Karim Sami

Working in the prestigious five star Grand Millennium Muscat, located in the heart of the city, with 296 luxuries rooms, suites and 32 spacious apartments designed with a blend of contemporary Omani aesthetics. the property boasts the rejuvenating Zanta Spa and offer exceptional venues for weddings accommodating up to 800 guests, conferences for over 1,000 attendees, and other social event. for business travels, the hotel provides eight meeting rooms, including an Executive Lounge with panoramic city views, ensuring a seamless experience for meetings, incentives, conferences and exhibitions.

• Supervise and train kitchen staff in proper cooking techniques and presentation.
• Reporting to executive sous chef.
• Daily checking the chiller organized (FIFO).
• Make sure to apply the hygiene standards.
• Leadership abilities and the capacity to supervise and motivate a team.
• Strong culinary skills and knowledge of various cooking techniques.
• Collaborate with the Executive Chef to address any operational challenges and implement improvements.
• Foster effective communication and teamwork within the kitchen and with other departments.
• Assist in implementing and maintaining standard operating procedures (SOPs).
• Conduct regular inspections of food preparation areas to ensure compliance with health and safety regulations.
• Collaborate with the Executive Chef developing menus that are innovative, seasonal, and cost-effective.
• Maintain a positive and productive work environment.
• Successfully reopened and relaunched our signature seafood & Mediterranean restaurant developed and plate the new menu with Executive Chef.
• Supervise and train kitchen staff in proper cooking techniques and presentation.

• Proven experience as a Chef de Partie or a similar role in a professional kitchen.
• In-depth knowledge of culinary techniques and practices.
• Strong understanding of food safety and sanitation regulations.
• Excellent knife skills and the ability to handle kitchen equipment effectively.
• Monitor cooking times and temperatures to ensure that dishes are cooked to perfection.
• Coordinate with other kitchen staff to ensure timely and efficient service.
• Maintain stock levels and place orders for ingredients and supplies as needed.
• Monitor inventory and control food wastage to minimize costs.
• Adhere to all health and safety regulations and ensure that your section meets all sanitary requirements.

• Responsible for main kitchen international and Arabic buffet and ala carte.
• 365 rooms dining in 2 outlets.
• Reporting to sous Chef.
• Daily checking the chiller organized (FIFO).
• Make sure to apply the hygiene standards.
• Proven experience as a Chef de Partie or a similar role in a professional kitchen.
• In-depth knowledge of culinary techniques and practices.
• Strong understanding of food safety and sanitation regulations.
• Excellent knife skills and the ability to handle kitchen equipment effectively.
• Monitor cooking times and temperatures to ensure that dishes are cooked to perfection.
• Coordinate with other kitchen staff to ensure timely and efficient service.
• Maintain stock levels and place orders for ingredients and supplies as needed.
• Monitor inventory and control food wastage to minimize costs.
• Adhere to all health and safety regulations and ensure that your section meets all sanitary requirements.

• Assist in the preparation and cooking of dishes according to established recipes and standards.
• Ensure that all ingredients are fresh, properly stored, and used efficiently.
• Collaborate with the Chef de Partie and other team members to ensure efficient workflow and timely service.
• Maintain high standards of food quality, taste, and presentation.
• Support the Chef de Partie in menu development and the creation of new dishes.
• Foster effective communication and teamwork within the kitchen and with other departments.
• Assist in communicating any special requests or dietary restrictions to the kitchen team.

• Follow proper food handling and hygiene practices to ensure food safety.
• Measure, weigh, and portion ingredients accurately.
• Assist more senior chefs in the setup and organization of stations.
• Follow recipes and plating guidelines to ensure consistency and quality of dishes.
• Participate in taste testing and provide feedback to the senior chefs.
• Follow instructions and guidelines provided by senior chefs to improve skills and techniques.
• Continuously expand culinary knowledge and keep up with industry trends.
• Seek opportunities to learn from more experienced chefs and actively participate in training programs.