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executive chef

Hilton

<div>
 An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.
 
 
 
 What will I be doing?
 
 
 
 As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
 
 
 <ul>
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 Lead of the kitchen brigade and ensure ongoing development of Team Members
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 Identify an effective approach to succession planning
 </li>
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 Create menus that meet and exceed customers' needs and conform to brand standards
 </li>
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 Ensure the consistent production of high quality food through all hotel food outlets
 </li>
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 Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
 </li>
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 Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
 </li>
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 Manage department operations, including budgeting, forecasting, resource planning, and waste management
 </li>
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 Manage all aspects of the kitchen including operational, quality and administrative functions
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 Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
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 Ensuring adequate resources are available according to business needs
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 Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
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 Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
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 Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
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 Maintain good communication and work relationships in all hotel areas
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 Ensure that staffing levels are maintained to cover business demands
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 Ensure monthly communication meetings are conducted and post-meeting minutes generated
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 Manage staff performance issues in compliance with company policies and procedures
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 Recruit, manage, train and develop the kitchen team
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 Comply with hotel security, fire regulations and all health and safety and food safety legislation
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 Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
 </li>
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 Manage financial performance of the department so all planning is in line with hotel objectives
 </li>
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 Manage food control systems are adhered to them so margins are on target in a pro-active way
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 Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
 </li>
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 Be environmentally aware
 </li>
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 Ensure food wastage program is adhered to so that margins are on target
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 Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 
 
 <ul>
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 Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
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 Excellent leadership skills
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 A creative approach to the production of high quality food
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 A business focused approach to managing a hotel kitchen
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 Excellent communication skills
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 Ability to build relationships, internal and external, to the hotel and the Company
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 Excellent planning and organizational skills
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 Ability to multi-task and meet deadlines
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 A current, valid, and relevant trade qualification (proof may be required)
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
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 A certification in management
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 Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 
 
 
 Work Locations
 
 
 
 Hilton Salalah
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Hotels &amp; Resorts
 
 
 
 Job
 
 
 
 Culinary
</div>

Executive Chef

IHG Hotels & Resorts

<div>
 We are thrilled to announce the upcoming opening of voco Muscat Al Mouj, a stylish and contemporary hotel set to bring a fresh energy to one of Muscat&rsquo;s most dynamic waterfront destinations. As part of the global IHG Hotels &amp; Resorts family, voco&trade; is known for its unique blend of reliable comforts, thoughtful touches, and a warm, welcoming atmosphere. At voco Muscat Al Mouj, we&rsquo;re preparing to open our doors soon &mdash; and we&rsquo;re looking for passionate, talented individuals to help us bring this exciting new property to life. This is a unique opportunity to be part of a pre-opening team where your ideas, energy, and commitment will help shape the hotel&rsquo;s culture and guest experience from day one. Whether you&rsquo;re looking to grow your career or take on a new challenge, voco Muscat Al Mouj offers a collaborative environment, strong development opportunities, and the chance to be part of a bold, modern brand that celebrates individuality.
 
 
 The Executive Chef will lead and oversee all culinary operations at voco Muscat Al Mouj, ensuring that every food outlet (restaurants, specialty venues, all‑day dining, lobby lounge), banquets, in‑room dining and event catering meets the high standards of quality, presentation, service, and guest satisfaction consistent with the voco brand and its reputation. This is a pre‑opening / newly opening luxury beachfront resort (251 keys, several F&amp;B outlets) so the Executive Chef will have a key role in shaping the culinary identity, establishing systems and processes, recruiting/training the kitchen team, and managing cost, quality, hygiene, and creativity.
 
