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in room dining order taker Jobs in Muscat

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Conservatorium Hotel

<div><div><div>Commis I &ndash; 6-Month Contract
 <div></div><div><div><ul><div>543472
</div> </ul></div><div></div><div><ul><div>Culinary / Kitchen
</div> </ul></div><div></div><div><ul><div>Temporary / Seasonal
</div></ul></div><div></div><div><ul><div><div>Mandarin Oriental, Muscat
</div></div>
</ul></div></div><div>Commis I

Mandarin Oriental Muscat is looking for a Commis I to join our Kitchen 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 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.

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.

Job Responsibilities
<ul>
<li>Assist the Chef de Partie in his daily duties and oversee his responsibilities during absence.</li>
<li>Washes and peels ingredients for them to be used in the production of dishes.</li>
<li>Ensure that all mise en place is prepared to the highest quality as per standards set by the superiors.</li>
<li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li>
<li>Ensure the pickup of requisition is in time and organized properly in its corresponding storage area.</li>
<li>Check the inventory of the daily ingredients before each shift to assure correct amounts are stocked up to avoid running out of stock during service periods.</li>
<li>Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard.</li>
<li>Ensure that working surfaces, tools, utensils and working area are cleaned and sanitized before and after usage as per food safety standard.</li>
<li>Always adhere to strict personal hygiene standards.</li>
<li>Effectively support, control cleanliness and maintenance of the kitchens and stewarding area always and support daily checks done by supervisors.</li>
<li>Ensure to follow through the food safety safe and sound standard set by Mandarin Oriental Hotel and in accordance&rsquo;s to Muscat Municipality rules and regulation.</li>
</ul><ul><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>Work as part of the team and assist other colleagues if required.</li>
<li>Support other outlets and banquet if requested by superiors.</li>
<li>Attend and participate in all required meetings and trainings as scheduled.</li>
<li>Perform any other reasonable duties as required by the superiors.</li>
<li>Support any other related kitchen if required.</li>
<li>Attend and participate in all required meetings as scheduled.</li>
<li>Perform any other reasonable duties as required by the Chef de Cuisine.</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></div></div></div></div>

Commis I – 6-Month Contract

Marriott International

<div>Additional Information 
Job Number25153285 
Job CategoryFood and Beverage &amp; Culinary 
LocationAl Bustan Palace a Ritz-Carlton Hotel, PO Box 1998, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare proper plate and platter presentations for banquets. Set up and operate action stations for banquet or buffet. Carve buffet meats as requested by guests. Support banquet and buffet by ensuring adequate stock of all items. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. 
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; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Support team to reach common goals. 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 50 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 2 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.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, 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>

Commis III-Banquet (Short-Term)

Gulf Hospitality and Services LLC

Hiring position: Sous Chef.Experience: minimum 2 years as same position or 3 years as a senior CDP / Jr. Sous ChefAreas of Work: Catering, high volume food production, kitchen management, Menu planningWhere: Muscat, OmanFacilities: Yearly 30 days paid vacation, yearly two-way flight ticket, accommodation, duty meals, medical, insurance.Salary: OMR 500 per month start up and OMR 100 will be increased based on your performance after the joining.Job Description &ndash; Sous ChefPosition SummaryThe Sous Chef, a vital member of the culinary leadership team, supporting the Executive Chef in managing daily kitchen operations. This role ensures consistent food quality, cost control, and smooth workflow while maintaining strict compliance with food safety standards. The Sous Chef also plays a key role in staff supervision, scheduling, training, and kitchen administration.______________Key ResponsibilitiesCulinary Operations &amp; Food Quality<ul><li>Supervise kitchen production to ensure food quality, taste, and presentation meet established standards.</li><li>Execute menus consistently, following recipes, portion sizes, and presentation guidelines.</li><li>Minimize food wastage through effective portion control and inventory practices.</li></ul>Kitchen &amp; Staff Management<ul><li>Prepare and manage duty rotas for kitchen staff, ensuring adequate coverage and efficiency.</li><li>Supervise, train, and motivate team members to perform at high standards.</li><li>Support team development through coaching, skill enhancement, and performance feedback.</li><li>Ensure smooth kitchen workflow during peak hours and special events.</li></ul>Administrative &amp; Cost Control<ul><li>Monitor and control food cost percentage while maintaining quality standards.</li><li>Manage purchasing, receiving, and inventory using cost-saving techniques.</li><li>Prepare reports, checklists, and operational updates as required by management.</li><li>Utilize Microsoft Excel for food cost analysis, Word for documentation, and PowerPoint for presentations.</li></ul>Health, Safety &amp; Compliance<ul><li>Enforce HACCP principles and food safety standards across all kitchen operations.</li><li>Maintain hygiene, sanitation, and workplace safety in compliance with regulations.</li><li>Train staff in safe food handling and proper hygiene practices.</li><li>Support internal and external food safety audits.</li></ul>______________Qualifications &amp; Skills<ul><li>Minimum 2 years of experience as a Sous Chef or 3 years of Senior Chef de Partie in a reputable kitchen.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>Strong leadership, organizational, and communication skills.</li><li>Proven expertise in kitchen administration, cost control, and rota scheduling.</li><li>Proficiency in Outlook email, Microsoft Windows, Word, Excel, and PowerPoint (mandatory).</li><li>Ability to work under pressure and adapt to fast-paced operations.</li><li>Flexibility to work according to the business requirements.</li></ul>Job Type: Full-timePay: RO450.000 - RO500.000 per month

