وظائف شيف أسماك في سلطنة عمان

<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>

<p>Prepare and cook a variety of fast food items such as burgers, sandwiches, fried chicken, French fries, wraps, and snacks. Prepare ingredients, sauces, marinades, and fillings according to recipes. Operate kitchen equipment such as grills, fryers, ovens, and cooking machines. Maintain consistent taste, quality, portion size, and presentation. Ensure food is prepared and served within the required time. Follow proper food safety, hygiene, and cleanliness standards.</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.</span></span></p><br><p><span><span>We’re looking for an experienced and passionate <strong>Demi Chef de Partie- Pastry</strong>&nbsp;to join our enthusiastic team at InterContinental Muscat.</span></span></p><br><p><span><span><strong>A little taste of your day-to-day:</strong></span></span></p><br><p><span><span>As a&nbsp;Demi Chef de Partie- Pastry&nbsp;you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:</span></span></p><br><ul><li><span><span>Support the Chef de Partie or Sous Chef in the daily operation and work</span></span></li><li><span><span>Work according to the menu specifications by the Chef de Partie or Sous Chef</span></span></li><li><span><span>Keep work area at all times in hygienic conditions according to the rules set by the hotel</span></span></li><li><span><span>Control food stock and food cost in his section</span></span></li><li><span><span>Prepare the daily mis-en-place and food production in pastry &amp; bakery section</span></span></li><li><span><span>Follow the instructions and recommendations from the immediate superiors to complete the daily tasks</span></span></li><li><span><span>Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques</span></span></li><li><span><span>Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions</span></span></li><li><span><span>Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</span></span></li></ul><p><span><span><strong>What we need from you:</strong></span></span></p><br><p><span><span>Ideally, you'll have a minimum of 2 years’ experience in the similar role in a four or five-star hotel or comparable industry, ability to demonstrate working with and engaging teams from different cultures, strong verbal and written communication skills along with being quality oriented with focus on details, high-performance standards, able to multi-task &amp; meet deadlines and technical proficiency in related software preferable.</span></span></p><br><p><span><span><strong>What you can expect from us:</strong></span></span></p><br><p><span><span>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 impressive room discounts and some of the best training in the business.</span></span></p><br><p><span><span>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 all applicants. We promote a culture of trust, support, and acceptance, always welcoming different backgrounds, experiences, and perspectives.</span></span></p><br><p><span><span>IHG gives every member of the team the Room to Belong, Room to Grow, and a Room to 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 my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.</span></span></p><br><p><span><span>So, join us, and you’ll become part of our ever-growing global family.</span></span></p><br><br> </div>

<p>Mandarin Oriental Muscat is looking for a Cook/Demi Chef de Partie to join our culinary team.</p><p>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.</p><p>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 s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p><p>Mandarin Oriental Muscat</p><p>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 s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group s legendary service, world-class amenities and sweeping sea or mountain views.</p><strong>Job Responsibilities</strong><ul><li>Assist the Chef de Partie in his daily duties and oversee his responsibilities during absence.</li><li>Washes and peels ingredients for them to be used in the production of dishes.</li><li>Ensure that all mise in place is prepared to the highest quality as per standards set by the superiors.</li><li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li><li>Ensure the pickup of requisition is in time and organized properly in its corresponding storage area.</li><li>Check the inventory of the daily ingredients before each shift to assure correct amounts are stocked up to avoid running out of stock during service periods.</li><li>Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard.</li><li>Ensure that working surfaces, tools, utensils and working area are cleaned and sanitized before and after usage as per food safety standard.</li><li>Always adhere to strict personal hygiene standards.</li><li>Effectively support, control cleanliness and maintenance of the kitchens and stewarding area always and support daily checks done by supervisors.</li><li>Ensure to follow through the food safety safe and sound standard set by Mandarin Oriental Hotel and in accordance s to Muscat Municipality rules and regulation.</li><li>Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li><li>Work as part of the team and assist other colleagues if required.</li><li>Support other outlets and banquet if requested by superiors.</li><li>Attend and participate in all required meetings and trainings as scheduled.</li><li>Perform any other reasonable duties as required by the superiors.</li><li>Support any other related kitchen if required.</li><li>Attend and participate in all required meetings as scheduled.</li><li>Perform any other reasonable duties as required by the Chef de Cuisine.</li><li>Perform any other reasonable duties as required by the Chef de Cuisine.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<p><b>POSITION SUMMARY</b> 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.</p><p>PREPARE AND COOK FOOD ACCORDING TO RECIPES, QUALITY STANDARDS, PRESENTATION STANDARDS, AND FOOD PREPARATION CHECKLIST. PREPARE COLD FOODS.</p><p>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.</p><p>PHYSICAL DEMANDS: 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><strong>PREFERRED QUALIFICATION</strong></p><p>Education: Technical, Trade, or Vocational School Degree.</p><p>Related Work Experience: At least 3 years of related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p>

