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head chef

Wyndham Hotels & Resorts EMEA

<div>
 
 Summary
 
 
 
 The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.
 
 
 The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Provides the strategic direction for kitchen department.
 </li>
 <li>
 Oversee all kitchen operations, including food preparation, cooking, and presentation.
 </li>
 <li>
 Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.
 </li>
 <li>
 Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&amp;B outlets, the budget and strategic direction of the hotel.
 </li>
 <li>
 Incorporating seasonal ingredients and guest preferences into the menu.
 </li>
 <li>
 Lead and manage the kitchen team.
 </li>
 <li>
 Recruit, onboard, train, and motivate kitchen team.
 </li>
 <li>
 Create staff schedules and ensure proper staffing levels during peak hours and events.
 </li>
 <li>
 Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.
 </li>
 <li>
 Fostering a positive work environment for all team members.
 </li>
 <li>
 Lead by example to ensure outstanding guest service and professionalism.
 </li>
 <li>
 Maintain strict quality control standards to meet or exceed guest expectations.
 </li>
 <li>
 Taste and inspect all dishes before they leave the kitchen.
 </li>
 <li>
 Takes responsibility for the kitchen budgeting and forecasting process.
 </li>
 <li>
 Ensure compliance with food safety, hygiene, and sanitation standards.
 </li>
 <li>
 Monitor food quality and ensure consistency in taste and presentation.
 </li>
 <li>
 Control inventory, manage ordering, and reduce waste by optimizing food cost control.
 </li>
 <li>
 Develop and maintain relationships with suppliers to source the best quality ingredients.
 </li>
 <li>
 Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.
 </li>
 <li>
 Ensure kitchen equipment is properly maintained and in good working condition.
 </li>
 <li>
 Stay current with culinary trends and continuously innovate menu offerings.
 </li>
 <li>
 Actively seek live guest feedback in the restaurants(s).
 </li>
 <li>
 Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.
 </li>
 <li>
 Create and implement standard operating procedures for the kitchen.
 </li>
 <li>
 Ensures that all menus are supported by hotel standard &ldquo;technical data sheet&rdquo;, with picture, and that information is easily available in the outlets.
 </li>
 <li>
 Plan and execute special events, catering services, and private dining experiences.
 </li>
 <li>
 Collaborate with event planners or clients to create customized menus.
 
 
 </li>
 </ul>
 
 KEY COMPETENCIES
 
 
 
 Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:
 
 
 <ul>
 <li>
 Leadership
 </li>
 <li>
 Communication
 </li>
 <li>
 Commercial awareness
 </li>
 <li>
 Culinary creativity
 </li>
 <li>
 Delegation
 </li>
 <li>
 Planning &amp; Time management
 </li>
 <li>
 Attention to detail
 </li>
 <li>
 Driving results
 </li>
 <li>
 Teamwork
 </li>
 <li>
 Flexibility
 </li>
 <li>
 Agility
 
 
 </li>
 </ul>
 
 BACKGROUND
 
 
 
 <ul>
 <li>
 Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.
 </li>
 <li>
 Bachelor&rsquo;s degree in culinary arts or similar field.
 </li>
 <li>
 Advanced Food safety and hygiene Certification
 </li>
 <li>
 Language requirement: professional English
 </li>
 </ul>
</div>

Head Chef

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.
The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance. 
KEY RESPONSIBILITIES<ul><li>
Provides the strategic direction for kitchen department.</li><li>
Oversee all kitchen operations, including food preparation, cooking, and presentation.</li><li>
Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.</li><li>
Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&amp;B outlets, the budget and strategic direction of the hotel.</li><li>
Incorporating seasonal ingredients and guest preferences into the menu.</li><li>
Lead and manage the kitchen team.</li><li>
Recruit, onboard, train, and motivate kitchen team.</li><li>
Create staff schedules and ensure proper staffing levels during peak hours and events.</li><li>
Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.</li><li>
Fostering a positive work environment for all team members.</li><li>
Lead by example to ensure outstanding guest service and professionalism.</li><li>
Maintain strict quality control standards to meet or exceed guest expectations.</li><li>
Taste and inspect all dishes before they leave the kitchen.</li><li>
Takes responsibility for the kitchen budgeting and forecasting process.</li><li>
Ensure compliance with food safety, hygiene, and sanitation standards.</li><li>
Monitor food quality and ensure consistency in taste and presentation.</li><li>
Control inventory, manage ordering, and reduce waste by optimizing food cost control.</li><li>
Develop and maintain relationships with suppliers to source the best quality ingredients.</li><li>
Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.</li><li>
Ensure kitchen equipment is properly maintained and in good working condition.</li><li>
Stay current with culinary trends and continuously innovate menu offerings.</li><li>
Actively seek live guest feedback in the restaurants(s).</li><li>
Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.</li><li>
Create and implement standard operating procedures for the kitchen.</li><li>
Ensures that all menus are supported by hotel standard &ldquo;technical data sheet&rdquo;, with picture, and that information is easily available in the outlets.</li></ul><ul><li>
Plan and execute special events, catering services, and private dining experiences.</li><li>
Collaborate with event planners or clients to create customized menus.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Commercial awareness</li><li>
Culinary creativity</li><li>
Delegation</li><li>
Planning &amp; Time management</li><li>
Attention to detail</li><li>
Driving results</li><li>
Teamwork</li><li>
Flexibility</li><li>
Agility</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.</li><li>
Bachelor&rsquo;s degree in culinary arts or similar field.</li><li>
Advanced Food safety and hygiene Certification</li><li>
Language requirement: professional English
</li></ul></div><div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Strategic Planning, Leadership<h3 class="jobSectionHeader">
Financial Skills</h3>
Budgeting</div></div>

