Kitchen Design Jobs in Oman

<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>We are launching an exciting new luxury Nikki Beach Resort &amp; Spa in Yiti Bay,Sultanate of Oman and we are seeking an accomplished and visionary Executive Chef to lead the culinary journey of an exciting pre-opening luxury resort. This is a rare opportunity for a passionate culinary leader to shape the resort's gastronomic identity from the ground up, creating exceptional dining experiences that reflect the highest standards of luxury hospitality. As Executive Chef, you will oversee all culinary operations, develop innovative dining concepts, build and inspire a high-performing brigade, and ensure operational excellence across multiple food and beverage outlets.</p><p><b>Key Responsibilities:</b></p><ul><li>Lead the pre-opening planning and execution of all culinary operations.</li><li>Develop distinctive menus and dining concepts for restaurants, bars, banquets, in-room dining, and specialty venues.</li><li>Recruit, train, mentor, and inspire a world-class culinary team.</li><li>Establish kitchen operating procedures, HACCP standards, and food safety compliance.</li><li>Develop recipes, standard operating procedures, and quality assurance programs.</li><li>Manage food cost, labor cost, purchasing, inventory, and budgeting to achieve financial targets.</li><li>Collaborate with Food &amp; Beverage, Sales, Marketing, and Resort Operations to deliver memorable guest experiences.</li><li>Build relationships with premium suppliers and source the finest seasonal and local ingredients where possible.</li><li>Maintain exceptional culinary presentation, consistency, and service standards.</li><li>Drive innovation while respecting the resort's brand positioning and guest expectations.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Proven experience as Executive Chef within a luxury resort or internationally recognized five-star hotel.</li><li>Successful pre-opening experience is highly preferred.</li><li>Strong leadership and team development skills with experience managing large multicultural kitchen brigades.</li><li>Demonstrated expertise across multiple cuisines and high-volume luxury operations.</li><li>Strong commercial acumen with proven success in controlling food costs and maximizing profitability.</li><li>Excellent knowledge of HACCP, food safety regulations, and kitchen best practices.</li><li>Creative mindset with a passion for culinary excellence and guest satisfaction.</li><li>Excellent communication and organizational skills.</li><li>Culinary degree or equivalent professional qualification preferred.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span></span><p><span><span>We’re recruiting a Private Chefto join one of our clients, a hospitality group based in Muscat, Oman.</span></span><br></p><br><p><b><span><span>About Our Client:</span></span></b><br></p><br><p><span><span>Our client is a well-established hospitality company based in Muscat, Oman, known for delivering high-quality dining experiences and exceptional service standards. The organization operates with a strong focus on culinary excellence, guest satisfaction, and innovation, offering a diverse range of concepts that cater to both local and international audiences.</span></span><br></p><br><p><b><span><span>Key Responsibilities:</span></span></b><br></p><br><ul><li><span><span><span><span>Plan and prepare lunch and dinner, or three meals daily, for the family</span></span></span></span></li><li><span><span><span><span>Accommodate dietary requirements, allergies, and individual food preferences</span></span></span></span></li><li><span><span><span><span>Prepare meals and snacks for children as required</span></span></span></span></li><li><span><span><span><span>Create rotating weekly menus that emphasize seasonal, high-quality, and locally sourced ingredients</span></span></span></span></li><li><span><span><span><span>Shop for groceries or coordinate with the Household Manager/Assistant, while maintaining pantry and refrigerator inventory</span></span></span></span></li><li><span><span><span><span>Design and prepare menus for dinner parties, holidays, and family celebrations</span></span></span></span></li><li><span><span><span><span>Coordinate with serving staff to ensure proper timing, presentation, and service</span></span></span></span></li><li><span><span><span><span>Maintain high standards of cleanliness, food hygiene, and kitchen organization</span></span></span></span></li><li><span><span><span><span>Monitor food quality, freshness, and storage to ensure compliance with food safety standards</span></span></span></span></li><li><span><span><span><span>Manage kitchen supplies and ensure ingredients are available when required</span></span></span></span></li></ul><br><span>Requirements</span><ul><li><span><span><span><span>Diploma in Hotel Management, Culinary Arts, or a relevant degree</span></span></span></span></li><li><span><span><span><span>Culinary training from a recognized institution is preferred</span></span></span></span></li><li><span><span><span><span>Minimum 5 years of experience as a Private Chef or equivalent experience in fine dining or high-end hospitality</span></span></span></span></li><li><span><span><span><span>Strong knowledge of international cuisines, dietary requirements, and food safety standards, including HACCP</span></span></span></span></li><li><span><span><span><span>Excellent time management and organizational skills</span></span></span></span></li><li><span><span><span><span>Ability to work independently and confidently manage kitchen operations with minimal supervision</span></span></span></span></li><li><span><span><span><span>Strong attention to detail and a high standard of presentation</span></span></span></span></li><li><span><span><span><span>Good communication and interpersonal skills</span></span></span></span></li><li><span><span><span><span>Flexible and adaptable to the family's schedule, preferences, and special occasions</span></span></span></span></li></ul><br><span>Benefits</span><ul><li><span><span><span><span><span>Employee Benefits as per the Oman Labor Law</span></span></span></span><br></span></li></ul><br> </div>

