Junior Sous Chef – Banquets

About the role

We are looking for a motivated Junior Sous Chef to lead our banquet kitchen operations in Muscat. You will work closely with the culinary team to ensure high‑quality food presentation, efficient service, and compliance with safety standards.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers.
• Design decorative food displays and determine presentation standards.
• Monitor portion sizes, arrangement, garnish, and overall food quality.
• Track food preparation quantities and communicate menu specials or out‑of‑stock items to service staff.
• Prepare special meals or substitute items as required.
• Assist cooks with various tasks and provide necessary supplies.
• Maintain inventory of kitchen supplies and food items.
• Keep kitchen logs for food‑safety programs and report any non‑conforming products.
• Support management in hiring, training, scheduling, evaluating, and coaching staff.
• Follow all company safety, security, and appearance policies.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• 4‑6 years of relevant culinary experience.
• At least 2 years of supervisory experience in a kitchen environment.
• No specific license or certification required.

Required skills