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demi chef de partie (cold kitchen) Jobs in Oman

demi chef de partie (cold kitchen)

demi chef de partie-harvest kitchen Jobs in Oman

demi chef de partie-harvest kitchen

sous chef employee restaurant

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Muscat
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 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.
 <br/>
 <br/>
 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.
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <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.
  </li>
  <li>
   Qualification in Kitchen Production or Management will be an advantage.
  </li>
  <li>
   Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
  </li>
  <li>
   Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
  </li>
  <li>
   Candidates who are in Oman are preferred.
  </li>
 </ul>
</div>


Sous Chef - Employee Restaurant

Crowne Plaza Hotel

<div><p>Do you picture yourself as a Junior Sous Chef? Crowne Plaza Resort Salalah our goal is to make business travel work. That is where YOU come in. When you work with Crowne Plaza Resort Salalah, you are more than simply your job title. Crowne Plaza Resort Salalah looks for energetic, confident, and ambitious; people who achieve in their roles and help our guests succeed. The Crowne Plaza Resort Salalah is set on 45 acres of beautiful tropical gardens and a lengthy stretch of pure sandy beach. The resort's location is suitable for business, meetings, and leisure travel.</p>
<p>
Join us on a gastronomic journey inspired by the rich heritage of Lebanese cuisine. At Crowne Plaza Resort Salalah, part of the world-renowned IHG family, we&rsquo;re searching for a Junior Sous Chef who can celebrate the flavors of the Levant with authenticity, passion, and modern finesse. Here, your signature touch will define unforgettable dining experiences for guests from around the world.</p>
<p>
A little taste of your day-to-day</p>
<p>
As a Junior Sous Chef &ndash; Lebanese Cuisine Specialist, you will play a key role in enhancing our culinary offerings with authentic preparations and modern presentations. You will:</p>
<ul>
<li>Prepare and supervise the production of authentic Lebanese dishes&mdash;mezze, grilled specialties, pastries, and traditional hot &amp; cold items.</li>
<li>Assist the Sous Chef and Executive Chef with daily kitchen management and smooth operations.</li>
<li>Oversee assigned kitchen sections, ensuring all recipes, standards, and presentation guidelines align with IHG expectations.</li>
<li>Train and motivate the culinary team on Lebanese cooking methods, flavor profiles, and cultural authenticity.</li>
<li>Maintain exceptional hygiene, food safety, and sanitation practices in accordance with IHG Food Safety, HACCP, and brand policies.</li>
<li>Support menu engineering, seasonal promotions, and special themed culinary events.</li>
<li>Manage stock levels, ensure proper rotation, and contribute to cost control and waste reduction.</li>
<li>Uphold IHG&rsquo;s commitment to sustainability and responsible sourcing.</li>
</ul>
<p>What do we need from you?</p>
<ul>
<li>3&ndash;5 years of professional culinary experience, with at least 2 years specializing in Lebanese or Middle Eastern cuisine.</li>
<li>Strong knowledge of traditional Lebanese ingredients, spices, grilling techniques, and classic preparation methods.</li>
<li>Experience in a hotel or high-end restaurant environment preferred.</li>
<li>Proven leadership capabilities with a hands-on approach.</li>
<li>Excellent communication and team development skills.</li>
<li>Strong understanding of food safety and HACCP standards.</li>
<li>Culinary diploma or equivalent certification is advantageous.</li>
<li>Passion for cultural authenticity and delivering exceptional guest experiences.</li>
</ul><p></p>
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.<br>
<div></div><br>
<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><p>
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.</p></div>

