assistant human resources director - six senses zighy bay Jobs in Oman

assistant human resources director - six senses zighy bay

baker commis - six senses zighy bay Jobs in Oman

baker commis - six senses zighy bay

chef de partie - pastry

chef de partie cold kitchen

executive chef

sous chef pastry and bakery 6 month contract

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

Mandarin Oriental Hotel Group

<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>
</ul><ul><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>
</ul><ul><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>
</ul><ul><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>

Gulf Hospitality and Services LLC

Hiring position: Sous Chef.Experience: minimum 2 years as same position or 3 years as a senior CDP / Jr. Sous ChefAreas of Work: Catering, high volume food production, kitchen management, Menu planningWhere: Muscat, OmanFacilities: Yearly 30 days paid vacation, yearly two-way flight ticket, accommodation, duty meals, medical, insurance.Salary: OMR 500 per month start up and OMR 100 will be increased based on your performance after the joining.Job Description &ndash; Sous ChefPosition SummaryThe Sous Chef, a vital member of the culinary leadership team, supporting the Executive Chef in managing daily kitchen operations. This role ensures consistent food quality, cost control, and smooth workflow while maintaining strict compliance with food safety standards. The Sous Chef also plays a key role in staff supervision, scheduling, training, and kitchen administration.______________Key ResponsibilitiesCulinary Operations &amp; Food Quality<ul><li>Supervise kitchen production to ensure food quality, taste, and presentation meet established standards.</li><li>Execute menus consistently, following recipes, portion sizes, and presentation guidelines.</li><li>Minimize food wastage through effective portion control and inventory practices.</li></ul>Kitchen &amp; Staff Management<ul><li>Prepare and manage duty rotas for kitchen staff, ensuring adequate coverage and efficiency.</li><li>Supervise, train, and motivate team members to perform at high standards.</li><li>Support team development through coaching, skill enhancement, and performance feedback.</li><li>Ensure smooth kitchen workflow during peak hours and special events.</li></ul>Administrative &amp; Cost Control<ul><li>Monitor and control food cost percentage while maintaining quality standards.</li><li>Manage purchasing, receiving, and inventory using cost-saving techniques.</li><li>Prepare reports, checklists, and operational updates as required by management.</li><li>Utilize Microsoft Excel for food cost analysis, Word for documentation, and PowerPoint for presentations.</li></ul>Health, Safety &amp; Compliance<ul><li>Enforce HACCP principles and food safety standards across all kitchen operations.</li><li>Maintain hygiene, sanitation, and workplace safety in compliance with regulations.</li><li>Train staff in safe food handling and proper hygiene practices.</li><li>Support internal and external food safety audits.</li></ul>______________Qualifications &amp; Skills<ul><li>Minimum 2 years of experience as a Sous Chef or 3 years of Senior Chef de Partie in a reputable kitchen.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>Strong leadership, organizational, and communication skills.</li><li>Proven expertise in kitchen administration, cost control, and rota scheduling.</li><li>Proficiency in Outlook email, Microsoft Windows, Word, Excel, and PowerPoint (mandatory).</li><li>Ability to work under pressure and adapt to fast-paced operations.</li><li>Flexibility to work according to the business requirements.</li></ul>Job Type: Full-timePay: RO450.000 - RO500.000 per month

Sous Chef

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>

The Chef de Partie will be supporting the Sous Chef / Executive Chef by ensuring efficient and effective food preparation, cooking, plating, and upkeep of a designated station within the kitchen. He/she will ensure that dishes meet the established quality and presentation standards.

