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head of engineering

Foreground.

<div>
 Foreground is partnering with a renewable energy developer in Oman to appoint a Head of Engineering who will oversee engineering design, project execution, and technology integration across large-scale solar, wind, and new-energy initiatives. As the organisation accelerates its renewable portfolio, this role will be central to ensuring technical integrity, innovation, and efficiency across all engineering functions.
 
 
 We are seeking a seasoned engineering leader with extensive experience in renewable energy projects, including feasibility studies, design management, EPC oversight, and commissioning. Strong technical knowledge of renewable technologies, grid integration, and project engineering standards is essential. The ideal candidate will demonstrate strategic thinking, cross-functional collaboration skills, and the ability to guide long-term engineering excellence.
</div>

Head of Engineering

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>

Head Chef

Confidential

<div>
 
 An upcoming shopping mall is looking to hire a General Manager for their company. The GM is responsible for the overall leadership, performance, and strategic direction of a group of malls. The role ensures profitability, operational excellence, strong tenant partnerships, financial sustainability, and a superior customer experience across all properties. The GM leads all functional heads&mdash;including Operations, Marketing &amp; Leasing, Administration/HR/IT/Legal, and Finance&mdash;and ensures alignment with the company&rsquo;s vision and business objectives.
 
 
 
 
 
 Responsibilities
 
 
 
 
 Strategic Leadership &amp; Business Direction
 
 
 <ul>
 <li>
 Develop and execute the long-term strategy for the mall portfolio, including growth, positioning, and competitive differentiation.
 </li>
 <li>
 Define annual business objectives, financial targets, and performance expectations for all malls.
 </li>
 <li>
 Oversee portfolio-wide decisions related to asset enhancement, renovation, expansion, and modernization.
 </li>
 <li>
 Evaluate new business opportunities and strategic partnerships that enhance footfall, revenue, and brand value.
 </li>
 </ul>
 
 
 2.Financial &amp; Commercial Performance Management
 
 
 <ul>
 <li>
 Own the full P&amp;L for the mall group, ensuring sustainable growth in revenue, operating income, and profitability.
 </li>
 <li>
 Review consolidated financial performance monthly with the Finance Manager and take corrective action where required.
 </li>
 <li>
 Approve budgets, forecasts, CapEx plans, and major expenditures.
 </li>
 <li>
 Assess commercial performance including occupancy levels, rental yields, tenant mix, and non-rental income streams.
 </li>
 </ul>
 
 
 3.Operational Excellence &amp; Mall Performance Oversight
 
 
 <ul>
 <li>
 Provide strategic oversight to the Operations Manager on all operational, maintenance, engineering, and facility-related activities.
 </li>
 <li>
 Ensure service quality, safety, compliance, and operating standards are consistently met across all malls.
 </li>
 <li>
 Monitor mall performance, visitor experience, operational KPIs, and tenant satisfaction.
 </li>
 <li>
 Support improvements in SOPs, efficiency, and cost management across all properties.
 </li>
 </ul>
 
 
 4.Leasing, Marketing &amp; Business Development Leadership
 
 
 <ul>
 <li>
 Guide the Head of Marketing/Leasing in developing mall positioning, annual marketing strategy, and leasing plans.
 </li>
 <li>
 Approve tenant mix strategy, anchor tenant negotiations, and major leasing deals.
 </li>
 <li>
 Support business development initiatives, brand partnerships, and revenue-generating opportunities.
 </li>
 <li>
 Ensure marketing investments deliver measurable impact on footfall, sales, and brand presence.
 </li>
 </ul>
 
 
 5.Administration, Legal, HR &amp; IT Governance
 
 
 <ul>
 <li>
 Oversee the Head of Administration to ensure effective HR, legal compliance, IT systems, and general administrative services across all malls.
 </li>
 <li>
 Approve major HR decisions including manpower planning, succession, and senior-level hiring.
 </li>
 <li>
 Ensure operational policies, legal documentation, and organizational governance frameworks are in place.
 </li>
 </ul>
 
