وظائف شيف أسماك في سلطنة عمان

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Demi Chef de Partie, 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.</p><br><p>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.</p><br><p><strong><u>Duties and Responsibilities&nbsp;</u></strong><br>As Demi Chef de Partie, I will assume full responsibility for the efficient operation in the following:</p><br><p>Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.</p><br><ul><li>Assume 100% responsibility for quality of products served.</li><li>Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.</li><li>Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.</li><li>Follows proper plate presentation and garnish set up for all dishes.</li><li>Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.</li><li>Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef.</li><li>Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.</li><li>Ensures all equipment and working area are kept clean and in good working condition.</li><li>Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.</li><li>Strictly adhere to LQA standards and guest comments.</li></ul><p><strong><u>Qualification&nbsp;</u></strong><br>To execute the position of Demi Chef de Partie, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><ul><li>High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</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><li>Technical skills include MS Office – Word, Excel, PowerPoint and Outlook.</li><li>Able to thrive in multi cultural teams and has strong leadership skills.</li><li>Specialized in fast paced A la carte operations and has sound knowledge of mediterranean cuisine.</li><li>Experience working in cold, hot, pasta and grill sections of the kitchen.</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></ul><p><i>The above is intended to provide an overview of the role and responsibilities for a Demi Chef de Partie 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 to the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Demi Chef de Partie, 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.</p><br><p>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.</p><br><p><strong>Duties and Responsibilities&nbsp;</strong><br>As Demi Chef de Partie, I will assume full responsibility for the efficient operation in the following:</p><br><ul><li>Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.</li><li>Assume 100% responsibility for quality of products served.</li><li>Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.</li><li>Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.</li><li>Follows proper plate presentation and garnish set up for all dishes.</li><li>Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.</li><li>Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef.</li><li>Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.</li><li>Ensures all equipment and working area are kept clean and in good working condition.</li><li>Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.</li><li>Strictly adhere to LQA standards and guest comments.</li></ul><p><strong>Qualification&nbsp;</strong><br>To execute the position of Demi Chef de Partie, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><ul><li>High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</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><li>Technical skills include MS Office – Word, Excel, PowerPoint and Outlook.</li><li>Able to thrive in multi cultural teams and has strong leadership skills.</li><li>Specialized in fast paced A la carte operations and has sound knowledge of mediterranean cuisine.</li><li>Experience working in cold, hot, pasta and grill sections of the kitchen.</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></ul><p><i>The above is intended to provide an overview of the role and responsibilities for a Demi Chef de Partie 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 to the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><b>Job Description:</b><br><br> "We are Sisco Jobs, a recruitment consultancy based in Trichy, Tamil Nadu. We are hiring on behalf of our client for the position of Indian Chef – Specialist in Kerala &amp; Hyderabadi Food in Oman. Our client is a reputed organization in the Hospitality / Food Service sector seeking skilled, motivated professionals. If you meet the requirements below, apply early as positions are limited."<br><br></span><p><b>Key Responsibilities:</b><br></p><br><ul><li>Prepare authentic Kerala and Hyderabadi dishes as per client standards.<br></li><li>Handle daily food preparation for assigned kitchen operations.<br></li><li>Maintain consistency in taste, quality, portioning, and presentation.<br></li><li>Prepare gravies, biryanis, curries, seafood, meat, and traditional Indian dishes.<br></li><li>Ensure hygiene, cleanliness, and food safety in the kitchen.<br></li><li>Manage ingredients, stock usage, and basic kitchen inventory.<br></li><li>Coordinate with kitchen helpers and service staff for smooth operations.