About the role

Crowne Plaza Muscat OCEC is a distinguished five-star hotel located within the iconic Oman Convention and Exhibition Centre in Muscat. Combining modern luxury with traditional Omani hospitality, the hotel offers exceptional accommodation, world-class dining, and state-of-the-art meeting and event facilities. As a preferred destination for business travellers, conference delegates, and leisure guests, Crowne Plaza Muscat OCEC prides itself on delivering personalized service, innovative experiences, and seamless connectivity. Strategically positioned in Oman’s vibrant capital, it serves as a gateway to the region’s cultural heritage and burgeoning business landscape. What is the job? The Junior Sous Chef is a key leadership position in the kitchen, responsible for assisting the Sous Chef and Executive Chef in managing kitchen operations, supervising culinary staff, and ensuring the consistent delivery of high-quality dishes. This role supports menu execution, staff training, inventory management, and compliance with food safety standards, contributing to exceptional dining experiences in line with True Hospitality for Good. Your day to day • 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.

Responsibilities

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.

Junior Sous Chef - Pastry

About the role

Responsibilities

Skills

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