TIVOLI

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
Qualifications Summary:
The Head Chef &ndash; Benihana Teppanyaki is responsible for overseeing all culinary operations of the Benihana restaurant, ensuring the authentic delivery of Japanese teppanyaki dining experiences while upholding the highest standards of food quality, presentation, hygiene, and safety. The role requires strong leadership, creativity, and brand compliance to guarantee exceptional guest satisfaction and consistency with Benihana International and Tivoli Hotels standards.
Key Responsibilities:
1. Culinary Leadership &amp; Operations<ul><li>
Lead and supervise all kitchen operations of Benihana Teppanyaki, ensuring high-quality food preparation and service.</li><li>
Plan, organize, and control daily kitchen operations including mise en place, live cooking, and service coordination.</li><li>
Ensure authentic preparation and presentation of all teppanyaki, sushi, and Japanese-inspired dishes according to Benihana brand recipes and standards.</li><li>
Oversee stock levels, food costing, and waste control to maintain profitability.</li><li>
Ensure all equipment and teppan grills are properly maintained, cleaned, and safe for use.</li></ul>
2. Team Management &amp; Training<ul><li>
Lead, motivate, and train the teppanyaki chefs and kitchen team to deliver consistent, engaging, and theatrical cooking experiences.</li><li>
Conduct regular performance evaluations and provide coaching and development for team members.</li><li>
Maintain a culture of discipline, teamwork, and excellence within the kitchen.</li><li>
Support HR and Culinary leadership in recruitment and onboarding of chefs.</li></ul>
3. Quality Control &amp; Food Safety<ul><li>
Ensure all dishes meet brand presentation, taste, and portion standards.</li><li>
Work closely with the Hygiene &amp; Food Safety Manager to ensure full compliance with HACCP and local food safety regulations.</li><li>
Implement and monitor cleaning schedules, temperature checks, and proper food storage.</li></ul>
4. Menu Development &amp; Brand Compliance<ul><li>
Collaborate with Benihana Corporate Chefs and Executive Chef for menu planning, seasonal specials, and brand updates.</li><li>
Ensure all menu items, ingredients, and methods adhere strictly to Benihana brand specifications.</li><li>
Stay updated on Japanese culinary trends and recommend innovative ideas while maintaining brand authenticity.</li></ul>
5. Guest Experience &amp; Brand Representation<ul><li>
Deliver an engaging and interactive dining experience through live teppanyaki cooking and chef&ndash;guest interaction.</li><li>
Ensure guest satisfaction through quality, consistency, and memorable presentation.</li><li>
Handle guest feedback professionally and promptly, turning opportunities into positive outcomes.</li></ul> 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree, or any related Culinary degree.</li><li>Minimum of 2 years of industry and culinary management experience.</li><li>Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.</li><li>Eye for detail to achieve operational excellence</li><li>Passion for leadership and teamwork</li><li>Excellent guest service skills</li></ul></div>

Head Chef – Benihana Teppanyaki

Il Panino

Oversee and run a specific kitchen station (e.g., sauces, grill, fish, vegetables).Cook and prepare dishes according to recipes, ensuring consistency and quality. Train, motivate, and supervise junior chefs (commis, trainees)Maintain high standards for food quality, presentation, hygiene, and safety.Monitor portion control, manage stock, and minimize waste.Contribute to menu development and new dish creation.Set up and stock kitchen stations before service.Prepare ingredients (mise en place) for their section.Cook and plate food during service.Ensure all food handling and storage adheres to health and safety regulations.Assist Sous Chef and Head Chef with daily operations.Job Type: Full-timePay: RO280.000 - RO350.000 per monthWork Location: In person

Chef De Partie experienced in Lebanese food

Minor Hotels

<div>
 
 Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.
 
