  Company Description
  <br/>
  <br/>
 </strong>
 At Anantara we always behave in the following way&hellip;
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 <strong>
  Sous Chef
  <br/>
  <br/>
 </strong>
 To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
 <br/>
 <br/>
 <strong>
  What you will be doing:
  <br/>
  <br/>
 </strong>
 <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".
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <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>
<br /> <div id='job-id'>Job Id: hUksCGrUAe1W3hTrsWSKUchdjN4DKECg2bMEyIA4cXTAEjT7WyqwDo+rDTzwdcDpYOeaBHSe6iwyQW81Btsg8RIb2yEEFfej7w==</div>

Sous Chef - Arabic Specialist

MOVENPICK

<div><b>Company Description</b><p><br>
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.</p><p>
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.</p><b><br>
Job Description</b><p><b><br>
What&rsquo;s in it for you:</b></p><ul><li>
Competitive Salary</li><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities</li></ul><p>
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:</p><p><b>
Responsibilities:</b></p><ul><li>
As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.</li><li>
You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.</li><li>
Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.</li><li>
Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.</li><li>
Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.</li><li>
Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.</li><li>
Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.</li><li>
Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.</li><li>
Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.</li><li>
Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.</li><li>
Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.</li><li>
Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.</li><li>
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.</li><li>
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li><li>
Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.</li><li>
Actively share ideas, opinions and suggestions in daily shift briefings.</li><li>
Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.</li><li>
Continually strive to improve food preparation and presentations.</li><li>
Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.</li><li>
Coordinate the production as it relates to banquet and restaurant functions.</li><li>
Conduct daily shift briefings to Colleagues.</li><li>
Assist in the development of new menu items.</li><li>
Follow payroll costs and productivity within budgeted guidelines.</li><li>
Provide training for new culinary colleagues.</li><li>
Other duties as assigned.</li></ul><br>
<b>
Qualifications</b><br>
<p></p><ul><li>
3 years formal culinary school or equivalent experience.</li><li>
Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.</li><li>
Extensive knowledge of all culinary departments and previous experience in all areas including pastries.</li><li>
The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.</li><li>
Must be an effective supervisor and trainer; administrative knowledge is an asset.</li><li>
Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.</li><li>
Current First Aid and Serve Safe training an asset.</li><li>
Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.</li><li>
Must be a team player with a positive attitude</li><li>
Must be able to work a flexible schedule</li></ul><br>
<b>
Additional Information</b><p><br>
Your team and working environment:<br>
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.</p><p><br>
Our commitment to Diversity &amp; Inclusion:<br>
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></div><br /> <div id='job-id'>Job Id: BcXQD9Ei1cdJafFpQrW/Du107CoKbX8CvvDcJCG7kMVF3opDDSzxNPKagqFBSwbcrg0SSw2vyG5kKe8Q1kmobS/8CczUN9N+O9tGfFB35LxErYpYlKbOzNjNwGuqxz8a3A==</div>

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