<br></li><li>Follow duty schedules and complete preparation within service timelines.<br></li></ul><p><b>Required Skills:</b><br></p><br><ol><li>Kerala Cuisine – Strong knowledge of traditional Kerala dishes.<br></li><li>Hyderabadi Cuisine – Experience in biryani, curries, and regional specialties.<br></li><li>Indian Cooking – Ability to prepare authentic Indian meals.<br></li><li>Food Safety – Maintain hygiene and safe cooking practices.<br></li><li>Bulk Preparation – Ability to cook consistently for multiple servings.<br></li></ol><p><b>Preferred Skills:</b><br></p><br><ul><li>Gulf / Oman work experience.<br></li><li>Experience in hotel, restaurant, or catering kitchen.<br></li><li>Knowledge of kitchen inventory handling.<br></li></ul><b>Work Experience Requirements:</b><br><br> Experience not specified in the posting. Typical requirement: 3–8 years of experience as an Indian Chef, Kerala Chef, Hyderabadi Chef, or similar kitchen role.<br><br><b>Education:</b><br><br> Minimum: Typical hotel management / culinary certification or relevant kitchen experience<br><br> Preferred: Diploma in Hotel Management / Culinary Arts<br><br> Additional: Food safety certification preferred<br><br><b>Contact Number:&nbsp;9788110111</b><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Chef de Partie, 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.</p><br><p>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.<br>&nbsp;</p><br><p><strong><u>Duties and Responsibilities&nbsp;</u></strong><br>As Chef de Partie, I will assume full responsibility for the efficient operation in the following:&nbsp;</p><br><ul><li>Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.</li><li>Assume 100% responsibility for quality of products served.</li><li>Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.</li><li>Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.</li><li>Follows proper plate presentation and garnish set up for all dishes.</li><li>Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.</li><li>Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef.</li><li>Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.</li><li>Ensures all equipment and working area are kept clean and in good working condition.</li><li>Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.</li><li>Strictly adhere to LQA standards and guest comments.</li></ul><p><br><strong><u>Qualification&nbsp;</u></strong><br>To execute the position of Chef de Partie, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><ul><li>High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</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><li>Technical skills include MS Office – Word, Excel, PowerPoint and Outlook..</li><li>Eperience working in a fine dining restaurant and is able to thrive in a multicultural team.&nbsp;</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></ul><p><i>The above is intended to provide an overview of the role and responsibilities for a Chef de Partie 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 to the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<p>Corporate Chef - Muscat Oman We are seeking a highly experienced Corporate Chef. Our client, a leading hospitality and food services organization, is seeking an experienced Corporate Chef to oversee culinary operations across multiple locations. This is an excellent opportunity for a strategic culinary leader with a passion for innovation, operational excellence, and delivering consistent, high-quality dining experiences. The Corporate Chef will lead the culinary strategy and operational excellence across all site operations. This role is responsible for ensuring that every plate served aligns with our quality standards and financial goals as well as ensuring recipe standardization, driving menu engineering, optimizing food production processes, and implementing strong cost control measures. The Corporate Chef will collaborate closely with Operations, Procurement, and Site Leadership teams to elevate food quality, consistency, and efficiency.</p><p>• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. • 10+ years of culinary experience, including significant experience managing multi-site or regional kitchen operations. • Proven experience as a Corporate Chef, Executive Chef, Regional Chef, or Culinary Director. • Strong expertise in menu engineering, food costing, kitchen operations, and culinary innovation. • Experience managing large, multicultural culinary teams. • Thorough knowledge of HACCP, food safety regulations, and quality management systems. • Excellent leadership, communication, and stakeholder management skills. • Proficiency in Microsoft Office and kitchen management or inventory systems. If you are a results-driven culinary leader with a proven track record of managing multi-site food operations, we invite you to apply and be part of a dynamic and growing organization.</p>