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>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.</p> <p> </p> <p>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> </p> <p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p><br></p>

<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>

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. 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 or for an entire work shift. 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: High school diploma or G.E.D. equivalent.</p><p>Related Work Experience: At least 1 year of related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p>

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>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.</p> <p> </p> <p>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> </p> <p><b>PREFERRED QUALIFICATION</b></p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p> <i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i> </p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>Welcome to the voco family. Now that you are part of our family, let’s explain the role you will play.&nbsp;</span></span></p><br><p><span><span>Service at voco Muscat Al Mouj should not just be about delivering the basics. It isn’t a hygiene factor, With some subtle tweaks and areas of focus, service can be a core manifestation of the brand. As we will come to see, our Service Strategy embraces the core Brand Promise of “Reliably Different”.</span></span></p><br><p><span><span><strong>WHAT WILL I ACTUALLY BE DOING?</strong></span></span></p><br><p><span><span>The overarching Service Style at voco is based around the concept of hosting. Hosting is an intuitive, appealing and positive concept the embodies the voco brand and service experience. It’s all about thinking and taking care of others, being thoughtful to their needs and ensuring they’re always happy, relaxed and comfortable.</span></span></p><br><p><span><span>If there’s on thing we know, it’s that a great Host is at the heart of every great stay. That’s why all our staff play the role of Host for our guests at voco. Everyone is empowered to take responsibility for making sure things are done well, and everyone is proud to deliver Reliably Different experience.</span></span></p><br><p><span><span><strong>Regarding the role and responsibilities, you will need to perform the followings:</strong></span></span></p><br><p><span><span>The Sous Chef at voco Muscat Al Mouj is the second-in-command in the kitchen and plays a key leadership role in ensuring the smooth day-to-day operation of all culinary outlets. This includes managing kitchen staff, maintaining food quality and consistency, overseeing hygiene and safety, controlling costs, and supporting the Executive Chef in menu planning and kitchen administration. The Sous Chef ensures that the hotel's food offerings reflect voco’s relaxed yet upscale dining style, delighting guests through exceptional taste, presentation, and innovation.</span></span></p><br><span><span>• </span></span><span><span>Oversee the preparation, cooking, and presentation of food across all kitchen sections.</span></span><br><span><span>• </span></span><span><span>Supervise and coordinate the work of kitchen staff, ensuring efficiency and productivity during service periods.</span></span><br><span><span>• </span></span><span><span>Ensure food is consistently prepared to high standards of taste, quality, and presentation.</span></span><br><span><span>• </span></span><span><span>Take charge of the kitchen in the absence of the Executive Chef.</span></span><br><span><span>• </span></span><span><span>Assist the Executive Chef in developing seasonal menus, daily specials, and banquet offerings.</span></span><br><span><span>• </span></span><span><span>Contribute creatively to new dish development aligned with the voco brand identity and guest preferences.</span></span><br><span><span>• </span></span><span><span>Conduct food tastings, collect guest feedback, and refine offerings as necessary.</span></span><br><span><span>• </span></span><span><span>Supervise, train, mentor, and motivate kitchen staff including Chef de Parties, Commis, and trainees.</span></span><br><span><span>• </span></span><span><span>Conduct daily briefings and allocate responsibilities based on business levels.</span></span><br><span><span>• </span></span><span><span>Support recruitment, onboarding, and performance management of kitchen staff.</span></span><br><span><span>• </span></span><span><span>Promote a positive, collaborative, and respectful kitchen culture.</span></span><br><span><span>• </span></span><span><span>Monitor food costs, wastage, and portion control to ensure alignment with budget targets.</span></span><br><span><span>• </span></span><span><span>Conduct regular stock checks and coordinate with the purchasing department for timely ordering.</span></span><br><span><span>• </span></span><span><span>Maintain par stock levels, ensure proper storage (FIFO), and reduce overproduction or spoilage.</span></span><br><span><span>• </span></span><span><span>Enforce and monitor adherence to HACCP, food safety, and sanitation standards in all kitchen areas.</span></span><br><span><span>• </span></span><span><span>Conduct regular inspections of kitchen cleanliness, equipment, and food storage.</span></span><br><span><span>• </span></span><span><span>Ensure all staff follow safe food handling, personal hygiene, and kitchen safety protocols.</span></span><br><span><span>• </span></span><span><span>Work closely with F&amp;B service, banquet, and events teams to ensure smooth food service operations.</span></span><br><span><span>• </span></span><span><span>Communicate effectively with all departments, especially for special requests, dietary needs, and VIP events.</span></span><br><span><span>• </span></span><span><span>Attend departmental meetings and contribute to business planning and operational decisions.</span></span><br><p><span><span><strong>WHAT ARE THE REQUIREMNTS AND KEY COMPETENCIES?</strong></span></span></p><br><span><span>• </span></span><span><span>Diploma or Degree in Culinary Arts or Hospitality Management from a recognized institution.</span></span><br><span><span>• </span></span><span><span>Minimum 4–6 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role in a 4- or 5-star hotel or upscale restaurant.</span></span><br><span><span>• </span></span><span><span>Strong knowledge of international cuisine, culinary techniques, and contemporary food presentation.</span></span><br><span><span>• </span></span><span><span>Experience in managing large kitchen brigades and multiple outlets (banquets, à la carte, room service).</span></span><br><span><span>• </span></span><span><span>Excellent culinary skills with attention to quality and detail.Proven leadership and team management abilities.</span></span><br><span><span>• </span></span><span><span>Strong time management, planning, and organizational skills.</span></span><br><span><span>• </span></span><span><span>Good understanding of food cost, inventory control, and kitchen administration.</span></span><br><span><span>• </span></span><span><span>Knowledge of HACCP, food safety standards, and local regulatory requirements.</span></span><br><p><span><span><strong>HOW DO I DELIVER THIS?</strong></span></span></p><br><p><span><span>The idea of a Host in a hotel in itself is not unusual. The idea that <strong>Everyone’s a Host</strong> is unique. It conveys a sense that everyone at the hotel takes responsibility, is empowered to and proud to deliver a Reliably Different experience. Our Service Style is delivered by letting our Thoughtful, Unstuffy, and Charming voco personality shine through, by demonstrating our three Service Behaviours (Be Thoughtful, Be Natural, and Make It Memorable). Here’s how to Host a guest the voco way.</span></span></p><br><p><span><span><strong>Be Thoughtful</strong> – We pride ourselves on delivering the important things that our guests need and value consistently – every day, every stay. We’re Hosts our guests can always count on.</span></span></p><br><p><span><span><strong>Be Natural</strong> – We’re genuine, natural Hosts – always friendly, relaxed and charming. We get to know our guests and build a personal rapport, putting them at their ease throughout their stay.</span></span></p><br><p><span><span><strong>Make It Memorable</strong> – We’re Hosts who share our local knowledge and personal recommendation to help guests get the most from their stay. We look for ways to surprise and delight our guests, indulging them with little acts of kindness that make their stay memorable.</span></span></p><br><p><span><span>The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or requirements / qualifications of the job.</span></span></p><br><br> </div>