 
 
 
 
 
 Job Description
 
 
 
 
 
 Position Summary:
 
 
 
 
 
 The
 
 Chef de Partie &ndash; Benihana Teppanyaki
 
 is responsible for preparing and cooking high-quality Japanese teppanyaki dishes in a live, engaging, and theatrical style, ensuring an authentic
 
 Benihana dining experience
 
 . The role involves maintaining food quality, safety, and consistency in accordance with
 
 Benihana International
 
 and
 
 Tivoli Hotels
 
 standards, while delivering exceptional guest satisfaction.
 
 
 
 
 
 Key Responsibilities:
 
 
 
 
 
 
 1. Food Preparation &amp; Cooking
 
 
 
 
 <ul>
 <li>
 
 Prepare and cook teppanyaki dishes in front of guests, showcasing professional showmanship and Benihana-style cooking techniques.
 
 
 
 </li>
 <li>
 
 Ensure all menu items are prepared and presented according to Benihana brand recipes and standards.
 
 
 
 </li>
 <li>
 
 Maintain high levels of quality, taste, and presentation consistency at all times.
 
 
 
 </li>
 <li>
 
 Ensure mise en place is properly prepared before each service and replenished as required.
 
 
 
 </li>
 <li>
 
 Monitor cooking times, temperature control, and portion sizes to maintain brand standards.
 
 
 
 </li>
 </ul>
 
 
 2. Guest Experience &amp; Service
 
 
 
 
 <ul>
 <li>
 
 Provide a warm, engaging, and entertaining experience for guests at the teppan grill.
 
 
 
 </li>
 <li>
 
 Interact professionally with guests while cooking, ensuring both safety and enjoyment.
 
 
 
 </li>
 <li>
 
 Respond courteously to guest feedback and ensure a positive dining experience.
 
 
 
 </li>
 </ul>
 
 
 3. Hygiene, Safety &amp; Cleanliness
 
 
 
 
 <ul>
 <li>
 
 Adhere strictly to food safety, sanitation, and personal hygiene standards in accordance with
 
 HACCP
 
 and
 
 Oman Municipality
 
 regulations.
 
 
 
 </li>
 <li>
 
 Maintain cleanliness of the teppan grill, cooking area, and kitchen equipment.
 
 
 
 </li>
 <li>
 
 Ensure all ingredients are stored safely and properly labeled according to hotel and brand standards.
 
 
 
 </li>
 <li>
 
 Report any maintenance or safety issues to supervisors promptly.
 
 
 
 </li>
 </ul>
 
 
 4. Teamwork &amp; Coordination
 
 
 
 
 <ul>
 <li>
 
 Work closely with other chefs and kitchen staff to ensure smooth operation and timely food service.
 
 
 
 </li>
 <li>
 
 Support junior team members by sharing skills and promoting teamwork.
 
 
 
 </li>
 <li>
 
 Assist the
 
 Head Chef
 
 in daily kitchen operations, stock control, and ordering as required.
 
 
 
 </li>
 <li>
 
 Attend pre-service briefings and training sessions to stay updated on menu changes or brand updates.
 
 
 
 </li>
 </ul>
 
 
 5. Brand &amp; Standard Compliance
 
 
 
 
 <ul>
 <li>
 
 Follow all
 
 Benihana International
 
 culinary procedures and brand standards.
 
 
 
 </li>
 <li>
 
 Uphold
 
 Tivoli Hotels &amp; Resorts
 
 service culture and core values in all aspects of work.
 
 
 
 </li>
 <li>
 
 Participate in regular training sessions for teppanyaki performance, food safety, and guest engagement.
 
 
 
 </li>
 </ul>
 
 
 Qualifications &amp; Experience:
 
 
 
 
 <ul>
 <li>
 
 Diploma or Certificate in Culinary Arts or a related field.
 
 
 
 </li>
 <li>
 
 Minimum
 
 2&ndash;3 years&rsquo; experience
 
 in a Japanese restaurant or teppanyaki concept (Benihana experience preferred).
 
 
 
 </li>
 <li>
 
 Skilled in Japanese cooking techniques, knife handling, and showmanship.
 
 
 
 </li>
 <li>
 
 HACCP or Food Safety certification required.
 