<p>Corporate Chef - Muscat Oman We are seeking a highly experienced Corporate Chef. Our client, a leading hospitality and food services organization, is seeking an experienced Corporate Chef to oversee culinary operations across multiple locations. This is an excellent opportunity for a strategic culinary leader with a passion for innovation, operational excellence, and delivering consistent, high-quality dining experiences. The Corporate Chef will lead the culinary strategy and operational excellence across all site operations. This role is responsible for ensuring that every plate served aligns with our quality standards and financial goals as well as ensuring recipe standardization, driving menu engineering, optimizing food production processes, and implementing strong cost control measures. The Corporate Chef will collaborate closely with Operations, Procurement, and Site Leadership teams to elevate food quality, consistency, and efficiency.</p><p>• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. • 10+ years of culinary experience, including significant experience managing multi-site or regional kitchen operations. • Proven experience as a Corporate Chef, Executive Chef, Regional Chef, or Culinary Director. • Strong expertise in menu engineering, food costing, kitchen operations, and culinary innovation. • Experience managing large, multicultural culinary teams. • Thorough knowledge of HACCP, food safety regulations, and quality management systems. • Excellent leadership, communication, and stakeholder management skills. • Proficiency in Microsoft Office and kitchen management or inventory systems. If you are a results-driven culinary leader with a proven track record of managing multi-site food operations, we invite you to apply and be part of a dynamic and growing organization.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As 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. </p><br><p>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.</p><br><p><strong>Duties and Responsibilities&nbsp;</strong>&nbsp;</p><br><p>As Sous Chef, I will support the Executive Chef and assume responsibility for the efficient operation in the following: </p><br><ul><li><p>Continually focus on the rejuvenation of the culinary experience. </p><br></li><li><p>Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices. </p><br></li><li><p>Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. </p><br></li><li><p>Instill a cost-focused philosophy through training and education. </p><br></li><li><p>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.&nbsp;</p><br></li><li><p>Strictly adhere to LQA standards and guest comments. </p><br></li></ul><p><strong>Qualifications</strong></p><br><p>To execute the position of 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:</p><br><ul><li>High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</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><li>Able to thrive in multi cultural teams and has strong leadership skills. </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></ul><p><i>The above is intended to provide an overview of the role and responsibilities for a 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 to the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.&nbsp;</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Chef De Cuisine, 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. </p><br><p>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.</p><br><p><strong><u>Duties and Responsibilities </u></strong></p><br><p>As Chef De Cuisine, I will support the Executive Chef and assume responsibility for the efficient operation in the following: </p><br><ul><li>Continually focus on the rejuvenation of the culinary experience. </li><li>Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices. </li><li>Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. </li><li>Instill a cost-focused philosophy through training and education. </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><li>Strictly adhere to LQA standards and guest comments. </li></ul><p><strong><u>Qualifications</u></strong></p><br><p><u>To execute the </u>position of Chef De Cuisine, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><ul><li>High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Diploma in Culinary Arts or similar is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</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><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></ul><p><i>The above is intended to provide an overview of the role and responsibilities for a Chef De Cuisine 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 to the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Chef De Cuisine, 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. </p><br><p>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.