chef de partie

executive chef

f&b attendant

food services supervisor

art director

head chef

Mini Donut

We are seeking a talented Head Pastry Chef to lead our pastry kitchen, create innovative desserts, and maintain the highest standards of quality in every creation.candidates are highly encouraged to apply through indeed.Key Responsibilities:* Lead the pastry team with creativity, passion, and strong leadership. * Develop and execute unique, high-quality desserts and pastries. * Stay updated on international pastry trends and incorporate them into our offerings. * Conduct regular visits to our stores to monitor product quality and consistency. * Implement and oversee quality control measures across all outlets. * Provide professional training to staff whenever required, ensuring continuous development and excellence.Requirements:* Proven experience as a Pastry Chef in a leadership role. * Strong creativity and innovation in pastry design. * Excellent leadership and team management skills. * In-depth knowledge of global pastry techniques and trends.Salary: Competitive and negotiable, based on experience.Job Types: Full-time, Contract Contract length: 24 monthsPay: RO250.000 - RO400.000 per month

Head Pastry Chef

CALO

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
Launched in Bahrain in 2019, we have since expanded to 6 countries, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
Role Overview 
We&rsquo;re looking for a skilled Chef De Partie to join Calo Kitchen team. You&rsquo;ll support the Sous Chefs, Kitchen Manager, and Head Chef in managing daily kitchen operations &mdash; including supervising staff, maintaining food quality, assisting with menu preparation, and handling inventory. This role requires both culinary talent and leadership skills, with a strong focus on consistency, efficiency, and customer satisfaction.
Main Responsibilities<ul><li>
Ensure the kitchen operates efficiently and meets quality standards</li><li>
Assist the Sous Chefs, Kitchen Manager, and Head Chef when planning and directing food preparation</li><li>
Resolve issues that arise and take control of any problematic situations</li><li>
Manage, train, and supervise kitchen staff, establish work schedules, and assess staff performance</li><li>
Provide direction to kitchen personnel and communicate tasks clearly</li><li>
Order supplies and manage inventory</li><li>
Ensure compliance with sanitation regulations and safety standards</li><li>
Maintain a positive and professional approach with coworkers</li><li>
Produce high-quality plates, focusing on both design and taste</li></ul>
Ideal Candidate
Qualifications<ul><li>
Previous experience as DCDP or CDP</li><li>
3&ndash;6 years of experience in hospitality, catering, or high-volume food production environments</li><li>
Currently based in the Oman</li><li>
Proficient in English communication</li><li>
Ability to work rotating shifts (day, afternoon, night) depending on the company&rsquo;s needs</li></ul>
Knowledge and Competency<ul><li>
Experience leading and mentoring junior kitchen staff</li><li>
Strong organizational and time management skills</li><li>
Ownership of a kitchen section with consistent output and quality control</li><li>
Effective verbal communication and ability to relay instructions</li><li>
Familiar with current culinary trends and kitchen best practices</li></ul>
Personality<ul><li>
Clear and confident communicator with a positive attitude</li><li>
Leads with empathy and promotes a collaborative kitchen environment</li></ul>
d6jGL5TahX</div>

Chef De Partie

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
Launched in Bahrain in 2019, we have since expanded to 6 countries, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
Role Overview 
We are looking for a Commis Chef to join Calo Kitchen team. In this role, you will support the Chef De Partie in meal preparation, kitchen maintenance, and ensuring safety and hygiene standards. Success in this role means helping the kitchen run smoothly while upholding the quality and consistency of meals prepared for our customers.
Main Responsibilities<ul><li>
Measure, mix, and prepare ingredients, sauces, and seasonings</li><li>
Plate meal items under the guidance of the Chef De Partie</li><li>
Monitor kitchen equipment and promptly report any issues</li><li>
Maintain cleanliness and follow food safety and hygiene standards</li><li>
Discard expired or spoiled ingredients and support inventory checks</li><li>
Continuously develop culinary skills and product knowledge</li><li>
Maintain a professional and positive attitude in the kitchen</li><li>
Support the team in producing high-quality dishes in both taste and presentation</li></ul>
Ideal Candidate
Qualifications<ul><li>
1&ndash;3 years of experience as a Commis Chef or in a similar kitchen role in hospitality, catering, or high-volume food production environments</li><li>
Currently based in Oman</li><li>
Proficient in English communication</li><li>
Flexible to work rotating shifts (day, afternoon, night) as needed</li></ul>
Knowledge and Competency<ul><li>
Good understanding of food hygiene, health, and safety standards</li><li>
Familiar with basic kitchen operations, ingredient preparation, and plating</li><li>
Able to follow instructions accurately and support senior chefs effectively</li><li>
Basic understanding of kitchen inventory and equipment care</li></ul>
Personality<ul><li>
Eager to learn and grow in a fast-paced culinary environment</li><li>
Reliable and detail-oriented with a strong work ethic</li><li>
Positive, respectful, and team-oriented</li><li>
Can remain calm and consistent under pressure</li></ul>
a4Jr0IGk05</div>

