head chef

hot chef

kerala restaurant cook

private chef

line cook

Green Umbrella Recruitment

<div><h3 class="jobSectionHeader">Job Information</h3>
<ul><div>Date Opened
<div>11/25/2025
</div></div><div>Job Opening Status
<div>In-progress
</div></div><div>Job Type
<div>Full time
</div></div><div>Industry
<div>Catering
</div></div><div>Work Experience
<div>10+
</div></div><div>City
<div>Muscat
</div></div><div>State/Province
<div>Masqat
</div></div><div>Country
<div>Sultanate of Oman
</div></div><div>Zip/Postal Code
<div>0000</div></div></ul></div>
 <div><h2 class="jobSectionHeader">About the Role</h2> 
We are seeking a talented and passionate Hot Chef with strong sushi preparation experience to join our culinary team. The ideal candidate is skilled in both hot kitchen operations and sushi techniques, bringing creativity, speed, and consistency to every dish.<div> 
Key Responsibilities</div><ul><li> 
Prepare and cook a variety of hot dishes according to restaurant standards.</li><li> 
Assist in sushi preparation, including cutting fish, rolling sushi, and plating.</li><li> 
Ensure high standards of food quality, presentation, and taste.</li><li> 
Maintain a clean, organized, and safe workspace following food safety regulations.</li><li> 
Collaborate with the kitchen team to develop new menu items and specials.</li><li> 
Manage prep work, stock rotation, and ingredient inventory.</li><li> 
Uphold hygiene and safety standards at all times.</li></ul> 
Requirements<ul><li> 
Proven experience as a Hot Chef, Line Cook, or similar role.</li><li> 
Hands-on experience in sushi making (cutting, rolling, plating).</li><li> 
Strong knife skills and understanding of Japanese cuisine.</li><li> 
Ability to work in a fast-paced environment.</li><li> 
Excellent teamwork and communication skills.</li><li> 
Food safety certification is a plus.</li><li> 
Creativity, passion, and attention to detail</li></ul></div><div></div>

Hot Chef

Il Panino

Oversee and run a specific kitchen station (e.g., sauces, grill, fish, vegetables).Cook and prepare dishes according to recipes, ensuring consistency and quality. Train, motivate, and supervise junior chefs (commis, trainees)Maintain high standards for food quality, presentation, hygiene, and safety.Monitor portion control, manage stock, and minimize waste.Contribute to menu development and new dish creation.Set up and stock kitchen stations before service.Prepare ingredients (mise en place) for their section.Cook and plate food during service.Ensure all food handling and storage adheres to health and safety regulations.Assist Sous Chef and Head Chef with daily operations.Job Type: Full-timePay: RO280.000 - RO350.000 per monthWork Location: In person

Chef De Partie experienced in Lebanese food

Jumeirah

<div>
 
 About Jumeirah
 
 
 
 Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.
 
 
 
 About Jumeirah Muscat Bay
 
 
 
 Set in the secluded cove of Bandar Jissah, nestled between the Al Hajar Mountains and the Gulf of Oman, Jumeirah Muscat Bay invites guests to discover Muscat&rsquo;s breathtaking nature, with mountains meeting the sea at the resort&rsquo;s doorstep. The resort features 195 rooms and suites with spectacular ocean views, including ten opulent summerhouses and villas featuring private plunge pools and private beach access.
 
 
 Opened in 2022, the resort offers a diverse array of amenities, including a sprawling 1,200 square meter Talise Spa, a Pedi:Mani:Cure Studio by Bastien Gonzalez, a PADI and SSI certified dive centre, numerous leisure facilities and adventurous wellbeing experiences, plus several signature dining options and a kids club, providing ample opportunity to relax and recharge.
 
 
 
 About The Job
 
 
 
 An opportunity has arisen for a
 
 Chef De Partie (Bucher)
 
 to join
 
 Culinary
 
 in
 
 Jumeirah Muscat Bay
 
 . The main duties and responsibilities of this role:
 
 
 <ul>
 <li>
 Prepare and cook high-quality food according to menu guidelines, recipes, and instructions from the Sous Chef or Chef De Cuisine, ensuring all dishes meet the highest standards.
 </li>
 <li>
 Ensure all dishes are properly garnished, portioned, and presented on the correct serving dish, maintaining the highest quality standards.
 </li>
 <li>
 Ensure all mise-en-place is freshly prepared and ready on time, supporting efficient kitchen operations.
 </li>
 <li>
 Assist the Chef De Cuisine and Sous Chef in the daily preparation and service of food, ensuring consistent high standards are maintained.
 </li>
 <li>
 Actively manage all aspects of the assigned kitchen section, delegate tasks to junior kitchen staff, and ensure smooth operations during service periods.
 </li>
 <li>
 Assist in the development of new menu ideas, ensuring menus are seasonal, creative, and use the finest ingredients.
 
