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laundry & kitchen technician

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laundry kitchen technician

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Muscat
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 You will be responsible to provide an excellent and consistent level of service to your customers. The Laundry and Kitchen Technician is responsible to assist in the smooth and efficient running of the Engineering Department in support of all other operating departments. You will also be required to:
 <br/>
 <br/>
 <ul>
  <li>
  </li>
  <ul>
   <li>
    Knowledge of Kitchen Gas/Electrical equipment maintenance.
   </li>
   <li>
    Knowledge of Dishwashers/Glasswashers.
   </li>
   <li>
    Understanding of each equipment PPM procedure.
   </li>
   <li>
    Knowledge of Gas valve and equipment safety maintenance
   </li>
   <li>
    Knowledge of Drycleaning marching repair &amp; maintenance
   </li>
   <li>
    Very good Knowledge of Electrical and motor connections.
   </li>
   <li>
    Mechanical and pneumatic valve control maintenance.
   </li>
   <li>
    Brazing and welding Knowledge
   </li>
   <li>
    Technical college certification is mandatory.
    <br/>
   </li>
  </ul>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 Qualification in Electrical/Mechanical Engineering and/or Building Management desirable
 <br/>
 <br/>
 Minimum 2 years work experience as Technician/Tradesmanin a hotel or 4 years in a similar large building/complex with central plant
</div>


Laundry & Kitchen Technician

Hyatt

<div><div><p>Summary</p><div><div><div><p>
You will be responsible to provide an excellent and consistent level of service to your customers. The Laundry and Kitchen Technician is responsible to assist in the smooth and efficient running of the Engineering Department in support of all other operating departments. You will also be required to:</p><br>
<ul><li>
<ul><li>
Knowledge of Kitchen Gas/Electrical equipment maintenance.</li><li>
Knowledge of Dishwashers/Glasswashers.</li><li>
Understanding of each equipment PPM procedure.</li><li>
Knowledge of Gas valve and equipment safety maintenance</li><li>
Knowledge of Drycleaning marching repair &amp; maintenance</li><li>
Very good Knowledge of Electrical and motor connections.</li><li>
Mechanical and pneumatic valve control maintenance.</li><li>
Brazing and welding Knowledge</li><li>
Technical college certification is mandatory.</li></ul></li></ul></div></div><br>
</div></div><div><p>
Qualifications</p><div><div><div><p>
Qualification in Electrical/Mechanical Engineering and/or Building Management desirable</p><p>
Minimum 2 years work experience as Technician/Tradesman in a hotel or 4 years in a similar large building/complex with central plant</p></div></div></div></div></div><p></p>

LAUNDRY & KITCHEN TECHNICIAN

Infinite Middle East Projects LLC

<p>Commercial Kitchen &amp; Laundry Equipment Technician</p><p>Muscat, Oman | Full-Time | OMR 300 &ndash; 400/month</p><p>About Us</p><p>We are a leading provider of commercial kitchen and laundry equipment solutions in Oman, covering supply, installation, and after-sales maintenance for hotels, restaurants, catering operations, and laundry facilities.</p><p>What We Offer</p><p>Salary: OMR 300 &ndash; 400 per month</p><p>Company-provided accommodation &amp; transportation</p><p>Training and professional development</p><p>Stable, full-time role with a growing company in Oman</p><p>Responsibilities</p><p>Diagnose, repair, and maintain commercial kitchen equipment &mdash; ovens, refrigerators, dishwashers, fryers, and more</p><p>Carry out routine and preventive maintenance to extend equipment lifespan</p><p>Troubleshoot mechanical, electrical, and plumbing faults</p><p>Ensure all work meets safety and quality standards</p><p>Communicate clearly with clients on-site and report job status to management</p><p>Travel to client sites across Oman as required</p><p>Requirements</p><p>Proven experience as a commercial kitchen equipment technician or in a similar role</p><p>Strong knowledge of hot and cold kitchen equipment systems</p><p>Ability to diagnose and repair mechanical, electrical, and plumbing faults</p><p>Good communication and customer service skills</p><p>Valid driver's license preferred</p><p>Willingness to travel within Oman</p><p>Preferred (Advantageous)</p><p>Experience with commercial laundry equipment &mdash; washers, dryers, ironers</p><p>Pay: RO300.000 - RO400.000 per month</p><p>Work Location: In person</p>

