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chef de partie (north indian cuisine) Jobs in Oman

chef de partie (north indian cuisine)

chief engineer

commis 1 (pastry and bakery) Jobs in Oman

commis 1 (pastry and bakery)

sous chef

MOVENPICK

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
What&rsquo;s in it for you:<ul><li>
Competitive Salary</li><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities</li></ul>
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Responsibilities:<ul><li>
As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.</li><li>
You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.</li><li>
Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.</li><li>
Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.</li><li>
Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.</li><li>
Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.</li><li>
Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.</li><li>
Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.</li><li>
Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.</li><li>
Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.</li><li>
Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.</li><li>
Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.</li><li>
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.</li><li>
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li><li>
Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.</li><li>
Actively share ideas, opinions and suggestions in daily shift briefings.</li><li>
Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.</li><li>
Continually strive to improve food preparation and presentations.</li><li>
Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.</li><li>
Coordinate the production as it relates to banquet and restaurant functions.</li><li>
Conduct daily shift briefings to Colleagues.</li><li>
Assist in the development of new menu items.</li><li>
Follow payroll costs and productivity within budgeted guidelines.</li><li>
Provide training for new culinary colleagues.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
3 years formal culinary school or equivalent experience.</li><li>
Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.</li><li>
Extensive knowledge of all culinary departments and previous experience in all areas including pastries.</li><li>
The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.</li><li>
Must be an effective supervisor and trainer; administrative knowledge is an asset.</li><li>
Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.</li><li>
Current First Aid and Serve Safe training an asset.</li><li>
Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.</li><li>
Must be a team player with a positive attitude</li><li>
Must be able to work a flexible schedule</li></ul> 

Additional Information 
Your team and working environment: 
M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay. 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Sous Chef

Mövenpick Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
 
 
 Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.
 
 
 
 Job Description
 
 
 
 
 What&rsquo;s in it for you:
 
 
 
 <ul>
 <li>
 Competitive Salary
 </li>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide
 </li>
 <li>
 Learning programs through our Academies
 </li>
 <li>
 Opportunity to develop your talent and grow within your property and across the world!
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities
 
 
 </li>
 </ul>
 Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
 </li>
 <li>
 You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
 </li>
 <li>
 Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
 </li>
 <li>
 Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.
 </li>
 <li>
 Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.
 </li>
 <li>
 Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
 </li>
 <li>
 Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
 </li>
 <li>
 Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.
 </li>
 <li>
 Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.
 </li>
 <li>
 Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.
 </li>
 <li>
 Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
 </li>
 <li>
 Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
 </li>
 <li>
 Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
 </li>
 <li>
 Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
 </li>
 <li>
 Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
 </li>
 <li>
 Actively share ideas, opinions and suggestions in daily shift briefings.
 </li>
 <li>
 Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
 </li>
 <li>
 Continually strive to improve food preparation and presentations.
 </li>
 <li>
 Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
 </li>
 <li>
 Coordinate the production as it relates to banquet and restaurant functions.
 </li>
 <li>
 Conduct daily shift briefings to Colleagues.
 </li>
 <li>
 Assist in the development of new menu items.
 </li>
 <li>
 Follow payroll costs and productivity within budgeted guidelines.
 </li>
 <li>
 Provide training for new culinary colleagues.
 </li>
 <li>
 Other duties as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 3 years formal culinary school or equivalent experience.
 </li>
 <li>
 Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
 </li>
 <li>
 Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
 </li>
 <li>
 The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.
 </li>
 <li>
 Must be an effective supervisor and trainer; administrative knowledge is an asset.
 </li>
 <li>
 Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
 </li>
 <li>
 Current First Aid and Serve Safe training an asset.
 </li>
 <li>
 Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.
 </li>
 <li>
 Must be a team player with a positive attitude
 </li>
 <li>
 Must be able to work a flexible schedule
 
 
 </li>
 </ul>
 Additional Information
 
 
 
 Your Team And Working Environment
 
 
 
 M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay.
 
 
 
 Our Commitment To Diversity &amp; Inclusion
 
 
 
 We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
</div>

six senses

<div>As Executive Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.
 
Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.
<div>
Duties and Responsibilities
 
As Executive Sous Chef, I will assume full responsibility for the efficient operation Culinary department to provide exceptional product and service within brand operating standards.
 