<p>To cook and prepare all required dishes in a timely and efficient manner according to related recipes and specifications To use materials correctly and make continuous efforts to avoid and/or minimize wastage To keep kitchen and other work places clean and tidy at all times To coordinate works with colleagues and work together as one team, ensure harmony and provide assistance as may be required To ensure correct use of equipment and report damages for required repairs To ensure the responsibility for the integrity and confidentiality of all documents and other information within the company and to ensure that no information is disclosed to unauthorised personnel To observe and enforce the company s Rules and Regulations and report any serious breach of these rules to immediate superiors To ensure/carry out all works in strict and full compliance with Company HSE Plans, Policies, Procedures and to STOP any unsafe work immediately To understand and comply with the AA Group s Commitment to Health, Safety and Environment (HSE) that is expressed through the OHS Policy, Environment Policy, Alcohol &amp; Drugs Policy, Transportation Policy, Food Safety &amp; Hygiene Policy, Anti Bribery &amp; Corruption Policy and the Ethical Code of Conduct Policy, The 12 Life Saving Rules and its Consequence Matrix and all other related documents within the AA Group s QHSE MS including that Everyone is empowered to STOP unsafe work To ensure that the rules and regulations of the AA Group and the Oman Government are understood and complied with and that any necessary disciplinary action will be taken whenever these rules and regulations are broken To understand and comply with the AA Group s Policy that prior Management permission is required before leaving a location; the use of private transport is prohibited and only Company provided or approved transportation shall be used for commuting to and from Oil &amp; Gas Interior locations To carry out any other duties and tasks required by superiors</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Chef d'Equipe Magasin et Projet Amélioration F/H</p><br><br><p>CDI</p><br><br><p>Ingénieur &amp; Cadre</p><br><br><p>Temps complet</p><br><br><p>Au sein de l'UAP Logistique (Magasin, Expédition) de SEP Villemur, la personne aura pour mission d'être chef d'équipe de la zone Après-Livraison qui concerne 5 personnes, à ce titre il devra s'assurer de l'adéquation charge-capacité de sa zone, arbitrer les priorités, ainsi que la responsabilité d'animer la démarche QRQC dans sa zone. <br>Le poste inclue également la responsabilité des projets d'amélioration de l'ensemble de la logistique du site notamment sur les sujets suivants :<br>- Projet d'amélioration du magasin (mise en place de nouvelles allées, robotique, ...)<br>- Chantier d'Amélioration de l'activité CMS (suite)<br>- Chantier d'Amélioration du pôle Expédition<br>- Chantier d'Amélioration de l'Archivage<br>- Autres chantier d'amélioration à définir (Réimplantation magasin, ADL, Emballage, …).</p><br><br><p>Systémier N°1 mondial du câblage électrique pour l'aéronautique, Safran Electrical &amp; Power assure les prestations de conception, d'intégration, de production et de support de ses installations électriques.<br>Le candidat sera intégré au sein de l'unité opérationnelle de Safran Villemur et rattaché au Responsable Logistique du site. </p><br><br><p>Ecole de commerce / Ecole d'ingénieur</p><br><br><br> </div>

