216 Chef Trainee jobs in Oman

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

What’s in it for you:

• Competitive Salary
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

Responsibilities:

• As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
• You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
• Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
• Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.
• Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.
• Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
• Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
• Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.
• Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.
• Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.
• Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
• Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
• Continually strive to improve food preparation and presentations.
• Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
• Coordinate the production as it relates to banquet and restaurant functions.
• Conduct daily shift briefings to Colleagues.
• Assist in the development of new menu items.
• Follow payroll costs and productivity within budgeted guidelines.
• Provide training for new culinary colleagues.
• Other duties as assigned.

• 3 years formal culinary school or equivalent experience.
• Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
• Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
• The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.
• Must be an effective supervisor and trainer; administrative knowledge is an asset.
• Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
• Current First Aid and Serve Safe training an asset.
• Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.
• Must be a team player with a positive attitude
• Must be able to work a flexible schedule

Your team and working environment:
Mövenpick Hotel & Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with Mövenpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Overview

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

• Competitive Salary
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
• You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
• Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
• Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.
• Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.
• Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
• Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
• Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.
• Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.
• Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.
• Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
• Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
• Continually strive to improve food preparation and presentations.
• Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
• Coordinate the production as it relates to banquet and restaurant functions.
• Conduct daily shift briefings to Colleagues.
• Assist in the development of new menu items.
• Follow payroll costs and productivity within budgeted guidelines.
• Provide training for new culinary colleagues.
• Other duties as assigned.

• 3 years formal culinary school or equivalent experience.
• Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
• Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
• The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.
• Must be an effective supervisor and trainer; administrative knowledge is an asset.
• Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
• Current First Aid and Serve Safe training an asset.
• Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.
• Must be a team player with a positive attitude
• Must be able to work a flexible schedule

Your team and working environment: Mövenpick Hotel & Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with Mövenpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay.

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Overview

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

What’s in it for you:

• Competitive Salary
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities

• Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
• As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
• You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
• Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
• Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.
• Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.
• Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
• Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
• Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.
• Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.
• Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.
• Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
• Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
• Continually strive to improve food preparation and presentations.
• Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
• Coordinate the production as it relates to banquet and restaurant functions.
• Conduct daily shift briefings to Colleagues.
• Assist in the development of new menu items.
• Follow payroll costs and productivity within budgeted guidelines.
• Provide training for new culinary colleagues.
• Other duties as assigned.

• 3 years formal culinary school or equivalent experience.
• Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
• Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
• The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.
• Must be an effective supervisor and trainer; administrative knowledge is an asset.
• Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
• Current First Aid and Serve Safe training an asset.
• Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.
• Must be a team player with a positive attitude
• Must be able to work a flexible schedule

Your Team And Working Environment
Mövenpick Hotel & Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with Mövenpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay.

Our Commitment To Diversity & Inclusion
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Overview

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

• Competitive Salary
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world
• Ability to make a difference through our Corporate Social Responsibility activities

• Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
• As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
• You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
• Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
• Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.
• Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.
• Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
• Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
• Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served.
• Ensure all kitchen colleagues are aware of and adhere to standards and expectations.
• Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.
• Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
• Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
• Continually strive to improve food preparation and presentations.
• Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
• Coordinate the production as it relates to banquet and restaurant functions.
• Conduct daily shift briefings to Colleagues.
• Assist in the development of new menu items.
• Follow payroll costs and productivity within budgeted guidelines.
• Provide training for new culinary colleagues.
• Other duties as assigned.

• 3 years formal culinary school or equivalent experience.
• Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
• Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
• The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.
• Must be an effective supervisor and trainer; administrative knowledge is an asset.
• Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
• Current First Aid and Serve Safe training an asset.
• Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.
• Must be a team player with a positive attitude
• Must be able to work a flexible schedule

Your team and working environment: Mövenpick Hotel & Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with Mövenpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces, it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay.

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Sous Chef – Pastry and Bakery

Mandarin Oriental Muscat is looking for a Sous Chef – Pastry and Bakery

to join our Kitchen team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world's most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental Muscat

Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.

For those seeking a luxury living experience in one of Muscat's most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group's legendary service, world-class amenities and sweeping sea or mountain views.

Departmental:

• Assisting the Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production (including Banquet, In-Room Dining, Café Citrus, Mandarin Cake Shop and Lounges) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
• Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen to assure maximum efficiency.
• Work closely with the respective restaurant manager and executive chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
• Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Pastry Chef.
• Ensure plating guides and standard setup guides are up to date and distributed appropriately.
• Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.
• Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef & Pastry Chef.
• Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.
• Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
• Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
• Provide leadership, direction, and support to all colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.
• training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
• Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Support the Steward team in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
• Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe & Sound and through the local Muscat Municipality rules and regulation.

• Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.

• Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.

• Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Pastry Chef.

• Ensure that Mandarin Oriental, Muscat's grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.

• Personally follow up with guests where possible and accommodate special request as required including dietary requirements.

• Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.

• Communicate Rules & Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.

• Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat's procedures.

• Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
• Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
• Ensure recipe costings for Pastry and Bakery are up to date and in line with selling prices.
• Oversee and take full responsibility of all food safety related administration.
• Ensure support is given to the Commissary for the daily market list and inventory control.
• Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry and Bakery Kitchen.
• Monitor the monthly P&L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
• Follow all procedures, policies and practices about the Jardine accounting related requirements for the culinary department.
• Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
• To be updated with the latest food trends in the Food & Beverage industry to ensure that Pastry and Bakery are in line or ahead with international standards.
• Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
• Perform any other reasonable duties as required by the Executive Chef & Pastry Chef.

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it's important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

Al Mouj Golf is looking for a passionate and experienced
Sous Chef (In Charge)
to lead our kitchen operations and deliver exceptional dining experiences across restaurants, catering, and events.

Key Responsibilities:

• Oversee all kitchen and stewarding operations with a focus on quality, safety, and consistency.
• Design and prepare menus, ensuring creativity, authenticity, and cost efficiency.
• Ensure strict compliance with HACCP, hygiene, and Oman Municipality regulations.
• Collaborate with F&B and Events teams to deliver outstanding functions and promotions.
• Control food, labor, and operational costs against budget targets.
• Supervise, train, and develop the kitchen team, ensuring high performance and professional growth.
• Monitor equipment maintenance, stock levels, and operational efficiency.
• Lead staff administration (duty rosters, appraisals, training, and leave planning).
• Build positive customer relationships, review feedback, and continuously improve standards.

What We're Looking For:

5–6 years' progressive kitchen/F&B operational experience, with 2–3 years in a leadership role (5-star hotel, resort, or golf club preferred).

Strong knowledge of international cuisines and menu development.

Excellent communication and leadership skills in a multicultural environment.

Computer literacy and fluency in English (written & spoken).

A proactive leader who embodies our values:
Bold, Passionate, and Togetherness.

Why Join Us?

At
Al Mouj Golf
, you'll work in one of Oman's most prestigious lifestyle destinations. We provide the right environment, support, and growth opportunities for you to succeed.

Apply now and take the next step in your culinary career with Al Mouj Golf.

Hiring position: Sous Chef.

Experience: minimum 2 years as same position or 3 years as a senior CDP / Jr. Sous Chef

Areas of Work: Catering, high volume food production, kitchen management, Menu planning

Where: Muscat, Oman

Facilities: Yearly 30 days paid vacation, yearly two-way flight ticket, accommodation, duty meals, medical, insurance.

Salary: OMR 500 per month start up and OMR 100 will be increased based on your performance after the joining.

Job Description – Sous Chef

Position Summary

The Sous Chef, a vital member of the culinary leadership team, supporting the Executive Chef in managing daily kitchen operations. This role ensures consistent food quality, cost control, and smooth workflow while maintaining strict compliance with food safety standards. The Sous Chef also plays a key role in staff supervision, scheduling, training, and kitchen administration.

___

Key Responsibilities

Culinary Operations & Food Quality

• Supervise kitchen production to ensure food quality, taste, and presentation meet established standards.
• Execute menus consistently, following recipes, portion sizes, and presentation guidelines.
• Minimize food wastage through effective portion control and inventory practices.

Kitchen & Staff Management

• Prepare and manage duty rotas for kitchen staff, ensuring adequate coverage and efficiency.
• Supervise, train, and motivate team members to perform at high standards.
• Support team development through coaching, skill enhancement, and performance feedback.
• Ensure smooth kitchen workflow during peak hours and special events.

Administrative & Cost Control

• Monitor and control food cost percentage while maintaining quality standards.
• Manage purchasing, receiving, and inventory using cost-saving techniques.
• Prepare reports, checklists, and operational updates as required by management.
• Utilize Microsoft Excel for food cost analysis, Word for documentation, and PowerPoint for presentations.

