Head Cehf

*

• Oversee and manage all kitchen operations with a focus on seafood cuisine.
• Prepare, cook, and present high-quality seafood dishes according to restaurant standards.
• Develop and update seafood menus based on availability, seasonality, and customer preferences.
• Ensure proper handling, cleaning, storage, and preparation of all seafood items as per Oman food safety regulations.
• Maintain strict hygiene and sanitation standards in compliance with Oman Municipality & HACCP guidelines.
• Lead, train, and supervise kitchen staff to ensure smooth and efficient workflow.
• Plan staff schedules and ensure adequate coverage during peak hours.
• Monitor inventory levels, maintain stock of seafood and kitchen supplies, and coordinate with local suppliers.
• Control food cost, reduce wastage, and ensure efficient use of kitchen resources.
• Inspect dishes before service to ensure taste, quality, portion control, and presentation.
• Coordinate with the Restaurant Manager to improve kitchen operations and guest satisfaction.
• Manage kitchen equipment upkeep and report maintenance needs promptly.
• Handle customer feedback related to food quality and take corrective measures when needed.

Job Types: Full-time, Permanent

Pay: RO350.000 - RO500.000 per month