The duties and responsibilities will include: 
<ul><li>Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, and growing our own produce and featuring this produce in our culinary offering.</li><li>All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.</li><li>Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.</li><li>Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.</li><li>Instill a cost-focused philosophy through training and education.
</li><li>Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC.</li><li>Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
</li></ul></div><div>Qualifications 
To execute the position of Executive Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following: 
<ul><li>Possess a Bachelor&rsquo;s degree/Diploma in Culinary Arts, or related field plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience.
</li><li>I have an excellent command of written and spoken English, and I am able to live in a remote location for extended periods of time and travel on single status.</li><li>Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.</li></ul>
The above is intended to provide an overview of the role and responsibilities for an Executive Sous Chef at Six Senses Zighy Bay. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.</div>

Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment. 
<div><div><div>Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness. 
</div><div></div> 
<div>Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand&rsquo;s vision: to reawaken people&rsquo;s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them. 
</div><div></div> 
<div>You&rsquo;re about to be the author of this journey that takes you through life&rsquo;s undiscovered passageways, hidden treasures, and meaningful experiences. 
</div><div></div> 
<div>It&rsquo;s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us. 
</div><div></div> 
<div>Let the journey begin. 
</div></div></div><div></div> 
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.</div>

Executive Sous Chef - Six Senses Zighy Bay

IHG Hotels & Resorts

<div>
 
 About Us:
 
 
 
 A little curiosity fuels our soul for adventure and experiences. So, at Hotel Indigo &reg;, we do more than satisfy our guest&rsquo;s curiosity, we inspire them. Our passionate colleagues help create memorable and unique experiences for our guests; in a place truly connected to the local neighbourhood, infused with intriguing design and local flavours. Every day brings new discoveries, fresh ideas, and unexpected journeys.
 
 
 So, just like our hotels, no two colleagues are the same. So, we&rsquo;re curious about you. How will you inspire the eclectic rhythm in our hotels? How will you bring the local neighbourhood story to life? At Hotel Indigo&reg; hotels, we&rsquo;re excited to meet spirited characters who can delight the most curious guests.
 
 
 Situated at 2,000m above sea level on the edge of the canyon in Jabal Akhdar, you will find a lifestyle property with 172 keys including penthouse suites and cliff side pool villas, the best spa in Oman spread over 2,200sq, plus great food and beverage concepts. We are a destination.
 
 
 Are you ready to join our pre-opening team to lay the foundations for us to disrupt and build a culture that changes the stay experience complimented by views that will leave everyone in awe!
 
 
 
 Your Day-to-Day
 
 
 
 
 People
 
 
 
 <ul>
 <li>
 Keep Sous Chef informed about all aspects of the assigned section, including equipment, working environment, staff problems, and departmental relations. Ensure all specific duties and responsibilities assigned under direct supervision are followed and maintained.
 </li>
 <li>
 Conduct training on all related food preparations, hygiene, grooming, and recipe standards. Conduct briefings and proper communication with team members.
 </li>
 <li>
 Ensure full cooperation and maintain a good relationship with all other service colleagues and departments. Motivates team members and facilitates teamwork. Assist in other food production areas as and when required.
 
 
 </li>
 </ul>
 
 Financial
 
 
 
 <ul>
 <li>
 Prevent food spoilage through daily checks and supervise that all incoming and outgoing food items are up to agreed standards. Ensure Mis en Place and store requisitions are always done according to business demands.
 </li>
 <li>
 Work closely with the Executive Chef on the implementation of food control procedures; minimize the use and wastage of all energy and water resources.
 </li>
 <li>
 Supervises and coordinates with the Chief Steward for all equipment and workstations being maintained and cleaned regularly. Reporting to the Supervisor/ concerned department regarding any misuse, damage, or repair of equipment.
 
 
 </li>
 </ul>
 
 Guest Experience
 
 
 
 <ul>
 <li>
 Have full knowledge of all menus being offered in the respective kitchen at any one time.
 </li>
 <li>
 Constantly check for the consistent quality of food preparation, presentation, taste, temperature, and visual appeal in the assigned section.
 </li>
 <li>
 Participate and serve guests during outside catering, and live stations as and when assigned.
 </li>
 <li>
 Ensure all special requests from guests are carried out in the best and fastest way possible.
 </li>
 <li>
 Feedback to the Sous Chef/ Executive Chef about any guests' comments.
 