</p><br><p><strong>Duties and Responsibilities </strong></p><br><p>As Chef De Cuisine, I will support the Executive Chef and assume responsibility for the efficient operation in the following: </p><br><ul><li>Continually focus on the rejuvenation of the culinary experience. </li><li>Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices. </li><li>Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. </li><li>Instill a cost-focused philosophy through training and education. </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><li>Strictly adhere to LQA standards and guest comments. </li></ul><p><strong>Qualifications</strong></p><br><p>To execute the position of Chef De Cuisine, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><ul><li>High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Diploma in Culinary Arts or similar is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</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><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></ul><p><i>The above is intended to provide an overview of the role and responsibilities for a Chef De Cuisine 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 to the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Chef De Partie Butcher, 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.</p><br><p>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.</p><br><p><strong><u>Duties and Responsibilities&nbsp;</u></strong><br>As Chef De Partie Butcher, I will assume full responsibility for the efficient operation in the following:&nbsp;<br>• Continually focus on the rejuvenation of the culinary experience.&nbsp;<br>• Separating the primal cuts from the carcasses, trimming, cutting and boning efficiently into required retail cuts<br>• Maintaining proper portion control when butchering retail cuts into portions<br>• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.&nbsp;<br>• Instill a cost-focused philosophy through training and education. <br>• 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.&nbsp;<br>• Strictly adhere to LQA standards and guest comments.</p><br><p><strong><u>Qualifications</u></strong><br>To execute the position of Chef De Partie Butcher, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><p>• High school diploma or equivalent and at least 3 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.<br>• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.<br>• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.<br>• 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.</p><br><p><i>The above is intended to provide an overview of the role and responsibilities for a Chef De Partie Butcher 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 to the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare, cook, and present all cold kitchen items including salads, cold starters, canap s, charcuterie, terrines, and sushi Prepare sushi varieties such as maki, nigiri, sashimi, and specialty rolls Perform fruit, vegetable carving for buffet displays and special events Manage and oversee the cold kitchen section during service Ensure consistency in taste, portion control, and presentation Supervise and train commis chefs and kitchen assistants Maintain high standards of cleanliness, hygiene, and food safety (HACCP) Monitor stock levels, minimize waste, and assist with ordering supplies Ensure correct storage, labeling, and rotation of food items Collaborate with Head Chef and Sous Chef on menu planning, specials, and presentations Follow all company policies, health &amp; safety, and kitchen procedures</p></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>Are you a passionate culinary leader ready to advance your kitchen management career?</span></span><br><span><span>We’re looking for a&nbsp;</span></span><span><span>Sous Chef</span></span><span><span>&nbsp;to support our Executive Chef in leading daily kitchen operations, upholding quality standards, and developing a high-performing culinary team.</span></span></p><br><p><span><span>A little taste of your day-to-day:</span></span></p><br><p><br><span><span><strong>Every day is different, but you’ll mostly be:</strong></span></span></p><br><ul><li><span><span>Assisting the Executive Chef in managing daily kitchen operations across assigned outlets.</span></span></li><li><span><span>Supervising and leading kitchen brigades to ensure smooth and efficient service.</span></span></li><li><span><span>Ensuring consistent food quality, taste, and presentation in line with hotel standards.</span></span></li><li><span><span>Coaching, mentoring, and training Chef de Parties, Demi Chefs, and Commis Chefs.</span></span></li><li><span><span>Overseeing mise en place, service execution, and kitchen discipline.</span></span></li><li><span><span>Ensuring strict compliance with&nbsp;food safety, hygiene, and HACCP standards.</span></span></li><li><span><span>Supporting menu planning, recipe development, and food costing.</span></span></li><li><span><span>Monitoring food costs, portion control, and minimizing wastage.</span></span></li><li><span><span>Coordinating with Stewarding, Purchasing, and F&amp;B teams.</span></span></li><li><span><span>Supporting audits, inspections, and kitchen reporting.