KEY RESPONSIBILITIES

<ul><li>Oversee the preparation, cooking, and presentation of dishes within the assigned assigned section.</li>
<li>Ensure that all dishes are prepared to the established standards of quality, taste, and presentation.</li>
<li>Work closely with other kitchen staff to ensure timely and efficient service.</li>
<li>Maintain cleanliness and organization in your section, adhering to food safety and hygiene regulations.</li>
<li>Assist in the development of new dishes and menu items.</li>
<li>Monitor stock levels in the assigned section, ensuring that ingredients are available and fresh.</li>
<li>Minimize waste and ensure proper storage of food products.</li>
<li>Train and supervise junior kitchen staff and apprentices.</li>
<li>Communicate effectively with the Sous Chef and other team members to ensure smooth kitchen operations.</li>
<li>Ensure that all equipment in your section is properly maintained and report any issues to the Sous Chef.</li>
<li>Responds to guest complaints in a timely manner.</li>
<li><ul><li>Ensures compliance with SOPs in all outlets</li></ul></li>
<li>Assesses food portion size, visual appeal, taste and temperature of items served.</li>
<li>Checks all stations at the end of every shift for proper food storage and sanitation.</li>
<li>Prepares daily food production sheets.</li>
<li>Any other reasonable duties assigned by management.</li>
</ul>
It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.
<div><h2 class="jobSectionHeader">Experience Needed</h2>
BACKGROUND<ul><li>
Previous experience as a Chef de Partie or Demi Chef de Partie in a professional kitchen.</li><li>
Culinary degree or equivalent professional training preferred.</li><li>
Strong culinary skills, including knowledge of cooking techniques and station-specific expertise.</li><li>
Food Hygiene certification.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Effective Communication, Flexibility, Teamwork, Detail Oriented, Efficiency</div></div>

Chef de Partie -CDP

IHG Hotels & Resorts

<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.
 
 
 The Executive Chef will lead and oversee all culinary operations at voco Muscat Al Mouj, ensuring that every food outlet (restaurants, specialty venues, all‑day dining, lobby lounge), banquets, in‑room dining and event catering meets the high standards of quality, presentation, service, and guest satisfaction consistent with the voco brand and its reputation. This is a pre‑opening / newly opening luxury beachfront resort (251 keys, several F&amp;B outlets) so the Executive Chef will have a key role in shaping the culinary identity, establishing systems and processes, recruiting/training the kitchen team, and managing cost, quality, hygiene, and creativity.
 
 
 YOUR DAY-TO-DAY:
 
 
 <ul>
 <li>
 Develop, design, and implement innovative, diverse, and seasonally‑inspired menus for all outlets (all‑day dining, speciality restaurant(s), lobby lounge, banquets, etc.), aligned with local tastes as well as international standards.
 </li>
 <li>
 Ensure menu offerings reflect the resort&rsquo;s position as a premium beach resort: fresh seafood, local and regional flavours, healthy options, wellness‑oriented items, etc.
 </li>
 <li>
 Collaborate with F&amp;B Manager / Marketing / Guest Experience teams to plan special menus, theme nights, events, wedding banquets, etc.
 </li>
 <li>
 Oversee daily kitchen operations to ensure food is consistently of the highest quality in taste, presentation, and portion control.
 </li>
 <li>
 Maintain exceptional guest satisfaction through quality, consistency and attention to guest feedback.
 </li>
 <li>
 Be visible in guest&hyphen;facing kitchens / outlets where appropriate; interact with guests if needed to gather feedback and represent the brand.
 </li>
 <li>
 Recruit, train, mentor, and motivate all kitchen personnel: sous chefs, chefs de partie, line chefs, pastry, butchery, bakery, etc.
 </li>
 <li>
 Establish clear roles and responsibilities, ensure teams have required skills (multi‑skilling / cross‑training as needed).
 </li>
 <li>
 Create work schedules, manage staffing levels to match business demand while controlling labour cost.
 </li>
 <li>
 Promote a culture of teamwork, innovation, continuous improvement, discipline, and safety.
 </li>
 <li>
 Create, manage, and monitor kitchen budgets: food cost, labour cost, wastage/spoilage, supplies, equipment.
 </li>
 <li>
 Work with purchasing/procurement to select quality suppliers, negotiate costs, ensure timely deliveries and optimal inventory management.
 </li>
 <li>
 Ensure portion control, reduction of waste, efficient use of resources.
 </li>
 <li>
 Monitor P&amp;L for kitchen / F&amp;B outlets and propose corrective actions as needed.
 </li>
 <li>
 Ensure full compliance with local governmental food safety laws, health regulations, HACCP or equivalent standards.
 </li>
 <li>
 Maintain the highest standards of cleanliness, hygiene, pest control, safety in all kitchens, stores, cold rooms, and related back‑of‑house areas.
 </li>
 <li>
 Implement and uphold voco / IHG brand standards and SOPs.
 </li>
 <li>
 Responsible for stewarding operations, equipment maintenance, and ensuring all kitchen systems are fully functional and safe.
 </li>
 <li>
 During pre‑opening phase, design kitchen layouts, equipment lists, work flows, set up kitchens and service outlets.
 </li>
 <li>
 Develop opening menus; manage trial runs; coordinate training and mock services.
 </li>
 <li>
 Engage in recruitment, selection, onboarding, training of full kitchen brigade.
 </li>
 <li>
 Establish all culinary SOPs, standard recipe cards, portion control guides, plating designs, etc.
 </li>
 <li>
 Work closely with F&amp;B, Banquet, Events, Purchasing, Marketing, Finance, HR, GM to ensure smooth operations, guest satisfaction, and financial performance.
 </li>
 <li>
 Attend management meetings to report on kitchen performance, food costs, guest feedback, quality issues.
 </li>
 <li>
 Develop relationships with local suppliers, artisans, producers to source high‑quality local ingredients.
 
