Executive Sous Chef – Crowne Plaza Muscat OCEC
Job Description
Executive Sous Chef – Crowne Plaza Muscat OCEC
Hotel Brand: Crowne Plaza Hotels & Resorts
Location: Oman, Muscat
Hotel: Muscat OCEC (MSCCP), Madinat Al Erfan, Baushar area, 00000
Job number: EMEAA37311
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| With 295 modern rooms and suites, state-of-the-art conference and meeting facilities, a temperature-controlled swimming pool, a sauna, a fully equipped gym, a newly renovated spa, and tennis and basketball courts, we have everything you need for a perfect stay.
| Our five exceptional dining venues, including an award-winning Charm Thai Lounge & Restaurant, and Le Petit Belge, will give you an unforgettable culinary experience that will suit all tastes and occasions.
| With its professional meeting rooms, foyers, functional ballroom, a multi-level extensive parking space, and a dedicated experienced team, the hotel will meet the expectations of guests attending all types of meetings and events. Whether you are on a business trip or holiday, staying at Crowne Plaza Muscat OCEC will make you feel at home.
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Your day to day To assist the Executive Chef with the production and presentation of all the dishes which leave the kitchen and to ensure that they are to the five-star standard. Responsible for maintaining your area of work to the highest hygiene standards and to observe a proper system of food preparation and storage.
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| The Hotel is looking for a knowledgeable and experienced Sous Chef to join the team and assist the Executive Chef to manage all aspects of the kitchen to deliver an excellent guest and team member experience, while seeking customer feedback, training colleagues, and controlling costs. | You will support the Head Chef to deliver high standards of service and drive profits from the business by focusing on quality. | Have previous experience working as an experienced Sous Chef or Senior Chef de Partie within a quality hotel restaurant environment. | Driving high food standards of delivering fresh, flavorsome & finely presented food at all times within all outlets. | Actively support the Executive Chef in controlling budgets, and managing Health & Safety, and Food Hygiene. | Completing rosters, and completing all daily orders in line with kitchen budgets. | Have a strong teamwork ethic, who is humble and shows respect for all their colleagues. | Writing and delivering daily special menus. | To carry out all duties requested to the satisfaction of the Executive Chef. | You will be expected to respond to duties requested by the Head of Department or Management – full mobility in all areas of the kitchen will apply. | To ensure that all dishes are prepared in a timely fashion and to the appropriate standards. | To ensure all stock is kept under optimum conditions. | To ensure that any anticipated shortages are communicated promptly. | To ensure a high standard of personal hygiene and grooming. | To participate in training programs as required. | Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which can include day, evening, or weekend shifts. | The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management. |
What we need from you
| University / College degree holder in culinary arts, Food Service Management, Hospitality Management, or related major. | Advanced culinary skills including food preparation, flavor pairings, and other cooking best practices. | Previous experience and responsibility in a hotel, a la carte restaurant, and banquets. | Ability to develop unique recipes and multi-cuisine exposure is a must. | Proven stability within a kitchen environment. | Exceptional leadership skills, including motivation and goal-setting. | Excellent communication and interpersonal skills. | Time management and organization. | Able to demonstrate culinary expertise and knowledge of all food allergens. | Strong people management skills including recruitment, performance managing, and appraising. | Strong knowledge of HACCP and allergens. | Passion for producing good quality food. | Ability to take direction and being able to perform under pressure. | ‘Can-do’ attitude and proactive, solution-focused individual. |
| With 295 modern rooms and suites, state-of-the-art conference and meeting facilities, a temperature-controlled swimming pool, a sauna, a fully equipped gym, a newly renovated spa, and tennis and basketball courts, we have everything you need for a perfect stay.
| Our five exceptional dining venues, including an award-winning Charm Thai Lounge & Restaurant, and Le Petit Belge, will give you an unforgettable culinary experience that will suit all tastes and occasions.
| With its professional meeting rooms, foyers, functional ballroom, a multi-level extensive parking space, and a dedicated experienced team, the hotel will meet the expectations of guests attending all types of meetings and events. Whether you are on a business trip or holiday, staying at Crowne Plaza Muscat OCEC will make you feel at home.
|
Your day to day To assist the Executive Chef with the production and presentation of all the dishes which leave the kitchen and to ensure that they are to the five-star standard. Responsible for maintaining your area of work to the highest hygiene standards and to observe a proper system of food preparation and storage.
|
| The Hotel is looking for a knowledgeable and experienced Sous Chef to join the team and assist the Executive Chef to manage all aspects of the kitchen to deliver an excellent guest and team member experience, while seeking customer feedback, training colleagues, and controlling costs. | You will support the Head Chef to deliver high standards of service and drive profits from the business by focusing on quality. | Have previous experience working as an experienced Sous Chef or Senior Chef de Partie within a quality hotel restaurant environment. | Driving high food standards of delivering fresh, flavorsome & finely presented food at all times within all outlets. | Actively support the Executive Chef in controlling budgets, and managing Health & Safety, and Food Hygiene. | Completing rosters, and completing all daily orders in line with kitchen budgets. | Have a strong teamwork ethic, who is humble and shows respect for all their colleagues. | Writing and delivering daily special menus. | To carry out all duties requested to the satisfaction of the Executive Chef. | You will be expected to respond to duties requested by the Head of Department or Management – full mobility in all areas of the kitchen will apply. | To ensure that all dishes are prepared in a timely fashion and to the appropriate standards. | To ensure all stock is kept under optimum conditions. | To ensure that any anticipated shortages are communicated promptly. | To ensure a high standard of personal hygiene and grooming. | To participate in training programs as required. | Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which can include day, evening, or weekend shifts. | The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management. |
What we need from you
| University / College degree holder in culinary arts, Food Service Management, Hospitality Management, or related major. | Advanced culinary skills including food preparation, flavor pairings, and other cooking best practices. | Previous experience and responsibility in a hotel, a la carte restaurant, and banquets. | * Ability to develop unique recipes and multi-cuisine exposure is a mu