<p>To cook and prepare all required dishes in a timely and efficient manner according to related recipes and specifications To use materials correctly and make continuous efforts to avoid and/or minimize wastage To keep kitchen and other work places clean and tidy at all times To coordinate works with colleagues and work together as one team, ensure harmony and provide assistance as may be required. To notify Supervisor of any issues that arise that may affect operations To ensure correct use of equipment, it s kept clean and report damages for required repairs To ensure the responsibility for the integrity and confidentiality of all documents and other information within the company and to ensure that no information is disclosed to unauthorised personnel To observe and enforce the company s Rules and Regulations and report any serious breach of these rules to immediate superiors To ensure/carry out all works in strict and full compliance with Company HSE Plans, Policies, Procedures and to STOP any unsafe work immediately To understand and comply with the AA Group s Commitment to Health, Safety and Environment (HSE) that is expressed through the OHS Policy, Environment Policy, Alcohol &amp; Drugs Policy, Transportation Policy, Food Safety &amp; Hygiene Policy, Anti Bribery &amp; Corruption Policy and the Ethical Code of Conduct Policy, The 12 Life Saving Rules and its Consequence Matrix and all other related documents within the AA Group s QHSE MS including that Everyone is empowered to STOP unsafe work To ensure that the rules and regulations of the AA Group and the Oman Government are understood and complied with and that any necessary disciplinary action will be taken whenever these rules and regulations are broken To understand and comply with the AA Group s Policy that prior Management permission is required before leaving a location; the use of private transport is prohibited and only Company provided or approved transportation shall be used for commuting to and from Oil &amp; Gas Interior locations To carry out any other duties and tasks required by superiors</p><p><strong>Desired Candidate Profile</strong></p><p>NA</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>The Pastry Chef is responsible for leading all pastry and bakery operations at Crowne Plaza Muscat OCEC, ensuring the highest standards of quality, creativity, food safety, and guest satisfaction. This role oversees the production of pastries, desserts, breads, cakes, chocolates, and specialty baked items for all hotel outlets, banquets, meetings, and special events. The Pastry Chef is expected to inspire the pastry team, maintain consistency in presentation and taste, manage costs effectively, and support the hotel's culinary vision while delivering True Hospitality for Good.</p><br><p>YOUR DAY-TO-DAY:</p><br><ul><li><span>Lead the daily operation of the pastry and bakery kitchen.</span></li><li><span>Design and develop innovative dessert, pastry, bakery, and confectionery menus.</span></li><li><span>Ensure all pastry products meet IHG brand standards and hotel quality expectations.</span></li><li><span>Produce high-quality breads, viennoiseries, cakes, chocolates, desserts, and specialty items.</span></li><li><span>Develop seasonal, festive, and promotional dessert offerings.</span></li><li><span>Collaborate with the Executive Chef on menu planning and special culinary events.</span></li><li><span>Ensure consistency in taste, presentation, and portion control across all outlets.</span></li><li><span>Support banquet operations with creative dessert presentations for conferences, weddings, and events.</span></li><li><span>Introduce new techniques and trends to enhance the guest dining experience.</span></li><li><span>Ensure full compliance with HACCP, food safety regulations, and local municipality requirements.</span></li><li><span>Maintain the highest standards of cleanliness and sanitation throughout the pastry kitchen.</span></li><li><span>Monitor food storage, labeling, temperature control, and stock rotation using FIFO principles.</span></li><li><span>Conduct regular quality inspections of ingredients and finished products.</span></li><li><span>Ensure all kitchen equipment is maintained and used safely.</span></li><li><span>Supervise, train, coach, and motivate the pastry team.</span></li><li><span>Prepare work schedules and allocate daily responsibilities.</span></li><li><span>Conduct on-the-job training and support colleague development.</span></li><li><span>Participate in performance evaluations and succession planning.</span></li><li><span>Foster teamwork and maintain a positive working environment.</span></li><li><span>Maintain standardized recipes and production records.</span></li><li><span>Prepare reports as requested by the Executive Chef.</span></li><li><span>Ensure compliance with hotel policies, IHG brand standards, and local regulations.</span></li><li><span>Participate in departmental meetings and continuous improvement initiatives.</span></li></ul><p><span>WHAT WE NEED FROM YOU:</span></p><br><ul><li><span>Diploma or Degree in Culinary Arts, Pastry Arts, or related field.</span></li><li><span>Professional pastry certification is an advantage.</span></li><li><span>HACCP or Food Safety Certification preferred.</span></li><li><span>Minimum 5 years of pastry experience in hotels or international hospitality brands.</span></li><li><span>At least 2 years in a supervisory or leadership pastry role.</span></li><li><span>Experience in banquet production and high-volume hotel operations is preferred.</span></li><li><span>Previous experience with IHG or an international hotel brand is an advantage.</span></li><li><span>Strong knowledge of pastry, bakery, chocolate, and dessert production.</span></li><li><span>Excellent creativity and artistic presentation skills.</span></li><li><span>Strong leadership and team development abilities.</span></li><li><span>Knowledge of food costing and inventory management.</span></li><li><span>Understanding of HACCP and food safety standards.</span></li><li><span>Excellent planning and organizational skills.</span></li><li><span>Ability to work under pressure and meet production deadlines.</span></li><li><span>Effective communication and interpersonal skills.</span></li><li><span>Strong problem-solving and decision-making abilities.</span></li><li><span>Computer literacy in Microsoft Office and kitchen management systems.</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>