Commis Chef

VOCO

<div>We are thrilled to announce the upcoming opening of voco Muscat Al Mouj, a stylish and contemporary hotel set to bring a fresh energy to one of Muscat&rsquo;s most dynamic waterfront destinations. As part of the global IHG Hotels &amp; Resorts family, voco&trade; is known for its unique blend of reliable comforts, thoughtful touches, and a warm, welcoming atmosphere. At voco Muscat Al Mouj, we&rsquo;re preparing to open our doors soon &mdash; and we&rsquo;re looking for passionate, talented individuals to help us bring this exciting new property to life. This is a unique opportunity to be part of a pre-opening team where your ideas, energy, and commitment will help shape the hotel&rsquo;s culture and guest experience from day one. Whether you&rsquo;re looking to grow your career or take on a new challenge, voco Muscat Al Mouj offers a collaborative environment, strong development opportunities, and the chance to be part of a bold, modern brand that celebrates individuality.

The Executive Chef will lead and oversee all culinary operations at voco Muscat Al Mouj, ensuring that every food outlet (restaurants, specialty venues, all&#8209;day dining, lobby lounge), banquets, in&#8209;room dining and event catering meets the high standards of quality, presentation, service, and guest satisfaction consistent with the voco brand and its reputation. This is a pre&#8209;opening / newly opening luxury beachfront resort (251 keys, several F&amp;B outlets) so the Executive Chef will have a key role in shaping the culinary identity, establishing systems and processes, recruiting/training the kitchen team, and managing cost, quality, hygiene, and creativity.

