Seafood Chef Jobs in Oman

<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"> <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 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 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>

<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>

<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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><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. 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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></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></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Education: Technical, Trade, or Vocational School Degree.</li><li>Related Work Experience: At least 3 years of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</li></ul><p></p></section>

<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>

<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>