Junior Sous Chef - Lebanese Cuisine Specialist

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader"><b>SUMMARY</b></h1><p></p><p>
The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes.</p><p></p><p><b>
KEY RESPONSIBILITIES</b></p><p></p><ul><li><p>
Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.</p></li><li><p>
Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.</p></li><li><p>
Ensure that all dishes are prepared to the highest quality and consistency.</p></li><li><p>
Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.</p></li><li><p>
Oversee the preparation of ingredients and ensure proper storage and labeling of food products.</p></li><li><p>
Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.</p></li><li><p>
Monitor stock levels, assist in inventory management, and place orders as needed.</p></li><li><p>
Assist in managing food costs and minimizing waste.</p></li><li><p>
Step in to lead the kitchen in the absence of the Executive Chef.</p></li><li><p>
Ensure kitchen equipment is maintained in good working condition.</p></li><li><p>
Provide feedback on performance and support the development of kitchen staff.</p></li><li><p>
To ensure the team are correctly dressed and adhere to highest hygiene standards.</p></li><li><p>
Plan and execute special events, catering services, and private dining experiences.</p></li><li><p>
Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas.</p></li><li><p>
Collaborate with the F&amp;B team to ensure smooth food delivery.</p></li></ul><p></p>
<div><h2 class="jobSectionHeader"><b>Experience Needed</b></h2><h1 class="jobSectionHeader"><b>
KEY COMPETENCIES</b></h1><p></p><p>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:</p><ul><li><p>
Leadership</p></li><li><p>
Communication</p></li><li><p>
Commercial awareness</p></li><li><p>
Culinary creativity</p></li><li><p>
Delegation</p></li><li><p>
Planning &amp; Time management</p></li><li><p>
Driving results</p></li><li><p>
Flexibility</p></li><li><p>
Problem solving</p></li></ul><p></p><h1 class="jobSectionHeader"><b>
BACKGROUND</b></h1><ul><li><p>
Minimum of 2 years of experience as a Junior Sous Chef within a similar type of hotel / F&amp;B outlet.</p></li><li><p>
Bachelor&rsquo;s degree in culinary arts or similar field.</p></li><li><p>
Knowledge of food safety and hygiene standards and regulations.</p></li></ul></div>
<div><h2 class="jobSectionHeader"><b>Required Skills</b></h2><h3 class="jobSectionHeader"><b>
Soft skills</b></h3><p>
Problem Solving, Strategic Planning</p><h3 class="jobSectionHeader"><b>
People and Culture</b></h3><p>
Leadership Development</p></div></div>

Sous Chef

Mandarin Oriental

<div>
 <strong>
  Sous Chef &ndash; Pastry and Bakery
  <br/>
  <br/>
 </strong>
 Mandarin Oriental Muscat is looking for a
 <strong>
  Sous Chef &ndash; Pastry and Bakery
  <br/>
  <br/>
 </strong>
 to join our
 <strong>
  Kitchen
 </strong>
 team.
 <br/>
 <br/>
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 <br/>
 <br/>
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 <br/>
 <br/>
 <strong>
  Mandarin Oriental Muscat
  <br/>
  <br/>
 </strong>
 Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.
 <br/>
 <br/>
 For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.
 <br/>
 <br/>
 <strong>
  Departmental
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Assisting the Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production (including Banquet, In-Room Dining, Caf&eacute; Citrus, Mandarin Cake Shop and Lounges) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
  </li>
  <li>
   Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen to assure maximum efficiency.
  </li>
  <li>
   Work closely with the respective restaurant manager and executive chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
  </li>
  <li>
   Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Pastry Chef.
  </li>
  <li>
   Ensure plating guides and standard setup guides are up to date and distributed appropriately.
  </li>
  <li>
   Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.
  </li>
  <li>
   Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef &amp; Pastry Chef.
  </li>
  <li>
   Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.
  </li>
  <li>
   Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
  </li>
  <li>
   Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
  </li>
  <li>
   Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
  </li>
  <li>
   Provide leadership, direction, and support to all colleagues at any time.
  </li>
  <li>
   Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
  </li>
  <li>
   Liaise with the Learning &amp; Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.
  </li>
  <li>
   training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
  </li>
  <li>
   Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
  </li>
  <li>
   Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
  </li>
  <li>
   Support the Steward team in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
  </li>
  <li>
   Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Muscat Municipality rules and regulation.
  </li>
  <li>
   Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
  </li>
  <li>
   Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
  </li>
  <li>
   Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Pastry Chef.
  </li>
  <li>
   Ensure that Mandarin Oriental, Muscat&rsquo;s grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.
  </li>
  <li>
   Personally follow up with guests where possible and accommodate special request as required including dietary requirements.
  </li>
  <li>
   Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
  </li>
  <li>
   Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.
  </li>
  <li>
   Communicate Rules &amp; Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
  </li>
  <li>
   Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat&rsquo;s procedures.
  </li>
  <li>
   Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
  </li>
  <li>
   Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
  </li>
  <li>
   Ensure recipe costings for Pastry and Bakery are up to date and in line with selling prices.
  </li>
  <li>
   Oversee and take full responsibility of all food safety related administration.
  </li>
  <li>
   Ensure support is given to the Commissary for the daily market list and inventory control.
  </li>
  <li>
   Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry and Bakery Kitchen.
  </li>
  <li>
   Monitor the monthly P&amp;L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
  </li>
  <li>
   Follow all procedures, policies and practices about the Jardine accounting related requirements for the culinary department.
  </li>
  <li>
   Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
  </li>
  <li>
   To be updated with the latest food trends in the Food &amp; Beverage industry to ensure that Pastry and Bakery are in line or ahead with international standards.
  </li>
  <li>
   Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
  </li>
  <li>
   Perform any other reasonable duties as required by the Executive Chef &amp; Pastry Chef.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Our commitment to you
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
  </li>
  <li>
   MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
  </li>
  <li>
   Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
  </li>
  <li>
   Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
  </li>
 </ul>
</div>


