supervisor-recreation

asst mgr-banquets

demi chef de partie (pastry) Jobs in Muscat

demi chef de partie (pastry)

demi chef de partie - al khiran (short-term) Jobs in Muscat

demi chef de partie - al khiran (short-term)

food services supervisor

kitchen supervisor

Mövenpick Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
 
 
 Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.
 
 
 
 Job Description
 
 
 
 
 What&rsquo;s in it for you:
 
 
 
 <ul>
 <li>
 Competitive Salary
 </li>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide
 </li>
 <li>
 Learning programs through our Academies
 </li>
 <li>
 Opportunity to develop your talent and grow within your property and across the world!
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities
 
 
 </li>
 </ul>
 Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
 </li>
 <li>
 You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
 </li>
 <li>
 Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
 </li>
 <li>
 Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.
 </li>
 <li>
 Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.
 </li>
 <li>
 Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
 </li>
 <li>
 Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
 </li>
 <li>
 Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.
 </li>
 <li>
 Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.
 </li>
 <li>
 Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.
 </li>
 <li>
 Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
 </li>
 <li>
 Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
 </li>
 <li>
 Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
 </li>
 <li>
 Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
 </li>
 <li>
 Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
 </li>
 <li>
 Actively share ideas, opinions and suggestions in daily shift briefings.
 </li>
 <li>
 Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
 </li>
 <li>
 Continually strive to improve food preparation and presentations.
 </li>
 <li>
 Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
 </li>
 <li>
 Coordinate the production as it relates to banquet and restaurant functions.
 </li>
 <li>
 Conduct daily shift briefings to Colleagues.
 </li>
 <li>
 Assist in the development of new menu items.
 </li>
 <li>
 Follow payroll costs and productivity within budgeted guidelines.
 </li>
 <li>
 Provide training for new culinary colleagues.
 </li>
 <li>
 Other duties as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 3 years formal culinary school or equivalent experience.
 </li>
 <li>
 Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
 </li>
 <li>
 Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
 </li>
 <li>
 The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.
 </li>
 <li>
 Must be an effective supervisor and trainer; administrative knowledge is an asset.
 </li>
 <li>
 Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
 </li>
 <li>
 Current First Aid and Serve Safe training an asset.
 </li>
 <li>
 Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.
 </li>
 <li>
 Must be a team player with a positive attitude
 </li>
 <li>
 Must be able to work a flexible schedule
 
 
 </li>
 </ul>
 Additional Information
 
 
 
 Your Team And Working Environment
 
 
 
 M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay.
 
 
 
 Our Commitment To Diversity &amp; Inclusion
 
 
 
 We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
</div>

Sous Chef

MOVENPICK

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
What&rsquo;s in it for you:<ul><li>
Competitive Salary</li><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities</li></ul>
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Responsibilities:<ul><li>
As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.</li><li>
You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.</li><li>
Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.</li><li>
Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.</li><li>
Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.</li><li>
Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.</li><li>
Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.</li><li>
Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.</li><li>
Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.</li><li>
Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.</li><li>
Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.</li><li>
Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.</li><li>
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.</li><li>
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li><li>
Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.</li><li>
Actively share ideas, opinions and suggestions in daily shift briefings.</li><li>
Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.</li><li>
Continually strive to improve food preparation and presentations.</li><li>
Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.</li><li>
Coordinate the production as it relates to banquet and restaurant functions.</li><li>
Conduct daily shift briefings to Colleagues.</li><li>
Assist in the development of new menu items.</li><li>
Follow payroll costs and productivity within budgeted guidelines.</li><li>
Provide training for new culinary colleagues.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
3 years formal culinary school or equivalent experience.</li><li>
Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.</li><li>
Extensive knowledge of all culinary departments and previous experience in all areas including pastries.</li><li>
The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.</li><li>
Must be an effective supervisor and trainer; administrative knowledge is an asset.</li><li>
Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.</li><li>
Current First Aid and Serve Safe training an asset.</li><li>
Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.</li><li>
Must be a team player with a positive attitude</li><li>
Must be able to work a flexible schedule</li></ul> 

Additional Information 
Your team and working environment: 
M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay. 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Marriott International

<div>Additional Information 
Job Number25140647 
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 Specialty)

<div>Additional Information 
Job Number25146030 
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 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.
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>

Chef de Cuisine (Short-Term) Italian Restaurant

Renaissance Corporate Services

Shangri-La Barr Al Jissah 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.
 
The F&B Culinary Intern supports the kitchen team in the preparation and presentation of food in accordance with hotel standards. This role provides hands-on experience in culinary operations, food hygiene practices, and teamwork in a professional kitchen environment, while learning from experienced chefs and culinary professionals.
 
Key Responsibilities: 
Assist in the preparation and cooking of menu items under the supervision of senior kitchen staff.
 Support mise-en-place duties such as chopping, portioning, marinating, and setting up stations.
 Help with plating and presentation of dishes during service hours.
 Maintain cleanliness and organization in kitchen areas, including workstations, storage, and refrigeration.
 Learn and follow food safety and hygiene standards as per hotel and local health regulations.
 Assist with receiving, storing, and inventorying kitchen supplies and ingredients.
 Observe and participate in daily kitchen operations, including team briefings and shift changes.
 Collaborate with the kitchen and service teams to ensure timely and efficient food delivery.
 Report any equipment issues or safety concerns to the supervisor or chef in charge.
 Participate in training sessions to develop culinary techniques and industry knowledge.
 
