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junior sous chef

chef de cuisine-grill & mediterranean cuisine specialist Jobs in Muscat

chef de cuisine-grill & mediterranean cuisine specialist

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chef de cuisine - rawya restaurant Jobs in Muscat

chef de cuisine - rawya restaurant

sous chef

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.
 </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

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
 
 
 
 
 
 
 
 
 
 WHY THIS JOB EXISTS
 
 
 
 
 
 
 
 
 
 To serve the needs of the business, our guests and our colleagues by taking responsibility for all food production of a hotel outlet.
 
 
 
 
 Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&amp;B is regarded as a strong point of differentiation for the hotel in its local market.
 
 
 
 
 
 
 
 
 At Anantara, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.
 
 
 
 
 
 
 
 
 
 
 
 
 
 KEY DUTIES AND RESPONSIBILITIES
 
 
 
 
 
 
 
 
 
 Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
 
 
 
 <ul>
 <li>
 Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
 </li>
 <li>
 To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
 </li>
 <li>
 To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
 </li>
 <li>
 To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
 </li>
 <li>
 To maintain food safety &amp; protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
 </li>
 <li>
 To accurately forecast business demands on a weekly basis to ensure efficient staffing &amp; food production.
 </li>
 <li>
 To be responsible for maintaining outlet safety at all times.
 </li>
 <li>
 To be responsible for asset management of all outlet property and facilities.
 </li>
 <li>
 Conduct a preventative maintenance inspection on a monthly basis.
 </li>
 <li>
 To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
 </li>
 <li>
 To supervise all associates including hiring and discipline in conjunction with the Executive Chef.
 </li>
 <li>
 Promote positive inter-departmental relations through candid communication and cooperation.
 </li>
 <li>
 Above all, to lead by example through a &ldquo;hands on&rdquo; approach to motivate our Associates to excel.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 &bull; College degree in Hotel Management or related culinary degree
 
 
 &bull; At least 3 years of industry and culinary management experience
 
 
 &bull; Previous experience training team members in large quantity food preparation.
 
 
 &bull; Excellent knowledge of quality food operations.
 
 
 &bull; Passion for leadership and teamwork
 
 
 &bull; Eye for detail to achieve operational excellence
 
 
 &bull; Excellent guest service skills
 
 
 
</div>

Junior Sous Chef

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 
WHY THIS JOB EXISTS 
To serve the needs of the business, our guests and our colleagues by taking responsibility for all food production of a hotel outlet.
Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&amp;B is regarded as a strong point of differentiation for the hotel in its local market. 
At Anantara, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all. 
KEY DUTIES AND RESPONSIBILITIES 
Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:<ul><li>
Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.</li><li>
To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.</li><li>
To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.</li><li>
To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.</li><li>
To maintain food safety &amp; protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.</li><li>
To accurately forecast business demands on a weekly basis to ensure efficient staffing &amp; food production.</li><li>
To be responsible for maintaining outlet safety at all times.</li><li>
To be responsible for asset management of all outlet property and facilities.</li><li>
Conduct a preventative maintenance inspection on a monthly basis.</li><li>
To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.</li><li>
To supervise all associates including hiring and discipline in conjunction with the Executive Chef.</li><li>
Promote positive inter-departmental relations through candid communication and cooperation.</li><li>
Above all, to lead by example through a &ldquo;hands on&rdquo; approach to motivate our Associates to excel.</li></ul> 

Qualifications<ul><li> 
College degree in Hotel Management or related culinary degree</li><li>At least 3 years of industry and culinary management experience</li><li>Previous experience training team members in large quantity food preparation.</li><li>Excellent knowledge of quality food operations.</li><li>Passion for leadership and teamwork</li><li>Eye for detail to achieve operational excellence</li><li>Excellent guest service skills</li></ul></div>

Marriott International

<div>Additional Information 
Job Number25188365 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Hotel Muscat, Madinat Al Irfan, Airport Heights, Muscat, Oman, Oman, 113 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Produces production prep list.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).</li></ul>
<ul><li>Assists in estimating daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees&rsquo; absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Assumes duties of the Sous Chef in his/her absence.</li></ul>
<ul><li>Assists Chef in daily line up and conducts in his/her absence.</li></ul> 
Establishing and Maintaining Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>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.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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></div></div>

Junior Sous Chef - Pastry

<div>Additional Information 
Job Number25191949 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Hotel Muscat, Madinat Al Irfan, Airport Heights, Muscat, Oman, Oman, 113 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>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.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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></div></div>

Il Panino

<ul><li>Prepare and oversee production of breads, viennoiserie, cakes, plated desserts, chocolate work, and specialty pastry items.</li><li>Ensure all products meet established quality, presentation, and portion standards.</li><li>Assist with recipe development, seasonal menu creation, and special-event dessert planning.</li><li>Maintain consistency across all production shifts and outlets.</li><li>Supervise pastry cooks and bakers; delegate daily tasks and monitor productivity.</li><li>Train and mentor team members in pastry techniques, standards, safety, and sanitation.</li><li>Oversee smooth workflow and organization of the pastry kitchen.</li><li>Support a positive, collaborative, and disciplined work environment.</li><li>Monitor inventory, order supplies, and manage ingredient pars to reduce waste and ensure availability.</li><li>Support food cost control through portion management, recipe accuracy, and efficient production processes.</li><li>Assist with scheduling, labor management, and performance evaluations.</li><li>Ensure compliance with food safety regulations, HACCP standards, and kitchen hygiene procedures.</li><li>Work closely with the Executive Pastry Chef, Head Chef, banquet team, and F&amp;B outlets to meet production demands.</li><li>Participate in tastings, menu presentations, and special events.</li><li>Communicate effectively with front-of-house teams to ensure guest satisfaction.</li></ul>*Job Type: Full-timePay: RO500.000 - RO600.000 per month

Pastry & Bakery Sous Chef

Mandarin Oriental

<div>
 
 Sous Chef &ndash; Pastry and Bakery
 
 
 
 Mandarin Oriental Muscat is looking for a
 
 Sous Chef &ndash; Pastry and Bakery
 
 
 
 to join our
 
 Kitchen
 
 team.
 
 
 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.
 
 
 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.
 
 
 
 Mandarin Oriental Muscat
 
 
 
 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.
 
 
 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.
 
 
 
 Departmental
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 Our commitment to you
 
 
 
 <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

Explore 27+ Sous chef in Muscat this December. Find roles across top companies and apply now to boost your career.

27 sous chef jobs IN Muscat

Sous Chef - Employee Restaurant

Junior Sous Chef

Junior Sous Chef

Junior Sous Chef - Pastry

Junior Sous Chef

Pastry & Bakery Sous Chef

Sous Chef / Pastry and Bakery - 6-Month Contract