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

chef de cuisine-grill & mediterranean cuisine specialist

chef de partie (butcher) - culinary - jumeirah muscat bay Jobs in Warehouse Jobs In Muscat

chef de partie (butcher) - culinary - jumeirah muscat bay

commis-i (local) Jobs in Warehouse Jobs In Muscat

commis-i (local)

demi chef - local Jobs in Warehouse Jobs In Muscat

demi chef - local

demi chef - sushi Jobs in Warehouse Jobs In Muscat

demi chef - sushi

sous chef

Wyndham Garden Muscat

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

Sous Chef

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

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

Chef De Partie experienced in Lebanese food

HydeOut Eatery

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

Chef De Partie - Bakery and Hot Kitchen

Jumeirah

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

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

Jumeirah Group

<div><div>Chef De Partie (Butcher) - Culinary - Jumeirah Muscat Bay - (2500003B)</div><div></div><div> 
About Jumeirah<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> 
About Jumeirah Muscat Bay</div><div></div><div> 
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>
Opened in 2022, the resort offers a diverse array of amenities, including a sprawling 1,200 square meter Talise Spa, a Pedi:Mani:Cure Studio by Bastien Gonzalez, a PADI and SSI certified dive centre, numerous leisure facilities and adventurous wellbeing experiences, plus several signature dining options and a kids club, providing ample opportunity to relax and recharge.
About the Job:
An opportunity has arisen for a Chef De Partie (Bucher) to join Culinary in Jumeirah Muscat Bay. The main duties and responsibilities of this role:<ul><li>
Prepare and cook high-quality food according to menu guidelines, recipes, and instructions from the Sous Chef or Chef De Cuisine, ensuring all dishes meet the highest standards.</li><li>
Ensure all dishes are properly garnished, portioned, and presented on the correct serving dish, maintaining the highest quality standards.</li><li>
Ensure all mise-en-place is freshly prepared and ready on time, supporting efficient kitchen operations.</li><li>
Assist the Chef De Cuisine and Sous Chef in the daily preparation and service of food, ensuring consistent high standards are maintained.</li><li>
Actively manage all aspects of the assigned kitchen section, delegate tasks to junior kitchen staff, and ensure smooth operations during service periods.</li><li>
Assist in the development of new menu ideas, ensuring menus are seasonal, creative, and use the finest ingredients.</li></ul></div><div></div><div> 
About you
The ideal candidate for this position will have the following experience and qualifications:
<ul>
<li>College Degree in Culinary Arts or a related field from an accredited culinary school</li>
<li>Minimum 3 years of experience in increasingly responsible roles, ideally within the luxury hospitality industry</li>
<li>Strong leadership, team management, and project management skills</li>
<li>Proficient in Microsoft Office Suite (Intermediate level)</li>
<li>Creative, detail-oriented, and effective in problem-solving</li>
</ul>
About the Benefits

At Jumeirah, we are dedicated to fostering a workplace where all colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.

Benefits include:
<ul>
<li>Access to Learning &amp; Development programmes and clear career pathways</li>
<li>Opportunities for internal mobility within our global network</li>
<li>Colleague discounts on food, beverage and hotel stays worldwide</li>
<li>Health care and insurance benefits</li>
<li>Locally competitive salary</li>
<li>Locally relevant benefits as determined by the property.</li>
</ul></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>

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.
The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance. 
KEY RESPONSIBILITIES<ul><li>
Provides the strategic direction for kitchen department.</li><li>
Oversee all kitchen operations, including food preparation, cooking, and presentation.</li><li>
Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.</li><li>
Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&amp;B outlets, the budget and strategic direction of the hotel.</li><li>
Incorporating seasonal ingredients and guest preferences into the menu.</li><li>
Lead and manage the kitchen team.</li><li>
Recruit, onboard, train, and motivate kitchen team.</li><li>
Create staff schedules and ensure proper staffing levels during peak hours and events.</li><li>
Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.</li><li>
Fostering a positive work environment for all team members.</li><li>
Lead by example to ensure outstanding guest service and professionalism.</li><li>
Maintain strict quality control standards to meet or exceed guest expectations.</li><li>
Taste and inspect all dishes before they leave the kitchen.</li><li>
Takes responsibility for the kitchen budgeting and forecasting process.</li><li>
Ensure compliance with food safety, hygiene, and sanitation standards.</li><li>
Monitor food quality and ensure consistency in taste and presentation.</li><li>
Control inventory, manage ordering, and reduce waste by optimizing food cost control.</li><li>
Develop and maintain relationships with suppliers to source the best quality ingredients.</li><li>
Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.</li><li>
Ensure kitchen equipment is properly maintained and in good working condition.</li><li>
Stay current with culinary trends and continuously innovate menu offerings.</li><li>
Actively seek live guest feedback in the restaurants(s).</li><li>
Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.</li><li>
Create and implement standard operating procedures for the kitchen.</li><li>
Ensures that all menus are supported by hotel standard &ldquo;technical data sheet&rdquo;, with picture, and that information is easily available in the outlets.</li></ul><ul><li>
Plan and execute special events, catering services, and private dining experiences.</li><li>
Collaborate with event planners or clients to create customized menus.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Commercial awareness</li><li>
Culinary creativity</li><li>
Delegation</li><li>
Planning &amp; Time management</li><li>
Attention to detail</li><li>
Driving results</li><li>
Teamwork</li><li>
Flexibility</li><li>
Agility</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.</li><li>
Bachelor&rsquo;s degree in culinary arts or similar field.</li><li>
Advanced Food safety and hygiene Certification</li><li>
Language requirement: professional English
</li></ul></div><div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Strategic Planning, Leadership<h3 class="jobSectionHeader">
Financial Skills</h3>
Budgeting</div></div>

Head Chef

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

27 sous chef jobs IN Warehouse Jobs In Muscat

Sous Chef

Pastry & Bakery Sous Chef

Chef De Partie experienced in Lebanese food

Chef De Partie - Bakery and Hot Kitchen

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

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

Head Chef