 
 YOUR DAY-TO-DAY:
 
 
 <ul>
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 Develop, design, and implement innovative, diverse, and seasonally‑inspired menus for all outlets (all‑day dining, speciality restaurant(s), lobby lounge, banquets, etc.), aligned with local tastes as well as international standards.
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 Ensure menu offerings reflect the resort&rsquo;s position as a premium beach resort: fresh seafood, local and regional flavours, healthy options, wellness‑oriented items, etc.
 </li>
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 Collaborate with F&amp;B Manager / Marketing / Guest Experience teams to plan special menus, theme nights, events, wedding banquets, etc.
 </li>
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 Oversee daily kitchen operations to ensure food is consistently of the highest quality in taste, presentation, and portion control.
 </li>
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 Maintain exceptional guest satisfaction through quality, consistency and attention to guest feedback.
 </li>
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 Be visible in guest&hyphen;facing kitchens / outlets where appropriate; interact with guests if needed to gather feedback and represent the brand.
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 Recruit, train, mentor, and motivate all kitchen personnel: sous chefs, chefs de partie, line chefs, pastry, butchery, bakery, etc.
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 Establish clear roles and responsibilities, ensure teams have required skills (multi‑skilling / cross‑training as needed).
 </li>
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 Create work schedules, manage staffing levels to match business demand while controlling labour cost.
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 Promote a culture of teamwork, innovation, continuous improvement, discipline, and safety.
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 Create, manage, and monitor kitchen budgets: food cost, labour cost, wastage/spoilage, supplies, equipment.
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 Work with purchasing/procurement to select quality suppliers, negotiate costs, ensure timely deliveries and optimal inventory management.
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 Ensure portion control, reduction of waste, efficient use of resources.
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 Monitor P&amp;L for kitchen / F&amp;B outlets and propose corrective actions as needed.
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 Ensure full compliance with local governmental food safety laws, health regulations, HACCP or equivalent standards.
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 Maintain the highest standards of cleanliness, hygiene, pest control, safety in all kitchens, stores, cold rooms, and related back‑of‑house areas.
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 Implement and uphold voco / IHG brand standards and SOPs.
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 Responsible for stewarding operations, equipment maintenance, and ensuring all kitchen systems are fully functional and safe.
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 During pre‑opening phase, design kitchen layouts, equipment lists, work flows, set up kitchens and service outlets.
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 Develop opening menus; manage trial runs; coordinate training and mock services.
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 Engage in recruitment, selection, onboarding, training of full kitchen brigade.
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 Establish all culinary SOPs, standard recipe cards, portion control guides, plating designs, etc.
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 Work closely with F&amp;B, Banquet, Events, Purchasing, Marketing, Finance, HR, GM to ensure smooth operations, guest satisfaction, and financial performance.
 </li>
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 Attend management meetings to report on kitchen performance, food costs, guest feedback, quality issues.
 </li>
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 Develop relationships with local suppliers, artisans, producers to source high‑quality local ingredients.
 
 
 </li>
 </ul>
 WHAT WE NEED FROM YOU:
 
 
 <ul>
 <li>
 Degree / Diploma in Culinary Arts, Hotel &amp; Restaurant Management or equivalent. Additional certifications in food safety / HACCP.
 </li>
 <li>
 minimum 3‑5 years in an Executive Chef or Head Chef position. Experience with multiple outlets, large banquets/events, specialty and international cuisine. Experience in pre‑opening operations is a plus.
 </li>
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 Strong ability to manage food cost, portion control, forecasting, budgeting, supplier cost negotiations, cost of goods sold (COGS), controlling wastage/spoilage.
 </li>
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 Strong leadership, coaching and mentoring skills. Ability to build high‑performing teams. Good interpersonal skills, culturally aware, able to work in a multicultural environment.
 </li>
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 Ability to manage multiple outlets; strong time management; detail oriented; able to plan ahead especially for events and seasonal demands.
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 Passion for excellent guest service; ability to respond to guest feedback; commitment to quality and consistency.
 
 
 </li>
 </ul>
 WHAT YOU CAN EXPECT FROM US:
 
 
 We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.
 
 
 Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
 
 
 IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.
 
 
 So, join us and you&rsquo;ll become part of our ever-growing global family.
 
 
 Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels
 
 
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>

The Chef de Partie will be supporting the Sous Chef / Executive Chef by ensuring efficient and effective food preparation, cooking, plating, and upkeep of a designated station within the kitchen. He/she will ensure that dishes meet the established quality and presentation standards.