<p>To cook and prepare all required dishes in a timely and efficient manner according to related recipes and specifications To use materials correctly and make continuous efforts to avoid and/or minimize wastage To keep kitchen and other work places clean and tidy at all times To coordinate works with colleagues and work together as one team, ensure harmony and provide assistance as may be required To ensure correct use of equipment and report damages for required repairs To ensure the responsibility for the integrity and confidentiality of all documents and other information within the company and to ensure that no information is disclosed to unauthorised personnel To observe and enforce the company s Rules and Regulations and report any serious breach of these rules to immediate superiors To ensure/carry out all works in strict and full compliance with Company HSE Plans, Policies, Procedures and to STOP any unsafe work immediately To understand and comply with the AA Group s Commitment to Health, Safety and Environment (HSE) that is expressed through the OHS Policy, Environment Policy, Alcohol &amp; Drugs Policy, Transportation Policy, Food Safety &amp; Hygiene Policy, Anti Bribery &amp; Corruption Policy and the Ethical Code of Conduct Policy, The 12 Life Saving Rules and its Consequence Matrix and all other related documents within the AA Group s QHSE MS including that Everyone is empowered to STOP unsafe work To ensure that the rules and regulations of the AA Group and the Oman Government are understood and complied with and that any necessary disciplinary action will be taken whenever these rules and regulations are broken To understand and comply with the AA Group s Policy that prior Management permission is required before leaving a location; the use of private transport is prohibited and only Company provided or approved transportation shall be used for commuting to and from Oil &amp; Gas To carry out any other duties and tasks required by superiors</p><p><strong>Desired Candidate Profile</strong></p><p>NA</p>

