DCDP - Baker

Minor International; Salalah; On-site; OMR 2,500 - 10,000; Full time

Job summary

An established industry player in luxury hospitality seeks a skilled Chef de Partie to enhance culinary offerings in a vibrant Bakery Kitchen. This role requires a commitment to excellence, teamwork, and customer service, ensuring that guests enjoy high-quality, beautifully presented dishes. The ideal candidate will have a culinary degree and experience in fine dining or luxury hotel settings. Join a passionate team that values creativity and quality, and contribute to memorable dining experiences in a stunning location. If you are ready to take your culinary career to the next level, this opportunity is perfect for you.

Qualifications

• Bachelor's degree or culinary degree required.
• 1+ year experience as Chef de Partie in hotels/restaurants.

Responsibilities

• Ensure smooth operation of the Bakery Kitchen area.
• Maintain food safety and sanitation practices.
• Support development of restaurant concepts and standards.

Skills

Leadership Skills

Interpersonal Skills

Teamwork

Customer Service

Attention to Detail

Education

Bachelor’s Degree

Culinary Degree

Job description

Company Description

A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Job Description

Perform all activities within a Bakery Kitchen area, ensuring a safe, smooth-running, and profitable operation within the framework of the Hotel. Support the development of Restaurant concepts and standards. Be familiar with local markets & suppliers. Recommend menu changes according to seasonal product availability. Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.

Ensure food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, and rotation. Maintain basic food safety and sanitation practices. Maintain outlet safety at all times. Take responsibility for asset management of all outlet property and facilities. Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests. Promote positive inter-departmental relations through candid communication and cooperation. Maintain and oversee adherence to departmental checklists and cleaning schedules. Assist in maintaining clean and sanitized food preparation areas.

Qualifications

• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence

Additional Information

• Experience in a luxury hotel or fine-dining restaurant.