 
 </li>
 </ul>
 
 About You
 
 
 
 The ideal candidate for this position will have the following experience and qualifications:
 
 
 <ul>
 <li>
 College Degree in Culinary Arts or a related field from an accredited culinary school
 </li>
 <li>
 Minimum 3 years of experience in increasingly responsible roles, ideally within the luxury hospitality industry
 </li>
 <li>
 Strong leadership, team management, and project management skills
 </li>
 <li>
 Proficient in Microsoft Office Suite (Intermediate level)
 </li>
 <li>
 Creative, detail-oriented, and effective in problem-solving
 
 
 </li>
 </ul>
 
 About The Benefits
 
 
 
 At Jumeirah, we are dedicated to fostering a workplace where all colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.
 
 
 
 Benefits Include
 
 
 
 <ul>
 <li>
 Access to Learning &amp; Development programmes and clear career pathways
 </li>
 <li>
 Opportunities for internal mobility within our global network
 </li>
 <li>
 Colleague discounts on food, beverage and hotel stays worldwide
 </li>
 <li>
 Health care and insurance benefits
 </li>
 <li>
 Locally competitive salary
 </li>
 <li>
 Locally relevant benefits as determined by the property.
 
 
 </li>
 </ul>
 
 Primary Location
 
 
 
 Oman-Muscat
 
 
 
 Job
 
 
 
 Jumeirah Job Group
 
 
 
 Organization
 
 
 
 Jumeirah Muscat Bay [JMBH]
 
 
 
 Job Posting
 
 
 
 Dec 7, 2025, 11:37:13 AM
</div>

Chef De Partie (Butcher) - Culinary - Jumeirah Muscat Bay

Minor Hotels

<div>
 
 Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.
 
 
 
 
 
 
 Job Description
 
 
 
 
 
 Position Summary:
 
 
 
 
 
 The
 
 Chef de Partie &ndash; Benihana Teppanyaki
 
 is responsible for preparing and cooking high-quality Japanese teppanyaki dishes in a live, engaging, and theatrical style, ensuring an authentic
 
 Benihana dining experience
 
 . The role involves maintaining food quality, safety, and consistency in accordance with
 
 Benihana International
 
 and
 
 Tivoli Hotels
 
 standards, while delivering exceptional guest satisfaction.
 
 
 
 
 
 Key Responsibilities:
 
 
 
 
 
 
 1. Food Preparation &amp; Cooking
 
 
 
 
 <ul>
 <li>
 
 Prepare and cook teppanyaki dishes in front of guests, showcasing professional showmanship and Benihana-style cooking techniques.
 
 
 
 </li>
 <li>
 
 Ensure all menu items are prepared and presented according to Benihana brand recipes and standards.
 
 
 
 </li>
 <li>
 
 Maintain high levels of quality, taste, and presentation consistency at all times.
 
 
 
 </li>
 <li>
 
 Ensure mise en place is properly prepared before each service and replenished as required.
 
 
 
 </li>
 <li>
 
 Monitor cooking times, temperature control, and portion sizes to maintain brand standards.
 
 
 
 </li>
 </ul>
 
 
 2. Guest Experience &amp; Service
 
 
 
 
 <ul>
 <li>
 
 Provide a warm, engaging, and entertaining experience for guests at the teppan grill.
 
 
 
 </li>
 <li>
 
 Interact professionally with guests while cooking, ensuring both safety and enjoyment.
 
 
 
 </li>
 <li>
 
 Respond courteously to guest feedback and ensure a positive dining experience.
 
 
 
 </li>
 </ul>
 
 
 3. Hygiene, Safety &amp; Cleanliness
 
 
 
 
 <ul>
 <li>
 
 Adhere strictly to food safety, sanitation, and personal hygiene standards in accordance with
 
 HACCP
 
 and
 
 Oman Municipality
 
 regulations.
 