KEY RESPONSIBILITIES

<ul><li>Oversee the preparation, cooking, and presentation of dishes within the assigned assigned section.</li>
<li>Ensure that all dishes are prepared to the established standards of quality, taste, and presentation.</li>
<li>Work closely with other kitchen staff to ensure timely and efficient service.</li>
<li>Maintain cleanliness and organization in your section, adhering to food safety and hygiene regulations.</li>
<li>Assist in the development of new dishes and menu items.</li>
<li>Monitor stock levels in the assigned section, ensuring that ingredients are available and fresh.</li>
<li>Minimize waste and ensure proper storage of food products.</li>
<li>Train and supervise junior kitchen staff and apprentices.</li>
<li>Communicate effectively with the Sous Chef and other team members to ensure smooth kitchen operations.</li>
<li>Ensure that all equipment in your section is properly maintained and report any issues to the Sous Chef.</li>
<li>Responds to guest complaints in a timely manner.</li>
<li><ul><li>Ensures compliance with SOPs in all outlets</li></ul></li>
<li>Assesses food portion size, visual appeal, taste and temperature of items served.</li>
<li>Checks all stations at the end of every shift for proper food storage and sanitation.</li>
<li>Prepares daily food production sheets.</li>
<li>Any other reasonable duties assigned by management.</li>
</ul>
It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.
<div><h2 class="jobSectionHeader">Experience Needed</h2>
BACKGROUND<ul><li>
Previous experience as a Chef de Partie or Demi Chef de Partie in a professional kitchen.</li><li>
Culinary degree or equivalent professional training preferred.</li><li>
Strong culinary skills, including knowledge of cooking techniques and station-specific expertise.</li><li>
Food Hygiene certification.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Effective Communication, Flexibility, Teamwork, Detail Oriented, Efficiency</div></div>

Chef de Partie -CDP

Renaissance Corporate Services

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
 
Chef de Cuisine
 
The Chef de Cuisine is responsible for leading and overseeing all culinary operations of the kitchen. This role ensures the preparation and presentation of authentic, high-quality dishes that align with the hotel’s standards. The CDC plays a critical role in menu development, staff training, kitchen efficiency, cost control, and upholding hygiene and safety standards.
 
Key Responsibilities: 
Lead and manage the daily operations of the kitchen, ensuring food quality, consistency, and authenticity.
 Design, update, and implement creative and authentic menus in collaboration with the Executive Sous Chef.
 Supervise the preparation, cooking, and presentation of all dishes to meet guest expectations.
 Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
 Train, mentor, and develop the Italian kitchen team to ensure strong product knowledge and culinary techniques.
 Monitor portion control, waste management, and cost efficiency to maintain profitability.
 Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
 Coordinate with purchasing and receiving to ensure the use of high-quality, authentic ingredients.
 Conduct regular team briefings and actively participate in daily kitchen meetings.
 Ensure all team members follow grooming standards and wear proper uniforms.
 Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
 Maintain effective communication and collaboration with other kitchen sections and service departments.
 Support the implementation of sustainable kitchen practices and minimize food and material waste.
 Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
 Stay current with culinary trends and guest preferences to enhance the dining experience.
 Prepare necessary reports such as inventory, cost control, and performance reviews.
 Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction.

Chef de Cuisine (173443)

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
 
Chef de Cuisine- Italian Kitchen
 
The Chef de Cuisine - Italian Kitchen is responsible for leading and overseeing all culinary operations within the Italian section of the kitchen. This role ensures the preparation and presentation of authentic, high-quality Italian dishes that align with the hotel’s standards. The Italian CDC plays a critical role in menu development, staff training, kitchen efficiency, cost control, and upholding hygiene and safety standards.
 
Key Responsibilities: 
Lead and manage the daily operations of the Italian kitchen, ensuring food quality, consistency, and authenticity.
 Design, update, and implement creative and authentic Italian menus in collaboration with the Executive Sous Chef.
 Supervise the preparation, cooking, and presentation of all Italian dishes to meet guest expectations.
 Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
 Train, mentor, and develop the Italian kitchen team to ensure strong product knowledge and culinary techniques.
 Monitor portion control, waste management, and cost efficiency to maintain profitability.
 Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
 Coordinate with purchasing and receiving to ensure the use of high-quality, authentic Italian ingredients.
 Conduct regular team briefings and actively participate in daily kitchen meetings.
 Ensure all team members follow grooming standards and wear proper uniforms.
 Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
 Maintain effective communication and collaboration with other kitchen sections and service departments.
 Support the implementation of sustainable kitchen practices and minimize food and material waste.
 Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
 Stay current with culinary trends and guest preferences to enhance the dining experience.
 Prepare necessary reports such as inventory, cost control, and performance reviews.
 Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction.

