chef de partie

commis i - asian cuisine

demi chef de partie

demi chef de partie (cold kitchen) Jobs in Oman

demi chef de partie (cold kitchen)

head chef – benihana teppanyaki Jobs in Oman

head chef – benihana teppanyaki

junior sous chef

Crowne Plaza Hotel

<div>Do you picture yourself as a Junior Sous Chef? Crowne Plaza Resort Salalah our goal is to make business travel work. That is where YOU come in. When you work with Crowne Plaza Resort Salalah, you are more than simply your job title. Crowne Plaza Resort Salalah looks for energetic, confident, and ambitious; people who achieve in their roles and help our guests succeed. The Crowne Plaza Resort Salalah is set on 45 acres of beautiful tropical gardens and a lengthy stretch of pure sandy beach. The resort's location is suitable for business, meetings, and leisure travel.

Join us on a gastronomic journey inspired by the rich heritage of Lebanese cuisine. At Crowne Plaza Resort Salalah, part of the world-renowned IHG family, we&rsquo;re searching for a Junior Sous Chef who can celebrate the flavors of the Levant with authenticity, passion, and modern finesse. Here, your signature touch will define unforgettable dining experiences for guests from around the world.

A little taste of your day-to-day

As a Junior Sous Chef &ndash; Lebanese Cuisine Specialist, you will play a key role in enhancing our culinary offerings with authentic preparations and modern presentations. You will:
<ul>
<li>Prepare and supervise the production of authentic Lebanese dishes&mdash;mezze, grilled specialties, pastries, and traditional hot &amp; cold items.</li>
<li>Assist the Sous Chef and Executive Chef with daily kitchen management and smooth operations.</li>
<li>Oversee assigned kitchen sections, ensuring all recipes, standards, and presentation guidelines align with IHG expectations.</li>
<li>Train and motivate the culinary team on Lebanese cooking methods, flavor profiles, and cultural authenticity.</li>
<li>Maintain exceptional hygiene, food safety, and sanitation practices in accordance with IHG Food Safety, HACCP, and brand policies.</li>
<li>Support menu engineering, seasonal promotions, and special themed culinary events.</li>
<li>Manage stock levels, ensure proper rotation, and contribute to cost control and waste reduction.</li>
<li>Uphold IHG&rsquo;s commitment to sustainability and responsible sourcing.</li>
</ul>
What do we need from you?
<ul>
<li>3&ndash;5 years of professional culinary experience, with at least 2 years specializing in Lebanese or Middle Eastern cuisine.</li>
<li>Strong knowledge of traditional Lebanese ingredients, spices, grilling techniques, and classic preparation methods.</li>
<li>Experience in a hotel or high-end restaurant environment preferred.</li>
<li>Proven leadership capabilities with a hands-on approach.</li>
<li>Excellent communication and team development skills.</li>
<li>Strong understanding of food safety and HACCP standards.</li>
<li>Culinary diploma or equivalent certification is advantageous.</li>
<li>Passion for cultural authenticity and delivering exceptional guest experiences.</li>
</ul>
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>

Junior Sous Chef - Lebanese Cuisine Specialist

TIVOLI

<div>Company Description 
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. 
Job Description 
WHY THIS JOB EXISTS 
To serve the needs of the business, our guests and our colleagues by taking responsibility for all food production of a hotel outlet.
Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&amp;B is regarded as a strong point of differentiation for the hotel in its local market. 
At Anantara, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all. 
KEY DUTIES AND RESPONSIBILITIES 
Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:<ul><li>
Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.</li><li>
To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.</li><li>
To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.</li><li>
To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.</li><li>
To maintain food safety &amp; protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.</li><li>
To accurately forecast business demands on a weekly basis to ensure efficient staffing &amp; food production.</li><li>
To be responsible for maintaining outlet safety at all times.</li><li>
To be responsible for asset management of all outlet property and facilities.</li><li>
Conduct a preventative maintenance inspection on a monthly basis.</li><li>
To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.</li><li>
To supervise all associates including hiring and discipline in conjunction with the Executive Chef.</li><li>
Promote positive inter-departmental relations through candid communication and cooperation.</li><li>
Above all, to lead by example through a &ldquo;hands on&rdquo; approach to motivate our Associates to excel.</li></ul> 

Qualifications<ul><li> 
College degree in Hotel Management or related culinary degree</li><li>At least 3 years of industry and culinary management experience</li><li>Previous experience training team members in large quantity food preparation.</li><li>Excellent knowledge of quality food operations.</li><li>Passion for leadership and teamwork</li><li>Eye for detail to achieve operational excellence</li><li>Excellent guest service skills</li></ul></div>

Junior Sous Chef

Marriott International

<div>Additional Information 
Job Number25191949 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Hotel Muscat, Madinat Al Irfan, Airport Heights, Muscat, Oman, Oman, 113 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Wyndham Garden Muscat

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

Sous Chef

<div>Company Description 
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. 
Job Description 
Members of the Kitchen Department are responsible for ensuring that all hotel guests enjoy exceptional quality, creativity, and variety across our food and beverage offerings. Our goal is to position F&amp;B as a strong point of differentiation for the hotel within the local market.
The Sushi Chef de Partie is responsible for overseeing all sushi-related culinary preparations within their designated section. This includes mastering sushi techniques, handling fresh seafood with care, maintaining product quality, and ensuring that all dishes meet our standards for presentation, taste, and authenticity.
In addition to sushi preparation, the Sushi Chef de Partie is also responsible for performing all general duties expected from a Chef de Partie, including:<ul><li>
Supervising and coordinating activities within their section.</li><li>
Ensuring all dishes are prepared to the highest standards of quality and consistency.</li><li>
Maintaining proper mise en place and ensuring readiness for service.</li><li>
Monitoring portion control, minimizing wastage, and managing stock efficiently.</li><li>
Ensuring strict adherence to food safety, hygiene regulations, and HACCP requirements.</li><li>
Guiding and supporting Commis and junior staff members in daily operations.</li><li>
Collaborating with the Sous Chef and Head Chef in menu planning, recipe development, and special events.</li><li>
Ensuring proper cleaning, sanitization, and maintenance of the work area and equipment.</li></ul>
Success in this role requires excellent organization, precision, and the ability to perform under pressure. The Sushi Chef de Partie must confidently supervise their section, provide clear instructions to junior team members, and effectively execute orders received from the Sous Chef and Head Chef. 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree or any culinary degree</li><li>Must have worked at least one year as a Chef de Partie in Hotels and Restaurants</li><li>Excellent leadership and interpersonal skills</li><li>Strongly committed to teamwork and customer service</li><li>Eye for detail to achieve operational excellence</li></ul></div>

Sushi Chef de Partie

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Muscat
 
 
 
 
 Summary
 
 
 
 You will be responsible to assist with the efficient running of the Employee Restaurant Kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 
 
 The Sous Chef is responsible for the operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
 </li>
 <li>
 Qualification in Kitchen Production or Management will be an advantage.
 </li>
 <li>
 Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
 </li>
 <li>
 Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
 </li>
 <li>
 Candidates who are in Oman are preferred.
 </li>
 </ul>
</div>

Sous Chef - Employee Restaurant

Explore 47+ Junior sous chef in Oman this December. Find roles across top companies and apply now to boost your career.

47 junior sous chef jobs IN Oman

Junior Sous Chef - Lebanese Cuisine Specialist

Junior Sous Chef

Junior Sous Chef

Sous Chef

Sushi Chef de Partie

Sous Chef - Employee Restaurant

Sous Chef - Employee Restaurant