 
 </li>
 </ul>
 WHAT WE NEED FROM YOU:
 
 
 <ul>
 <li>
 Degree / Diploma in Culinary Arts, Hotel &amp; Restaurant Management or equivalent. Additional certifications in food safety / HACCP.
 </li>
 <li>
 minimum 3‑5 years in an Executive Chef or Head Chef position. Experience with multiple outlets, large banquets/events, specialty and international cuisine. Experience in pre‑opening operations is a plus.
 </li>
 <li>
 Strong ability to manage food cost, portion control, forecasting, budgeting, supplier cost negotiations, cost of goods sold (COGS), controlling wastage/spoilage.
 </li>
 <li>
 Strong leadership, coaching and mentoring skills. Ability to build high‑performing teams. Good interpersonal skills, culturally aware, able to work in a multicultural environment.
 </li>
 <li>
 Ability to manage multiple outlets; strong time management; detail oriented; able to plan ahead especially for events and seasonal demands.
 </li>
 <li>
 Passion for excellent guest service; ability to respond to guest feedback; commitment to quality and consistency.
 
 
 </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>

Executive Chef

six senses

<div>As Commis Baker, 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 ensure full knowledge and active participation of all our brand initiatives.
Duties and Responsibilities

As Commis Baker with Moroccan bakery and pastry expertise, I will assume full responsibility for the efficient operation in the following:
<ul>
<li>Prepare and bake a variety of traditional Moroccan breads and pastries such as msemen, batbout, khobz, harcha, krachel, chebakia, briouat, and almond-based sweets.</li>
<li>Adapt authentic Moroccan recipes while ensuring consistency in taste, texture, and presentation.</li>
<li>Measure and mix ingredients to form doughs and batters, ensuring the right use of spices, honey, nuts, and local flavors that characterize Moroccan baking.</li>
<li>Roll, cut, and shape doughs; prepare fillings and toppings using authentic Moroccan techniques.</li>
<li>Bake in both modern ovens and traditional styles where required, ensuring products meet Six Senses quality standards.</li>
<li>Mix icings, syrups, and honey-based toppings; decorate pastries and breads according to Moroccan traditions.</li>
<li>Use a variety of kitchen tools, including mixers, pans, rolling pins, and Moroccan clay/stone baking methods where applicable.</li>
<li>Ensure 100% responsibility for the quality of products served and comply consistently with standard portion sizes, methods, and hygiene guidelines.</li>
<li>Stock and maintain sufficient levels of Moroccan bakery items for smooth service periods.</li>
<li>Follow proper presentation and garnish standards for all breads, pastries, and desserts.</li>
<li>Maintain the highest standards of cleanliness, food safety, and kitchen organization.</li>
<li>Be flexible and ready to work in other sections when necessary.</li>
<li>Uphold Six Senses guidelines and standards of service and operation.</li>
<li>Attend training sessions, meetings, and actively contribute to the culinary team.</li>
<li>Perform any additional tasks given to me by my supervisor/management.</li>
</ul>Qualifications