<p>Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Food &amp; Beverage Manager with the preparation and conversion on departments promotions calendar Co Ordinate together with Food &amp; Beverage Operations with changing programmes and promotions according to seasonality In conjunction with the Food &amp; Beverage Manager coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance Ensure all menus are accurately costed, have standard recipes and presentation photos All new menu items to include service staff education and tasting Full compliance with local municipality HACCAP standards and certification. In conjunction with the Food &amp; Beverage Manager look at new potential revenue streams including outside catering opportunities.</p><p>Operations: Train and develop the kitchen and stewarding team in the departmental operating standards Ensure all kitchen team members are aware of the a.l.c Housekeeping &amp; Handyman services available to guests and are skilled in up selling them as a preferred supplier Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions To lead daily departmental briefings and monthly employee meetings To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue. Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Full compliance with local municipality HACCAP standards and certification.</li><li>Train and develop the kitchen and stewarding team in the departmental operating standards</li><li>Ensure all kitchen team members are aware of the a.l.c Housekeeping &amp; Handyman services available to guests and are skilled in up selling them as a preferred supplier</li><li>Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs</li><li>To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities</li><li>Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions</li><li>To lead daily departmental briefings and monthly employee meetings</li><li>To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety.</li><li>To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources</li><li>Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.</li><li>Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results.</li><li>Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.</li></ul>

<p>The BOH Training Executive is responsible for delivering hands-on kitchen training to BOH employees, including Kitchen Managers, Kitchen Supervisors, Senior Cooks, Cooks, and other kitchen team members. The position focuses on converting company recipes, SOPs, food preparation standards, and kitchen procedures into consistent practical execution through demonstrations, on-the-job coaching, recipe training, practical assessments, production observations, and refresher training. The role works closely with Operations, Chef, Restaurant Managers, Kitchen Managers, Kitchen Supervisors, Quality, and R&D teams to identify kitchen performance gaps, improve food quality and employee competency, and maintain consistent BOH standards across all locations. A. BOH Training & Development 1. Develop, update, and implement BOH training modules, kitchen SOPs, recipes, preparation standards, and training materials. 2. Conduct induction and orientation training for newly joined BOH employees. 3. Deliver practical, hands-on kitchen training at restaurant outlets. 4. Conduct refresher and remedial training based on identified performance gaps. 5. Train kitchen employees on approved recipes, preparation methods, cooking procedures, and presentation standards. 6. Demonstrate correct food preparation, cooking, holding, storage, and handling procedures. 7. Train employees on proper portioning, weighing, measuring, and yield control. 8. Train employees on correct use, cleaning, and safe handling of kitchen equipment and utensils. 9. Train employees on mise en place, preparation planning, station organization, and kitchen workflow. 10. Conduct practical demonstrations and assessments to ensure employees can correctly execute recipes and procedures. B. Food Quality & Product Standards 1. Ensure kitchen employees consistently follow approved recipes and product specifications. 2. Train employees to maintain consistent taste, texture, appearance, portion size, temperature, and presentation. 3. Reinforce recipe adherence and standardized preparation procedures across all outlets. 4. Train kitchen teams on correct product storage, labelling, shelf-life, and FIFO practices. 5. Identify recurring food-quality issues and provide corrective training. 6. Work with R&D/Quality and Operations teams on implementation of new products, recipes, and procedures. 7. Support product launches by conducting practical recipe and preparation training. 8. Monitor food preparation practices and recommend improvements to improve consistency and reduce waste. C. Food Safety, Hygiene & Compliance 1. Train BOH employees on food safety, personal hygiene, kitchen sanitation, and safe food-handling practices. 2. Reinforce HACCP principles and company food safety procedures. 3. Train employees on correct temperature control, storage, thawing, cooling, reheating, and holding procedures. 4. Ensure employees understand cross-contamination and allergen-control requirements. 5. Train employees on cleaning and sanitation procedures for kitchen areas, equipment, utensils, and food-contact surfaces. 6. Conduct practical observations to verify compliance with hygiene and food safety standards. 7. Identify food safety training gaps and report significant non-compliance to the concerned Operations/Quality Manager. D. Training Needs & Performance Improvement 1. Coordinate with Kitchen Managers, Restaurant Managers, Area Managers, and Operations to identify BOH training needs. 2. Conduct training needs assessments based on kitchen observations, quality audits, customer feedback, wastage, food consistency, and operational performance. 3. Identify individual and team competency gaps and recommend appropriate training interventions. 4. Prepare coaching and improvement plans for employees requiring additional support. 5. Follow up with trained employees to measure improvement and competency. 6. Support management in developing high-potential kitchen employees for future supervisory and management positions. 7. Provide additional coaching where employees do not meet required recipe, quality, or operational standards. E. Training Assessment & Certification 1. Conduct written, verbal, practical, and competency assessments where required. 2. Assess employees' ability to correctly prepare and execute assigned recipes and kitchen procedures. 3. Maintain accurate employee training records, attendance, assessment results, and competency status. 4. Conduct outlet training audits to verify implementation of trained BOH standards. 