 
 </li>
 </ul>
 
 Responsible Business
 
 
 
 <ul>
 <li>
 Ensure the highest standards of hygiene are adhered to by the team members as stated in the Hotel Food Safety Policy by maintaining the instructions in the Food Safety Manual throughout
 </li>
 <li>
 the Food preparation process. Assists Sous Chef in Food Hygiene documentation.
 </li>
 <li>
 Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
 </li>
 <li>
 Co-operate with the company to achieve compliance with FLS legislation. Take moral and legal responsibility for ensuring safety for themselves in their work so they do not expose themselves or others to risk.
 </li>
 <li>
 Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines.
 </li>
 <li>
 Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
 </li>
 <li>
 Perform any other duties as required by the Executive Chef, Executive Sous Chef, or Sous Chef from time to time.
 
 
 </li>
 </ul>
 
 What We Need From You
 
 
 
 <ul>
 <li>
 Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
 </li>
 <li>
 Certification in Food Safety and Hygiene.
 </li>
 <li>
 Must speak/understand English.
 
 
 </li>
 </ul>
 
 How You Will Deliver
 
 
 
 Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
 
 
 Certification in Food Safety and Hygiene.
 
 
 Must speak/understand English.
 
 
 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.
</div>

Chef de Partie

CALO

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
Launched in Bahrain in 2019, we have since expanded to 6 countries, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
Role Overview 
We&rsquo;re looking for a skilled Chef De Partie to join Calo Kitchen team. You&rsquo;ll support the Sous Chefs, Kitchen Manager, and Head Chef in managing daily kitchen operations &mdash; including supervising staff, maintaining food quality, assisting with menu preparation, and handling inventory. This role requires both culinary talent and leadership skills, with a strong focus on consistency, efficiency, and customer satisfaction.
Main Responsibilities<ul><li>
Ensure the kitchen operates efficiently and meets quality standards</li><li>
Assist the Sous Chefs, Kitchen Manager, and Head Chef when planning and directing food preparation</li><li>
Resolve issues that arise and take control of any problematic situations</li><li>
Manage, train, and supervise kitchen staff, establish work schedules, and assess staff performance</li><li>
Provide direction to kitchen personnel and communicate tasks clearly</li><li>
Order supplies and manage inventory</li><li>
Ensure compliance with sanitation regulations and safety standards</li><li>
Maintain a positive and professional approach with coworkers</li><li>
Produce high-quality plates, focusing on both design and taste</li></ul>
Ideal Candidate
Qualifications<ul><li>
Previous experience as DCDP or CDP</li><li>
3&ndash;6 years of experience in hospitality, catering, or high-volume food production environments</li><li>
Currently based in the Oman</li><li>
Proficient in English communication</li><li>
Ability to work rotating shifts (day, afternoon, night) depending on the company&rsquo;s needs</li></ul>
Knowledge and Competency<ul><li>
Experience leading and mentoring junior kitchen staff</li><li>
Strong organizational and time management skills</li><li>
Ownership of a kitchen section with consistent output and quality control</li><li>
Effective verbal communication and ability to relay instructions</li><li>
Familiar with current culinary trends and kitchen best practices</li></ul>
Personality<ul><li>
Clear and confident communicator with a positive attitude</li><li>
Leads with empathy and promotes a collaborative kitchen environment</li></ul>
d6jGL5TahX</div>

Chef De Partie

VOCO

<div>We are thrilled to announce the upcoming opening of voco Muscat Al Mouj, a stylish and contemporary hotel set to bring a fresh energy to one of Muscat&rsquo;s most dynamic waterfront destinations. As part of the global IHG Hotels &amp; Resorts family, voco&trade; is known for its unique blend of reliable comforts, thoughtful touches, and a warm, welcoming atmosphere. At voco Muscat Al Mouj, we&rsquo;re preparing to open our doors soon &mdash; and we&rsquo;re looking for passionate, talented individuals to help us bring this exciting new property to life. This is a unique opportunity to be part of a pre-opening team where your ideas, energy, and commitment will help shape the hotel&rsquo;s culture and guest experience from day one. Whether you&rsquo;re looking to grow your career or take on a new challenge, voco Muscat Al Mouj offers a collaborative environment, strong development opportunities, and the chance to be part of a bold, modern brand that celebrates individuality.

We are seeking a creative and skilled Chef de Partie &ndash; Pastry/Bakery to join our culinary team. In this role, you will be responsible for preparing high-quality pastries, breads, desserts, and baked goods while maintaining the highest standards of food quality, presentation, hygiene, and teamwork. You will oversee a specific section of the pastry kitchen and support the Pastry Chef in the daily operations.