Commercial Kitchen & Laundry Equipment Technician

<div>
 <strong>
  Organization- Grand Hyatt Muscat
  <br/>
  <br/>
 </strong>
 <strong>
  Resumo
  <br/>
  <br/>
 </strong>
 You will be responsible to provide an excellent and consistent level of service to your customers. The Technician is responsible to assist in the smooth and efficient running of the Engineering Department in support of all other operating departments. You will also be required to:
 <br/>
 <br/>
 <ul>
  <li>
   Perform repairs and maintenance duties on a wide variety of kitchen and refrigeration equipment such as walk-in freezers, industrial-sized steam cookers, refrigerators, ice machines, washers, ovens, dryers, dishwashers, and water coolers.
  </li>
  <li>
   Carry out periodic inspection, cleaning, and equipment servicing
  </li>
  <li>
   Log into the work order management system to find, accept, and complete the work requests
  </li>
  <li>
   Carry out installation of new equipment; perform repairs on leaks; ensure settings o wiring controls; change equipment parts that have become old or defective
  </li>
  <li>
   Collaborate with other maintenance workers, company&rsquo;s officials, and staff to effectively provide solutions to maintenance problems
  </li>
  <li>
   Attend quickly to emergency call on equipment repair issues, as well as to after work hour calls
  </li>
  <li>
   Perform other duties the supervisor may assign.
  </li>
 </ul>
</div>