5. Evaluate training effectiveness through practical observations, assessments, quality results, and operational performance. 6. Recommend retraining or reassessment where competency standards are not achieved. 7. Report significant training and competency gaps to the concerned Operations Manager. F. Training Planning & Reporting 1. Prepare monthly and periodic BOH training plans and schedules. 2. Coordinate training schedules without negatively affecting restaurant operations. 3. Maintain the annual/monthly BOH training calendar. 4. Prepare training reports covering attendance, completion, assessment results, competency gaps, and corrective actions. 5. Track BOH training KPIs and provide regular updates to management. 6. Maintain and continuously improve BOH training materials, recipe training guides, checklists, and assessment forms. G. KEY TRAINING AREAS The BOH Training Executive should be capable of delivering practical training in: 1. Kitchen induction and orientation 2. Kitchen organization and station setup 3. Mise en place and preparation planning 4. Recipe and SOP compliance 5. Food preparation techniques 6. Cooking methods and standards 7. Portion control and weighing 8. Food presentation and plating 9. Product quality and consistency 10. Food storage and FIFO 11. Food labelling and shelf-life control 12. Temperature control 13. Thawing, cooling, reheating, and holding procedures 14. Food safety and HACCP practices 15. Personal hygiene and kitchen sanitation 16. Allergen awareness and cross-contamination prevention 17. Kitchen equipment operation and safety 18. Cleaning and sanitation procedures 19. Waste control and yield management 20. Kitchen opening and closing procedures 21. BOH–FOH coordination and communication 22. Peak-period kitchen workflow and time management 23. New product and recipe implementation 24. Practical competency assessment 25. Teamwork, discipline, and professional kitchen conduct.</p><p>Education & Experience • Diploma or Bachelor's Degree in Culinary Arts, Hotel Management, Hospitality Management, or a related field. • Minimum 3–5 years of experience in casual dining, restaurant kitchen operations, culinary training, or a related field. • Strong practical BOH/kitchen experience is highly preferred. • Proven experience in delivering hands-on kitchen/culinary training is preferred. • Experience working across multiple restaurant outlets is an advantage. • Experience in recipe standardization, food quality, kitchen SOPs, and food safety is strongly preferred. Skills & Knowledge • Strong knowledge of casual dining restaurant kitchen operations. • Strong practical knowledge of food preparation and cooking procedures. • Good understanding of recipes, portion control, yield, and product consistency. • Strong knowledge of food safety, hygiene, sanitation, and HACCP principles. • Ability to conduct practical cooking demonstrations and hands-on training. • Strong coaching and employee development skills. • Ability to identify kitchen performance and competency gaps. • Ability to train employees with different levels of experience. • Good communication and interpersonal skills. • Strong presentation and training delivery skills. • Good organizational and time-management skills. • Ability to prepare training materials, assessments, checklists, and reports. • Proficient in MS Office and training documentation. • Ability to work flexible hours and visit different restaurant outlets as required</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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>

<p><strong>1. Specialty Cook : South Indian and North Indian Cuisine</strong></p> <ul> <li>Minimum 5 years of experience as a Specialty Cook in a reputed Indian restaurant.</li> <li>Expertise in preparing authentic South Indian and North Indian dishes.</li> <li>Hotel Management or Professional Culinary qualification is preferred.</li> <li>Age: Up to 40 years.</li> <li>South Indian candidates preferred.</li> <li>Ability to develop new recipes and standardize menu items.</li> <li>Experience in creating and maintaining a Recipe Master with standard recipes, portion sizes, and food costing.</li> <li>Strong knowledge of food quality, presentation, and consistency.</li> <li>Good understanding of kitchen hygiene, food safety, and HACCP standards.</li> <li>Ability to manage kitchen operations, stock control, and wastage.</li> <li>Experience in training and guiding junior kitchen staff.</li> <li>Ability to work under pressure and maintain high production standards.</li> <li>Knowledge of inventory management and kitchen documentation will be an added advantage.</li> </ul> <p><strong>Key Responsibilities</strong></p> <ul> <li>Prepare authentic South Indian and North Indian dishes to company standards.</li> <li>Develop and standardize recipes for all menu items.</li> <li>Maintain the Recipe Master, including ingredients, portions, and cooking methods.</li> <li>Ensure consistency in taste, quality, and presentation.</li> <li>Supervise daily kitchen operations and coordinate with the kitchen team.</li> <li>Monitor food cost, portion control, and minimize wastage.</li> <li>Maintain cleanliness, hygiene, and food safety standards.</li> <li>Assist the Kitchen In-Charge in menu planning, production scheduling, and staff training.</li> <li>Ensure smooth kitchen operations during busy service periods.</li> </ul> <p><strong>Education Requirements:</strong> Hotel Management or Professional Culinary qualification is preferred.</p> <p><strong>Experience Required:</strong> Minimum 5 years of experience as a Specialty Cook in a reputed Indian restaurant.</p> <p><strong>2. South Indian Cook : (CHETTINAD CUISINE)</strong></p> <ul> <li>Minimum 3 years of experience as a South Indian Cook in a reputed restaurant.</li> <li>Expertise in Chettinad cuisine and traditional South Indian cooking.</li> <li>Skilled in preparing Dosa, Idli, Vada, Appam, Parotta/Paratha, and a variety of South Indian curries, gravies, chutneys, and sambar.</li> <li>Ability to prepare both vegetarian and non-vegetarian South Indian dishes.</li> <li>Hotel Management or Professional Culinary qualification is preferred.</li> <li>Age: Up to 40 years.</li> <li>Ability to plan menus and introduce authentic South Indian specialties.</li> <li>Experience in creating and maintaining standard recipes (Recipe Master).</li> <li>Good knowledge of food costing, portion control, and minimizing wastage.