chef de cuisine-grill & mediterranean cuisine specialist Jobs in Oman

chef de cuisine-grill & mediterranean cuisine specialist

chef de partie-siddhartha sushi chef Jobs in Oman

chef de partie-siddhartha sushi chef

demi chef de partie-harvest kitchen Jobs in Oman

demi chef de partie-harvest kitchen

head chef

it executive

executive pastry chef

TIVOLI

<div><b>Company Description</b><p><br>
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.</p><b><br>
Job Description</b><p><br>
The job of the Executive Pastry Chef is the production of the most creative pastries and deserts, for the enjoyment of our guests. You will also supervise, plan, organize, direct, and participate in the centralized production of highly specialized bakery and pastry menu items. The Pastry Chef will also take on the responsibility of organizing and leading training sessions for the members of their team.</p><b><br>
Qualifications</b><p><br>
- An advanced level culinary, hospitality or business degree -At least 3 years experience in managing and participating in the operation of a large scale bakery production center including specialty cake decorating and pastry production, food service mana</p></div>

Executive Pastry Chef

Minor Hotels

<div>
 <p>
  Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.
  <br/>
  <br/>
  <br/>
  <br/>
 </p>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 <p>
  The job of the Executive Pastry Chef is the production of the most creative pastries and deserts, for the enjoyment of our guests. You will also supervise, plan, organize, direct, and participate in the centralized production of highly specialized bakery and pastry menu items. The Pastry Chef will also take on the responsibility of organizing and leading training sessions for the members of their team.
  <br/>
  <br/>
  <br/>
  <br/>
 </p>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <p>
  - An advanced level culinary, hospitality or business degree -At least 3 years experience in managing and participating in the operation of a large scale bakery production center including specialty cake decorating and pastry production, food service mana
  <br/>
  <br/>
 </p>
</div>


six senses

<div><p>As Executive Pastry 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.
</p><p>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><p><b>Duties and Responsibilities
</b></p><p>As Executive Pastry Chef, I will assume full responsibility for the efficient operation Culinary department to provide exceptional product and service within brand operating standards.
</p><p>The duties and responsibilities will include:
</p><ul><li>Manage all aspects of the Pastry Kitchen. Supervise the preparation, baking and finishing of desserts, breads and baked goods in accordance with brand standards.
</li><li>Develop, test, and cost out new recipes and menu items for the Pastry Shop/Bakery. Maintain updated and accurate recipes and costing of all products prepared.
</li><li>Continually focus on the rejuvenation of pastries and constantly assess offerings to remain relevant and in line with Eat With Six Senses practices.
</li><li>Monitor sorting of food and material waste for efficient food wastage removal for composting.
</li><li>Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
</li><li>Instill a cost-focused philosophy through training and education.
</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><p><b>Qualifications</b></p>
<p>
To execute the position of Executive Pastry 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:</p>
<ul>
<li>Possess a Bachelor&rsquo;s degree/Diploma in Culinary Arts, plus 5+ years of experience as a chef, pastry chef, baker or equivalent; or equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.
</li><li>Fluent in English; I understand that additional languages are preferred.
</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><li>Able to thrive in multi cultural teams and has strong leadership skills.</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>
</ul>
<p><i>The above is intended to provide an overview of the role and responsibilities for an Executive Pastry 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></p>
<p><i>
Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.
</i></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>

Executive Pastry Chef - Six Senses Zighy Bay

Hilton

<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.
 <br/>
 <br/>
 <strong>
  What will I be doing?
  <br/>
  <br/>
 </strong>
 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:
 <br/>
 <br/>
 <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
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What are we looking for?
  <br/>
  <br/>
 </strong>
 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:
 <br/>
 <br/>
 <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)
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 <br/>
 <br/>
 <ul>
  <li>
   A certification in management
  </li>
  <li>
   Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What will it be like to work for Hilton?
  <br/>
  <br/>
 </strong>
 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!
 <br/>
 <br/>
 <strong>
  Work Locations
  <br/>
  <br/>
 </strong>
 Hilton Salalah
 <br/>
 <br/>
 <strong>
  Schedule
  <br/>
  <br/>
 </strong>
 Full-time
 <br/>
 <br/>
 <strong>
  Brand
  <br/>
  <br/>
 </strong>
 Hilton Hotels &amp; Resorts
 <br/>
 <br/>
 <strong>
  Job
  <br/>
  <br/>
 </strong>
 Culinary
</div>


