Oriental Sous Chef

About the role

The Oriental Sous Chef will work under the Executive Chef to lead daily culinary operations across multiple outlets at Radisson Hotel Muscat Panorama and Levatio Suites Muscat. This role focuses on delivering high‑quality Oriental and Arabic cuisine while supporting fine‑dining, all‑day dining, Italian, bar, room‑service and cloud‑kitchen concepts.

Key responsibilities

• Assist the Executive Chef in managing kitchen operations for all hotel outlets.
• Maintain consistent food quality, taste, presentation and portion standards.
• Supervise culinary teams in the All‑Day Dining Restaurant, Fine Dining Outlet, Italian Restaurant, Bars, Room Service and five Cloud Kitchens.
• Ensure compliance with food safety and hygiene regulations.
• Drive cost control, inventory management and waste reduction initiatives.
• Collaborate with the Executive Chef on menu development, especially for Oriental and Arabic concepts.

Required profile

• Proven experience as a Sous Chef or senior chef with strong leadership abilities.
• Extensive knowledge of Oriental and Arabic cuisine.
• Ability to work in a fast‑paced, multi‑outlet hotel environment.
• Excellent organizational and communication skills.
• Commitment to delivering guest satisfaction and meeting departmental KPIs.

Required skills

• Oriental cuisine
• Arabic cuisine
• Culinary operations
• Food quality control

What we offer

• Opportunities for career growth and professional development within a global hospitality brand.
• Inclusive and diverse workplace with employee resource groups.
• Global hotel rate discounts and local perks tailored to the region.
• Dynamic team environment that celebrates creativity and ambition.