Qualifications and Skills: 
Currently enrolled in a culinary, hospitality, or related program (or recent graduate seeking internship experience).
 Strong interest in culinary arts and kitchen operations.
 Willingness to learn in a fast-paced and high-pressure environment.
 Basic knowledge of kitchen tools, equipment, and food handling (training provided).
 Good teamwork, time management, and communication skills.
 Physically fit and able to work on feet for extended periods and perform kitchen tasks.
 Flexible with working hours, including weekends, holidays, and early or late shifts.

F&B Culinary Intern (173146)

<div>Additional Information 
Job Number25141742 
Job CategoryEvent Management 
LocationAl Bustan Palace a Ritz-Carlton Hotel, PO Box 1998, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Supporting Management of Department Operations and Inventories
<ul><li>Manages departmental inventories and assets including par levels and maintenance of equipment.</li></ul>
<ul><li>Conducts monthly department meetings with the Banquet captains and employees.</li></ul>
<ul><li>Maintains attendance log for banquet employees.</li></ul>
<ul><li>Maintains and enforces established sanitation levels.</li></ul>
<ul><li>Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.).</li></ul>
<ul><li>Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.</li></ul>
<ul><li>Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs).</li></ul>
<ul><li>Uses banquet beverage &ldquo;Use&rdquo; records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.</li></ul>
<ul><li>Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.</li></ul>
<ul><li>Schedules banquet service staff to forecast and service standards, while maximizing profits.</li></ul> 
Participating in and Leading Banquet Teams
<ul><li>Attends and participates in all pertinent meetings.</li></ul>
<ul><li>Leads shifts and actively participates in the servicing of events.</li></ul>
<ul><li>Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.</li></ul> 
Providing and Ensuring Exceptional Customer Service
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.</li></ul> 
Conducting Human Resources Activities
<ul><li>Interviews and hires Banquet captains and employees with appropriate skills.</li></ul>
<ul><li>Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals.</li></ul>
<ul><li>Reviews comment cards and guest satisfaction results with employees.</li></ul>
<ul><li>Participates in the development and implementation of corrective action plans.</li></ul>
<ul><li>Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.</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.
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>

Asst Mgr-Banquets (Short-Term)

Crowne Plaza Hotel

<div>As a Commis 2, you will be responsible for preparing and cooking food under the supervision of senior chefs while ensuring consistency, cleanliness, and compliance with hygiene standards. This role is ideal for someone with basic kitchen experience who is eager to learn, grow, and develop a career in the culinary field. You will assist in all areas of food preparation and support the team in delivering high-quality dishes for our guests.

YOUR DAY-TO-DAY:
<ul>
<li>Prepare ingredients and cook food according to standard recipes and instructions provided by senior chefs.</li>
<li>Assist in mise-en-place for various kitchen sections (hot, cold, pastry, etc.).</li>
<li>Ensure the consistency in taste, quality, and presentation of dishes.</li>
<li>Follow portion control guidelines and ensure minimum food waste.</li>
<li>Maintain cleanliness and hygiene of the kitchen and workstation at all times.</li>
<li>Follow food safety standards (HACCP), including proper storage, labeling, and rotation of food items.</li>
<li>Handle all kitchen equipment safely and report any malfunctions to the Chef de Partie.</li>
<li>Support colleagues and senior chefs during busy operations and special functions.</li>
<li>Communicate effectively with the team to ensure smooth workflow.</li>
<li>Attend training sessions and participate in cross-training initiatives when required.</li>
<li>Assist in checking and receiving deliveries as per hotel standards.</li>
<li>Store food items properly and assist in stock rotation using the FIFO method (First In, First Out).</li>
<li>Notify the supervisor of any shortages or quality issues.</li>
<li>Take pride in the quality of food served to guests.</li>
<li>Maintain a professional appearance and behavior in guest-facing or open-kitchen areas.</li>
<li>Support the hotel&rsquo;s food quality and brand standards to enhance the guest experience.</li>
</ul>
WHAT WE NEED FROM YOU:
<ul>
<li>1&ndash;2 years of culinary experience in a hotel or reputable restaurant.</li>
<li>Basic knowledge of food preparation techniques and kitchen equipment.</li>
<li>Understanding of food hygiene and safety practices.</li>
<li>Willingness to learn and grow in a professional kitchen environment.</li>
<li>Passionate about food and culinary arts.</li>
<li>Eager to learn, open to feedback, and committed to development.</li>
<li>Team player with a positive attitude and good communication skills.</li>
<li>Flexible and able to work in shifts, including weekends and holidays.</li>
<li>Reliable, punctual, and well-organized.</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>

Commis 2

Explore 93+ Kitchen supervisor in Muscat this September. Find roles across top companies and apply now to boost your career.

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Asst Mgr-Banquets (Short-Term)

Commis 2