Executive Chef

Mandarin Oriental

<div>
 <strong>
  Sous Chef &ndash; Pastry and Bakery
  <br/>
  <br/>
 </strong>
 Mandarin Oriental Muscat is looking for a
 <strong>
  Sous Chef &ndash; Pastry and Bakery
  <br/>
  <br/>
 </strong>
 to join our
 <strong>
  Kitchen
 </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 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.
 <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/>
 <strong>
  Departmental
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Assisting the Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production (including Banquet, In-Room Dining, Caf&eacute; Citrus, Mandarin Cake Shop and Lounges) 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>
   Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen to assure maximum efficiency.
  </li>
  <li>
   Work closely with the respective restaurant manager and executive chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
  </li>
  <li>
   Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Pastry Chef.
  </li>
  <li>
   Ensure plating guides and standard setup guides are up to date and distributed appropriately.
  </li>
  <li>
   Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.
  </li>
  <li>
   Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef &amp; Pastry Chef.
  </li>
  <li>
   Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.
  </li>
  <li>
   Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
  </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 Restaurant Manager.
  </li>
  <li>
   Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
  </li>
  <li>
   Provide leadership, direction, and support to all colleagues at any time.
  </li>
  <li>
   Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
  </li>
  <li>
   Liaise with the Learning &amp; Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.
  </li>
  <li>
   training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
  </li>
  <li>
   Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
  </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>
   Support the Steward team in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
  </li>
  <li>
   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>
   Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
  </li>
  <li>
   Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
  </li>
  <li>
   Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Pastry Chef.
  </li>
  <li>
   Ensure that Mandarin Oriental, Muscat&rsquo;s grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.
  </li>
  <li>
   Personally follow up with guests where possible and accommodate special request as required including dietary requirements.
  </li>
  <li>
   Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
  </li>
  <li>
   Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.
  </li>
  <li>
   Communicate Rules &amp; 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&rsquo;s procedures.
  </li>
  <li>
   Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
  </li>
  <li>
   Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
  </li>
  <li>
   Ensure recipe costings for Pastry and Bakery are up to date and in line with selling prices.
  </li>
  <li>
   Oversee and take full responsibility of all food safety related administration.
  </li>
  <li>
   Ensure support is given to the Commissary for the daily market list and inventory control.
  </li>
  <li>
   Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry and Bakery Kitchen.
  </li>
  <li>
   Monitor the monthly P&amp;L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
  </li>
  <li>
   Follow all procedures, policies and practices about the Jardine accounting related requirements for the culinary department.
  </li>
  <li>
   Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
  </li>
  <li>
   To be updated with the latest food trends in the Food &amp; Beverage industry to ensure that Pastry and Bakery are in line or ahead with international standards.
  </li>
  <li>
   Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
  </li>
  <li>
   Perform any other reasonable duties as required by the Executive Chef &amp; Pastry Chef.
   <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.
  </li>
 </ul>
</div>


Sous Chef / Pastry and Bakery - 6-Month Contract

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Muscat
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 <br/>
 <br/>
 The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel&rsquo;s standards and financial goals.
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization.
  </li>
  <li>
   Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation.
  </li>
  <li>
   Good practical, operational and adequate administrative skills with a flair for creativity are a must.
  </li>
  <li>
   Ability to work under pressure and handle a large operation consisting of a multi-cultural team.
  </li>
 </ul>
</div>


Pastry Chef

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader"><b>SUMMARY</b></h1><p></p><p>
The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes.</p><p></p><p><b>
KEY RESPONSIBILITIES</b></p><p></p><ul><li><p>
Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.</p></li><li><p>
Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.</p></li><li><p>
Ensure that all dishes are prepared to the highest quality and consistency.</p></li><li><p>
Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.</p></li><li><p>
Oversee the preparation of ingredients and ensure proper storage and labeling of food products.</p></li><li><p>
Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.</p></li><li><p>
Monitor stock levels, assist in inventory management, and place orders as needed.</p></li><li><p>
Assist in managing food costs and minimizing waste.</p></li><li><p>
Step in to lead the kitchen in the absence of the Executive Chef.</p></li><li><p>
Ensure kitchen equipment is maintained in good working condition.</p></li><li><p>
Provide feedback on performance and support the development of kitchen staff.</p></li><li><p>
To ensure the team are correctly dressed and adhere to highest hygiene standards.</p></li><li><p>
Plan and execute special events, catering services, and private dining experiences.</p></li><li><p>
Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas.</p></li><li><p>
Collaborate with the F&amp;B team to ensure smooth food delivery.</p></li></ul><p></p>
<div><h2 class="jobSectionHeader"><b>Experience Needed</b></h2><h1 class="jobSectionHeader"><b>
KEY COMPETENCIES</b></h1><p></p><p>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:</p><ul><li><p>
Leadership</p></li><li><p>
Communication</p></li><li><p>
Commercial awareness</p></li><li><p>
Culinary creativity</p></li><li><p>
Delegation</p></li><li><p>
Planning &amp; Time management</p></li><li><p>
Driving results</p></li><li><p>
Flexibility</p></li><li><p>
Problem solving</p></li></ul><p></p><h1 class="jobSectionHeader"><b>
BACKGROUND</b></h1><ul><li><p>
Minimum of 2 years of experience as a Junior Sous Chef within a similar type of hotel / F&amp;B outlet.</p></li><li><p>
Bachelor&rsquo;s degree in culinary arts or similar field.</p></li><li><p>
Knowledge of food safety and hygiene standards and regulations.</p></li></ul></div>
<div><h2 class="jobSectionHeader"><b>Required Skills</b></h2><h3 class="jobSectionHeader"><b>
Soft skills</b></h3><p>
Problem Solving, Strategic Planning</p><h3 class="jobSectionHeader"><b>
People and Culture</b></h3><p>
Leadership Development</p></div></div>

Sous Chef

Explore 71+ Executive pastry chef in Oman this December. Find roles across top companies and apply now to boost your career.

71 executive pastry chef jobs IN Oman

Executive Pastry Chef

Executive Pastry Chef

Executive Pastry Chef - Six Senses Zighy Bay

Executive Chef

Sous Chef / Pastry and Bakery - 6-Month Contract

Pastry Chef

Sous Chef