 
 
 </li>
 <li>
 
 Good communication and interpersonal skills; confident performing in front of guests.
 
 
 
 </li>
 <li>
 
 Ability to work in a fast-paced environment with attention to detail.
 
 
 
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operational excellence
 
 
 
</div>

Chef de Partie – Benihana Teppanyaki

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>
 <li>
 Lead of the kitchen brigade and ensure ongoing development of Team Members
 </li>
 <li>
 Identify an effective approach to succession planning
 </li>
 <li>
 Create menus that meet and exceed customers' needs and conform to brand standards
 </li>
 <li>
 Ensure the consistent production of high quality food through all hotel food outlets
 </li>
 <li>
 Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
 </li>
 <li>
 Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
 </li>
 <li>
 Manage department operations, including budgeting, forecasting, resource planning, and waste management
 </li>
 <li>
 Manage all aspects of the kitchen including operational, quality and administrative functions
 </li>
 <li>
 Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
 </li>
 <li>
 Ensuring adequate resources are available according to business needs
 </li>
 <li>
 Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
 </li>
 <li>
 Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
 </li>
 <li>
 Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
 </li>
 <li>
 Maintain good communication and work relationships in all hotel areas
 </li>
 <li>
 Ensure that staffing levels are maintained to cover business demands
 </li>
 <li>
 Ensure monthly communication meetings are conducted and post-meeting minutes generated
 </li>
 <li>
 Manage staff performance issues in compliance with company policies and procedures
 </li>
 <li>
 Recruit, manage, train and develop the kitchen team
 </li>
 <li>
 Comply with hotel security, fire regulations and all health and safety and food safety legislation
 </li>
 <li>
 Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
 </li>
 <li>
 Manage financial performance of the department so all planning is in line with hotel objectives
 </li>
 <li>
 Manage food control systems are adhered to them so margins are on target in a pro-active way
 </li>
 <li>
 Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
 </li>
 <li>
 Be environmentally aware
 </li>
 <li>
 Ensure food wastage program is adhered to so that margins are on target
 </li>
 <li>
 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>
 <li>
 Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
 </li>
 <li>
 Excellent leadership skills
 </li>
 <li>
 A creative approach to the production of high quality food
 </li>
 <li>
 A business focused approach to managing a hotel kitchen
 </li>
 <li>
 Excellent communication skills
 </li>
 <li>
 Ability to build relationships, internal and external, to the hotel and the Company
 </li>
 <li>
 Excellent planning and organizational skills
 </li>
 <li>
 Ability to multi-task and meet deadlines
 </li>
 <li>
 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>
 <li>
 A certification in management
 </li>
 <li>
 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>
 As Executive Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.
 
 
 Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.
 
 
 
 Duties And Responsibilities
 
 
 
 As Executive Chef, I will assume full responsibility for the efficient operation Culinary department to provide exceptional product and service within brand operating standards. The duties and responsibilities will include:
 
 
 <ul>
 <li>
 Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, and growing our own produce and featuring this produce in our culinary offering.
 </li>
 <li>
 All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
 </li>
 <li>
 Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
 </li>
 <li>
 Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
 </li>
 <li>
 Instill a cost-focused philosophy through training and education.
 </li>
 <li>
 Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC.
 </li>
 <li>
 Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 To execute the position of Executive Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
 
 
 <ul>
 <li>
 Possess a Bachelor&rsquo;s degree/Diploma in Culinary Arts, or related field plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience.
 </li>
 <li>
 Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
 </li>
 <li>
 I have an excellent command of written and spoken English, and I am able to live in a remote location for extended periods of time and travel on single status.
 
 
 </li>
 </ul>
 
 The above is intended to provide an overview of the role and responsibilities for an Executive Chef at Six Senses Zighy Bay. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.
 
 
 
 
 Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.
 
 
 
 Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness.
 
 
 Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand&rsquo;s vision: to reawaken people&rsquo;s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.
 
 
 You&rsquo;re about to be the author of this journey that takes you through life&rsquo;s undiscovered passageways, hidden treasures, and meaningful experiences.
 
 
 It&rsquo;s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us.
 
 
 Let the journey begin.
 
 
 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>

Executive Chef - Six Senses Zighy Bay

Explore 50+ Head chef in Oman this December. Find roles across top companies and apply now to boost your career.

50 head chef jobs IN Oman

Head Chef

Head Chef

Head Chef – Benihana Teppanyaki

Chef De Partie experienced in Lebanese food

Chef de Partie – Benihana Teppanyaki

Executive Chef

Executive Chef - Six Senses Zighy Bay