restaurant manager - charm thai restaurant

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restaurant manager - charm thai restaurant Jobs in Muscat

asian cousin chef

Green Umbrella Recruitment

<div><h3 class="jobSectionHeader"><b>Job Information</b></h3>
<ul><div><p>Date Opened</p>
<div>03/26/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Work Experience</p>
<div>5+
</div></div><div><p>Job Opening Status</p>
<div>Open
</div></div><div><p>Industry</p>
<div>FMCG/Foods/Beverage
</div></div><div><p>City</p>
<div>Muscat
</div></div><div><p>State/Province</p>
<div>Masqat
</div></div><div><p>Country</p>
<div>Sultanate of Oman
</div></div><div><p>Zip/Postal Code</p>
<div>0000</div></div></ul></div>
<br><div><ul><li>Food Preparation: Executes recipes, cooks dishes, and ensures consistent taste and presentation.<br>
</li><li>
Quality &amp; Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.<br>
</li><li>
Team Leadership: Trains and supervises Demi Chefs and Commis Chefs.<br>
</li><li>
Inventory: Manages ingredients and kitchen equipment.<br>
</li><li>
Strong leadership, teamwork, and communication skills.<br>
</li><li>
Adaptability and precision in fast-paced environments.</li></ul><div></div><h3 class="jobSectionHeader"><b><br>
Requirements</b></h3><br>
<div></div><ul><li>
Experience: Expertise in various Asian cooking techniques.<br>
</li><li>
Experience in hotels/restaurants, often with a culinary degree.<br>
</li><li>
Education: High school diploma and Vocational certificate.</li></ul></div><div></div>

Asian Cousin Chef

Elite Butlers

<div><p><b>Private Chef &ndash; Full-Time | Muscat, Oman</b></p>
<p>We are a warm and welcoming family of four (mother and three teenagers) seeking a <b>talented and passionate Private Chef</b> to join our household on a full-time basis. This is an excellent opportunity for a culinary professional who enjoys crafting <b>nutritious, flavourful, and beautifully presented meals</b> in a private home setting.</p>
<p></p><h3 class="jobSectionHeader"><b>Location: Muscat, Oman</b></h3>
<h3 class="jobSectionHeader"><b>Schedule: 6 days per week</b></h3>
<h3 class="jobSectionHeader"><b>Accommodation: Provided</b></h3>
<h3 class="jobSectionHeader"><b>Food Allowance:Provided</b></h3>
<p></p><h3 class="jobSectionHeader"><b>Key Responsibilities</b></h3>
<ul><li>Plan, prepare, and serve daily meals for a family of four</li>
<li>Curate diverse menus featuring <b>international cuisines</b> (Italian, Thai, Indian, Arabic)</li>
<li>Design weekly meal plans using <b>fresh, seasonal ingredients</b>, considering dietary preferences</li>
<li>Manage grocery procurement and pantry inventory efficiently</li>
<li>Maintain a <b>clean, hygienic, and well-organized kitchen environment</b></li>
<li>Occasionally cater for small gatherings and family events</li>
</ul><p></p><h3 class="jobSectionHeader"><b>Ideal Candidate Profile</b></h3>
<ul><li>Female candidate preferred</li>
<li>Formal training from a recognized <b>culinary institute</b></li>
<li>Strong passion for <b>healthy, balanced, and family-oriented cuisine</b></li>
<li>Open to learning and adapting to <b>local Omani/Arabic cuisine</b></li>
<li>Highly <b>discreet, professional, and trustworthy</b></li>
<li>Flexible and adaptable to evolving family needs and schedules</li>
<li>Holds relevant certifications (e.g., <b>Food Safety &amp; Hygiene</b>)</li>
</ul><p></p><h3 class="jobSectionHeader"><b>What We Offer</b></h3>
<ul><li>Competitive salary (commensurate with experience)</li>
<li>Comfortable private accommodation</li>
<li>Food allowance</li>
<li>A respectful, stable, and welcoming work environment</li></ul></div>

Private Chef

CALO

<div><h4 class="jobSectionHeader"><b>About</b><b> Calo</b><b>
</b></h4><p>Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.
</p><h4 class="jobSectionHeader"><b>Role overview</b></h4><p>
To function as a Commis Chef for the Calo Kitchen, to work along the Senior Chefs with tasks related to meal preparation, maintenance, logistics, safety and sanitation. Success in this role will be determined by your ability to support the kitchen&rsquo;s efficiency and safety without compromising the quality of the meals produced for our customers.
</p><h4 class="jobSectionHeader"><b>Main Responsibilities</b></h4><ul><li><p>
Monitors kitchen equipment and reports issues to superiors</p></li><li><p>
Continually develops culinary knowledge to produce high-quality meals</p></li><li><p>
Measures, mixes, and prepares meal ingredients, sauces, and seasonings</p></li><li><p>
Assesses inventory and requests resupply when necessary</p></li><li><p>
Disposes spoiled items and adheres to sanitation regulations and safety standards</p></li><li><p>
Maintain a positive and professional approach with co-workers</p></li><li><p>
Produce high-quality plates both design and taste-wise</p></li></ul><h4 class="jobSectionHeader"><b>
Ideal Candidate</b></h4><ul><li><p>
Must have 1 - 2 years of experience as a commis chef or similar role within the hospitality and catering industry</p></li><li><p>
Must be currently present in Oman</p></li><li><p>
Must be a proficient communicator in English
</p></li><li><p>Good understanding of food, health, and safety regulations</p></li><li><p>
Previous experience in a food manufacturing facility experience is a plus</p></li></ul></div>