Chef de Cuisine - Italian Kitchen (173442)

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
 
 
 
 Job Description
 
 
 
 As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s Degree or any culinary degree
 </li>
 <li>
 Must have worked at least one year as Demi Chef in Hotels and Restaurants
 </li>
 <li>
 Excellent leadership and interpersonal skills
 </li>
 <li>
 Strongly committed to teamwork and customer service
 </li>
 <li>
 Eye for detail to achieve operation excellence
 </li>
 </ul>
</div>

Demi Chef - Italian Cuisine

Gulf Hospitality and Services LLC

Hiring position: Sous Chef.Experience: minimum 2 years as same position or 3 years as a senior CDP / Jr. Sous ChefAreas of Work: Catering, high volume food production, kitchen management, Menu planningWhere: Muscat, OmanFacilities: Yearly 30 days paid vacation, yearly two-way flight ticket, accommodation, duty meals, medical, insurance.Salary: OMR 500 per month start up and OMR 100 will be increased based on your performance after the joining.Job Description &ndash; Sous ChefPosition SummaryThe Sous Chef, a vital member of the culinary leadership team, supporting the Executive Chef in managing daily kitchen operations. This role ensures consistent food quality, cost control, and smooth workflow while maintaining strict compliance with food safety standards. The Sous Chef also plays a key role in staff supervision, scheduling, training, and kitchen administration.______________Key ResponsibilitiesCulinary Operations &amp; Food Quality<ul><li>Supervise kitchen production to ensure food quality, taste, and presentation meet established standards.</li><li>Execute menus consistently, following recipes, portion sizes, and presentation guidelines.</li><li>Minimize food wastage through effective portion control and inventory practices.</li></ul>Kitchen &amp; Staff Management<ul><li>Prepare and manage duty rotas for kitchen staff, ensuring adequate coverage and efficiency.</li><li>Supervise, train, and motivate team members to perform at high standards.</li><li>Support team development through coaching, skill enhancement, and performance feedback.</li><li>Ensure smooth kitchen workflow during peak hours and special events.</li></ul>Administrative &amp; Cost Control<ul><li>Monitor and control food cost percentage while maintaining quality standards.</li><li>Manage purchasing, receiving, and inventory using cost-saving techniques.</li><li>Prepare reports, checklists, and operational updates as required by management.</li><li>Utilize Microsoft Excel for food cost analysis, Word for documentation, and PowerPoint for presentations.</li></ul>Health, Safety &amp; Compliance<ul><li>Enforce HACCP principles and food safety standards across all kitchen operations.</li><li>Maintain hygiene, sanitation, and workplace safety in compliance with regulations.</li><li>Train staff in safe food handling and proper hygiene practices.</li><li>Support internal and external food safety audits.</li></ul>______________Qualifications &amp; Skills<ul><li>Minimum 2 years of experience as a Sous Chef or 3 years of Senior Chef de Partie in a reputable kitchen.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>Strong leadership, organizational, and communication skills.</li><li>Proven expertise in kitchen administration, cost control, and rota scheduling.</li><li>Proficiency in Outlook email, Microsoft Windows, Word, Excel, and PowerPoint (mandatory).</li><li>Ability to work under pressure and adapt to fast-paced operations.</li><li>Flexibility to work according to the business requirements.</li></ul>Job Type: Full-timePay: RO450.000 - RO500.000 per month

Sous Chef

Explore 75+ Executive chef in The Gcc Oman Department Jobs In Oman this October. Find roles across top companies and apply now to boost your career.

75 executive chef jobs IN The Gcc Oman Department Jobs In Oman

Executive Chef

Executive Chef

Chef de Partie -CDP

Chef de Cuisine (173443)

Chef de Cuisine - Italian Kitchen (173442)

Demi Chef - Italian Cuisine

Sous Chef