Sous Chef / Pastry and Bakery - 6-Month Contract

TIVOLI

<div><b>Company Description</b><p><br>
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.</p><b><br>
Job Description</b><p><br>
Members of the Kitchen Department are responsible for ensuring that all hotel guests enjoy exceptional quality, creativity, and variety across our food and beverage offerings. Our goal is to position F&amp;B as a strong point of differentiation for the hotel within the local market.</p><p>
The Sushi Chef de Partie is responsible for overseeing all sushi-related culinary preparations within their designated section. This includes mastering sushi techniques, handling fresh seafood with care, maintaining product quality, and ensuring that all dishes meet our standards for presentation, taste, and authenticity.</p><p>
In addition to sushi preparation, the Sushi Chef de Partie is also responsible for performing all general duties expected from a Chef de Partie, including:</p><ul><li><p>
Supervising and coordinating activities within their section.</p></li><li><p>
Ensuring all dishes are prepared to the highest standards of quality and consistency.</p></li><li><p>
Maintaining proper mise en place and ensuring readiness for service.</p></li><li><p>
Monitoring portion control, minimizing wastage, and managing stock efficiently.</p></li><li><p>
Ensuring strict adherence to food safety, hygiene regulations, and HACCP requirements.</p></li><li><p>
Guiding and supporting Commis and junior staff members in daily operations.</p></li><li><p>
Collaborating with the Sous Chef and Head Chef in menu planning, recipe development, and special events.</p></li><li><p>
Ensuring proper cleaning, sanitization, and maintenance of the work area and equipment.</p></li></ul><p>
Success in this role requires excellent organization, precision, and the ability to perform under pressure. The Sushi Chef de Partie must confidently supervise their section, provide clear instructions to junior team members, and effectively execute orders received from the Sous Chef and Head Chef.</p><b><br>
Qualifications</b><ul><li><br>
Bachelor&rsquo;s Degree or any culinary degree</li><li>Must have worked at least one year as a Chef de Partie 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 operational excellence</li></ul></div>

Sushi Chef de Partie

Jumeirah Group

<div><div>Chef De Partie (Butcher) - Culinary - Jumeirah Muscat Bay - (2500003B)</div><div></div><div><p><b><br>
About Jumeirah</b></p><div>
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.</div><div></div><div><b><br>
About Jumeirah Muscat Bay</b></div><div></div><div><br>
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.</div><p>
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.</p><p><b>
About the Job:</b></p><p>
An opportunity has arisen for a <b>Chef De Partie (Bucher) </b>to join<b> Culinary </b>in <b>Jumeirah Muscat Bay</b>. The main duties and responsibilities of this role:</p><ul><li><p>
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.</p></li><li><p>
Ensure all dishes are properly garnished, portioned, and presented on the correct serving dish, maintaining the highest quality standards.</p></li><li><p>
Ensure all mise-en-place is freshly prepared and ready on time, supporting efficient kitchen operations.</p></li><li><p>
Assist the Chef De Cuisine and Sous Chef in the daily preparation and service of food, ensuring consistent high standards are maintained.</p></li><li><p>
Actively manage all aspects of the assigned kitchen section, delegate tasks to junior kitchen staff, and ensure smooth operations during service periods.</p></li><li><p>
Assist in the development of new menu ideas, ensuring menus are seasonal, creative, and use the finest ingredients.</p></li></ul></div><div></div><div><p><b><br>
About you</b></p>
<p>The ideal candidate for this position will have the following experience and qualifications:</p>
<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>
<p><b>About the Benefits</b></p>
<p>
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.</p>
<p>
Benefits include:</p>
<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></div><div></div><div>
Primary Location: Oman-Muscat</div><div>
Job: Jumeirah Job Group</div><div>
Organization: Jumeirah Muscat Bay [JMBH]</div><div>
Job Posting: Dec 7, 2025, 1:37:13 AM</div></div>

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

Explore 159+ Sous chef employee restaurant in Oman this December. Find roles across top companies and apply now to boost your career.

159 sous chef employee restaurant jobs IN Oman

Sous Chef - Employee Restaurant

Sous Chef - Employee Restaurant

Junior Sous Chef - Lebanese Cuisine Specialist

Sous Chef

Sous Chef / Pastry and Bakery - 6-Month Contract

Sushi Chef de Partie

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