Commis Chef

<div><h3 class="jobSectionHeader"><b>Job Information</b></h3>
<ul><div><p>Date Opened</p>
<div>04/26/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Work Experience</p>
<div>Minimum 5 years of professional bakery experience in a high-volume or premium bakery operation.
</div></div><div><p>Job Opening Status</p>
<div>Open
</div></div><div><p>Industry</p>
<div>Government/Military
</div></div><div><p>City</p>
<div>Muscat
</div></div><div><p>State/Province</p>
<div>Masqat
</div></div><div><p>Country</p>
<div>Sultanate of Oman
</div></div><div><p>Zip/Postal Code</p>
<div>0000</div></div></ul></div>
<br><div><p><b>Job Summary:</b></p><p><br>
The Bakery Chef is responsible for overseeing all bakery production, ensuring high-quality products, consistency, and innovation. This role involves managing daily operations, leading the bakery team, maintaining hygiene standards, and controlling costs while delivering exceptional baked goods aligned with RCA&rsquo;s brand standards.</p><h1 class="jobSectionHeader"><b><br>
Key Responsibilities:</b><br>
</h1><h2 class="jobSectionHeader"><b>
Production &amp; Quality Control</b></h2><ul><li><br>
 Oversee daily preparation and baking of bread, pastries, cakes, and desserts</li><li><br>
 Ensure consistency in taste, presentation, and quality standards</li><li><br>
 Develop, standardize, and document recipes and baking procedures</li><li><br>
 Monitor product freshness, shelf-life, and proper storage practices</li></ul><h2 class="jobSectionHeader"><b><br>
Menu Development</b></h2><ul><li><br>
 Create and introduce new bakery items and seasonal offerings</li><li><br>
 Innovate with market trends while maintaining RCA brand identity</li><li><br>
 Adjust recipes based on customer feedback, sales trends, and cost efficiency</li></ul><h2 class="jobSectionHeader"><b><br>
Team Leadership</b></h2><ul><li><br>
 Supervise, train, and mentor bakery staff</li><li><br>
 Prepare staff schedules and manage workload distribution</li><li><br>
 Foster a positive, disciplined, and high-performance work environment</li></ul><h2 class="jobSectionHeader"><b><br>
Inventory &amp; Cost Control</b></h2><ul><li><br>
 Manage stock levels of ingredients and bakery supplies</li><li><br>
 Coordinate with suppliers to ensure quality and competitive pricing</li><li><br>
 Minimize waste and maintain strict food cost control</li></ul><h2 class="jobSectionHeader"><b><br>
Hygiene &amp; Safety</b></h2><ul><li><br>
 Ensure full compliance with food safety and sanitation standards (HACCP)</li><li><br>
 Maintain cleanliness and organization of all bakery areas</li><li><br>
 Conduct routine checks on equipment, storage, and hygiene practices</li></ul><h2 class="jobSectionHeader"><b><br>
Operational Management</b></h2><ul><li><br>
 Plan daily production based on demand forecasts and sales trends</li><li><br>
 Coordinate with kitchen sections and service teams for smooth operations</li><li><br>
 Ensure timely preparation and delivery of all bakery orders</li></ul><h3 class="jobSectionHeader"><b><br>
Requirements</b></h3><p></p><h1 class="jobSectionHeader"><b><br>
Qualifications:</b></h1><ul><li><br>
 Diploma or Degree in Culinary Arts, Baking &amp; Pastry, or related field</li><li><br>
 Certification in Food Safety / HACCP is mandatory</li><li><br>
 Additional certifications in Pastry Arts or Artisan Baking are an advantage</li><li><br>
 Formal training from a recognized culinary institute is preferred</li></ul><h1 class="jobSectionHeader"><b><br>
Skills &amp; Competencies:</b></h1><ul><li><br>
 Strong knowledge of baking techniques, ingredients, and equipment</li><li><br>
 Creativity and passion for product development</li><li><br>
 Leadership and team management skills</li><li><br>
 Strong understanding of food safety regulations</li><li><br>
 Ability to work under pressure in a fast-paced environment</li><li><br>
 Excellent organizational and cost-control skills</li><li><br>
 Attention to detail and commitment to quality</li><li><br>
 Good communication and interpersonal skills</li></ul><div></div><div><br>
Experience Required:</div><p><br>
Minimum 5 years of professional bakery experience in a high-volume or premium bakery operation.</p></div><p></p>