</li> <li>Strong understanding of food hygiene, sanitation, and HACCP standards.</li> <li>Ability to work efficiently in a fast-paced kitchen and as part of a team.</li> </ul> <p><strong>Key Responsibilities</strong></p> <ul> <li>Prepare authentic South Indian and Chettinad dishes with consistency and high quality.</li> <li>Cook breakfast items including Dosa, Idli, Vada, Appam, and Parotta/Paratha.</li> <li>Prepare a wide range of curries, gravies, chutneys, sambar, rasam, and specialty Chettinad dishes.</li> <li>Assist in menu planning and developing new South Indian specialties.</li> <li>Maintain the Recipe Master with standardized recipes and portion sizes.</li> <li>Ensure consistency in taste, presentation, and food quality.</li> <li>Monitor stock levels and reduce food wastage.</li> <li>Maintain cleanliness, hygiene, and food safety standards.</li> <li>Work closely with the kitchen team to ensure smooth daily operations.</li> </ul><p><strong>Desired Candidate Profile</strong></p><ul> <li>Minimum 5 years of experience as a Specialty Cook in a reputed Indian restaurant.</li> <li>Expertise in preparing authentic South Indian and North Indian dishes.</li> <li>Hotel Management or Professional Culinary qualification is preferred.</li> <li>Age: Up to 40 years.</li> <li>South Indian candidates preferred.</li> <li>Ability to develop new recipes and standardize menu items.</li> <li>Experience in creating and maintaining a Recipe Master with standard recipes, portion sizes, and food costing.</li> <li>Strong knowledge of food quality, presentation, and consistency.</li> <li>Good understanding of kitchen hygiene, food safety, and HACCP standards.</li> <li>Ability to manage kitchen operations, stock control, and wastage.</li> <li>Experience in training and guiding junior kitchen staff.</li> <li>Ability to work under pressure and maintain high production standards.</li> <li>Knowledge of inventory management and kitchen documentation will be an added advantage.</li> <li>Minimum 3 years of experience as a South Indian Cook in a reputed restaurant.</li> <li>Expertise in Chettinad cuisine and traditional South Indian cooking.</li> <li>Skilled in preparing Dosa, Idli, Vada, Appam, Parotta/Paratha, and a variety of South Indian curries, gravies, chutneys, and sambar.</li> <li>Ability to prepare both vegetarian and non-vegetarian South Indian dishes.</li> <li>Age: Up to 40 years.</li> <li>Ability to plan menus and introduce authentic South Indian specialties.</li> <li>Experience in creating and maintaining standard recipes (Recipe Master).</li> <li>Good knowledge of food costing, portion control, and minimizing wastage.</li> <li>Strong understanding of food hygiene, sanitation, and HACCP standards.</li> <li>Ability to work efficiently in a fast-paced kitchen and as part of a team.</li> </ul>

<ul><li><p>Conduct site inspections before production, delivery, and installation of kitchens.</p></li><li><p>Take and verify accurate site measurements and compare them with approved drawings.</p></li><li><p>Assess site readiness and prepare detailed site inspection and readiness reports.</p></li><li><p>Ensure that all civil and finishing works are completed before kitchen installation.</p></li><li><p>Monitor and coordinate all kitchen-related MEP requirements, including:</p></li><li><p>Electrical points and power outlets</p></li><li><p>Plumbing and drainage connections</p></li><li><p>Water supply points</p></li><li><p>Gas connections, where applicable</p></li><li><p>Cooker hood ducts and ventilation openings</p></li><li><p>Appliance connection requirements</p></li><li><p>Review architectural, civil, kitchen, and MEP drawings to identify discrepancies or clashes.</p></li><li><p>Coordinate with clients, consultants, main contractors, subcontractors, kitchen designers, suppliers, and installation teams.</p></li><li><p>Clearly mark and communicate the required locations of electrical, plumbing, drainage, gas, and ventilation points.</p></li><li><p>Ensure walls, floors, ceilings, tiles, and service points are level, aligned, finished, and ready for installation.</p></li><li><p>Verify that site conditions comply with approved kitchen layouts and appliance specifications.</p></li><li><p>Identify site problems that may affect production, delivery, or installation and recommend corrective actions.</p></li><li><p>Follow up on incomplete MEP and civil works until all required corrections are completed.</p></li><li><p>Prepare snag lists and monitor the rectification of outstanding works.</p></li><li><p>Supervise kitchen installation activities and ensure compliance with approved drawings and quality standards.</p></li><li><p>Coordinate the delivery, access, storage, and protection of kitchen materials at the site.</p></li><li><p>Monitor project schedules and report any delays, risks, variations, or site-related issues.</p></li><li><p>Maintain accurate records, including photographs, measurements, inspection reports, and client or contractor approvals.</p></li><li><p>Assist with final inspections, testing, snagging, handover, and project close-out.</p></li><li><p>Ensure compliance with company safety procedures and site HSE requirements.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Bachelor’s degree or Diploma in Civil Engineering or a related field.</p></li><li><p>Minimum 2–3 years of experience in site engineering, interior fit-out, joinery, kitchens, or residential construction.</p></li><li><p>Good understanding of civil finishing works and MEP coordination.</p></li><li><p>Ability to read and interpret architectural, MEP, and kitchen shop drawings.</p></li><li><p>Proficiency in AutoCAD, Microsoft Office, and project reporting.</p></li><li><p>Knowledge of kitchen installation requirements and built-in appliances is preferred.</p></li><li><p>Valid Oman driving licence is preferred.</p></li><li><p>Ability to communicate effectively in English; Arabic is an advantage.</p></li></ul><p>Required Skills</p><ul><li><p>Strong site inspection and problem-solving skills.</p></li><li><p>High accuracy in measurements and technical coordination.</p></li><li><p>Good communication and contractor-management skills.</p></li><li><p>Ability to manage several projects and site visits simultaneously.</p></li><li><p>Strong attention to quality, deadlines, and documentation.</p></li><li><p>Ability to work independently and coordinate effectively with different departments.</p></li><li><p>Willingness to travel regularly between project sites.</p></li></ul><p>Key Performance Indicators</p><ul><li><p>Accuracy of site measurements and readiness reports.</p></li><li><p>Reduction in installation delays caused by site or MEP issues.</p></li><li><p>Timely closure of snagging and corrective works.</p></li><li><p>Compliance of completed work with approved drawings.</p></li><li><p>Quality and timeliness of site reports and documentation.</p></li><li><p>Successful completion and handover of kitchen projects.</p></li></ul>

