chief engineer

sales executive

food & beverage supervisor

commercial manager

director of spa

executive chef

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><br>
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:</p><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><br>
<b>
Qualifications</b><br>
<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><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: Llqh2x+2qc4Osv90NcYqXgjN4+Fa9hndnyrIrZ4xPNzLOAutpvZM1J0NjsI2TtG62O+b8vRbuFbjKRW9ryqmdarAVNcsmjYj3TTuE0AAyHT5sTYdOFAGnlEBSDCSBM6P2ixgXX72</div>

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: mVoW+WFWCNtztmq3jAZg0WmKWbuLzb4aa6lNKyj63xylxHyvuA64pR2btrFW6nlizvQq6YQUAbkN0CLOzbJh42JA7A8ZjQ1p4jA7wp+cPBnMaM7yZQk3Ygw5L6wgx5iAazvu84hf+S0Wj7s72aPmt5495A==</div>

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: ffSOZKPzpozsIwnEFbcoSD+CYDWaBE/t6xhkahQeFG96pFHTWTJhcJSQw/qgR++TGU0gcVz/XZ4eHnyNxEidDESX3ZPUznhBNn43sUVu1ENAp9bCGQ5Wet5sWGy2JFVtMxPKoSNENa6IqCLLgyTt9Qk170fYihF9Hg504vY3ewKt+prTUXtKFQaGeP9/xdiKJSIR53T2hA==</div>

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: 5uvmK7uJRGhVFrRzpULl0b3ZDn/TndOUnJk6tmHwEF9p689iQ59FRwfCUrbfzoMjMaJ2Tokc0CnhiImuJ5RMApiqYI5rCkhwDVSAWk9x9Vq+sFaQCTurck/cjcHlXB1e20Fvwbgukxt9AgaNqYChBA==</div>

Chef de Cuisine

Renaissance Corporate Services

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
<br><br>
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
<br><br>
Chef de Cuisine- Asian Kitchen
<br><br>
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.
<br><br>
<b>Key Responsibilities:</b><br>
Lead and manage the daily operations of the Asian kitchen, ensuring food quality, consistency, and authenticity.
<br>Design, update, and implement creative and authentic Asian menus in collaboration with the Executive Sous Chef.
<br>Supervise the preparation, cooking, and presentation of all Asian dishes to meet guest expectations.
<br>Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
<br>Train, mentor, and develop the Asian kitchen team to ensure strong product knowledge and culinary techniques.
<br>Monitor portion control, waste management, and cost efficiency to maintain profitability.
<br>Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
<br>Coordinate with purchasing and receiving to ensure the use of high-quality, authentic Asian ingredients.
<br>Conduct regular team briefings and actively participate in daily kitchen meetings.
<br>Ensure all team members follow grooming standards and wear proper uniforms.
<br>Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
<br>Maintain effective communication and collaboration with other kitchen sections and service departments.
<br>Support the implementation of sustainable kitchen practices and minimize food and material waste.
<br>Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
<br>Stay current with Asian culinary trends and guest preferences to enhance the dining experience.
<br>Prepare necessary reports such as inventory, cost control, and performance reviews.
<br>Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction.<br /> <div id='job-id'>Job Id: K7zx5SAbNtGC1/ll3PxLj0uZVgm2HWU4Q7mAw7ykYIWVXWzteBDdDPJG1eleg3dQ1+ZkR2wI1eBGHw9bB0GPjLSNqJm1K5Dm/g++W3MZ6boH+yHp/KL6NMDd9DRTkZNdxHa7SDoFuW/p10ELAEkimCZ9N7Dr/+gVdG6SxqS9nK6L6+3lm0ER6Kr7AzBMyCtx1TualsX95ZueorugpNoKwgM0bhDGXyqVxytYAxmU8WEq1X1hGmPvksbjmaXaoqfVqKJIjC89fiiUTn2fXklz+dQW+rQ=</div>

Chef de Cuisine - Asian Kitchen (172780)