Bakery Chef

<div><h3 class="jobSectionHeader"><b>Job Information</b></h3>
<ul><div><p>Date Opened</p>
<div>04/26/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Work Experience</p>
<div>Minimum 10&ndash;15 years of culinary experience, with proven leadership in a senior kitchen role.
</div></div><div><p>Job Opening Status</p>
<div>Open
</div></div><div><p>Industry</p>
<div>Hospitality
</div></div><div><p>City</p>
<div>Muscat
</div></div><div><p>State/Province</p>
<div>Masqat
</div></div><div><p>Country</p>
<div>Sultanate of Oman
</div></div><div><p>Zip/Postal Code</p>
<div>0000</div></div></ul></div>
<br><div><p><b>Job Summary:</b></p><p><br>
The Head Chef is responsible for leading all kitchen operations, ensuring exceptional food quality, consistency, and efficiency. This role involves menu creation, team leadership, cost control, and maintaining high standards of hygiene and safety while delivering a strong culinary identity aligned with the organization&rsquo;s concept.</p><h1 class="jobSectionHeader"><b><br>
Key Responsibilities:</b><br>
</h1><h2 class="jobSectionHeader"><b>
Menu Planning &amp; Development</b></h2><ul><li><br>
 Plan, design, and regularly update menus in line with the restaurant or brand concept</li><li><br>
 Develop seasonal menus, special dishes, and promotions</li><li><br>
 Ensure menu offerings balance creativity, profitability, and operational feasibility</li></ul><h2 class="jobSectionHeader"><b><br>
Kitchen Operations Management</b></h2><ul><li><br>
 Oversee daily kitchen operations and ensure smooth workflow</li><li><br>
 Maintain high standards of food preparation, cooking, and presentation</li><li><br>
 Ensure timely service and coordination with front-of-house teams</li></ul><h2 class="jobSectionHeader"><b><br>
Team Leadership &amp; Management</b></h2><ul><li><br>
 Supervise, train, and manage kitchen staff (Sous Chefs, Line Cooks, etc.)</li><li><br>
 Lead by example to maintain discipline, professionalism, and teamwork</li><li><br>
 Conduct performance evaluations and support staff development</li></ul><h2 class="jobSectionHeader"><b><br>
Food Quality &amp; Consistency</b></h2><ul><li><br>
 Ensure all dishes meet quality, taste, and presentation standards</li><li><br>
 Standardize recipes and cooking procedures</li><li><br>
 Monitor portion control and plating consistency</li></ul><h2 class="jobSectionHeader"><b><br>
Inventory &amp; Cost Control</b></h2><ul><li><br>
 Monitor inventory levels and manage procurement of supplies</li><li><br>
 Control food costs, minimize waste, and optimize resource usage</li><li><br>
 Work closely with suppliers to ensure quality and cost efficiency</li></ul><h2 class="jobSectionHeader"><b><br>
Hygiene, Health &amp; Safety</b></h2><ul><li><br>
 Ensure compliance with food safety and sanitation standards (HACCP)</li><li><br>
 Maintain cleanliness and organization across all kitchen areas</li><li><br>
 Conduct regular checks on food storage, handling, and equipment</li></ul><h2 class="jobSectionHeader"><b><br>
Budget &amp; Financial Management</b></h2><ul><li><br>
 Manage kitchen budget and control operational expenses</li><li><br>
 Analyze cost reports and implement cost-saving initiatives</li><li><br>
 Ensure profitability without compromising quality</li></ul><h2 class="jobSectionHeader"><b><br>
Collaboration &amp; Customer Experience</b></h2><ul><li><br>
 Collaborate with management on events, promotions, and menu launches</li><li><br>
 Handle customer feedback related to food quality and service</li><li><br>
 Continuously improve guest dining experience</li></ul><h2 class="jobSectionHeader"><b><br>
Equipment &amp; Maintenance</b></h2><ul><li><br>
 Ensure proper use and maintenance of kitchen equipment</li><li><br>
 Coordinate repairs and preventive maintenance schedules</li></ul><h3 class="jobSectionHeader"><b><br>
Requirements</b></h3><p></p><h1 class="jobSectionHeader"><b><br>
Experience Required:</b></h1><p><br>
Minimum 10&ndash;15 years of culinary experience, with proven leadership in a senior kitchen role.</p><h1 class="jobSectionHeader"><b><br>
Qualifications:</b></h1><ul><li><br>
 Diploma or Degree in Culinary Arts, Hospitality Management, or related field</li><li><br>
 Certification in Food Safety / HACCP is mandatory</li><li><br>
 Advanced culinary training or international certifications are an advantage</li><li><br>
 Proven experience in managing large kitchen teams and operations</li></ul><h1 class="jobSectionHeader"><b><br>
Skills &amp; Competencies:</b></h1><ul><li><br>
 Strong leadership and team management skills</li><li><br>
 Excellent culinary knowledge and creativity</li><li><br>
 Financial and cost-control expertise</li><li><br>
 Strong organizational and multitasking abilities</li><li><br>
 Ability to work under pressure in a fast-paced environment</li><li><br>
 Excellent communication and problem-solving skills</li><li><br>
 Attention to detail and commitment to quality</li></ul></div><div></div>