<p>Prepare and cook food according to the menu and company standards. Ensure excellent taste, quality, and presentation of all dishes. Plan daily food preparation and organize kitchen activities. Maintain cleanliness and hygiene in the kitchen (HACCP/Food Safety standards). Check the freshness and quality of ingredients before use. Monitor food stock and report inventory requirements. Minimize food waste and control kitchen costs. Operate kitchen equipment safely and efficiently. Follow all health, safety, and sanitation regulations. Work closely with the kitchen team to ensure timely food service. Develop new recipes and improve existing menu items when required. Maintain a clean and organized workstation throughout the shift.</p><p><strong>Desired Candidate Profile</strong></p><p>Experience: 2 - 5 Years<br>Qualification: 10th Pass<br>Key Skills: Chef, Commis Chef, Pastry Cook, Cooking Food, Assistant Cook, Continental Cook, Baking, Chef De Partie</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Job Summary</strong></p><br><br><p>We are looking for a skilled and motivated <strong>Assistant Pastry Chef</strong> to support the Pastry Chef in the preparation and production of high-quality pastries, desserts, cakes, and baked products. The successful candidate will assist with daily kitchen operations while maintaining excellent standards of quality, hygiene, and presentation.</p><br><br><p>Key Responsibilities</p><br><br><ul><li><p>Assist the Pastry Chef in preparing pastries, cakes, desserts, breads, and other baked products.</p><br><br></li><li><p>Prepare and measure ingredients accurately according to recipes and production requirements.</p><br><br></li><li><p>Assist with decorating, plating, and presentation of desserts and pastries.</p><br><br></li><li><p>Ensure consistency in taste, quality, texture, and appearance.</p><br><br></li><li><p>Maintain cleanliness and organization of the pastry kitchen and workstations.</p><br><br></li><li><p>Follow food safety, hygiene, and sanitation standards at all times.</p><br><br></li><li><p>Monitor ingredient stocks and report shortages to the Pastry Chef.</p><br><br></li><li><p>Properly store ingredients and finished products to maintain freshness and quality.</p><br><br></li><li><p>Operate and maintain pastry equipment safely and correctly.</p><br><br></li><li><p>Support the Pastry Chef in developing and testing new products when required.</p><br><br></li><li><p>Assist with daily preparation and production schedules.</p><br><br></li><li><p>Work effectively with other kitchen staff to ensure smooth operations.</p><br><br></li><li><p>Perform other duties assigned by the Pastry Chef or Kitchen Management.</p><br><br></li></ul><p>Required Skills and Competencies</p><br><br><ul><li><p>Previous experience in a pastry kitchen, bakery, hotel, restaurant, or catering environment.</p><br><br></li><li><p>Knowledge of pastry and baking techniques.</p><br><br></li><li><p>Ability to follow recipes and production instructions accurately.</p><br><br></li><li><p>Good knowledge of food safety and hygiene practices.</p><br><br></li><li><p>Good organizational and time-management skills.</p><br><br></li><li><p>Attention to detail and strong focus on quality and presentation.</p><br><br></li><li><p>Ability to work under pressure in a fast-paced kitchen environment.</p><br><br></li><li><p>Good teamwork and communication skills.</p><br><br></li><li><p>Physically fit and able to stand for extended periods.</p><br><br></li><li><p>Culinary or pastry-related certification is an advantage.</p><br><br></li></ul><p>Experience</p><br><br><p><strong>2-3 years of relevant experience</strong> in pastry, bakery, hotel, restaurant, or catering operations is preferred.</p><br><br> <br><br> </div>

<p>Position Kitchen Hygienist / Hygiene Officer -OMAN URGENT JOB OPENING</p><br><p>Reports to Site HSE / Catering Management / Client HSE & Soft FM Governance Contract Type Site-based (FM & Catering Services) Experience Required Minimum 5 years as Kitchen Hygienist / Food Safety Officer</p><p><br></p><p>About the Role We are seeking an experienced and detail-oriented Kitchen Hygienist / Hygiene Officer to ensure full compliance with the Quality Manual, Food Safety Management System (FSMS / HACCP), and HSEMS across assigned kitchens and food production areas. The role is strongly focused on food safety excellence — covering HACCP implementation, temperature control, personal hygiene of food handlers, pest management, cleaning & sanitation, chemical control, and full product traceability (including mock recall exercises). The successful candidate will drive continuous operational monitoring, inspections, training, documentation and timely corrective action to maintain the highest food safety standards and client audit readiness across multiple camp locations.</p><p><strong>Desired Candidate Profile</strong></p><p>Requirements & Qualifications</p><p>Essential</p><ul><li><p>Minimum 5 years’ practical experience as a Kitchen Hygienist / Food Safety Officer, preferably within Oil & Gas</p></li></ul><p>camps, remote catering or large-scale kitchen operations.</p><ul><li><p>HACCP Level 2 (or higher) certification.</p></li><li><p>NEBOSH International General Certificate (IGC).</p></li><li><p>IOSH qualification (Managing Safely or equivalent).</p></li><li><p>Demonstrable knowledge and practical application of ISO 22000 (Food Safety Management), ISO 45001</p></li></ul><p>(Occupational Health & Safety) and ISO 14001 (Environmental Management).</p><ul><li><p>Fluent spoken and written English and Hindi (essential for effective workforce communication and training</p></li></ul><p>delivery).</p><p><br></p><p>Desirable</p><ul><li><p>Previous experience on bp, IOGP or similar major operator catering / FM projects.</p></li><li><p>Familiarity with QHSIR, SV/OS programmes, IRIS and client oversight processes.</p></li><li><p>Experience in pest control coordination, chemical management (COSHH) and laboratory sample handling.