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kitchen & laundry technician Jobs in Muscat

kitchen & laundry technician

maintenance technician - commercial kitchen equipment Jobs in Muscat

maintenance technician - commercial kitchen equipment

maintenance technician commercial kitchen equipment

Inox Kitchen Equipment

We are seeking a skilled Maintenance Technician with strong experience in commercial kitchen equipment to join our team. The ideal candidate will be responsible for ensuring proper installation, preventive maintenance, troubleshooting, and repair of a wide range of professional kitchen equipment.Key Responsibilities<ul><li>Perform routine and preventive maintenance on commercial kitchen equipment (ovens, refrigerators, dishwashers, fryers, grills, etc.).</li><li>Diagnose, troubleshoot, and repair mechanical, electrical, and electronic issues.</li><li>Ensure equipment is operating efficiently and in compliance with safety standards.</li><li>Respond promptly to breakdowns and service requests.</li><li>Maintain accurate records of work performed, parts used, and service reports.</li><li>Support in equipment installation and commissioning.</li></ul>Requirements<ul><li>Previous experience (mandatory) in commercial kitchen equipment maintenance.</li><li>Strong knowledge of electrical, mechanical, and refrigeration systems.</li><li>Ability to read technical manuals, schematics, and drawings.</li><li>Problem-solving mindset with attention to detail.</li></ul>Job Type: Full-timeExperience:<ul><li>Commercial Kitchen Equipment: 2 years (Required)</li></ul>Location:<ul><li>Muscat (Preferred)</li></ul>

Maintenance Technician - Commercial Kitchen Equipment

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- Italian Kitchen
 
The Chef de Cuisine - Italian Kitchen is responsible for leading and overseeing all culinary operations within the Italian section of the kitchen. This role ensures the preparation and presentation of authentic, high-quality Italian dishes that align with the hotel’s standards. The Italian 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 Italian kitchen, ensuring food quality, consistency, and authenticity.
 Design, update, and implement creative and authentic Italian menus in collaboration with the Executive Sous Chef.
 Supervise the preparation, cooking, and presentation of all Italian 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 Italian 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 - Italian Kitchen (173442)

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

Al Toobi New Enterprises

Position Title: Crew MemberDepartment: OperationSection: Back of the HouseReport to: Restaurant Supervisor/In ChargeReference2. Role SummaryResponsible for guaranteeing an environment of sincere hospitality, while serving excellent food and beverages in friendly, fast and accurate manner to ensure excellent customer experience.3. Detailed Roles &amp; ResponsibilitiesFood preparation&middot; Follows established recipes - Preparing food items according to established guidelines and standards to provide guests with consistently excellent products.&middot; Operating cooking equipment: Using fryers, grills, ovens, and other equipment to cook food. Uses company assets in the most efficient manner. Avoids/minimizes breakage. Operates, cleans, and maintains equipment to minimize wear and tear and breakdowns.&middot; Assembling orders: Putting together pizzas, meals, and other menu items.&middot; Maintains quality standards of products and procedures while working quickly, efficiently, and productively through the shift. Looks for work to do when time permits.Customer Service:&middot; Greeting customers: Welcoming guests as they enter the restaurant.&middot; Taking orders: Accurately recording customer orders, often through a point-of-sale (POS) system.&middot; Handling transactions: Processing payments and making change.&middot; Addressing inquiries and complaints: Providing information about the menu, specials, and resolving any issues customers may have.&middot; Ensuring customer satisfaction: Checking on customers and thanking them for their business.Cleanliness and Maintenance:&middot; Maintaining a clean dining area: Sweeping, mopping, and wiping down tables and counters.&middot; Cleaning kitchen and food preparation areas: Washing dishes, utensils, and equipment.&middot; Restocking supplies: Ensuring adequate levels of food, beverages, and other supplies.&middot; Maintaining restrooms: Keeping restrooms clean and stocked with supplies.Other Responsibilities:&middot; Working as part of a team: Collaborating with other crew members to ensure smooth operations. Works to create a harmonious work environment.&middot; Following safety and hygiene procedures: Adhering to food safety regulations and maintaining a clean work environment.&middot; Being flexible and adaptable: Willingness to work in different areas of the restaurant as needed.&middot; Arriving on time for shifts: Being punctual and reliable.&middot; Comes to work in a proper, clean uniform. Maintains appropriate grooming and hygiene standards.&middot; Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.4. Education &amp; Experience<ul><li>High School Diploma or equivalent preferred (not mandatory).</li><li>Basic English communication skills (reading, writing, speaking).</li><li>Food Safety &amp; Hygiene training/certification is an added advantage.</li></ul>5. Required Skills&middot; Customer service skills: Being friendly, polite, and helpful.&middot; Communication skills: Being able to clearly communicate with customers and team members&middot; Ability to work under pressure: Maintaining composure and efficiency in a fast-paced environment.&middot; Basic math skills: For handling transactions and counting change.&middot; Teamwork and collaboration skills: Working well with others to achieve common goals.&middot; Attention to detail: Ensuring accuracy in orders and food preparation.&middot; Physical stamina: Being able to stand for extended periods and lift moderate weights.Job Type: Full-time