YOUR DAY-TO-DAY:
<ul>
<li>Develop, design, and implement innovative, diverse, and seasonally&#8209;inspired menus for all outlets (all&#8209;day dining, speciality restaurant(s), lobby lounge, banquets, etc.), aligned with local tastes as well as international standards.</li>
<li>Ensure menu offerings reflect the resort&rsquo;s position as a premium beach resort: fresh seafood, local and regional flavours, healthy options, wellness&#8209;oriented items, etc.</li>
<li>Collaborate with F&amp;B Manager / Marketing / Guest Experience teams to plan special menus, theme nights, events, wedding banquets, etc.</li>
<li>Oversee daily kitchen operations to ensure food is consistently of the highest quality in taste, presentation, and portion control.</li>
<li>Maintain exceptional guest satisfaction through quality, consistency and attention to guest feedback.</li>
<li>Be visible in guest&#8208;facing kitchens / outlets where appropriate; interact with guests if needed to gather feedback and represent the brand.</li>
<li>Recruit, train, mentor, and motivate all kitchen personnel: sous chefs, chefs de partie, line chefs, pastry, butchery, bakery, etc.</li>
<li>Establish clear roles and responsibilities, ensure teams have required skills (multi&#8209;skilling / cross&#8209;training as needed).</li>
<li>Create work schedules, manage staffing levels to match business demand while controlling labour cost.</li>
<li>Promote a culture of teamwork, innovation, continuous improvement, discipline, and safety.</li>
<li>Create, manage, and monitor kitchen budgets: food cost, labour cost, wastage/spoilage, supplies, equipment.</li>
<li>Work with purchasing/procurement to select quality suppliers, negotiate costs, ensure timely deliveries and optimal inventory management.</li>
<li>Ensure portion control, reduction of waste, efficient use of resources.</li>
<li>Monitor P&amp;L for kitchen / F&amp;B outlets and propose corrective actions as needed.</li>
<li>Ensure full compliance with local governmental food safety laws, health regulations, HACCP or equivalent standards.</li>
<li>Maintain the highest standards of cleanliness, hygiene, pest control, safety in all kitchens, stores, cold rooms, and related back&#8209;of&#8209;house areas.</li>
<li>Implement and uphold voco / IHG brand standards and SOPs.</li>
<li>Responsible for stewarding operations, equipment maintenance, and ensuring all kitchen systems are fully functional and safe.</li>
<li>During pre&#8209;opening phase, design kitchen layouts, equipment lists, work flows, set up kitchens and service outlets.</li>
<li>Develop opening menus; manage trial runs; coordinate training and mock services.</li>
<li>Engage in recruitment, selection, onboarding, training of full kitchen brigade.</li>
<li>Establish all culinary SOPs, standard recipe cards, portion control guides, plating designs, etc.</li>
<li>Work closely with F&amp;B, Banquet, Events, Purchasing, Marketing, Finance, HR, GM to ensure smooth operations, guest satisfaction, and financial performance.</li>
<li>Attend management meetings to report on kitchen performance, food costs, guest feedback, quality issues.</li>
<li>Develop relationships with local suppliers, artisans, producers to source high&#8209;quality local ingredients.</li>
</ul>
WHAT WE NEED FROM YOU:
<ul>
<li>Degree / Diploma in Culinary Arts, Hotel &amp; Restaurant Management or equivalent. Additional certifications in food safety / HACCP.</li>
<li>minimum 3&#8209;5 years in an Executive Chef or Head Chef position. Experience with multiple outlets, large banquets/events, specialty and international cuisine. Experience in pre&#8209;opening operations is a plus.</li>
<li>Strong ability to manage food cost, portion control, forecasting, budgeting, supplier cost negotiations, cost of goods sold (COGS), controlling wastage/spoilage.</li>
<li>Strong leadership, coaching and mentoring skills. Ability to build high&#8209;performing teams. Good interpersonal skills, culturally aware, able to work in a multicultural environment.</li>
<li>Ability to manage multiple outlets; strong time management; detail oriented; able to plan ahead especially for events and seasonal demands.</li>
<li>Passion for excellent guest service; ability to respond to guest feedback; commitment to quality and consistency.</li>
</ul>
WHAT YOU CAN EXPECT FROM US:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.

So, join us and you&rsquo;ll become part of our ever-growing global family.
Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Executive Chef

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

Grand Millennium Muscat

<div>As a Chef De Partie, you will be responsible for overseeing your section in the kitchen, ensuring the preparation and presentation of dishes meet the highest standards of quality and taste. Your role involves working closely with the kitchen team and contributing to the overall success of the kitchen department.
Key Job Responsibilities:<ul>
<li>
Oversee and manage a specific section or station within the kitchen.</li>
<li>Prepare and execute dishes according to established recipes and standards.</li>
<li>Ensure the highest standards of food quality, taste, and presentation in your section.</li>
<li>Maintain strict adherence to food safety and sanitation standards.</li>
<li>Collaborate with the Sous Chef and culinary team to ensure smooth kitchen operations.</li>
<li>Assist in keeping the kitchen organized, clean, and efficient.</li>
<li>Train and mentor the junior kitchen team within your section.</li>
<li>Contribute to the development and adaptation of recipes for your section.</li>
<li>Stay updated on culinary trends, techniques, and emerging ingredients.</li>
<li>Participate in special culinary events, promotions, and guest interactions.</li>
<li>Support other sections of the kitchen as needed during peak hours.</li>
<li>Foster a culture of excellence in culinary techniques and teamwork.</li>
<li>Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></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>

Explore 25+ Head chef in Muscat this September. Find roles across top companies and apply now to boost your career.

25 head chef jobs IN Muscat

Head Pastry Chef

Chef De Partie

Commis Chef

Executive Chef

Chef de Cuisine

Chef De Partie

Executive Chef