Serviços para o hóspede – sem detalhes pessoais

Green Umbrella Recruitment

<div><h3 class="jobSectionHeader"><b>Job Information</b></h3>
<ul><div><p>Date Opened</p>
<div>04/26/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Work Experience</p>
<div>Minimum 10&ndash;15 years of culinary experience, with proven leadership in a senior kitchen role.
</div></div><div><p>Job Opening Status</p>
<div>Open
</div></div><div><p>Industry</p>
<div>Hospitality
</div></div><div><p>City</p>
<div>Muscat
</div></div><div><p>State/Province</p>
<div>Masqat
</div></div><div><p>Country</p>
<div>Sultanate of Oman
</div></div><div><p>Zip/Postal Code</p>
<div>0000</div></div></ul></div>
<br><div><p><b>Job Summary:</b></p><p><br>
The Head Chef is responsible for leading all kitchen operations, ensuring exceptional food quality, consistency, and efficiency. This role involves menu creation, team leadership, cost control, and maintaining high standards of hygiene and safety while delivering a strong culinary identity aligned with the organization&rsquo;s concept.</p><h1 class="jobSectionHeader"><b><br>
Key Responsibilities:</b><br>
</h1><h2 class="jobSectionHeader"><b>
Menu Planning &amp; Development</b></h2><ul><li><br>
 Plan, design, and regularly update menus in line with the restaurant or brand concept</li><li><br>
 Develop seasonal menus, special dishes, and promotions</li><li><br>
 Ensure menu offerings balance creativity, profitability, and operational feasibility</li></ul><h2 class="jobSectionHeader"><b><br>
Kitchen Operations Management</b></h2><ul><li><br>
 Oversee daily kitchen operations and ensure smooth workflow</li><li><br>
 Maintain high standards of food preparation, cooking, and presentation</li><li><br>
 Ensure timely service and coordination with front-of-house teams</li></ul><h2 class="jobSectionHeader"><b><br>
Team Leadership &amp; Management</b></h2><ul><li><br>
 Supervise, train, and manage kitchen staff (Sous Chefs, Line Cooks, etc.)</li><li><br>
 Lead by example to maintain discipline, professionalism, and teamwork</li><li><br>
 Conduct performance evaluations and support staff development</li></ul><h2 class="jobSectionHeader"><b><br>
Food Quality &amp; Consistency</b></h2><ul><li><br>
 Ensure all dishes meet quality, taste, and presentation standards</li><li><br>
 Standardize recipes and cooking procedures</li><li><br>
 Monitor portion control and plating consistency</li></ul><h2 class="jobSectionHeader"><b><br>
Inventory &amp; Cost Control</b></h2><ul><li><br>
 Monitor inventory levels and manage procurement of supplies</li><li><br>
 Control food costs, minimize waste, and optimize resource usage</li><li><br>
 Work closely with suppliers to ensure quality and cost efficiency</li></ul><h2 class="jobSectionHeader"><b><br>
Hygiene, Health &amp; Safety</b></h2><ul><li><br>
 Ensure compliance with food safety and sanitation standards (HACCP)</li><li><br>
 Maintain cleanliness and organization across all kitchen areas</li><li><br>
 Conduct regular checks on food storage, handling, and equipment</li></ul><h2 class="jobSectionHeader"><b><br>
Budget &amp; Financial Management</b></h2><ul><li><br>
 Manage kitchen budget and control operational expenses</li><li><br>
 Analyze cost reports and implement cost-saving initiatives</li><li><br>
 Ensure profitability without compromising quality</li></ul><h2 class="jobSectionHeader"><b><br>
Collaboration &amp; Customer Experience</b></h2><ul><li><br>
 Collaborate with management on events, promotions, and menu launches</li><li><br>
 Handle customer feedback related to food quality and service</li><li><br>
 Continuously improve guest dining experience</li></ul><h2 class="jobSectionHeader"><b><br>
Equipment &amp; Maintenance</b></h2><ul><li><br>
 Ensure proper use and maintenance of kitchen equipment</li><li><br>
 Coordinate repairs and preventive maintenance schedules</li></ul><h3 class="jobSectionHeader"><b><br>
Requirements</b></h3><p></p><h1 class="jobSectionHeader"><b><br>
Experience Required:</b></h1><p><br>
Minimum 10&ndash;15 years of culinary experience, with proven leadership in a senior kitchen role.</p><h1 class="jobSectionHeader"><b><br>
Qualifications:</b></h1><ul><li><br>
 Diploma or Degree in Culinary Arts, Hospitality Management, or related field</li><li><br>
 Certification in Food Safety / HACCP is mandatory</li><li><br>
 Advanced culinary training or international certifications are an advantage</li><li><br>
 Proven experience in managing large kitchen teams and operations</li></ul><h1 class="jobSectionHeader"><b><br>
Skills &amp; Competencies:</b></h1><ul><li><br>
 Strong leadership and team management skills</li><li><br>
 Excellent culinary knowledge and creativity</li><li><br>
 Financial and cost-control expertise</li><li><br>
 Strong organizational and multitasking abilities</li><li><br>
 Ability to work under pressure in a fast-paced environment</li><li><br>
 Excellent communication and problem-solving skills</li><li><br>
 Attention to detail and commitment to quality</li></ul></div><div></div>

Head Chef

Anantara Hotels & Resorts

<div>
 <strong>
  Company Description
  <br/>
  <br/>
 </strong>
 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.
 <br/>
 <br/>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 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.
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   High School degree
  </li>
  <li>
   Previous experience in a Food &amp; Beverage/Restaurant operations role
  </li>
  <li>
   Passion for teamwork
  </li>
  <li>
   Excellent guest service skills
  </li>
  <li>
   Knowledge of basic preparation, presentation and preservation of food
  </li>
  <li>
   Basic knowledge of hygiene and safety procedures
  </li>
 </ul>
</div>


