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Minor Hotels

<div>
 
 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
 
 
 
 
 
 Qualifications Summary:
 
 
 
 
 
 The
 
 Head Chef &ndash; Benihana Teppanyaki
 
 is responsible for overseeing all culinary operations of the
 
 Benihana restaurant
 
 , ensuring the authentic delivery of Japanese teppanyaki dining experiences while upholding the highest standards of food quality, presentation, hygiene, and safety. The role requires strong leadership, creativity, and brand compliance to guarantee exceptional guest satisfaction and consistency with
 
 Benihana International
 
 and
 
 Tivoli Hotels
 
 standards.
 
 
 
 
 
 Key Responsibilities:
 
 
 
 
 
 
 1. Culinary Leadership &amp; Operations
 
 
 
 
 <ul>
 <li>
 
 Lead and supervise all kitchen operations of
 
 Benihana Teppanyaki
 
 , ensuring high-quality food preparation and service.
 
 
 
 </li>
 <li>
 
 Plan, organize, and control daily kitchen operations including mise en place, live cooking, and service coordination.
 
 
 
 </li>
 <li>
 
 Ensure authentic preparation and presentation of all teppanyaki, sushi, and Japanese-inspired dishes according to Benihana brand recipes and standards.
 
 
 
 </li>
 <li>
 
 Oversee stock levels, food costing, and waste control to maintain profitability.
 
 
 
 </li>
 <li>
 
 Ensure all equipment and teppan grills are properly maintained, cleaned, and safe for use.
 
 
 
 </li>
 </ul>
 
 
 2. Team Management &amp; Training
 
 
 
 
 <ul>
 <li>
 
 Lead, motivate, and train the teppanyaki chefs and kitchen team to deliver consistent, engaging, and theatrical cooking experiences.
 
 
 
 </li>
 <li>
 
 Conduct regular performance evaluations and provide coaching and development for team members.
 
 
 
 </li>
 <li>
 
 Maintain a culture of discipline, teamwork, and excellence within the kitchen.
 
 
 
 </li>
 <li>
 
 Support HR and Culinary leadership in recruitment and onboarding of chefs.
 
 
 
 </li>
 </ul>
 
 
 3. Quality Control &amp; Food Safety
 
 
 
 
 <ul>
 <li>
 
 Ensure all dishes meet brand presentation, taste, and portion standards.
 
 
 
 </li>
 <li>
 
 Work closely with the
 
 Hygiene &amp; Food Safety Manager
 
 to ensure full compliance with HACCP and local food safety regulations.
 
 
 
 </li>
 <li>
 
 Implement and monitor cleaning schedules, temperature checks, and proper food storage.
 
 
 
 </li>
 </ul>
 
 
 4. Menu Development &amp; Brand Compliance
 
 
 
 
 <ul>
 <li>
 
 Collaborate with
 
 Benihana Corporate Chefs
 
 and
 
 Executive Chef
 
 for menu planning, seasonal specials, and brand updates.
 
 
 
 </li>
 <li>
 
 Ensure all menu items, ingredients, and methods adhere strictly to Benihana brand specifications.
 
 
 
 </li>
 <li>
 
 Stay updated on Japanese culinary trends and recommend innovative ideas while maintaining brand authenticity.
 
 
 
 </li>
 </ul>
 
 
 5. Guest Experience &amp; Brand Representation
 
 
 
 
 <ul>
 <li>
 
 Deliver an engaging and interactive dining experience through live teppanyaki cooking and chef&ndash;guest interaction.
 
 
 
 </li>
 <li>
 
 Ensure guest satisfaction through quality, consistency, and memorable presentation.
 
 
 
 </li>
 <li>
 
 Handle guest feedback professionally and promptly, turning opportunities into positive outcomes.
 
 
 
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 &bull; Bachelor&rsquo;s Degree, or any related Culinary degree.
 