 
 6.Stakeholder, Government &amp; External Relations
 
 
 <ul>
 <li>
 Maintain strong relationships with investors, board members, government authorities, and major tenants.
 </li>
 <li>
 Represent the company at external forums, regulatory engagements, and industry associations.
 </li>
 <li>
 Ensure compliance with all statutory requirements including municipal approvals, safety regulations, and commercial rules.
 </li>
 </ul>
 
 
 7.Leadership, Culture &amp; Team Development
 
 
 <ul>
 <li>
 Build a high-performing leadership team with clear accountability and collaboration across functions.
 </li>
 <li>
 Promote a culture of operational discipline, customer focus, innovation, and ethical conduct.
 </li>
 <li>
 Mentor and develop senior managers, ensuring leadership pipeline and succession readiness.
 </li>
 <li>
 Foster cross-functional alignment between Operations, Leasing, Finance, Marketing, and Administration.
 </li>
 </ul>
 
 
 
 
 
 Qualifications &amp; Experience
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Business, Management, Engineering, Real Estate, or related field; MBA preferred.
 </li>
 <li>
 10+ years of leadership experience, with significant exposure to mall operations, retail real estate, or multi‑site management.
 </li>
 <li>
 Proven ability to lead diverse teams and manage multiple properties simultaneously.
 </li>
 <li>
 Strong understanding of mall operations, leasing, finance, marketing, and corporate governance.
 </li>
 </ul>
 
 
 Key Competencies
 
 
 <ul>
 <li>
 Strategic thinking and commercial acumen
 </li>
 <li>
 Leadership and team‑building capability
 </li>
 <li>
 Decision‑making and problem‑solving ability
 </li>
 <li>
 Financial and business performance management
 </li>
 <li>
 Stakeholder and tenant relationship management
 </li>
 <li>
 Communication and influencing skills
 </li>
 <li>
 Operational discipline and excellence focus
 </li>
 <li>
 Customer and service orientation
 </li>
 <li>
 Governance, compliance, and risk awareness
 </li>
 <li>
 Integrity and professional conduct
 </li>
 </ul>
 
