general technician

mrt technician

sous chef

bakery sous chef

culinary intern

kitchen technician

Louvre Hotels Group MENA

<div>
 As a Kitchen Technician, your role involves providing technical support in the installation, maintenance, and repair of kitchen equipment. You will collaborate with various teams to ensure the smooth operation of the kitchen, conduct inspections, and troubleshoot issues to uphold safety and efficiency standards. Your responsibilities also include record-keeping, staying updated on equipment technology, and contributing to a well-functioning kitchen environment.
 
 
 
 Key Job Responsibilities:
 
 
 
 <ul>
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 Provide technical support for the installation, maintenance, and repair of kitchen equipment.
 </li>
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 Collaborate with kitchen and maintenance teams to ensure smooth operation.
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 Conduct regular inspections and troubleshoot issues with kitchen equipment.
 </li>
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 Uphold safety and efficiency standards in the kitchen environment.
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 Keep records of maintenance activities and equipment status.
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 Stay updated on technological advancements in kitchen equipment.
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 Assist in maintaining a well-functioning and safe kitchen environment.
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 Perform routine preventive maintenance on kitchen appliances and equipment.
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 Respond promptly to equipment breakdowns and resolve issues efficiently.
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 Coordinate with vendors and suppliers for necessary repairs and replacement parts.
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 Assist in the installation of new kitchen equipment and ensure compliance with safety regulations.
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 Train kitchen colleagues on the proper use and care of equipment.
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 Keep an inventory of spare parts and equipment manuals.
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 Monitor energy usage and recommend energy-efficient practices.
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 Collaborate with the engineering team to address cross-functional issues.
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 Maintain cleanliness and orderliness in the kitchen maintenance area.
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 Adhere to health and safety guidelines in all work activities.
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 Provide technical expertise during kitchen renovation or remodeling projects.
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 Support the overall maintenance and engineering functions as needed.
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 Uphold environmental, health, and safety standards in alignment with organizational policies.
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 Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.
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 </ul>
</div>

Kitchen Technician

Grand Hyatt

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

Sous Chef - Employee Restaurant

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Stewarding Supervisor is responsible for overseeing the cleanliness, organization, and maintenance of the kitchen and dining areas. This role includes managing the stewarding team, ensuring adherence to sanitation and safety standards, and maintaining inventory and equipment. The Stewarding Supervisor plays a crucial role in supporting the kitchen and front-of-house operations by ensuring a clean and efficient work environment. 
KEY RESPONSIBILITIES<ul><li>
Ensure all clean China, glass, and silver are returned to the relevant storage location using care to minimize breakage.</li><li>
Recruit, onboard, coach and motivate the stewarding team.</li><li>
Coordinate the work of the stewarding team to ensure efficient and effective operations.</li><li>
Train and develop stewarding staff, providing guidance on proper cleaning techniques, safety procedures, and equipment use.</li><li>
Oversee the cleaning and sanitation of kitchen equipment, utensils, and work areas, adhering to food safety and hygiene standards.</li><li>
Manage the inventory of cleaning supplies and kitchen equipment, ensuring that stock levels are maintained, and orders are placed as needed.</li><li>
Monitoring and report on breakage of chinaware/glassware and damaged cutlery/equipment to the line manager and prepare the purchase order for the line manager to sign.</li><li>
Ensure proper handling and storage of kitchen equipment and utensils to prevent damage and loss.</li><li>
Handling the rota, ensuring staffing levels are managed according to business levels and contractual hours.</li><li>
Conduct regular inspections of kitchen and dining areas to ensure cleanliness and compliance with health and safety regulations.</li><li>
Collaborate with kitchen and restaurant management to address any cleanliness or maintenance issues promptly.</li><li>
Handle any guest complaints or issues related to cleanliness or equipment in a professional manner.</li><li>
Prepare and maintain records related to cleaning schedules, equipment maintenance, and inventory.</li><li>
Ensure that all cleaning and maintenance tasks are completed according to established standards and timelines.</li><li>
Any other reasonable duties assigned by management.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Operational efficiency</li><li>
Attention to detail</li><li>
Planning and organisation</li><li>
Cost control</li><li>
Ability to work under pressure</li><li>
Teamwork</li><li>
Flexibility</li><li>
Reliability</li><li>
&ldquo;Can do&rdquo; attitude</li><li>
Excellent hygiene standards</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
1-2 years&rsquo; supervisory stewarding experience in a similar type of operations.</li><li>
Knowledge of proper use of Stewarding machinery, proper use of cleaning equipment and chemicals.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Tools</h3>
Microsoft Office<h3 class="jobSectionHeader">
Soft skills</h3>
Effective Communication, Teamwork, Leadership Mentoring, Planning</div></div>

Stewarding Supervisor

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
 
 
 
 Job Description
 
 
 
 Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 High School degree
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 Previous experience in a Food &amp; Beverage/Restaurant operations role
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 Passion for teamwork
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 Excellent guest service skills
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 Knowledge of basic preparation, presentation and preservation of food
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 Basic knowledge of hygiene and safety procedures
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 </ul>
</div>

Commis II - Asian Cuisine

Commis I - Asian Speciality

Muscat Glossy trading

The Kitchen Chef Manager is responsible for overseeing the operations of the central kitchen, ensuring high-quality food preparation and timely delivery to catering clients and three restaurant branches. The role involves menu planning, inventory control, staff supervision, compliance with food safety regulations, and cost management to optimize efficiency and profitability.Job Type: Full-time

Kitchen chef Manager - Central Kitchen • Muscat •

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 Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure. 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree or any culinary degree</li><li>Must have worked at least one year as Demi Chef in Hotels and Restaurants</li><li>Excellent leadership and interpersonal skills</li><li>Strongly committed to teamwork and customer service</li><li>Eye for detail to achieve operation excellence</li></ul></div>

Demi Chef

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