Oriental Sous Chef at Radisson Hotel Group

Muscat, Muscat Governorate, Oman -

Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

0.0

Posted On

16 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations Management, Oriental Cuisine, Arabic Cuisine, HACCP Implementation, Food Safety Standards, Menu Engineering, Recipe Development, Cost Control, Team Leadership, Kitchen Productivity, Guest Satisfaction Management, Staff Training, Cloud Kitchen Management, Food Quality Control, Operational KPI Delivery, Manpower Planning

Industry

Hospitality

Description

Company Description The candidate would be working under 2 brands featuring 299 rooms, suites, and serviced apartments. In addition to the multiple outlets and 7 meeting venues. Boasting an ideal location in the center of Muscat, Radisson Hotel Muscat Panorama offers easy access to sights such as the Sultan Qaboos Grand Mosque and many shopping opportunities. Levatio Suites Muscat, a member of Radisson Individuals, offers a selection of stylish studios and apartments in the heart of the city, ideal for both business travelers and relaxing family holidays. Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. Apply now and let’s make every moment matter. We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know. Job Description The Sous Chef is responsible for supporting the Executive Chef in overseeing the daily culinary operations of all assigned outlets and kitchens within the hotel. The role requires a highly driven and operationally focused chef with strong leadership capabilities, broad international culinary knowledge, and the ability to consistently deliver departmental KPIs, food quality targets, and guest satisfaction objectives. The Sous Chef will directly supervise and support the culinary operations of the All-Day Dining Restaurant, Fine Dining Outlet, Italian Restaurant, Bars, Room Service, and five Cloud Kitchens. While the role covers multiple cuisines and concepts, the primary operational focus will be on Oriental and Arabic cuisine. Candidates with strong Oriental Chef experience will be considered a major advantage. Key Responsibilities Culinary Operations Support the Executive Chef in managing all kitchen operations and food production activities across all outlets. Ensure consistent food quality, taste, presentation, and portion standards are maintained at all times across all restaurant concepts. Take a leading role in enhancing the quality, authenticity, and consistency of Oriental and Arabic cuisine offerings. Contribute to menu engineering, recipe development, and new culinary initiatives to improve guest satisfaction and outlet performance. Ensure efficient operation of cloud kitchens with strong focus on food consistency, packaging quality, and delivery standards. Supervise food preparation and service to ensure operational efficiency during all meal periods. Ensure all food products are prepared according to approved recipes and standards. Coordinate closely with restaurant managers and service teams to maintain smooth daily operations. Monitor food trends and recommend innovative ideas to improve competitiveness and guest experience. KPI & Performance Delivery The Sous Chef is expected to consistently achieve and support the following operational KPIs: Improvement of guest satisfaction scores related to food quality and presentation. Consistency in food quality standards across all outlets and cuisines. Enhancement of Oriental and Arabic cuisine offerings and guest feedback performance. Reduction of food wastage and achievement of food cost targets. Timely execution of menu changes, promotions, and seasonal offerings. Maintenance of kitchen productivity and operational efficiency. Compliance with HACCP and hygiene audit requirements. Reduction of guest complaints related to food quality or delays. Continuous development and training of kitchen team members. Successful implementation of new food initiatives and quality improvement programs. Leadership & Team Management Lead, train, supervise, and motivate kitchen staff professionally across all assigned kitchens. Ensure proper discipline, grooming, hygiene, and professionalism within the culinary team. Conduct regular on-the-job training sessions to improve culinary techniques and operational standards. Support a positive and productive work environment focused on teamwork and accountability. Assist in staff scheduling and manpower planning according to business needs. HACCP & Food Safety Fully implement and maintain HACCP procedures and food safety standards across all kitchen operations. Ensure full compliance with local health regulations, hygiene requirements, and company policies. Conduct regular kitchen inspections and ensure proper documentation of HACCP procedures. Ensure proper food handling, storage, labeling, stock rotation, and sanitation practices are followed at all times. Qualifications Proven experience as a Sous Chef or Senior Chef de Cuisine within hotels or multi-outlet operations. Strong experience in Oriental and Arabic cuisine is highly preferred. Oriental Chef experience will be considered a major advantage. Experience managing multiple restaurant concepts and high-volume kitchen operations is highly preferred. Strong leadership, communication, and operational management skills. Excellent understanding of HACCP implementation and food safety standards. Ability to work under pressure in a fast-paced environment. Strong focus on quality, consistency, cost control, and operational KPI delivery. Creative mindset with passion for culinary excellence and continuous improvement. Additional Information The working schedule for this position is from Saturday to Thursday, from 8:30 AM to 5:30 PM, in line with operational requirements and applicable labor regulations in the Sultanate of Oman. Due to the nature of the hospitality industry and special events coverage, the candidate is expected to maintain flexibility to work on a shift basis whenever required by business needs. Hotel Name: Radisson Muscat Panorama

Responsibilities

Support the Executive Chef in managing daily culinary operations across multiple hotel outlets, with a primary focus on Oriental and Arabic cuisine. Ensure consistent food quality, maintain HACCP safety standards, and lead the kitchen team to achieve operational KPIs.