 
 &bull; Minimum of 2 years of industry and culinary management experience.
 
 
 &bull; Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
 
 
 &bull; Eye for detail to achieve operational excellence
 
 
 &bull; Passion for leadership and teamwork
 
 
 &bull; Excellent guest service skills
 
 
 
</div>

Head Chef – Benihana Teppanyaki

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 
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 Resident Manager,DIrector of F&amp;B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and 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 on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotelstandards. You will review the food cost analysis on a daily basis to ensurethat it is in line with the budget, with the goal ofsecuring 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. 
Qualifications<ul><li> 
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>

Chef de Cuisine

PROCNNCT TALENTS

Head Chef &ndash; Production Kitchen (Savory &amp; Pastry)Location: Muscat, Oman Reports To: Management Supervises: Chef de Partie, Demi Chef, Commis, Kitchen SupportRole Summary: Responsible for full oversight of savory and pastry production in a central kitchen environment. Ensures operational efficiency, product consistency, food safety compliance, and cost control across all outlets.Key Responsibilities:<ul><li>Lead and coordinate savory and pastry teams.</li><li>Plan and manage daily and weekly production schedules.</li><li>Standardize recipes, portions, and presentation.</li><li>Control food cost, waste, and stock levels.</li><li>Ensure consistent quality, taste, and innovation.</li><li>Oversee equipment functionality and report issues.</li><li>Train, coach, and evaluate kitchen staff.</li><li>Ensure compliance with local food safety regulations.</li><li>Support menu development and seasonal launches.</li></ul>Requirements:<ul><li>Culinary degree or equivalent.</li><li>Ready to join in 14-20 days.</li><li>5+ years&rsquo; experience, including senior leadership exposure.</li><li>Strong production kitchen and cost-control background.</li><li>Experience in Oman market preferred.</li><li>Knowledge of healthy and modern cuisine concepts.</li></ul>Job Type: Full-timePay: RO600.000 - RO650.000 per month

LIFE LINE HUMAN RESOURCE

Key Responsibilities<ul><li>Assist the Head Chef in daily kitchen operations and food preparation</li><li>Supervise and guide chefs, commis, and kitchen staff</li><li>Ensure food quality, taste, and presentation meet company standards</li><li>Plan daily production and assign duties to kitchen team members</li><li>Maintain hygiene, cleanliness, and food safety standards (HACCP)</li><li>Control food costs, portioning, and minimize wastage</li><li>Monitor stock levels and coordinate ordering of supplies</li><li>Ensure proper use and maintenance of kitchen equipment</li><li>Handle kitchen operations in the absence of the Head Chef</li><li>Train and motivate kitchen staff</li></ul>Skills &amp; Requirements<ul><li>Proven experience as a Sous Chef or Senior Chef</li><li>Strong leadership and team management skills</li><li>Excellent knowledge of cooking techniques and kitchen operations</li><li>Ability to work under pressure in a fast-paced environment</li><li>Good communication and organizational skills</li><li>Knowledge of food safety and hygiene standards</li></ul>Qualifications<ul><li>Culinary Diploma or Hotel Management certification preferred</li><li>Relevant experience in hotels or high-volume restaurants</li></ul>Job Type: Full-timePay: RO400.000 - RO450.000 per monthExperience:<ul><li>Italian Cuisine : 5 years (Required)</li></ul>Language:<ul><li>Tagalog (Preferred)</li></ul>