To execute the position of Commis Baker, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels or high-end bakeries, with proven results, and includes the following:
<ul>
<li>High school diploma or equivalent and at least 1&ndash;3 years&rsquo; experience in Moroccan bakery and pastry, ideally in a luxury hospitality environment.</li>
<li>Strong knowledge and hands-on skills in preparing traditional Moroccan breads, pastries, and sweets.</li>
<li>Understanding of the farm-to-table concept, with ability to incorporate local and seasonal ingredients into Moroccan baking.</li>
<li>Hospitality diploma/degree from a recognized school is preferred.</li>
<li>Food service permit or valid health/food handler certification as required by local or state government agency.</li>
<li>Excellent command of written and spoken English, and ability to live in a remote location for extended periods of time on single status.</li>
</ul>
The above is intended to provide an overview of the role and responsibilities for a Commis Baker 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.

Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.
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>

Baker Commis - Six Senses Zighy Bay

<div>
 As Commis Baker, 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 ensure full knowledge and active participation of all our brand initiatives.
 
 
 Duties and Responsibilities
 
 
 As Commis Baker with Moroccan bakery and pastry expertise, I will assume full responsibility for the efficient operation in the following:
 
 
 <ul>
 <li>
 Prepare and bake a variety of traditional Moroccan breads and pastries such as msemen, batbout, khobz, harcha, krachel, chebakia, briouat, and almond-based sweets.
 </li>
 <li>
 Adapt authentic Moroccan recipes while ensuring consistency in taste, texture, and presentation.
 </li>
 <li>
 Measure and mix ingredients to form doughs and batters, ensuring the right use of spices, honey, nuts, and local flavors that characterize Moroccan baking.
 </li>
 <li>
 Roll, cut, and shape doughs; prepare fillings and toppings using authentic Moroccan techniques.
 </li>
 <li>
 Bake in both modern ovens and traditional styles where required, ensuring products meet Six Senses quality standards.
 </li>
 <li>
 Mix icings, syrups, and honey-based toppings; decorate pastries and breads according to Moroccan traditions.
 </li>
 <li>
 Use a variety of kitchen tools, including mixers, pans, rolling pins, and Moroccan clay/stone baking methods where applicable.
 </li>
 <li>
 Ensure 100% responsibility for the quality of products served and comply consistently with standard portion sizes, methods, and hygiene guidelines.
 </li>
 <li>
 Stock and maintain sufficient levels of Moroccan bakery items for smooth service periods.
 </li>
 <li>
 Follow proper presentation and garnish standards for all breads, pastries, and desserts.
 </li>
 <li>
 Maintain the highest standards of cleanliness, food safety, and kitchen organization.
 </li>
 <li>
 Be flexible and ready to work in other sections when necessary.
 </li>
 <li>
 Uphold Six Senses guidelines and standards of service and operation.
 </li>
 <li>
 Attend training sessions, meetings, and actively contribute to the culinary team.
 </li>
 <li>
 Perform any additional tasks given to me by my supervisor/management.
 
 
 </li>
 </ul>
 Qualifications
 
 
 To execute the position of Commis Baker, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels or high-end bakeries, with proven results, and includes the following:
 
 
 <ul>
 <li>
 High school diploma or equivalent and at least 1&ndash;3 years&rsquo; experience in Moroccan bakery and pastry, ideally in a luxury hospitality environment.
 </li>
 <li>
 Strong knowledge and hands-on skills in preparing traditional Moroccan breads, pastries, and sweets.
 </li>
 <li>
 Understanding of the farm-to-table concept, with ability to incorporate local and seasonal ingredients into Moroccan baking.
 </li>
 <li>
 Hospitality diploma/degree from a recognized school is preferred.
 </li>
 <li>
 Food service permit or valid health/food handler certification as required by local or state government agency.
 </li>
 <li>
 Excellent command of written and spoken English, and ability to live in a remote location for extended periods of time on single status.
 
 
 </li>
 </ul>
 
 The above is intended to provide an overview of the role and responsibilities for a Commis Baker 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.
 
 
 
 
 Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.
 
 
 
 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>

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Baker Commis - Six Senses Zighy Bay

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