</p></li><li><p>Additional food safety qualifications or lead auditor training in ISO 22000.</p></li><li><p>Experience in delivering training and Toolbox Talks to multicultural kitchen teams.</p></li></ul><p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>Crowne Plaza Muscat OCEC is a distinguished five-star hotel located within the iconic Oman Convention and Exhibition Centre in Muscat. Combining modern luxury with traditional Omani hospitality, the hotel offers exceptional accommodation, world-class dining, and state-of-the-art meeting and event facilities. As a preferred destination for business travellers, conference delegates, and leisure guests, Crowne Plaza Muscat OCEC prides itself on delivering personalized service, innovative experiences, and seamless connectivity. Strategically positioned in Oman’s vibrant capital, it serves as a gateway to the region’s cultural heritage and burgeoning business landscape.</span><span>​</span></p><br><p><span><span><strong>What is the job?</strong></span>​</span></p><br><p><span><span>The Commis 1 is an entry-level kitchen position responsible for assisting chefs in the preparation, cooking, and presentation of dishes. This role is key in learning kitchen operations, culinary techniques, and food safety standards while supporting the smooth functioning of the kitchen. The Commis 1 contributes to delivering exceptional dining experiences in line with True Hospitality for Good.</span>​</span></p><br><p><span><span><strong>Your day to day</strong></span>​</span></p><br><ul><li><p><span><span>Assist the Chef de Partie and other senior chefs in the preparation of ingredients, sauces, and dishes.</span>​</span></p><br></li><li><p><span><span>Perform basic cooking tasks such as chopping, slicing, boiling, grilling, and frying under supervision.</span>​</span></p><br></li><li><p><span><span>Ensure correct portioning and preparation of ingredients according to recipes and standards.</span>​</span></p><br></li><li><p><span><span>Participate in mise en place to ensure the kitchen is ready for service.</span>​</span></p><br></li><li><p><span><span>Assist in plating and garnishing dishes as instructed by senior chefs.</span>​</span></p><br></li><li><p><span><span>Maintain cleanliness and organization of the assigned work area, kitchen stations, and storage areas.</span>​</span></p><br></li><li><p><span><span>Wash, peel, and prepare vegetables, fruits, meats, and other ingredients.</span>​</span></p><br></li><li><p><span><span>Clean kitchen utensils, tools, and equipment according to hygiene standards.</span>​</span></p><br></li><li><p><span><span>Ensure proper storage and rotation of ingredients to prevent spoilage.</span>​</span></p><br></li><li><p><span><span>Follow all food safety, sanitation, and hygiene procedures according to hotel policies and local regulations.</span>​</span></p><br></li><li><p><span><span>Handle kitchen tools, equipment, and ingredients safely to prevent accidents or contamination.</span>​</span></p><br></li><li><p><span><span>Adhere to fire safety and emergency procedures within the kitchen.</span>​</span></p><br></li><li><p><span><span>Assist in receiving and checking deliveries of food supplies and ingredients.</span>​</span></p><br></li><li><p><span><span>Work collaboratively with kitchen staff to ensure smooth and efficient operations.</span>​</span></p><br></li><li><p><span><span>Follow instructions from senior chefs accurately and promptly.</span>​</span></p><br></li><li><p><span><span>Demonstrate willingness to learn, take initiative, and improve culinary skills.</span>​</span></p><br></li></ul><p><span><span><strong>What we need from you</strong></span>​:</span></p><br><ul><li><p><span><span>Culinary school diploma or certificate preferred but not mandatory for entry-level position.</span>​</span></p><br></li><li><p><span><span>0–1 year of kitchen experience preferred; fresh graduates or trainees are welcome.</span>​</span></p><br></li><li><p><span><span>Exposure to professional kitchen environment is an advantage.</span>​</span></p><br></li><li><p><span><span>Basic knowledge of cooking techniques, kitchen equipment, and food hygiene practices.</span>​</span></p><br></li><li><p><span><span>Willingness to learn and follow instructions.</span>​</span></p><br></li><li><p><span><span>Basic English communication skills; additional languages are a plus.</span>​</span></p><br></li><li><p><span><span>Physical stamina to stand, bend, and lift for extended periods.</span>​</span></p><br></li><li><p><span><span>Attention to detail and ability to follow standard recipes.</span>​</span></p><br></li><li><p><span><span>Team player with positive attitude and strong work ethic.</span>​</span></p><br></li><li><p><span><span>Flexibility to work shifts, weekends, and public holidays</span></span></p><br></li></ul><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 a full uniform, 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 applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin,</span></span></p><br><p><span><span>protected veteran status, or disability. 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 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.</span></span></p><br><p><span>So, join us and you’ll become part of our ever-growing global family.</span></p><br><p><span><strong>Who we are</strong></span></p><br><p><span>Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.&nbsp;</span></p><br><p><span>Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.</span></p><br><p><span>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</span></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>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul>