Sous Chef

Jumeirah Group

<div><div>Sous Chef - Jumeirah Muscat Bay - (26000006)</div><div></div><div> 
About Jumeirah<div>
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</div><div></div><div> 
About Jumeirah Muscat Bay</div><div></div><div> 
Set in the secluded cove of Bandar Jissah, nestled between the Al Hajar Mountains and the Gulf of Oman, Jumeirah Muscat Bay invites guests to discover Muscat&rsquo;s breathtaking nature, with mountains meeting the sea at the resort&rsquo;s doorstep. The resort features 195 rooms and suites with spectacular ocean views, including ten opulent summerhouses and villas featuring private plunge pools and private beach access.</div>
Opened in 2022, the resort offers a diverse array of amenities, including a sprawling 1,200 square meter Talise Spa, a Pedi:Mani:Cure Studio by Bastien Gonzalez, a PADI and SSI certified dive centre, numerous leisure facilities and adventurous wellbeing experiences, plus several signature dining options and a kids club, providing ample opportunity to relax and recharge.
About the Job:
An opportunity has arisen for a Sous Chef to join Culinary in Jumeirah Muscat Bay. The main duties and responsibilities of this role:<ul><li>
Prepare and cook high-quality food according to menu guidelines, recipes, and instructions from the Sous Chef or Chef de Cuisine. 
Follow correct hygienic food handling practices, ensuring compliance with the restaurant&rsquo;s cleaning and waste disposal procedures.</li><li>
Assist the Executive Chef / Chef de Cuisine in setting and maintaining service and food standards aligned with Jumeirah Group policies and quality standards.</li><li>
Communicate any section-related issues promptly to the Executive Sous Chef and implement directives to ensure smooth kitchen operations. 
Collaborate with the Executive Chef / Chef de Cuisine in developing new seasonal and creative menu ideas using premium ingredients.</li><li>
Manage staff training under the guidance of the Executive Chef / Chef de Cuisine, ensuring all practices are followed to maintain consistent quality.</li><li>
Implement approved departmental policies, processes, and procedures by providing clear instructions to subordinates and ensuring adherence for quality service delivery.</li><li>
Motivate subordinates and contribute to identifying opportunities for process improvement and productivity enhancement. Stay updated with industry trends, new culinary techniques, and innovations to enhance culinary offerings. Optimize the use of restaurant resources such as food, energy, labor, and water to improve efficiency and cost-effectiveness.</li></ul></div><div></div><div> 
About you
The ideal candidate for this position will have the following experience and qualifications:<ul><li>
College degree in Culinary Arts or a related field from an accredited culinary school, with completion of full kitchen apprenticeship and chef training programs.</li><li>
Strong expertise in menu development, pricing, production, delivery, and managing multi-cuisine kitchens, including show cooking.</li><li>
Excellent knowledge of hygiene, health and safety standards, with a strong focus on product quality and presentation.</li><li>
Adaptable team player with strong communication, interpersonal, and customer service skills, and an appreciation of cultural diversity.</li><li>
Minimum of 5 years&rsquo; experience in a luxury international hotel, with proficiency in English (reading, writing, and speaking); additional languages are an advantage.</li></ul>
 About the Benefits
At Jumeirah, we are dedicated to fostering a workplace where all colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.
Benefits include:<ul><li>
Access to Learning &amp; Development programmes and clear career pathways</li><li>
Opportunities for internal mobility within our global network</li><li>
Colleague discounts on food, beverage and hotel stays worldwide</li><li>
Health care and insurance benefits</li><li>
Locally competitive salary</li><li>
Locally relevant benefits as determined by the property.</li></ul><div>
</div></div><div>
Primary Location: Oman-Muscat</div><div>
Job: Jumeirah Job Group</div><div>
Organization: Jumeirah Muscat Bay [JMBH]</div><div>
Job Posting: Jan 6, 2026, 5:50:37 AM</div></div>

