| Job Location | Muscat, Oman |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Other Business Support Services |
| Functional Area | Not Mentioned |
The Crowne Plaza Muscat OCEC is adjacent to the new Oman Convention and Exhibition Centre, an iconic landmark for Muscat and the Sultanate of Oman and will be an integral part of a larger mixed use development including a grade-A business park and shopping centre making it an ideal travel destination for both business and leisure traveler.Conveniently located 10 minutes from the new Muscat International Airport and Al Mouj Golf Course this new-build property will benefit from the purpose-built precinct that has a state-of-the-art exhibition centre with 22,000m of exhibition space. Overlooking the Wadi, this waterway and natural reserve is home to about 260 variety of Oman?s exotic birdlife and extensive parklands.The Crowne Plaza Muscat OCEC will boast extensive meeting and event facilities with a separate function centre that will include a spacious ballroom with terrace, a boardroom and three large meeting rooms with our Crowne Meetings Director to tailor our facilities to suit your event?s needs. The hotel?s master chefs will craft full banquet menus, customised cocktail receptions or refreshing working lunches for your events. The hotel will also benefit from five food and beverage outlets, with majority offering outdoor seating overlooking the invigorating wetland.Managing all food production and operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer?s expectations.Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Creating new menus for private functions.Improving and adapting the current ALaCarte menu for customer needs. Responsible for ordering all product in cooperation with the purchasing officer.Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.
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