<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>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<br><p><strong>Scope: </strong>Men's fashion, women's fashion oversight, traditional wear, footwear, luggage, bags and accessories, cosmetics, health and beauty products</p><br><ul><li><p>Develop seasonal collection architecture by customer, gender, category, style, colour, size and price point.</p></li><li><p>Define opening-price, core, premium and statement products.</p></li><li><p>Build seasonal buying calendars and monitor GCC/Oman consumer trends.</p></li><li><p>Source manufacturers, brands and suppliers locally and internationally.</p></li><li><p>Negotiate cost, MOQ, lead times, payment terms and commercial support.</p></li><li><p>Work with Designer on product development, samples and approvals.</p></li><li><p>Work with Planner on OTB and seasonal inventory.</p></li><li><p>Analyse sell-through by SKU/style/size/colour and identify repeat opportunities.</p></li><li><p>Control markdown, broken sizes, seasonal ageing and exit strategies.</p></li><li><p>Conduct competitor and price benchmarking.</p></li><li><p>Own Sales, GP%, Margin, Sell-through and Stock Turn.</p></li><li><p>Build exclusive/private-label opportunities.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><br><ul><li><p>Minimum 5 years of fashion/lifestyle buying or category-management experience.</p></li><li><p>Strong apparel/lifestyle merchandising background.</p></li><li><p>GCC experience preferred.</p></li><li><p>Must understand OTB, seasonal buying, sell-through, markdown and size/colour planning.</p></li><li><p>Strong product sense and commercial judgement.</p></li><li><p>Own-brand/product-development experience highly desirable.</p></li><li><p>Knowledge on Omani traditional life style wears highly desirable</p></li></ul><br><p><strong>Core KPIs</strong></p><p> Sales • GP% • Full-price Sell-through • Markdown % • Stock Turn • Seasonal Ageing • Range Productivity • OTB Adherence </p>

<p>About tSite HSE / Catering Management / Client HSE & Soft FM Governancehe Role-</p><p>Minimum 5 years as Kitchen Hygienist / Food Safety Officer We are seeking an experienced and detail-oriented Kitchen Hygienist / Hygiene Officer to ensure full compliance with the Quality Manual, Food Safety Management System (FSMS / HACCP), and HSEMS across assigned kitchens and food production areas. The role is strongly focused on food safety excellence — covering HACCP implementation, temperature control, personal hygiene of food handlers, pest management, cleaning & sanitation, chemical control, and full product traceability (including mock recall exercises). The successful candidate will drive continuous operational monitoring, inspections, training, documentation and timely corrective action to maintain the highest food safety standards and client audit readiness across multiple camp locations. </p><p>Key Responsibilities</p><ul><li><p>Conduct daily food safety and hygiene inspections of production areas, stores, mess halls, dining areas and</p></li></ul><p>associated facilities.</p><ul><li><p>Monitor and verify the Food Safety Management System (FSMS / HACCP) implementation, including temperature</p></li></ul><p>controls, cleaning schedules, personal hygiene of food handlers, and safe food handling practices.</p><ul><li><p>Ensure full product traceability across the food chain — including receiving, storage, preparation and service —</p></li></ul><p>and conduct mock product recall exercises as required.</p><ul><li><p>Perform continuous observation of staff during operations to prevent cross-contamination and ensure compliance</p></li></ul><p>with food safety procedures (cooking, cooling, reheating, thawing, etc.).</p><ul><li><p>Oversee pest control measures, waste handling and chemical storage compliance within kitchen environments.</p></li><li><p>Maintain detailed records of inspections, temperature logs, cleaning checklists, traceability records, incidents and</p></li></ul><p>corrective actions.</p><ul><li><p>Identify and report food safety non-conformances; follow up all observations until closed and coordinate</p></li></ul><p>maintenance issues via Help Desk.</p><ul><li><p>Deliver Toolbox Talks, food safety training and awareness sessions to food handlers as per the training calendar.</p></li><li><p>Support client oversight inspections, Medic Team walkthroughs and prepare weekly QHSIR and deep-cleaning</p></li></ul><p>evidence packs.</p><ul><li><p>Coordinate food and water sampling for external laboratory analysis; submit monthly SV HACCP documents,</p></li></ul><p>temperature control records and related food safety evidence.</p><ul><li><p>Support food safety incident investigations, prepare AAR reports and participate in Soft FM / HSE meetings as</p></li></ul><p>required.</p><p>Requirements & Qualifications</p><p>Essential</p><ul><li><p>Minimum 5 years’ practical experience as a Kitchen Hygienist / Food Safety Officer, preferably within Oil & Gas</p></li></ul><p>camps, remote catering or large-scale kitchen operations.</p><ul><li><p>HACCP Level 2 (or higher) certification.</p></li><li><p>NEBOSH International General Certificate (IGC).</p></li><li><p>IOSH qualification (Managing Safely or equivalent).</p></li><li><p>Demonstrable knowledge and practical application of ISO 22000 (Food Safety Management), ISO 45001</p></li></ul><p>(Occupational Health & Safety) and ISO 14001 (Environmental Management).</p><ul><li><p>Fluent spoken and written English and Hindi (essential for effective workforce communication and training</p></li></ul><p>delivery).</p><p><strong>Desired Candidate Profile</strong></p><p>Strong working knowledge of Microsoft Office, particularly Excel (trackers, temperature records, reporting and</p><p>data analysis).</p><ul><li><p>Proven ability to conduct detailed food safety inspections, manage product traceability, drive corrective actions,</p></li></ul><p>maintain accurate documentation and support client audits.</p><ul><li><p>Valid driving licence and willingness to work in remote desert camp environments on a rotational or site-based</p></li></ul><p>basis.</p><p>Desirable</p><ul><li><p>Previous experience on bp, IOGP or similar major operator catering / FM projects.</p></li><li><p>Familiarity with QHSIR, SV/OS programmes, IRIS and client oversight processes.</p></li><li><p>Experience in pest control coordination, chemical management (COSHH) and laboratory sample handling.</p></li><li><p>Additional food safety qualifications or lead auditor training in ISO 22000.</p></li><li><p>Experience in delivering training and Toolbox Talks to multicultural kitchen teams.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>Crowne Plaza Muscat OCEC is a distinguished five-star hotel located within the iconic Oman Convention and Exhibition Centre in Muscat. Combining modern luxury with traditional Omani hospitality, the hotel offers exceptional accommodation, world-class dining, and state-of-the-art meeting and event facilities. As a preferred destination for business travellers, conference delegates, and leisure guests, Crowne Plaza Muscat OCEC prides itself on delivering personalized service, innovative experiences, and seamless connectivity. Strategically positioned in Oman’s vibrant capital, it serves as a gateway to the region’s cultural heritage and burgeoning business landscape.