Shangri-La Barr Al Jissah Resort & Spa
Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas

Job Summary:
Shangri-La Barr Al Jissah is looking for a talented and motivated Junior Sous Chef with expertise in western cuisine. This role involves overseeing daily kitchen operations, supporting menu creation, and maintaining high culinary standards. The ideal candidate will have a strong foundation in western culinary techniques, leadership skills, and the ability to work in a fast-paced environment.

As a Junior Sous Chef we rely on you to

Oversee daily kitchen operations, focusing on the western cuisine section.
Assist in the creation and development of innovative western dishes, ensuring alignment with Shangri-La’s standards and guest expectations.
Supervise and guide kitchen staff, providing training on techniques, kitchen processes, and safety protocols.
Manage the preparation and presentation of western dishes, ensuring consistency in quality, taste, and appearance.
Monitor and control kitchen inventory, ordering supplies as needed to meet daily and special event requirements.
Ensure adherence to food safety and sanitation standards, maintaining a clean and organized workspace.
Collaborate with the Sous Chef and Executive Chef on menu planning and seasonal menu updates.
Maintain cost-effective kitchen operations, focusing on portion control, waste reduction, and efficient use of resources.
Step in to lead the team during the absence of the Sous Chef or as needed to ensure smooth kitchen operations.

Requirements

Culinary diploma or equivalent certification in professional culinary arts, with a specialization in western cuisine.
Minimum of 3-5 years of experience in a professional kitchen, with prior experience as a Senior Chef de Partie or Junior Sous Chef in a western kitchen.
Proven expertise in western culinary techniques, with the ability to create visually appealing, high-quality dishes.