Health, Safety & Compliance

• Enforce HACCP principles and food safety standards across all kitchen operations.
• Maintain hygiene, sanitation, and workplace safety in compliance with regulations.
• Train staff in safe food handling and proper hygiene practices.
• Support internal and external food safety audits.

___

Qualifications & Skills

• Minimum 2 years of experience as a Sous Chef or 3 years of Senior Chef de Partie in a reputable kitchen.
• Food Safety & Hygiene Certification (mandatory).
• Strong leadership, organizational, and communication skills.
• Proven expertise in kitchen administration, cost control, and rota scheduling.
• Proficiency in Outlook email, Microsoft Windows, Word, Excel, and PowerPoint (mandatory).
• Ability to work under pressure and adapt to fast-paced operations.
• Flexibility to work according to the business requirements.

Job Type: Full-time

Pay: RO RO per month

Sous Chef – Pastry and Bakery
Mandarin Oriental Muscat is looking for a
Sous Chef – Pastry and Bakery
to join our
Kitchen
team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world's most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental Muscat
Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.

For those seeking a luxury living experience in one of Muscat's most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group's legendary service, world-class amenities and sweeping sea or mountain views.

Departmental

• Assisting the Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production (including Banquet, In-Room Dining, Café Citrus, Mandarin Cake Shop and Lounges) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
• Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen to assure maximum efficiency.
• Work closely with the respective restaurant manager and executive chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
• Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Pastry Chef.
• Ensure plating guides and standard setup guides are up to date and distributed appropriately.
• Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.
• Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef & Pastry Chef.
• Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.
• Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
• Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
• Provide leadership, direction, and support to all colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.
• training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
• Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Support the Steward team in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
• Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe & Sound and through the local Muscat Municipality rules and regulation.
• Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
• Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
• Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Pastry Chef.
• Ensure that Mandarin Oriental, Muscat's grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.
• Personally follow up with guests where possible and accommodate special request as required including dietary requirements.
• Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.
• Communicate Rules & Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
• Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat's procedures.
• Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
• Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
• Ensure recipe costings for Pastry and Bakery are up to date and in line with selling prices.
• Oversee and take full responsibility of all food safety related administration.
• Ensure support is given to the Commissary for the daily market list and inventory control.
• Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry and Bakery Kitchen.
• Monitor the monthly P&L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
• Follow all procedures, policies and practices about the Jardine accounting related requirements for the culinary department.
• Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
• To be updated with the latest food trends in the Food & Beverage industry to ensure that Pastry and Bakery are in line or ahead with international standards.
• Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
• Perform any other reasonable duties as required by the Executive Chef & Pastry Chef.

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it's important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

Sous Chef / Pastry and Bakery - 6-Month Contract

Culinary / Kitchen

Temporary / Seasonal

Mandarin Oriental, Muscat

Sous Chef – Pastry and Bakery

Mandarin Oriental Muscat is looking for a Sous Chef – Pastry and Bakery

to join our Kitchen team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world's most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental Muscat

Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.

For those seeking a luxury living experience in one of Muscat's most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group's legendary service, world-class amenities and sweeping sea or mountain views.

Departmental:

• Assisting the Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production (including Banquet, In-Room Dining, Café Citrus, Mandarin Cake Shop and Lounges) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
• Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen to assure maximum efficiency.
• Work closely with the respective restaurant manager and executive chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
• Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Pastry Chef.
• Ensure plating guides and standard setup guides are up to date and distributed appropriately.
• Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.
• Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef & Pastry Chef.
• Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.
• Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
• Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
• Provide leadership, direction, and support to all colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.
• training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
• Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Support the Steward team in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
• Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe & Sound and through the local Muscat Municipality rules and regulation.

• Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.

• Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.

• Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Pastry Chef.

• Ensure that Mandarin Oriental, Muscat's grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.

• Personally follow up with guests where possible and accommodate special request as required including dietary requirements.

• Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.

• Communicate Rules & Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.

• Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat's procedures.

• Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
• Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
• Ensure recipe costings for Pastry and Bakery are up to date and in line with selling prices.
• Oversee and take full responsibility of all food safety related administration.
• Ensure support is given to the Commissary for the daily market list and inventory control.
• Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry and Bakery Kitchen.
• Monitor the monthly P&L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
• Follow all procedures, policies and practices about the Jardine accounting related requirements for the culinary department.
• Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
• To be updated with the latest food trends in the Food & Beverage industry to ensure that Pastry and Bakery are in line or ahead with international standards.
• Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
• Perform any other reasonable duties as required by the Executive Chef & Pastry Chef.

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it's important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.