</span><span>​</span></p><br><p><span><strong>What is the job?</strong></span><span>​</span></p><br><p><span>The Demi Chef de Partie is a mid-level kitchen role responsible for assisting the Chef de Partie in managing a specific section of the kitchen. This role involves preparing, cooking, and presenting high-quality dishes while supervising junior staff, maintaining hygiene and safety standards, and ensuring smooth kitchen operations. The Demi Chef de Partie is key in supporting the culinary team to deliver exceptional dining experiences in line with True Hospitality for Good.</span><span>​</span></p><br><p><span><strong>Your day to day</strong></span><span><span><strong>​</strong></span></span></p><br><ul><li><p><span>Assist the Chef de Partie in preparing, cooking, and presenting dishes for the assigned section.</span><span><span>​</span></span></p><br></li><li><p><span>Ensure consistency and quality in taste, portion, and presentation according to recipes and hotel standards.</span><span><span>​</span></span></p><br></li><li><p><span>Participate in mise en place and preparation for service, ensuring ingredients are ready and organized.</span><span><span>​</span></span></p><br></li><li><p><span>Assist with menu planning and seasonal specials under the guidance of senior chefs.</span><span><span>​</span></span></p><br></li><li><p><span>Ensure all food items are prepared according to hygiene and safety standards.</span><span><span>​</span></span></p><br></li><li><p><span>Supervise and guide junior kitchen staff, including Commis I and II, in the assigned section.</span><span><span>​</span></span></p><br></li><li><p><span>Allocate tasks to team members and monitor workflow to ensure efficiency.</span><span><span>​</span></span></p><br></li><li><p><span>Support the Chef de Partie in maintaining cleanliness and organization within the section.</span><span><span>​</span></span></p><br></li><li><p><span>Ensure proper handling and storage of ingredients, supplies, and kitchen equipment.</span><span><span>​</span></span></p><br></li><li><p><span>Comply with food safety, sanitation, and hygiene procedures in accordance with hotel policies and local regulations.</span><span><span>​</span></span></p><br></li><li><p><span>Conduct regular checks of kitchen stations, equipment, and storage areas for cleanliness and safety.</span><span><span>​</span></span></p><br></li><li><p><span>Follow fire safety and emergency procedures within the kitchen.</span><span><span>​</span></span></p><br></li><li><p><span>Assist in monitoring inventory levels and stock usage for the section.</span><span><span>​</span></span></p><br></li><li><p><span>Ensure minimal waste through proper portioning, storage, and rotation of ingredients.</span><span><span>​</span></span></p><br></li><li><p><span>Report shortages or maintenance issues to the Chef de Partie or Sous Chef.</span><span><span>​</span></span></p><br></li><li><p><span>Conduct regular taste tests and quality checks within the assigned section.</span><span><span>​</span></span></p><br></li><li><p><span>Support the team in responding promptly to guest requests or special dietary requirements.</span><span><span>​</span></span></p><br></li><li><p><span>Maintain high standards of food presentation and overall quality.</span><span><span>​</span></span></p><br></li></ul><p><span><strong>What we need from you</strong></span><span>​</span><span>:</span></p><br><ul><li><span>Culinary degree or diploma from a recognized culinary institute preferred.</span><span>​</span></li><li><span>Minimum 3–5 years of kitchen experience, with at least 1 year in a supervisory or Demi Chef de Partie role preferred.</span><span>​</span></li><li><span>Experience in hotel kitchens, fine dining, or large-scale catering is an advantage.</span><span>​</span></li><li><span>Proficiency in cooking techniques relevant to the assigned section.</span><span>​</span></li><li><span>Knowledge of kitchen equipment, food safety, and hygiene standards.</span><span>​</span></li><li><span>Understanding of inventory control, portion management, and cost control.</span><span>​</span></li><li><span>Fluent in English (spoken &amp; written); additional languages are advantageous.</span><span>​</span></li><li><span>Strong leadership, organizational, and communication skills.</span><span>​</span></li><li><span>Ability to work under pressure and meet service deadlines.</span><span>​</span></li><li><span>Team-oriented with a proactive approach and willingness to learn.</span><span>​</span></li><li><span>Flexibility to work shifts, weekends, and public holidays.</span><span>​</span></li></ul><p><span><strong>What you can expect from us:</strong></span></p><br><p><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 a full uniform, impressive room discounts, and some of the best training in the business.</span></p><br><p><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 applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin,</span></p><br><p><span>protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.</span></p><br><p><span>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.</span></p><br><p><span>So, join us and you’ll become part of our ever-growing global family.</span></p><br><p><span><strong>Who we are</strong></span></p><br><p><span>Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.&nbsp;</span></p><br><p><span>Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.</span></p><br><p><span>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</span></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><h4>Job summary</h4> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> <h4>Core work activities</h4> <p><strong>Ensuring culinary standards and responsibilities are met for restaurant</strong></p> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all food & beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <p><strong>Leading kitchen team</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensuring and maintaining the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> <p><strong>Establishing and maintaining restaurant kitchen goals</strong></p> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>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.</p> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>