Head Chef

Acers Hospitality Consultants

<p>Job description:</p><p><b>Group F&amp;B Cost Controller &ndash; Multi-Brand Hospitality Group</b></p><p><b>Location:</b> Muscat, Oman<br/><b>Employment Type:</b> Full-time<br/><b>Reports to:</b> Group Financial Controller &amp; Managing Director</p><p><b>About the Company</b></p><p>A diversified food &amp; beverage group managing several restaurant, bakery, and caf&eacute; concepts supported by a centralized production kitchen. The group&rsquo;s mission is to deliver consistent quality, efficiency, and profitability through strong operational systems.<br/>The company is now strengthening its cost control and inventory management functions to ensure proper food cost analysis, waste reduction, and accurate menu costing across all outlets.</p><p><b>Position Summary</b></p><p>The <b>Group F&amp;B Cost Controller</b> is responsible for implementing and maintaining cost control systems, recipe costing, inventory audits, and variance analyses across all brands and the central kitchen.<br/>The ideal candidate will have a deep understanding of kitchen operations, procurement processes, and ERP inventory modules, and will work closely with finance and operations to maintain accurate food and beverage cost data.</p><p><b>Key ResponsibilitiesRecipe &amp; Menu Costing</b></p><ul><li>Create and maintain accurate recipe cost cards for all menu items.</li><li>Monitor yield tests and standard portion sizes with the Executive Chef and kitchen teams.</li><li>Update cost cards regularly based on ingredient price changes.</li><li>Support menu engineering and profitability analysis by category and outlet.</li></ul><p><b>Procurement &amp; Inventory Control</b></p><ul><li>Verify that all received goods match purchase orders, invoices, and approved supplier rates.</li><li>Supervise monthly and random stock counts at outlets and central kitchen.</li><li>Ensure correct valuation of inventory and reconciliation between theoretical and actual stock.</li><li>Track wastage, breakage, and spoilage, identifying root causes and corrective actions.</li><li>Collaborate with purchasing to monitor supplier performance and cost fluctuations.</li></ul><p><b>Cost Monitoring &amp; Reporting</b></p><ul><li>Prepare daily, weekly, and monthly cost reports for management, highlighting variances.</li><li>Review consumption reports against sales to detect discrepancies.</li><li>Analyze kitchen productivity, yield, and wastage percentages.</li><li>Provide detailed F&amp;B cost summaries for each brand and recommend operational improvements.</li></ul><p><b>System &amp; Process Management</b></p><ul><li>Maintain data accuracy within the ERP or inventory management system.</li><li>Ensure synchronization between POS, inventory, and accounting systems.</li><li>Develop SOPs for receiving, storage, production, and transfer of goods.</li><li>Assist with ERP setup and recipe integration for cost tracking automation.</li></ul><p><b>Financial Coordination</b></p><ul><li>Work closely with the Group Financial Controller to ensure cost data is integrated into financial reports.</li><li>Support the budgeting and forecasting of food and beverage costs.</li><li>Participate in menu pricing reviews and profitability meetings with management.</li></ul><p><b>Qualifications &amp; Requirements</b></p><ul><li>Bachelor&rsquo;s degree in Accounting, Finance, or Hospitality Management.</li><li>Minimum <b>5&ndash;8 years of experience</b> in <b>F&amp;B cost control</b>, preferably within a multi-unit restaurant or hotel group.</li><li>In-depth knowledge of recipe costing, inventory control, and purchasing procedures.</li><li>Experience using ERP or inventory management systems (e.g., FMC, MC, Oracle, SAP).</li><li>Advanced Excel and reporting skills.</li><li>Strong analytical mindset with high attention to detail.</li><li>Ability to communicate effectively with chefs, storekeepers, and finance teams.</li><li>Familiarity with Omani F&amp;B operations is a must.</li></ul><p>Pay: RO800.000 - RO1,200.000 per month</p><p>Application Question(s):</p><ul><li>Available To Join Immediately</li></ul><p>Work Location: In person</p>

F&B Cost Controller

Cost Controller

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