Sous Chef - Jumeirah Muscat Bay

<div><div>Chef De Cuisine - Culinary - Jumeirah Muscat Bay - (26000007)</div><div></div><div> 
About Jumeirah<div>
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</div><div></div><div> 
About Jumeirah Muscat Bay</div><div></div><div> 
Set in the secluded cove of Bandar Jissah, nestled between the Al Hajar Mountains and the Gulf of Oman, Jumeirah Muscat Bay invites guests to discover Muscat&rsquo;s breathtaking nature, with mountains meeting the sea at the resort&rsquo;s doorstep. The resort features 195 rooms and suites with spectacular ocean views, including ten opulent summerhouses and villas featuring private plunge pools and private beach access.</div>
Opened in 2022, the resort offers a diverse array of amenities, including a sprawling 1,200 square meter Talise Spa, a Pedi:Mani:Cure Studio by Bastien Gonzalez, a PADI and SSI certified dive centre, numerous leisure facilities and adventurous wellbeing experiences, plus several signature dining options and a kids club, providing ample opportunity to relax and recharge.
About the Job:
An opportunity has arisen for a Chef De Cuisine to join Culinary in Jumeirah Muscat Bay. The main duties and responsibilities of this role:<ul><li>
Exceed guest expectations through efficient, friendly, and attentive service, ensuring guest satisfaction, actively participate in and oversee the provision of excellent service to guests, engaging with them to gather feedback and identify areas for improvement.</li><li>
Handle guest complaints efficiently, either through direct interaction or by referring them to the Executive Sous Chef and to ensure team members in designated sections adhere to work schedules and perform their duties effectively</li><li>
Assist in various Food and Beverage events and culinary competitions as requested by superiors, collaborate with the Executive Sous Chef or Executive Chef to develop strategies and special events for sales promotion and revenue generation</li><li>
Verify that delegated duties are carried out in accordance with hotel standards, management instructions, and approved checklists</li><li>
Conduct frequent spot checks in the kitchen and storerooms to monitor compliance with procedures, hygiene standards, and inventory management</li><li>
Assist in implementing and ensuring adherence to SOPs, hygiene standards, and safety regulations among kitchen team members, provide administrative and operational support to the Executive Sous Chef in achieving divisional targets, including scheduling, training, and maintaining cleanliness and safety standards</li></ul></div><div></div><div> 
About you
The ideal candidate for this position will have the following experience and qualifications:<ul><li>
Relevant tertiary qualification with prior HACCP management training</li><li>
Advanced proficiency in Microsoft Office and related software applications</li><li>
Strong leadership, problem-solving, and team management capabilities with a creative and detail-oriented approach</li><li>
Proven project management skills with the ability to manage multiple priorities effectively</li><li>
Minimum of 2 years&rsquo; experience in the same role within a luxury resort or high-end restaurant and at least 6 years&rsquo; overall experience in the culinary department, including a previous senior management position</li></ul> 
About the Benefits
At Jumeirah, we are dedicated to fostering a workplace where all colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.
Benefits include:<ul><li>
Access to Learning &amp; Development programmes and clear career pathways</li><li>
Opportunities for internal mobility within our global network</li><li>
Colleague discounts on food, beverage and hotel stays worldwide</li><li>
Health care and insurance benefits</li><li>
Locally competitive salary</li><li>
Locally relevant benefits as determined by the property.</li></ul><div>
</div></div><div>
Primary Location: Oman-Muscat</div><div>
Job: Jumeirah Job Group</div><div>
Organization: Jumeirah Muscat Bay [JMBH]</div><div>
Job Posting: Jan 6, 2026, 6:04:44 AM</div></div>

Chef De Cuisine - Culinary - Jumeirah Muscat Bay

Marriott International

<div>Additional Information 
Job Number25204441 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul> 
Establishing and Maintaining Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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>

Chef de Cuisine - Greek Cuisine (Native Preferred)

Explore 145+ Kitchen manager in Muscat this January. Find roles across top companies and apply now to boost your career.

145 kitchen manager jobs IN Muscat

Head Chef – Benihana Teppanyaki

Chef de Cuisine

Chef de Cuisine

Sous Chef

Sous Chef - Jumeirah Muscat Bay

Chef De Cuisine - Culinary - Jumeirah Muscat Bay

Chef de Cuisine - Greek Cuisine (Native Preferred)