Junior Sous Chef — Luxury Hotel Kitchen, Training & Growth

Kimpton; Oman; Sur place; OMR 7 200 - 12 000; Plein temps

Avantages offerts par ce poste

Competitive salary

Full uniform

Impressive room discounts

Best training in the industry

Résumé du poste

Crowne Plaza Muscat OCEC is seeking a Junior Sous Chef to assist in running daily kitchen operations, supervise staff, and ensure consistent delivery of high-quality dishes across all outlets and banquets.

You will help with menu execution, inventory management, and training in food safety, upholding brand standards and guest satisfaction. Fluent English and strong leadership are required for this busy five-star property in Muscat.

Qualifications

• Culinary degree or diploma from a recognized culinary institute preferred.
• 5–7 years of experience in a professional kitchen, with at least 2 years in a supervisory role.
• Experience in hotel or large-scale kitchen operations is highly desirable.
• Proficiency in various cooking techniques and culinary disciplines.
• Knowledge of kitchen equipment, food safety standards, and hygiene practices.

Responsabilités

• Assist the Sous Chef in overseeing daily kitchen operations and workflow.
• Supervise and coordinate kitchen staff, ensuring tasks are completed efficiently and to standard.
• Step in to manage the kitchen in the absence of the Sous Chef or Executive Chef.
• Monitor food preparation, cooking, and presentation across all outlets and banquets.
• Ensure compliance with SOPs, portion control, and IHG culinary standards.
• Support the preparation, cooking, and plating of dishes according to recipes and quality standards.
• Assist in menu planning, development of specials, and seasonal offerings.
• Conduct quality checks and taste tests to maintain consistency in flavor and presentation.
• Collaborate with the culinary team to enhance guest dining experiences.
• Ensure kitchen operations adhere to health, safety, and sanitation regulations.
• Monitor hygiene standards in all kitchen areas, including storage, preparation, and cooking zones.
• Train kitchen staff on food safety, hygiene practices, and proper handling of equipment.
• Assist in monitoring stock levels, ordering ingredients, and maintaining proper storage.
• Support efforts to minimize food waste and control food cost percentages.
• Track inventory usage and assist in maintaining accurate records for reporting purposes.
• Mentor and train junior kitchen staff, including Commis and Demi Chef de Partie.
• Promote teamwork, professionalism, and continuous learning within the kitchen team.
• Assist in conducting performance appraisals and providing constructive feedback.
• Maintain high standards of food quality, presentation, and taste across all outlets.
• Address guest feedback or special requests promptly and professionally.
• Work closely with F&B management to ensure overall satisfaction and service excellence.

Connaissances

Team leadership

English fluency

Food safety

Inventory management

Cooking techniques

Formation

Culinary degree or diploma

Description du poste

Crowne Plaza Muscat OCEC is seeking a Junior Sous Chef to assist in running daily kitchen operations, supervise staff, and ensure consistent delivery of high-quality dishes across all outlets and banquets.

You will help with menu execution, inventory management, and training in food safety, upholding brand standards and guest satisfaction. Fluent English and strong leadership are required for this busy five-star property in Muscat.