Sous Chef

2 days ago

Muscat, Muscat, Oman Shangri-La Group Full time
Shangri-La Barr Al Jissah Muscat 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

The Sous Chef (Indian Wedding Specialist) is responsible for supporting the Executive Sous Chef in planning, preparing, and executing authentic and high-quality Indian cuisine for weddings and related events. This role requires in-depth knowledge of regional Indian dishes, excellent organizational skills for high-volume operations, and the ability to lead and inspire a culinary team to deliver exceptional dining experiences that reflect tradition, flavor, and presentation excellence.

Key Responsibilities
  • Assist the Executive Sous Chef in leading the Indian kitchen operations, focusing on large-scale wedding events and celebrations.
  • Plan and execute elaborate Indian wedding menus, including regional specialties
  • Ensure all dishes are prepared with authenticity, consistency, and attention to traditional presentation styles.
  • Oversee and guide the culinary team during wedding functions, ensuring smooth production and service flow.
  • Liaise with event planners, banquet managers, and clients to customize menus based on dietary preferences, traditions, and religious requirements
  • Conduct tastings and pre-event food trials with clients to ensure satisfaction and alignment with expectations.
  • Monitor kitchen staffing, scheduling, and delegation of responsibilities during wedding events and prep days.
  • Ensure proper storage, handling, and rotation of ingredients, especially during multi-day functions.
  • Maintain hygiene, food safety, and sanitation standards in all Indian kitchen operations, in accordance with SFSMS and HACCP protocols.
  • Train and mentor team members on Indian cooking techniques, recipes, and plating for large-scale events.
  • Control food cost, portioning, and inventory usage to maintain profitability during high-volume catering.
  • Collaborate with purchasing to source authentic Indian ingredients, spices, and specialty items required for diverse menus.
  • Support the Executive Sous Chef in developing new concepts or enhancing existing offerings for Indian weddings and festive functions.
  • Manage kitchen equipment, ensuring proper usage and maintenance during off-site or banquet operations.
  • Maintain flexibility in working hours to accommodate early preparations, late functions, and high-demand seasonal wedding periods.
  • Be guest-focused, responding to feedback constructively to ensure exceptional client satisfaction.
  • Promote sustainability practices by minimizing food waste and using eco-friendly serving options where applicable.
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