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. 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> </p> <p><b>PREFERRED QUALIFICATION</b></p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: 4 to 6 years of related work experience.</p> <p>Supervisory Experience: At least 2 years of supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p> <i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i> </p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> The job of <strong>Executive Chef </strong>is executed satisfactorily when:<br><ul><li>Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.</li><li>Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.</li><li>Excellent culinary technical skills are displayed and maintained.</li><li>Menus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food &amp; Beverage Director / Manager.</li><li>Effective and positive employee working relationships are established and maintained (ESS score 75% and above).</li><li>All HACCP guidelines are achieved and maintained.</li></ul>The <strong>Executive Chef</strong> fulfils their role as a Talent Development Ambassador when:<br><ul><li>They actively support and implement Talent Development initiatives as a part of their daily activities.</li><li>They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.</li><li>They support and initiate transfer, cross exposure and task force assignments for their team.</li><li>They personally conduct prefinance evaluation with their team on a regular basis and take personal interest for their talents’ development plans.</li><li>They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.</li></ul><br><ul><li>Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.</li><li>Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.</li><li>Keep an up-dated hotel policies and procedures file.</li><li>Work with the People Services Manager to ensure the departmental performance of staff is productive.</li><li>Plan for future staffing needs.</li><li>Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).</li><li>Conduct probation and formal performance appraisal in line with company guidelines.</li><li>Maintain up to date staff records and approves leave requests.</li><li>Coach, counsel and discipline staff, providing constructive feedback to enhance performance.</li><li>Participate in the preparation of the hotel's revenue plan and marketing programmes.</li><li>Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.</li><li>Work with Finance in the preparation and management of the department’s budget.</li><li>Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure all direct reports do the same.</li><li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.&nbsp;</li><li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li><li>Implement and practice HACCP.</li></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.<br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>ALTERNANCE - Assistant-e chef de projet F/H F/H</p><br><br><p>Alternance</p><br><br><p>1 ou 2 ans</p><br><br><p>Employé administratif</p><br><br><p>Temps complet</p><br><br><p>Et si vous rejoigniez le vol à destination de Safran Aircraft Engines ? ✈<br>Safran est un groupe international de haute technologie opérant dans les domaines de l'aéronautique (propulsion, équipements et intérieurs), de l'espace et de la défense. Safran Aicraft Engines est une société du Groupe Safran. Porté par près de 15 000 collaborateurs répartis sur 31 sites dans 9 pays, Safran Aircraft Engines (SAE) est un motoriste aéronautique depuis plus de 110 ans. Nous concevons, développons, produisons et commercialisons, seul ou en coopération, des moteurs pour avions civils ou militaires, ainsi que pour les satellites.<br>Sous la supervision du chef de projet principal, l'assistant-e en gestion de projet sera<br>responsable de suivre les performances au moyen d'indicateurs clés de performance (KPI), d'analyser les problèmes, de proposer des solutions, et de développer des ressources visuelles pour améliorer la clarté des activités de notre département.</p><br><br><p>En intégrant ce poste, vous aurez l'opportunité de travailler sur des sujets concrets à fort enjeu industriel, en interaction avec différents acteurs internes et partenaires.</p><br><br><p>Étudiant-e en école d'ingénieur avec un intérêt marqué pour la gestion de projet, et une réelle volonté de comprendre et répondre aux enjeux de nos clients.<br>Vous avez la capacité de travailler de manière efficace dans un environnement dynamique et en constante évolution. Vous maîtrisez les outils informatiques et les logiciels de gestion de projet, et êtes également ouvert-e à tester de nouvelles solutions digitales, notamment l'utilisation de l'intelligence artificielle.<br>Vous êtes motivé-e, dynamique, et désireux-se d'apprendre et de contribuer activement au succès du projet.</p><br><br><br> </div>