</span></span></li></ul><p><span><span><strong>What we need from you:</strong></span></span></p><br><ul><li><span><span>Proven experience as a&nbsp;Sous Chef or Junior Sous Chef, preferably in a 4- or 5-star hotel or high-volume kitchen.</span></span></li><li><span><span>Strong leadership skills with hands-on culinary expertise.</span></span></li><li><span><span>Solid understanding of kitchen operations, food safety, and HACCP regulations.</span></span></li><li><span><span>Ability to work under pressure and manage multiple outlets or services.</span></span></li><li><span><span>Excellent communication skills in&nbsp;English;&nbsp;Arabic language will be an advantage.</span></span></li><li><span><span>Strong organizational and planning abilities.</span></span></li><li><span><span>Flexibility to work shifts, weekends, and public holidays.</span></span></li><li><span><span>Culinary qualifications or professional certifications will be an advantage.</span></span></li></ul><p><span><span>At IHG®, we believe strong kitchens are built on teamwork, passion, and leadership. Join our Culinary leadership team and grow your career by delivering exceptional dining experiences through&nbsp;True Hospitality.</span></span></p><br><p><span><span>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.</span></span></p><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><br><ul><li><p>Prepare and proof dough for bakery production</p></li><li><p>Assist head chef in daily bakery operations</p></li><li><p>Prepare mixes, fillings, pastries, pies, pizzas, and croissants</p></li><li><p>Maintain cleanliness and hygiene in the kitchen at all times</p></li><li><p>Follow recipes and quality standards strictly</p></li><li><p>Support production team in all bakery-related tasks</p></li><li><p>Ensure timely preparation of baked products</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>We are looking for an experienced Bakery Assistant Chef with strong baking skills and a professional attitude.</p><p>� Requirements:</p><ul><li><p>Minimum 4 years experience in bakery / pastry field</p></li><li><p>Must have experience in baking (not general kitchen helper)</p></li><li><p>Age below 40 years</p></li><li><p>Good knowledge of pastries, pies, dough, and bakery production</p></li><li><p>Physically fit and able to work long hours (11 hours daily)</p></li><li><p>Honest, disciplined, and committed to work</p></li><li><p>Must not consume alcohol</p></li><li><p>Basic knowledge of Arabic or English preferred</p></li><li><p>Gulf experience is an advantage</p></li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>To function as a Commis Chef for the Calo Kitchen, to work along the Senior Chefs with tasks related to meal preparation, maintenance, logistics, safety and sanitation. Success in this role will be determined by your ability to support the kitchen s efficiency and safety without compromising the quality of the meals produced for our customers.</p><p>Main Responsibilities</p><ul><li>Monitors kitchen equipment and reports issues to superiors</li><li>Continually develops culinary knowledge to produce high-quality meals</li><li>Measures, mixes, and prepares meal ingredients, sauces, and seasonings</li><li>Assesses inventory and requests resupply when necessary</li><li>Disposes spoiled items and adheres to sanitation regulations and safety standards</li><li>Maintain a positive and professional approach with co-workers</li><li>Produce high-quality plates both design and taste-wise</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Must have 1 - 2 years of experience as a commis chef or similar role within the hospitality and catering industry</li><li>Must be currently present in Oman</li><li>Must be a proficient communicator in English</li><li>Good understanding of food, health, and safety regulations</li><li>Previous experience in a food manufacturing facility experience is a plus</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Position level: Head of Department level 1 Reporting to: Executive Chef Our client is an ultra-luxury resort recognised globally as a hospitality leader in the wellness industry and is actively seeking a dynamic and experienced Executive Sous Chef to join their team. As an Executive Sous Chef, you will be working closely with the Executive Chef in overseeing kitchen operations, ensuring food quality, and managing staff. They supervise food preparation, maintain kitchen cleanliness, and step in to lead when the executive chef is absent. Notes: A Culinary portfolio should be submitted alongside your resume to showcase your creativity, innovation, and visual presentation of creative menus. Requirements: Bachelor's degree or Diploma in Culinary Arts, or other related field from a reputable institution is a plus! Minimum of 2 years of progressive experience as an Executive Sous Chef from a luxury 5-star resort. Proficiency in Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency is a plus. Experience in farm-to-table or wellness and sustainability culinary creations. Very good command of written and spoken English. Experience working in a remote location for extended periods is a plus! Ability to train and supervise staff and communicate well with management and guests. Strong leadership and organizational skills with the ability to multitask. Microsoft Office application literacy. Work experience in the Middle East region is a plus. Responsibilities: Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food waste removal for composting, growing our own produce and featuring this produce in our culinary offering. All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with a particular focus on growing or making our own products. Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With brand practices. Instill a cost-focused philosophy through training and education. Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC. 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 brand. Manage, schedule, assign, train, discipline, and monitor the work of culinary and stewarding team members (cooks, stewards and purchasing), Participates in the preparation of food as required. Evaluate the quality of raw food and finished products with attention to presentation and quality. Effectively maintain sanitation code adherence in all areas of kitchen and storage. Must be able to effectively delegate and execute orders given by the Executive Chef Assist and create menu and meal planning and maintain portion and food cost controls. Works closely with the Executive Chef to develop seasonal a la carte menus, holiday menus and special event menus as required. Develop daily specials in accordance with market trends, member preferences and nutritional considerations; create recipes, determine appropriate ingredients and specify individual serving portions for each recipe. Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and host requirements according to menus and estimates the number to be served in a fiscally responsible manner. Responsible for supervising Purchasing in the purchase of food and supplies. Attends daily line-up meetings and any other meetings as required. Directs kitchen operations in the Executive Chefs absence.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Bachelor's degree or Diploma in Culinary Arts, or other related field from a reputable institution is a plus! Minimum of 2 years of progressive experience as an Executive Sous Chef from a luxury 5-star resort. Proficiency in Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency is a plus. Experience in farm-to-table or wellness and sustainability culinary creations. Very good command of written and spoken English. Experience working in a remote location for extended periods is a plus! Ability to train and supervise staff and communicate well with management and guests. Strong leadership and organizational skills with the ability to multitask. Microsoft Office application literacy. Work experience in the Middle East region is a plus.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Culinary Operations</p> <ul> <li>Support the Executive Chef in managing all kitchen operations and food production activities across all outlets.</li> <li>Ensure consistent food quality, taste, presentation, and portion standards are maintained at all times across all restaurant concepts.</li> <li>Take a leading role in enhancing the quality, authenticity, and consistency of Oriental and Arabic cuisine offerings.</li> <li>Contribute to menu engineering, recipe development, and new culinary initiatives to improve guest satisfaction and outlet performance.</li> <li>Ensure efficient operation of cloud kitchens with strong focus on food consistency, packaging quality, and delivery standards.</li> <li>Supervise food preparation and service to ensure operational efficiency during all meal periods.</li> <li>Ensure all food products are prepared according to approved recipes and standards.</li> <li>Coordinate closely with restaurant managers and service teams to maintain smooth daily operations.</li> <li>Monitor food trends and recommend innovative ideas to improve competitiveness and guest experience.</li> </ul> <p> u&gt;KPI &amp; Performance Delivery/u&gt; </p> <p>The Sous Chef is expected to consistently achieve and support the following operational KPIs:</p> <ul> <li>Improvement of guest satisfaction scores related to food quality and presentation.</li> <li>Consistency in food quality standards across all outlets and cuisines.</li> <li>Enhancement of Oriental and Arabic cuisine offerings and guest feedback performance.</li> <li>Reduction of food wastage and achievement of food cost targets.</li> <li>Timely execution of menu changes, promotions, and seasonal offerings.</li> <li>Maintenance of kitchen productivity and operational efficiency.</li> <li>Compliance with HACCP and hygiene audit requirements.</li> <li>Reduction of guest complaints related to food quality or delays.</li> <li>Continuous development and training of kitchen team members.</li> <li>Successful implementation of new food initiatives and quality improvement programs.