 
 
 </li>
 <li>
 
 Maintain cleanliness of the teppan grill, cooking area, and kitchen equipment.
 
 
 
 </li>
 <li>
 
 Ensure all ingredients are stored safely and properly labeled according to hotel and brand standards.
 
 
 
 </li>
 <li>
 
 Report any maintenance or safety issues to supervisors promptly.
 
 
 
 </li>
 </ul>
 
 
 4. Teamwork &amp; Coordination
 
 
 
 
 <ul>
 <li>
 
 Work closely with other chefs and kitchen staff to ensure smooth operation and timely food service.
 
 
 
 </li>
 <li>
 
 Support junior team members by sharing skills and promoting teamwork.
 
 
 
 </li>
 <li>
 
 Assist the
 
 Head Chef
 
 in daily kitchen operations, stock control, and ordering as required.
 
 
 
 </li>
 <li>
 
 Attend pre-service briefings and training sessions to stay updated on menu changes or brand updates.
 
 
 
 </li>
 </ul>
 
 
 5. Brand &amp; Standard Compliance
 
 
 
 
 <ul>
 <li>
 
 Follow all
 
 Benihana International
 
 culinary procedures and brand standards.
 
 
 
 </li>
 <li>
 
 Uphold
 
 Tivoli Hotels &amp; Resorts
 
 service culture and core values in all aspects of work.
 
 
 
 </li>
 <li>
 
 Participate in regular training sessions for teppanyaki performance, food safety, and guest engagement.
 
 
 
 </li>
 </ul>
 
 
 Qualifications &amp; Experience:
 
 
 
 
 <ul>
 <li>
 
 Diploma or Certificate in Culinary Arts or a related field.
 
 
 
 </li>
 <li>
 
 Minimum
 
 2&ndash;3 years&rsquo; experience
 
 in a Japanese restaurant or teppanyaki concept (Benihana experience preferred).
 
 
 
 </li>
 <li>
 
 Skilled in Japanese cooking techniques, knife handling, and showmanship.
 
 
 
 </li>
 <li>
 
 HACCP or Food Safety certification required.
 
 
 
 </li>
 <li>
 
 Good communication and interpersonal skills; confident performing in front of guests.
 
 
 
 </li>
 <li>
 
 Ability to work in a fast-paced environment with attention to detail.
 
 
 
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operational excellence
 
 
 
</div>

Chef de Partie – Benihana Teppanyaki

SORT F&B Consultancy

We&rsquo;re Hiring! &ndash; Chef de Partie (CDP) &ndash; Hot Kitchen (Breakfast Concept) Location: Muscat, Oman Joining: Immediate Experience Required: Minimum 2+ Years Priority for Gulf ExperienceWe are looking for a passionate and skilled Chef de Partie (CDP) &ndash; Hot Kitchen to join our breakfast-focused concept in Muscat. If you have strong experience in breakfast operations and love working in a fast-paced kitchen, this opportunity is for you.Key Roles &amp; Responsibilities:Handle the hot kitchen section independently during breakfast service. Prepare and present high-quality breakfast dishes with consistency. Ensure all food is prepared as per standard recipes and presentation guidelines. Maintain high standards of hygiene, cleanliness, and food safety at all times. Supervise and guide commis chefs during daily operations. Control food wastage and assist in stock management. Ensure proper mise-en-place before service and smooth operations during peak hours. Work closely with the Head Chef to maintain quality and improve the menu. Follow all hotel/restaurant SOPs and kitchen policies.Preferred Skills &amp; Requirements:Strong knowledge of continental, Arabic, and international breakfast menus. Good understanding of hot kitchen equipment and safety standards. Ability to work under pressure during busy breakfast service. Team player with good communication skills.Interested candidates can share their CVs with us at HR@sortoman.com or directly contact us at +968 9727 2810.Job Type: Full-timePay: RO350.000 - RO450.000 per month

CDP - Hot kitchen (Breakfast concept)

