Sous Chef - Arabic Specialist

Minor International; Nizwa; On-site; OMR 10,000 - 15,000; Full time

Job summary

A leading hospitality company in Oman is seeking an experienced Sous Chef to ensure smooth kitchen operations. The role involves supervising kitchen staff, participating in menu planning, and maintaining high culinary standards. Candidates should have 5-6 years of hospitality experience, strong leadership, and communication skills, along with proficiency in Microsoft Office tools.

Qualifications

• Minimum 5-6 years’ experience in Hospitality.
• Good command of English and one other language used by majority of staff.
• Good leadership and communication skills.

Responsibilities

• Supervise colleagues engaged in the kitchen.
• Attend daily meetings regarding the menus.
• Establish culinary standards specific to banquets.

Skills

Leadership

Communication Skills

Teamwork

Problem Solving

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Job description

At Anantara we always behave in the following way…

• We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
• We use our initiative and always find the best way to solve a problem for a guest or a colleague.
• We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
• We always think of new ways to surprise and delight our guests.
• We treat guests and colleagues with dignity and respect. Everyone is important.
• We hold ourselves to the highest standards of honesty and integrity.
• We are proud to represent our hotel and our country to guests from all over the world.

Job Description

Sous Chef

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.

What you will be doing:

• To report for duty punctually wearing the correct uniform and name badges at all times
• Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
• Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
• Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
• Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
• Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
• Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
• Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
• Use, wherever possible, locally and seasonally available products in menus and "specials".

Qualifications

• Good command of English and one other language used by majority of staff.
• Minimum 5-6 years’ experience in Hospitality.
• Good knowledge in Microsoft Excel, Word, Outlook.
• Good leadership, training, motivation and communication skills