</li> </ul> <p> u&gt;Leadership &amp; Team Management/u&gt; </p> <ul> <li>Lead, train, supervise, and motivate kitchen staff professionally across all assigned kitchens.</li> <li>Ensure proper discipline, grooming, hygiene, and professionalism within the culinary team.</li> <li>Conduct regular on-the-job training sessions to improve culinary techniques and operational standards.</li> <li>Support a positive and productive work environment focused on teamwork and accountability.</li> <li>Assist in staff scheduling and manpower planning according to business needs.</li> </ul> <p> u&gt;HACCP &amp; Food Safety/u&gt; </p> <ul> <li>Fully implement and maintain HACCP procedures and food safety standards across all kitchen operations.</li> <li>Ensure full compliance with local health regulations, hygiene requirements, and company policies.</li> <li>Conduct regular kitchen inspections and ensure proper documentation of HACCP procedures.</li> <li>Ensure proper food handling, storage, labeling, stock rotation, and sanitation practices are followed at all times.</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Proven experience as a Sous Chef or Senior Chef de Cuisine within hotels or multi-outlet operations.</p> <ul> <li>Strong experience in Oriental and Arabic cuisine is highly preferred.</li> <li>Oriental Chef experience will be considered a major advantage.</li> <li>Experience managing multiple restaurant concepts and high-volume kitchen operations is highly preferred.</li> <li>Strong leadership, communication, and operational management skills.</li> <li>Excellent understanding of HACCP implementation and food safety standards.</li> <li>Ability to work under pressure in a fast-paced environment.</li> <li>Strong focus on quality, consistency, cost control, and operational KPI delivery.</li> <li>Creative mindset with passion for culinary excellence and continuous improvement.</li> </ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Adjoint-e chef-fe de service qualité équipements CIHS F/H</p><br><br><p>CDI</p><br><br><p>Ingénieur &amp; Cadre</p><br><br><p>Temps complet</p><br><br><p>Rattaché(e) au Chef de service assurance qualité du pôle équipement au sein du Centre d'Excellence Industriel (CEI) Habillage et Equipements , l'adjoint(e) assure un rôle d'appui managérial et d'exemplarité au sein de l'équipe.<br>Vous serez le support du chef de service dans la gestion quotidienne, la coordination opérationnelle et la mise en œuvre des objectifs stratégiques du service :<br>- assurer le traitement des non qualité et piloter le plan de décroissance (démarche SPRED, accompagnement dans la mise en place de QFT, etc..)<br>- S'assurer de la réalisation du plan d'audit fournisseur et de la réalisation du plan d'action qui en découle<br>- s'assurer du pilotage des évènements qualité et du plan de clôture<br>- accompagner les démarches d'industrialisation en développement et série<br>- accompagner le plan de décroissance des VEX (traitement de DA, process de retouches, …)<br>Vous assurerez l'intérim du chef de service en son absence.<br>Vous conduirez l'accompagnement des équipes, coordonnerez les réunions, suivrez l'avancée des plans d'actions, participerez à l'intégration des nouveaux arrivants (CDI, CDD, intérimaires, apprentis), contribuerez au développement des compétences et à la capitalisation des connaissances.</p><br><br><p>Déplacements réguliers (1 à 2x/mois) chez les fournisseurs à prévoir.</p><br><br><p>Ingénieur généraliste, qualité ou mécanique ou titulaire d'une formation BAC+5 en Management de la qualité. Expérience réussie en management opérationnel d'équipe technique, idéalement dans un environnement industriel ou qualité.<br>Connaissance de l'entreprise et de son référentiel (Processus, Organisation, SSE, Qualité, …),<br>Connaissance des outils Qualité et d'amélioration (8D, AMDEC, DVI, Analyse de Risques, …),<br>Capacité reconnue à fédérer des équipes pluridisciplinaires, à accompagner le développement des compétences et à impulser une dynamique d'amélioration continue.<br>Rigueur, pragmatisme, sens de l'organisation, autonomie, esprit d'initiative, aptitudes communicationnelles.<br>Capacité à gérer plusieurs projets en simultané, esprit critique, capacité à anticiper et gérer les problématiques RH, budgétaires ou organisationnelles.<br>Exemplarité, respect des valeurs managériales du groupe SAFRAN, engagement pour la sécurité, la qualité et la performance.<br>Anglais courant.</p><br><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Position level: Manager Reporting to: Executive Chef Our client is an ultra-luxury resort, recognized globally as a hospitality leader in wellness industry, is actively seeking a Chef de Cuisine for a European Fine Dining Restaurant. As a Chef de Cuisine, you are responsible for ensuring and providing exceptional products and services within the brand operation standard. Notes: A Culinary portfolio should be submitted alongside your resume to showcase your creativity, innovation, and visual presentation of creative menus. Responsibilities: Focus on rejuvenation of the culinary experience. Ensure an implementation of innovation to keep the wellness and sustainability practices Focus and review regularly adherence towards standards. Responsible for an exceptional guest experience, kitchen inspection, maintenance and product improvement. Ensure incoming produce and food merchandise are all in accordance with order sheets receiving records and purchasing specifications. Deliver a crafted experience for all guests. Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the property. Supervise and review storage to ensure stock is on hand, properly stored and in line with brand and hygiene standards. Revise and control department operational budget is strictly adhered to and all costs will be continually monitored and controlled to drive profitability while taking into consideration the preservation of required standards with every decision made. Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded. Attend or conduct the designated meetings and briefings as instructed by the manager.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Requirements: 5+ years of experience in a luxury resort or reputable fine dining restaurant with proven results. Background of Diploma in Culinary Arts or similar is a plus. Proven understanding of property and policies on Food and Beverage culinary. Knowledge of wellness and sustainability aspects in culinary experience. Excellent command of written and spoken English. Additional European language is preferred. Experience working in a remote area.</p><p></p></section>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>The Demi Chef de Partie is responsible for supporting the smooth operation of the kitchen during the night shift, ensuring the timely preparation and presentation of high-quality à la carte dishes in accordance with hotel standards. The role requires maintaining food quality, hygiene, consistency, and guest satisfaction while managing night-time kitchen operations efficiently.</p><br><p>YOUR DAY-TO-DAY:</p><br><ul><li><span>Prepare, cook, and present à la carte menu items according to established recipes and presentation standards.</span></li><li><span>Ensure all dishes are prepared and served within agreed service times during night operations.</span></li><li><span>Assist the Chef de Partie in organizing and supervising the assigned kitchen section.</span></li><li><span>Monitor food quality, taste, texture, and presentation before service.</span></li><li><span>Ensure proper mise en place is prepared and maintained throughout the shift.</span></li><li><span>Support room service and late-night dining requirements as per hotel standards.</span></li><li><span>Take responsibility for the assigned kitchen section during the night shift in the absence of senior chefs.</span></li><li><span>Coordinate with Front Office, Room Service, and Food &amp; Beverage teams to ensure seamless guest service.</span></li><li><span>Minimize food wastage through proper portion control and stock management.</span></li><li><span>Monitor stock levels and report shortages to the Chef de Partie or Sous Chef.</span></li><li><span>Assist in receiving, storing, and rotating food products according to FIFO procedures.</span></li><li><span>Maintain strict compliance with HACCP, food safety, and sanitation standards.</span></li><li><span>Ensure cleanliness and organization of workstations, equipment, and storage areas.</span></li><li><span>Follow all health, safety, and fire regulations established by the hotel.</span></li><li><span>Conduct regular checks on food storage temperatures and equipment functionality.</span></li><li><span>Assist in training and guiding Commis Chefs and kitchen attendants during night operations.</span></li><li><span>Promote teamwork and effective communication within the kitchen brigade.</span></li><li><span>Support colleagues during busy service periods to ensure guest satisfaction.</span></li></ul><p><span>WHAT WE NEED FROM YOU:</span></p><br><ul><li><span>Diploma or certification in Culinary Arts or related field.</span></li><li><span>Minimum 2–3 years of culinary experience in a hotel or upscale restaurant environment.</span></li><li><span>Previous experience in à la carte kitchen operations preferred.</span></li><li><span>Experience working night shifts is an advantage.</span></li><li><span>Good knowledge of international cuisine, food safety, and kitchen procedures.</span></li></ul><p>WHAT YOU CAN EXPECT FROM US:</p><br><p>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 – including a full uniform, impressive room discounts, and some of the best training in the business.</p><br><p>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.</p><br><p>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 – both inside and outside of work – and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.</p><br><p>So, join us and you’ll become part of our ever-growing global family.</p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>