Tandoor Cook Jobs in Oman

• 0 - 5 Years
• Oman - Oman

Maintain kitchen cleanliness, collaborate on menu planning, prepare continental dishes, manage food production schedule, and handle inventory management.

• 0 - 3 Years
• Muscat - Oman

Assist in pastry production, ensure quality standards, maintain hygiene, support team efforts, and comply with food safety regulations.

• 3 - 6 Years
• Muscat - Oman

Craft authentic South Indian dishes, manage kitchen inventory, design seasonal menus, and ensure food safety with a culinary degree and experience in Indian cuisine.

• 3 - 8 Years
• Muscat - Oman

Prepare and cook food, maintain quality standards, assist in training staff, and ensure adherence to safety policies while fostering positive relationships.

• 3 - 8 Years
• Muscat - Oman

Prepare and cook food, maintain quality standards, assist in training staff, and ensure adherence to safety policies and guest service needs.

• 2 - 3 Years
• Oman - India

Prepare and cook continental cuisine, manage kitchen section, ensure food quality, and monitor stock; seeking candidates with 2-3 years of experience.

• 1 - 5 Years
• Muscat - Oman

Prepare and cook food, maintain kitchen cleanliness, follow safety procedures, and support team goals while ensuring quality standards.

• 1 - 6 Years
• Muscat - Oman

Prepare and cook food, maintain kitchen cleanliness, follow safety policies, and support team goals with a high school diploma preferred.

• 2 - 7 Years
• Muscat - Oman

As a Chef de Partie, oversee kitchen operations, ensure food quality, maintain safety standards, and communicate effectively with team members and guests.

• 0 - 5 Years
• Muscat - Oman

Collaborate with the Chef de Cuisine to create dishes, ensure food safety, maintain standards, and support team communication and training.

• 0 - 5 Years
• Muscat - Oman

Assists in daily kitchen operations, maintains food safety standards, ensures ingredient quality, and supports team collaboration for customer satisfaction.

• 1 - 6 Years
• Oman - Oman

Prepare and present cold kitchen items, supervise staff, ensure food safety, manage stock, and collaborate on menu planning.