Commis III

Acers Hospitality Consultants

<p>Job description:</p><p><b>Group F&amp;B Cost Controller &ndash; Multi-Brand Hospitality Group</b></p><p><b>Location:</b> Muscat, Oman<br/><b>Employment Type:</b> Full-time<br/><b>Reports to:</b> Group Financial Controller &amp; Managing Director</p><p><b>About the Company</b></p><p>A diversified food &amp; beverage group managing several restaurant, bakery, and caf&eacute; concepts supported by a centralized production kitchen. The group&rsquo;s mission is to deliver consistent quality, efficiency, and profitability through strong operational systems.<br/>The company is now strengthening its cost control and inventory management functions to ensure proper food cost analysis, waste reduction, and accurate menu costing across all outlets.</p><p><b>Position Summary</b></p><p>The <b>Group F&amp;B Cost Controller</b> is responsible for implementing and maintaining cost control systems, recipe costing, inventory audits, and variance analyses across all brands and the central kitchen.<br/>The ideal candidate will have a deep understanding of kitchen operations, procurement processes, and ERP inventory modules, and will work closely with finance and operations to maintain accurate food and beverage cost data.</p><p><b>Key ResponsibilitiesRecipe &amp; Menu Costing</b></p><ul><li>Create and maintain accurate recipe cost cards for all menu items.</li><li>Monitor yield tests and standard portion sizes with the Executive Chef and kitchen teams.</li><li>Update cost cards regularly based on ingredient price changes.</li><li>Support menu engineering and profitability analysis by category and outlet.</li></ul><p><b>Procurement &amp; Inventory Control</b></p><ul><li>Verify that all received goods match purchase orders, invoices, and approved supplier rates.</li><li>Supervise monthly and random stock counts at outlets and central kitchen.</li><li>Ensure correct valuation of inventory and reconciliation between theoretical and actual stock.</li><li>Track wastage, breakage, and spoilage, identifying root causes and corrective actions.</li><li>Collaborate with purchasing to monitor supplier performance and cost fluctuations.</li></ul><p><b>Cost Monitoring &amp; Reporting</b></p><ul><li>Prepare daily, weekly, and monthly cost reports for management, highlighting variances.</li><li>Review consumption reports against sales to detect discrepancies.</li><li>Analyze kitchen productivity, yield, and wastage percentages.</li><li>Provide detailed F&amp;B cost summaries for each brand and recommend operational improvements.</li></ul><p><b>System &amp; Process Management</b></p><ul><li>Maintain data accuracy within the ERP or inventory management system.</li><li>Ensure synchronization between POS, inventory, and accounting systems.</li><li>Develop SOPs for receiving, storage, production, and transfer of goods.</li><li>Assist with ERP setup and recipe integration for cost tracking automation.</li></ul><p><b>Financial Coordination</b></p><ul><li>Work closely with the Group Financial Controller to ensure cost data is integrated into financial reports.</li><li>Support the budgeting and forecasting of food and beverage costs.</li><li>Participate in menu pricing reviews and profitability meetings with management.</li></ul><p><b>Qualifications &amp; Requirements</b></p><ul><li>Bachelor&rsquo;s degree in Accounting, Finance, or Hospitality Management.</li><li>Minimum <b>5&ndash;8 years of experience</b> in <b>F&amp;B cost control</b>, preferably within a multi-unit restaurant or hotel group.</li><li>In-depth knowledge of recipe costing, inventory control, and purchasing procedures.</li><li>Experience using ERP or inventory management systems (e.g., FMC, MC, Oracle, SAP).</li><li>Advanced Excel and reporting skills.</li><li>Strong analytical mindset with high attention to detail.</li><li>Ability to communicate effectively with chefs, storekeepers, and finance teams.</li><li>Familiarity with Omani F&amp;B operations is a must.</li></ul><p>Pay: RO800.000 - RO1,200.000 per month</p><p>Application Question(s):</p><ul><li>Available To Join Immediately</li></ul><p>Work Location: In person</p>

F&B Cost Controller

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