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executive chef

Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef

<div>
 An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.
 
 
 
 What will I be doing?
 
 
 
 As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
 
 
 <ul>
 <li>
 Lead of the kitchen brigade and ensure ongoing development of Team Members
 </li>
 <li>
 Identify an effective approach to succession planning
 </li>
 <li>
 Create menus that meet and exceed customers' needs and conform to brand standards
 </li>
 <li>
 Ensure the consistent production of high quality food through all hotel food outlets
 </li>
 <li>
 Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
 </li>
 <li>
 Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
 </li>
 <li>
 Manage department operations, including budgeting, forecasting, resource planning, and waste management
 </li>
 <li>
 Manage all aspects of the kitchen including operational, quality and administrative functions
 </li>
 <li>
 Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
 </li>
 <li>
 Ensuring adequate resources are available according to business needs
 </li>
 <li>
 Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
 </li>
 <li>
 Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
 </li>
 <li>
 Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
 </li>
 <li>
 Maintain good communication and work relationships in all hotel areas
 </li>
 <li>
 Ensure that staffing levels are maintained to cover business demands
 </li>
 <li>
 Ensure monthly communication meetings are conducted and post-meeting minutes generated
 </li>
 <li>
 Manage staff performance issues in compliance with company policies and procedures
 </li>
 <li>
 Recruit, manage, train and develop the kitchen team
 </li>
 <li>
 Comply with hotel security, fire regulations and all health and safety and food safety legislation
 </li>
 <li>
 Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
 </li>
 <li>
 Manage financial performance of the department so all planning is in line with hotel objectives
 </li>
 <li>
 Manage food control systems are adhered to them so margins are on target in a pro-active way
 </li>
 <li>
 Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
 </li>
 <li>
 Be environmentally aware
 </li>
 <li>
 Ensure food wastage program is adhered to so that margins are on target
 </li>
 <li>
 Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 
 
 <ul>
 <li>
 Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
 </li>
 <li>
 Excellent leadership skills
 </li>
 <li>
 A creative approach to the production of high quality food
 </li>
 <li>
 A business focused approach to managing a hotel kitchen
 </li>
 <li>
 Excellent communication skills
 </li>
 <li>
 Ability to build relationships, internal and external, to the hotel and the Company
 </li>
 <li>
 Excellent planning and organizational skills
 </li>
 <li>
 Ability to multi-task and meet deadlines
 </li>
 <li>
 A current, valid, and relevant trade qualification (proof may be required)
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 A certification in management
 </li>
 <li>
 Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 
 
 
 Work Locations
 
 
 
 Hilton Salalah
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Hotels &amp; Resorts
 
 
 
 Job
 
 
 
 Culinary
</div>

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>

Hotel Indigo

<div>About Us:
A little curiosity fuels our soul for adventure and experiences. So, at Hotel Indigo &reg;, we do more than satisfy our guest&rsquo;s curiosity, we inspire them. Our passionate colleagues help create memorable and unique experiences for our guests; in a place truly connected to the local neighbourhood, infused with intriguing design and local flavours. Every day brings new discoveries, fresh ideas, and unexpected journeys.

So, just like our hotels, no two colleagues are the same. So, we&rsquo;re curious about you. How will you inspire the eclectic rhythm in our hotels? How will you bring the local neighbourhood story to life? At Hotel Indigo&reg; hotels, we&rsquo;re excited to meet spirited characters who can delight the most curious guests.
Situated at 2,000m above sea level on the edge of the canyon in Jabal Akhdar, you will find a lifestyle property with 172 keys including penthouse suites and cliff side pool villas, the best spa in Oman spread over 2,200sq, plus great food and beverage concepts. We are a destination.

Are you ready to join our pre-opening team to lay the foundations for us to disrupt and build a culture that changes the stay experience complimented by views that will leave everyone in awe!
Your Day-to-Day