HydeOut Eatery

Summary:Leading the kitchen team to delivering excellence and ensuring consistency by following recipes. Assist management in developing recipes for the Eatery and Corporate Branch. Background in cooking and preparing lamb, beef, chicken, grains, sauces, preserved fruits/vegetables and breakfast dishes. The eatery is specialized in breakfast, salad, sandwiches, display pastries and rotating seasonal menus. Using techniques like sous vide to cook products and sealing food from cross contamination, making labneh (strained yogurt)/cottage cheese, oven-dried tomatoes and pickling vegetables. The menu to be worked on is small but precise on details, with one or two dishes to be added based on the seasons. We plan to start making our own breads and allergen breads for sale.Key Responsibility:<ul><li>Performs all opening, closing and managing kitchen daily operations.</li><li>Ordering ingredients and kitchen supplies for day and night shift in co-ordination with Hot Kitchen chef, Baker and Head Barista. Use of Kitchen and Purchase system is necessary.</li><li>Maintain kitchen inventory to ensure sufficient quantity (on system versus physical check) and quality of ingredients for both raw materials and mise-en-place. Inventory recorded on system.</li><li>Ensure staff hygiene is up to training standards.</li><li>Monitor quality and hygiene of dishes produced.</li><li>Leads kitchen deep cleaning schedule.</li><li>Hands on cooking and on the floor work.</li><li>To review the food cost analysis to ensure that it is in the line with the budget.</li><li>Provide customers with required food dietary substitutes.</li><li>Assist owner in developing pastries and breads for customers with dietary substitute requirements such as Gluten Free and Sourdough bread options.</li><li>Manage early morning production for small pick and go external stalls (second mini branch once open). Ensure staff are trained well on packaging for to go items.</li><li>Co-operates with the Hot Kitchen chef to coordinate items made for the overnight shift if required.</li><li>Analyses customer feedback and liaise with the owner for any menu changes.</li><li>Assist owner in preparation for seasonal menu includes liaising with Head Barista.</li><li>Initially, responsible for preparing and baking all pastries and breads during overnight shift including mise-en-place for bakery. Sourdough baking.</li><li>Create a culture of collaboration and happy teamwork between hot kitchen, bakery and front of house.</li><li>Hand wash kitchen equipment and utensils along with kitchen staff.</li></ul>Note:<ul><li>Potential split shift working hours daily.</li><li>1 off day weekly</li><li>Uniforms will be ordered to fit upon arrival.</li><li>Shared accommodation with the Eatery team.</li></ul>Job Type: Full-timePay: RO500.000 - RO700.000 per month

Chef De Partie - Bakery and Hot Kitchen

We are hiring a DCDP for our client in Muscat. If you&rsquo;re skilled in the kitchen&mdash;especially in preparing authentic Arabic rice dishes&mdash;have experience working abroad, and can join immediately, we want to hear from you!Location: Muscat, Oman Availability: Immediate joiner Experience Required: 2 &ndash; 4 years in a similar role Must-Have: Experience working abroad Special Requirement: Proven expertise in Arabic Rice Cooking (e.g., Majboos, Biryani, Kabsa, etc.)Roles &amp; Responsibilities:<ul><li>Assist the Chef de Partie in daily kitchen operations.</li><li>Prepare, cook, and present dishes according to the set standards.</li><li>Expertly handle Arabic rice dishes, ensuring authentic flavor and proper texture.</li><li>Maintain quality, consistency, and presentation for all food items.</li><li>Ensure cleanliness, hygiene, and food safety throughout your section.</li><li>Monitor stock levels, support inventory management, and report shortages.</li><li>Follow recipes accurately while contributing creative ideas when needed.</li><li>Support junior staff and promote teamwork for smooth kitchen operations.</li><li>Ensure proper handling and maintenance of kitchen equipment.</li></ul>Skills &amp; Qualifications:<ul><li>Proven experience as a DCDP or strong background as a Commis.</li><li>Experience working abroad in a professional kitchen is required.</li><li>Must be experienced in Arabic rice cooking (Majboos, Biryani, Kabsa, etc.).</li><li>Solid knowledge of kitchen operations and food safety standards.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Good communication, teamwork, and time-management skills.</li><li>Professional attitude with a passion for cooking and consistency.</li></ul>Interested candidates can share their CVs with us at HR@sortoman.com or directly contact us at +968 9727 2810.Job Type: Full-timePay: RO250.000 - RO300.000 per month

Demi Chef de Partie (DCDP)

Explore 87+ Line cook in Muscat this December. Find roles across top companies and apply now to boost your career.