All-Day Dining Sous Chef - Lead & Create Seasonal Menus

Mandarin Oriental Hotel Group; Muscat; On-site; OMR 11,000 - 20,000; Full time

Job summary

Mandarin Oriental Muscat is seeking an experienced Sous Chef for the All Day Dining kitchen. You will collaborate with the Chef de Cuisine to design dishes, oversee daily operations, and ensure consistent quality across breakfast, lunch, dinner, buffet and à la carte offerings.

You will lead a diverse culinary team, uphold strict food safety standards, manage costs and waste, and maintain MOHG Legendary Quality Experiences across all service periods.

Qualifications

• Minimum of proven all-day dining experience in luxury hotel settings.
• Experience across breakfast, lunch, dinner, buffet and a la carte operations.
• Previous supervisory or Sous Chef role in a luxury hotel or high-end hospitality.
• Ability to lead, motivate and develop a diverse culinary team.
• Strong knowledge of food safety, HACCP and kitchen management.
• Excellent organizational skills to manage multiple services and priorities.
• Good understanding of food cost control, inventory, and waste reduction.

Responsibilities

• Collaborate with the Chef de Cuisine to design dishes and seasonal menus.
• Oversee day-to-day operations of the All Day Dining kitchen for consistency and quality.
• Ensure accurate plating guides and adherence to dish descriptions and standards.
• Monitor food safety, cleanliness and equipment maintenance.
• Lead staffing, rosters, training and performance coaching.
• Maintain guest-focused culinary excellence aligned with MOHG standards.

Skills

All-day dining experience

High-volume hotel restaurant

Supervisory / Sous Chef experience

Food safety & HACCP knowledge

Budgeting & waste control

Leadership & team development

Strong communication skills

Job description

Mandarin Oriental Muscat is seeking an experienced Sous Chef for the All Day Dining kitchen. You will collaborate with the Chef de Cuisine to design dishes, oversee daily operations, and ensure consistent quality across breakfast, lunch, dinner, buffet and à la carte offerings.

You will lead a diverse culinary team, uphold strict food safety standards, manage costs and waste, and maintain MOHG Legendary Quality Experiences across all service periods.