People
<ul>
<li>Keep Sous Chef informed about all aspects of the assigned section, including equipment, working environment, staff problems, and departmental relations. Ensure all specific duties and responsibilities assigned under direct supervision are followed and maintained.</li>
<li>Conduct training on all related food preparations, hygiene, grooming, and recipe standards. Conduct briefings and proper communication with team members.</li>
<li>Ensure full cooperation and maintain a good relationship with all other service colleagues and departments. Motivates team members and facilitates teamwork. Assist in other food production areas as and when required.</li>
</ul>
Financial
<ul><li>Prevent food spoilage through daily checks and supervise that all incoming and outgoing food items are up to agreed standards. Ensure Mis en Place and store requisitions are always done according to business demands.</li>
<li>Work closely with the Executive Chef on the implementation of food control procedures; minimize the use and wastage of all energy and water resources.</li>
<li>Supervises and coordinates with the Chief Steward for all equipment and workstations being maintained and cleaned regularly. Reporting to the Supervisor/ concerned department regarding any misuse, damage, or repair of equipment.</li>
</ul>
Guest Experience
<ul>
<li>Have full knowledge of all menus being offered in the respective kitchen at any one time.</li>
<li>Constantly check for the consistent quality of food preparation, presentation, taste, temperature, and visual appeal in the assigned section.</li>
<li>Participate and serve guests during outside catering, and live stations as and when assigned.
</li><li>Ensure all special requests from guests are carried out in the best and fastest way possible.</li>
<li>Feedback to the Sous Chef/ Executive Chef about any guests' comments.</li>
</ul>
Responsible Business
<ul>
<li>Ensure the highest standards of hygiene are adhered to by the team members as stated in the Hotel Food Safety Policy by maintaining the instructions in the Food Safety Manual throughout</li>
<li>the Food preparation process. Assists Sous Chef in Food Hygiene documentation.</li>
<li>Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.</li>
<li>Co-operate with the company to achieve compliance with FLS legislation. Take moral and legal responsibility for ensuring safety for themselves in their work so they do not expose themselves or others to risk.</li>
<li>Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines.</li>
<li>Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.</li>
<li>Perform any other duties as required by the Executive Chef, Executive Sous Chef, or Sous Chef from time to time.</li>
</ul>
What We Need From You
<ul>
<li>Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
</li><li>Certification in Food Safety and Hygiene.
</li><li>Must speak/understand English.</li>
</ul>
How You Will Deliver

Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
Certification in Food Safety and Hygiene.
Must speak/understand English.

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>

Chef de Partie

Crowne Plaza Hotel

<div>As Chef de Cuisine, you are responsible for leading and managing the day-to-day operations of a designated kitchen outlet or specialty restaurant. You will drive culinary excellence, maintain high food quality and hygiene standards, and inspire your team to deliver exceptional dining experiences. You will work collaboratively with the Executive Chef and Food &amp; Beverage leadership to support the hotel&rsquo;s culinary vision, cost control measures, and guest satisfaction goals.

YOUR DAY-TO-DAY:
<ul>
<li>Oversee the preparation, presentation, and service of all food items in the assigned outlet.</li>
<li>Develop menus in collaboration with the Executive Chef, incorporating creativity, seasonal ingredients, and guest preferences.</li>
<li>Ensure consistency in taste, quality, and appearance of dishes.</li>
<li>Supervise and coach kitchen staff, ensuring clear communication of expectations and standards.</li>
<li>Conduct daily briefings, assign tasks, and monitor performance to maximize productivity and service quality.</li>
<li>Maintain a well-organized and efficient kitchen operation, including stock management, equipment maintenance, and cleanliness.</li>
<li>Implement standard operating procedures (SOPs) and ensure adherence to brand and IHG culinary guidelines.</li>
<li>Work closely with purchasing and stores to ensure proper inventory levels, quality control, and timely ordering.</li>
<li>Optimize kitchen workflow to reduce food waste, control portioning, and improve preparation times.</li>
<li>Lead, train, and mentor a multicultural culinary team, fostering a culture of accountability and continuous improvement.</li>
<li>Participate in recruitment, onboarding, and performance evaluations of team members.</li>
<li>Support succession planning and identify high-potential team members for future growth.</li>
<li>Promote team engagement through recognition, feedback, and a positive work environment.</li>
<li>Actively engage with guests during service where appropriate to receive feedback and personalize experiences.</li>
<li>Ensure that food served consistently meets or exceeds guest expectations.</li>
<li>Respond promptly and professionally to guest complaints or special dietary requests.</li>
<li>Ensure compliance with all local and international food safety, health, and hygiene regulations.</li>
<li>Conduct regular inspections and audits of kitchen facilities and documentation (e.g., HACCP logs, cleaning schedules).</li>
<li>Lead by example in maintaining a clean, organized, and hazard-free kitchen environment.</li>
<li>Manage food cost targets through effective stock control, waste reduction, and vendor negotiations.</li>
<li>Assist in forecasting, budgeting, and cost planning with the Executive Chef and finance team.</li>
<li>Analyze and report on kitchen performance metrics (e.g., food cost, productivity, wastage).</li>
</ul>
WHAT WE NEED FROM YOU:
<ul>
<li>Minimum 5&ndash;7 years of professional culinary experience, with at least 2 years in a Chef de Cuisine or senior Sous Chef role in a high-volume or upscale restaurant/hotel.</li>
<li>Proven leadership skills with a track record of developing high-performing culinary teams.</li>
<li>Excellent understanding of international cuisine, culinary trends, and plating techniques.</li>
<li>Strong organizational and time-management skills.</li>
<li>Passionate about food, creativity, and guest service.</li>
<li>Calm under pressure with the ability to lead by example in a busy environment.</li>
<li>Attention to detail and a commitment to excellence.</li>
<li>Strong interpersonal and communication skills.</li>
<li>Flexible and adaptable, with a problem-solving mindset.</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 Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike. 
<div></div> 
<div>Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.
</div>
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>

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>

Sous Chef - Arabic Specialist

<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>
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Demi Chef

Explore 86+ Executive chef in Oman this September. Find roles across top companies and apply now to boost your career.

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