Pastry Sous Chef — Lead Creative Dessert Kitchen

Gender; Muscat; On-site; OMR 8,000 - 12,000; Full time

Job summary

Specialized Import and Trading LLC - Oman, Muscat seeks an experienced kitchen leader to oversee daily operations, maintain high culinary standards, and control food quality and safety. The role combines hands-on cooking with staff supervision, training, and budget-conscious management.

You will guide cooks and service staff, ensure sanitation and compliance, develop menus, and collaborate with management to meet guest expectations and financial goals.

Qualifications

• 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.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards; ensures sanitation standards are met.
• Supervises and coordinates activities of cooks and workers engaged in food preparation; leads shifts while personally preparing items.
• Provides services that are above and beyond for customer satisfaction and retention.

Skills

Leadership

Staff development

Food quality

Customer service

Time management

Budgeting

Education

High School Diploma

2-year Culinary/Hotel & Restaurant degree

Job description

Specialized Import and Trading LLC - Oman, Muscat seeks an experienced kitchen leader to oversee daily operations, maintain high culinary standards, and control food quality and safety. The role combines hands-on cooking with staff supervision, training, and budget-conscious management.

You will guide cooks and service staff, ensure sanitation and compliance, develop menus, and collaborate with management to meet guest expectations and financial goals.