Sous Chef

Renaissance Corporate Services

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
 
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas
 
Chef de Cuisine
 
The Chef de Cuisine is responsible for leading and overseeing all culinary operations of the kitchen. This role ensures the preparation and presentation of authentic, high-quality dishes that align with the hotel’s standards. The CDC plays a critical role in menu development, staff training, kitchen efficiency, cost control, and upholding hygiene and safety standards.
 
Key Responsibilities: 
Lead and manage the daily operations of the kitchen, ensuring food quality, consistency, and authenticity.
 Design, update, and implement creative and authentic menus in collaboration with the Executive Sous Chef.
 Supervise the preparation, cooking, and presentation of all dishes to meet guest expectations.
 Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
 Train, mentor, and develop the Italian kitchen team to ensure strong product knowledge and culinary techniques.
 Monitor portion control, waste management, and cost efficiency to maintain profitability.
 Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
 Coordinate with purchasing and receiving to ensure the use of high-quality, authentic ingredients.
 Conduct regular team briefings and actively participate in daily kitchen meetings.
 Ensure all team members follow grooming standards and wear proper uniforms.
 Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
 Maintain effective communication and collaboration with other kitchen sections and service departments.
 Support the implementation of sustainable kitchen practices and minimize food and material waste.
 Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
 Stay current with culinary trends and guest preferences to enhance the dining experience.
 Prepare necessary reports such as inventory, cost control, and performance reviews.
 Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction.

Chef de Cuisine (173443)

Shangri-La Group

<div>
 
 Shangri-La Barr Al Jissah Muscat
 
 Muscat, Sultanate of Oman
 
 
 Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La&rsquo;s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas
 
 
 
 Chef de Cuisine
 
 
 
 The Chef de Cuisine is responsible for leading and overseeing all culinary operations of the kitchen. This role ensures the preparation and presentation of authentic, high-quality dishes that align with the hotel&rsquo;s standards. The CDC plays a critical role in menu development, staff training, kitchen efficiency, cost control, and upholding hygiene and safety standards.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Lead and manage the daily operations of the kitchen, ensuring food quality, consistency, and authenticity.
 </li>
 <li>
 Design, update, and implement creative and authentic menus in collaboration with the Executive Sous Chef.
 </li>
 <li>
 Supervise the preparation, cooking, and presentation of all dishes to meet guest expectations.
 </li>
 <li>
 Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
 </li>
 <li>
 Train, mentor, and develop the Italian kitchen team to ensure strong product knowledge and culinary techniques.
 </li>
 <li>
 Monitor portion control, waste management, and cost efficiency to maintain profitability.
 </li>
 <li>
 Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
 </li>
 <li>
 Coordinate with purchasing and receiving to ensure the use of high-quality, authentic ingredients.
 </li>
 <li>
 Conduct regular team briefings and actively participate in daily kitchen meetings.
 </li>
 <li>
 Ensure all team members follow grooming standards and wear proper uniforms.
 </li>
 <li>
 Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
 </li>
 <li>
 Maintain effective communication and collaboration with other kitchen sections and service departments.
 </li>
 <li>
 Support the implementation of sustainable kitchen practices and minimize food and material waste.
 </li>
 <li>
 Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
 </li>
 <li>
 Stay current with culinary trends and guest preferences to enhance the dining experience.
 </li>
 <li>
 Prepare necessary reports such as inventory, cost control, and performance reviews.
 </li>
 <li>
 Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction.
 </li>
 </ul>
</div>

Chef de Cuisine

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25138584
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Aloft Muscat, 396 Ghala, Al Azaiba South, Muscat, Oman, Oman, 130VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 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
 
 
 
 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.
 
 
 
 At Aloft, we aren&rsquo;t your typical hotel&mdash;but we aren&rsquo;t too cool for school either. We&rsquo;re here to be our guests&rsquo; launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they&rsquo;re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We&rsquo;re looking for confident self-expressers who aren&rsquo;t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft 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>

Commis 1 (Pastry and Bakery)

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25137969
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Aloft Muscat, 396 Ghala, Al Azaiba South, Muscat, Oman, Oman, 130VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 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
 
 
 
 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.
 
 
 
 At Aloft, we aren&rsquo;t your typical hotel&mdash;but we aren&rsquo;t too cool for school either. We&rsquo;re here to be our guests&rsquo; launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they&rsquo;re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We&rsquo;re looking for confident self-expressers who aren&rsquo;t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft 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>

Chef de Partie (North Indian Cuisine)

Explore 94+ Kitchen staff in Muscat this September. Find roles across top companies and apply now to boost your career.