Conservatorium Hotel

<div><div><div><p>Pastry Chef
 </p><div></div><div><div><ul><div>542438
</div> </ul></div><div></div><div><ul><div>Culinary / Kitchen
</div> </ul></div><div></div><div><ul><div>Full time
</div></ul></div><div></div><div><ul><div><div>Mandarin Oriental, Muscat
</div></div>
</ul></div></div><p></p><div><p><b>Pastry Chef</b></p>
<p>
Mandarin Oriental Muscat is looking for a <b>Pastry Chef </b>to join our <b>Kitchen</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>
<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 recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p>
<p><b>
Mandarin Oriental Muscat
</b></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>
<p><b>
About the job</b></p>
<p>
The Pastry Chef will assume full responsibility of all related operational, administrative, and financial aspects of the Main Pastry &amp; Bakery Production Kitchens (including Banquet, In-Room Dining, Mandarin Cake Shop &amp; Lounges) related to Mandarin Oriental, Muscat. The Pastry Chef reports to the Executive Chef.</p>
<p><b>
As Pastry Chef</b>,<b> you will be responsible for the following duties:</b></p>
<ul>
<li>Ensure strong coordination between Outlets and Main Production Pastry/Bakery kitchens for smooth operations and efficiency.</li>
<li>Collaborate with Restaurant Managers and Executive Chef on menu planning, pricing, promotions, and seasonal updates to meet market demand and boost revenue.</li>
<li>Maintain high standards in recipe accuracy, presentation, and authentic preparation per Executive Chef guidelines.</li>
<li>Monitor ingredient quality and recipe consistency; support POS accuracy and menu setup.</li>
<li>Review guest feedback and audit reports to drive food quality improvements in coordination with Restaurant Managers.</li>
<li>Lead, train, and schedule the team effectively, ensuring alignment with labour budgets and business volume.</li>
<li>Support training efforts with Learning &amp; Development, including hands-on and classroom sessions.</li>
<li>Plan manpower, equipment, and supply needs based on forecasts; maintain cleaning schedules and food safety compliance.</li>
<li>Conduct regular kitchen checks and ensure equipment maintenance, hygiene, and buffet display standards.</li>
<li>Uphold grooming standards and guest service excellence, personally handling special requests and dietary needs.</li>
<li>Foster teamwork, open communication, and a culture of WOW guest moments in collaboration with Restaurant Managers.</li>
<li>Manage team performance, disciplinary actions, and maintain accurate leave and public holiday records.</li>
<li>Keep recipe costings updated and aligned with selling prices; support inventory and market list management.</li>
<li>Analyze P&amp;L, food costs, and menu performance; apply improvements as needed.</li>
<li>Follow accounting procedures; assist Banquets and outside catering when required.</li>
<li>Stay current with global pastry trends and lead festive or promotional event planning.</li>
<li>Perform other duties as assigned by the Executive Chef.</li>
</ul>
<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>
<p><b>We&rsquo;re Fans. Are you?</b></p></div></div></div></div><br /> <div id='job-id'>Job Id: jYTb0dz4se1w5ffjdwHFWvuQ/BYzzq6UbIKuckt/dM3BLMLHuiewbo01LYD7wqBXFRkdr2yLOPFNMfnRnNL5VOFZ9Xc69UXqsbpDBt5q5hL6rYMAcpBCZalF/vqPyPx2J9Ad9k+ysCEnwJ/Lk5UfQZolFc9ffUCA4DrEeKtY80t39a52bqNGfQ5pPS/dDx76q9bwxb//3YDBuw==</div>

Pastry Chef

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
<br><br>
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
<br><br>
The Sous Chef (Indian Wedding Specialist) is responsible for supporting the Executive Sous Chef in planning, preparing, and executing authentic and high-quality Indian cuisine for weddings and related events. This role requires in-depth knowledge of regional Indian dishes, excellent organizational skills for high-volume operations, and the ability to lead and inspire a culinary team to deliver exceptional dining experiences that reflect tradition, flavor, and presentation excellence.
<br><br>
<b>Key Responsibilities:</b><br>
Assist the Executive Sous Chef in leading the Indian kitchen operations, focusing on large-scale wedding events and celebrations.
<br>Plan and execute elaborate Indian wedding menus, including regional specialties
<br>Ensure all dishes are prepared with authenticity, consistency, and attention to traditional presentation styles.
<br>Oversee and guide the culinary team during wedding functions, ensuring smooth production and service flow.
<br>Liaise with event planners, banquet managers, and clients to customize menus based on dietary preferences, traditions, and religious requirements
<br>Conduct tastings and pre-event food trials with clients to ensure satisfaction and alignment with expectations.
<br>Monitor kitchen staffing, scheduling, and delegation of responsibilities during wedding events and prep days.
<br>Ensure proper storage, handling, and rotation of ingredients, especially during multi-day functions.
<br>Maintain hygiene, food safety, and sanitation standards in all Indian kitchen operations, in accordance with SFSMS and HACCP protocols.
<br>Train and mentor team members on Indian cooking techniques, recipes, and plating for large-scale events.
<br>Control food cost, portioning, and inventory usage to maintain profitability during high-volume catering.
<br>Collaborate with purchasing to source authentic Indian ingredients, spices, and specialty items required for diverse menus.
<br>Support the Executive Sous Chef in developing new concepts or enhancing existing offerings for Indian weddings and festive functions.
<br>Manage kitchen equipment, ensuring proper usage and maintenance during off-site or banquet operations.
<br>Maintain flexibility in working hours to accommodate early preparations, late functions, and high-demand seasonal wedding periods.
<br>Be guest-focused, responding to feedback constructively to ensure exceptional client satisfaction.
<br>Promote sustainability practices by minimizing food waste and using eco-friendly serving options where applicable.<br /> <div id='job-id'>Job Id: SYwlhO/56OdQjEvMKA5K5GnAXzD5PIT86C6oxtgtoBDbk459SVjJQr64lglcGxgIyEPYd+51d1Q60OjZUVrqmUfcdlTPiyWbapTn9mvOhOzPIK8ABS7VOQtqazJeyKY9CRuLH+RMyDNK/nRtuKYMNrpL3fa5twdSaT91ExmdvSsQezUwbu3cPOPF9ChNAm+XXUWFM6j+gujYmuVW4SX+KYcwPQJFuklQb49yMnVFI+kL4D4xvdwcb8ocVdyVmsVKMAXbP1inVJbHt4ql+YO5Ow3dYr4=</div>

Sous Chef (Indian Wedding Specialist) (172781)

Explore 63+ Executive chef in Oman this August. Find roles across top companies and apply now to boost your career.

63 executive chef jobs IN Oman

Executive Chef

Executive Chef

Executive Chef

Chef de Cuisine

Chef de Cuisine - Asian Kitchen (172780)

Pastry Chef

Sous Chef (Indian Wedding Specialist) (172781)