YOUR DAY-TO-DAY:
<ul>
<li>Prepare and present a wide variety of baked goods, pastries, desserts, and breads according to menu specifications and recipes.</li>
<li>Supervise and train junior pastry staff and apprentices within the assigned section.</li>
<li>Maintain consistency and high standards in taste, texture, and appearance of all pastry items.</li>
<li>Ensure all mise-en-place is prepared and organized for daily service.</li>
<li>Assist in the development of new pastry items and seasonal menus.</li>
<li>Monitor inventory levels and assist in ordering pastry ingredients and supplies.</li>
<li>Ensure all food preparation is in accordance with food safety standards and hygiene regulations (HACCP or equivalent).</li>
<li>Maintain cleanliness and organization in the pastry and bakery work areas at all times.</li>
<li>Coordinate with other kitchen sections to ensure smooth and efficient service.</li>
<li>Minimize waste and optimize production efficiency.</li>
<li>Report equipment malfunctions or shortages to the Pastry Chef or Sous Chef immediately.</li>
</ul>
WHAT WE NEED FROM YOU:
<ul>
<li>Diploma or certification in Culinary Arts, Baking &amp; Pastry, or a related field from a recognized institution.</li>
<li>Minimum 2&ndash;3 years of experience in a similar role in a hotel, resort, fine-dining restaurant, or bakery.</li>
<li>Solid knowledge of pastry techniques, bakery equipment, and baking fundamentals.</li>
<li>Ability to follow recipes accurately and maintain product consistency.</li>
<li>Good leadership, time management, and organizational skills.</li>
<li>Understanding of food safety, sanitation, and kitchen hygiene standards.</li>
<li>Ability to work under pressure in a fast-paced environment.</li>
<li>Flexible with work hours, including early mornings, weekends, and holidays.</li>
</ul>
WHAT YOU CAN EXPECT FROM US:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.

So, join us and you&rsquo;ll become part of our ever-growing global family.
Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels
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.</div>

Chef de Partie - Pastry/Bakery

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
Launched in Bahrain in 2019, we have since expanded to 6 countries, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
Role Overview 
We are looking for a Commis Chef to join Calo Kitchen team. In this role, you will support the Chef De Partie in meal preparation, kitchen maintenance, and ensuring safety and hygiene standards. Success in this role means helping the kitchen run smoothly while upholding the quality and consistency of meals prepared for our customers.
Main Responsibilities<ul><li>
Measure, mix, and prepare ingredients, sauces, and seasonings</li><li>
Plate meal items under the guidance of the Chef De Partie</li><li>
Monitor kitchen equipment and promptly report any issues</li><li>
Maintain cleanliness and follow food safety and hygiene standards</li><li>
Discard expired or spoiled ingredients and support inventory checks</li><li>
Continuously develop culinary skills and product knowledge</li><li>
Maintain a professional and positive attitude in the kitchen</li><li>
Support the team in producing high-quality dishes in both taste and presentation</li></ul>
Ideal Candidate
Qualifications<ul><li>
1&ndash;3 years of experience as a Commis Chef or in a similar kitchen role in hospitality, catering, or high-volume food production environments</li><li>
Currently based in Oman</li><li>
Proficient in English communication</li><li>
Flexible to work rotating shifts (day, afternoon, night) as needed</li></ul>
Knowledge and Competency<ul><li>
Good understanding of food hygiene, health, and safety standards</li><li>
Familiar with basic kitchen operations, ingredient preparation, and plating</li><li>
Able to follow instructions accurately and support senior chefs effectively</li><li>
Basic understanding of kitchen inventory and equipment care</li></ul>
Personality<ul><li>
Eager to learn and grow in a fast-paced culinary environment</li><li>
Reliable and detail-oriented with a strong work ethic</li><li>
Positive, respectful, and team-oriented</li><li>
Can remain calm and consistent under pressure</li></ul>
a4Jr0IGk05</div>

Commis Chef

Explore 28+ Sous chef in Oman this September. Find roles across top companies and apply now to boost your career.

28 sous chef jobs IN Oman

Sous Chef

Sous Chef

Executive Sous Chef - Six Senses Zighy Bay

Chef de Partie

Chef De Partie

Chef de Partie - Pastry/Bakery

Commis Chef