Crew Member

Acciona Facility Middle East

MEP Technician<ul><li>5 years of experience in Operation and maintenance</li><li>Immediate Joiner</li><li>Omani national preferred</li></ul>Key Responsibilities:-<ul><li>Installation &amp; Repair:Install, maintain, and repair various MEP equipment and systems, including mechanical, electrical, and plumbing components.</li><li>Maintenance:Conduct routine and planned preventative maintenance (PPM) on all facility MEP systems to ensure optimal functionality and prevent breakdowns.</li><li>Troubleshooting:Diagnose and resolve issues within MEP systems, responding promptly to urgent maintenance requests and emergencies.</li><li>Inspections:Perform regular site inspections to monitor equipment performance, ensure compliance with specifications, and identify potential problems.</li><li>Record-Keeping:Maintain accurate records of all work completed, including time and materials used, for each task and work request.</li><li>Safety:Promote a safe work environment by adhering to safety protocols and ensuring proper use of personal protective equipment (PPE).</li><li>Coordination:Collaborate with other teams, maintenance staff, and stakeholders to ensure the satisfactory completion of tasks.</li></ul>Essential Skills &amp; Qualifications<ul><li>Technical Expertise: Strong knowledge of mechanical, electrical, and plumbing systems.</li><li>Troubleshooting: Proven ability to diagnose and troubleshoot complex technical issues.</li><li>Communication: Effective communication skills to interact with engineers, supervisors, and other team members.</li><li>Problem-Solving: Ability to identify and resolve maintenance challenges efficiently.</li><li>Adaptability: Willingness to perform duties outside their normal area of expertise as needed to meet facility goals.</li><li>Safety Consciousness: A strong understanding of safety procedures and regulations within a facility.</li></ul>Job Type: Full-time

MEP Technician

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25152032
 
 
 
 Job Category
 
 Engineering &amp; Facilities
 
 
 
 Location
 
 The St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 Position Summary
 
 
 
 Respond and attend to guest repair requests. Communicate with guests/customers to resolve maintenance issues. Perform preventive maintenance on tools and kitchen and mechanical room equipment, including cleaning and lubrication. Visually inspect tools, equipment, or machines. Carry equipment (e.g., tools, radio). Identify, locate, and operate all shut-off valves for equipment and all utility shut-offs for buildings. Maintain maintenance inventory and requisition parts and supplies as needed. Communicate each day&rsquo;s activities and problems that occur to the other shifts using approved communication programs and standards. Display basic knowledge or ability to acquire knowledge in the following categories: air conditioning and refrigeration, electrical, mechanical, plumbing, pneumatic/electronic systems and controls, carpentry and finish skills, kitchen equipment, vehicles, energy conservation, and/or general building. Perform all surface preparation, painting, minor drywall and wood trim repair, light bulb and A/C filter replacement and the complete and thorough cleanup of the painting or repair area. Test, troubleshoot and perform basic repair on all types of equipment, plumbing (e.g., plunge toilets and unclog drains), electrical components including lamps, cosmetic items, extension cords, vacuum cleaners, internet devices, replace electrical switches and outlets, and other guestroom items. Program TV's and perform general housekeeping and engineering-related inventory duties. Use the Lockout/Tagout system before performing any maintenance work. Perform repairs on interior and exterior landscaping as well as external landscaping sprinklers. Display basic computer skills including inputting air handler schedules and making temperature changes.
 
 
 Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; and properly store flammable materials. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests&rsquo; service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Adhere to quality expectations and standards. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Speak with others using clear and professional language. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and heavier lifting or movement tasks with assistance. Move up and down stairs, service ramps, and/or ladders. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Enter and locate work-related information using computers. Perform other reasonable job duties as requested.
 
 
 
 Preferred Qualifications
 
 
 
 Education: High school diploma or G.E.D equivalent.
 
 
 Related Work Experience: Some experience in general maintenance, exterior and interior surface preparation and painting.
 
 
 Experience in hotel engineering or maintenance a plus.
 
 
 Supervisory Experience: No supervisory experience.
 
 
 
 Required Qualifications
 
 
 
 License or Certification: Driver&rsquo;s License
 
 
 
 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>

Maintenance -Carpenter

Explore 246+ Maintenance technician commercial kitchen equipment in Muscat this October. Find roles across top companies and apply now to boost your career.