 
</div>

General Manager

Venture Alliance Integrated LLC

About the RoleWe are a brand and concept consultancy working behind the scenes to build and operate foodservice brands for our clients. We develop concepts, menus, and kitchen systems, then support our clients in running them day-to-day.We are seeking an experienced Executive Chef to lead culinary development and kitchen operations across one or more client brands (new openings and existing concepts). This role sits at the intersection of brand, product, and operations: you will translate brand strategy into menus, recipes, kitchen systems, and guest experiences that can be executed consistently on the line.If you enjoy building dishes, teams, and systems from the ground up&mdash;and you are comfortable working across multiple concepts and stakeholders&mdash;this role will suit you.Key ResponsibilitiesCulinary Leadership &amp; Brand Translation<ul><li>Translate each brand&rsquo;s positioning into a clear culinary direction, menu architecture, and signature dishes.</li><li>Lead menu development, tasting sessions, and seasonal/menu engineering across different concepts (fast casual, casual dining, QSR, delivery-first, etc.).</li><li>Ensure all recipes meet standards for taste, presentation, portion size, and consistency.</li></ul>Menu Development, Costing &amp; Margin Management<ul><li>Create detailed recipes and spec sheets, including yields, batch sizes, and prep methods.</li><li>Own food costing and gross profit (GP) targets for all menus; regularly review and optimize COGS.</li><li>Identify cost-efficient ingredient options without compromising quality or brand integrity.</li><li>Work with suppliers to source ingredients that meet quality and halal standards (where applicable).</li></ul>Kitchen Operations &amp; SOPs<ul><li>Design and document BOH SOPs, including mise en place, line setup, pass management, and service flows.</li><li>Define and enforce standards for food safety, hygiene, and HACCP compliance.</li><li>Support kitchen layout and equipment selection for new builds and refurbishments with the operations and design teams.</li></ul>Team Management &amp; Training<ul><li>Recruit, train, and develop Head Chefs, Sous Chefs, and key BOH team members for client sites.</li><li>Set performance standards and conduct regular coaching, skills training, and performance reviews.</li><li>Build a strong kitchen culture focused on consistency, speed, cleanliness, and respect.</li></ul>New Openings &amp; Brand Launches<ul><li>Lead the culinary workstream for new brand launches and outlets: pre-opening prep, training, soft opening, and stabilization.</li><li>Plan and execute pre-opening training schedules, mock services, and opening checklists.</li><li>Provide on-site support during opening and critical trading periods to ensure standards are met.</li></ul>Quality, Safety &amp; Compliance<ul><li>Ensure all locations comply with local food safety regulations and internal standards.</li><li>Implement and monitor cleaning schedules, temperature logs, allergen controls, and traceability systems.</li><li>Conduct regular kitchen audits, tastings, and mystery checks; implement corrective actions where necessary.</li></ul>Cross-Functional Collaboration<ul><li>Collaborate with brand and marketing teams on product photography, menu copy, and promotional campaigns.</li><li>Provide culinary input into packaging, delivery formats, and menu engineering for online platforms.</li><li>Report regularly to internal leadership and client stakeholders on performance, issues, and opportunities.</li></ul>Qualifications &amp; Experience<ul><li>8+ years of professional kitchen experience, including at least 3&ndash;5 years in a Head Chef / Executive Chef role.</li><li>Proven experience in high-volume casual dining, QSR, or multi-unit operations.</li><li>Strong track record in menu development, food costing, and GP management.</li><li>Solid understanding of food safety, HACCP, and local regulatory requirements.</li><li>Experience launching new concepts or outlets (pre-opening to stabilization) is strongly preferred.</li><li>Exposure to GCC / Middle Eastern markets and halal operations is an advantage.</li><li>Professional culinary qualification or equivalent experience.</li></ul>Skills &amp; Competencies<ul><li>Strong leadership and team-building capabilities; able to coach and develop multicultural teams.</li><li>Excellent palate and strong sense of presentation and plating standards.</li><li>Highly organized; able to manage multiple brands/outlets and competing priorities.</li><li>Comfort working with data: food cost reports, sales mix, and menu engineering analyses.</li><li>Clear, confident communication style with both kitchen teams and non-culinary stakeholders.</li><li>Hands-on and solutions-oriented; willing to be on the line during busy services when needed.</li></ul>What We Offer<ul><li>Opportunity to shape and grow multiple foodservice brands with strong long-term potential.</li><li>Collaborative environment working with brand strategists, designers, and operations specialists.</li><li>Competitive salary and performance-based incentives.</li><li>Professional development and exposure to regional and international projects.</li></ul>How to ApplyPlease submit your CV, a brief cover note, and (if available) a portfolio of menus/concepts you have developed via Indeed.Kindly include &ldquo;Executive Chef &ndash; Multi-Brand Foodservice&rdquo; in your application title.Job Type: Full-timePay: RO500.000 - RO900.000 per month

Executive Chef – Multi-Brand Foodservice

T.CHOITHRAMS & SONS

1. Job PurposeThe role is responsible for managing and supporting the end-to-end IT operations of the organization, ensuring the reliability, security, and efficiency of all hardware, software, network, and infrastructure systems across the Head Office and branch locations. This includes developing IT policies and processes, monitoring system performance, and providing timely technical support to all departments.The position serves as a key link between the Oman operations and the Dubai Head Office IT team, coordinating system enhancements, resolving issues, and maintaining business-critical applications such as Business Objects (BO), HHT systems, DMS, biometric devices, and CCTV. The role also supports Presales and Van Sales operations, ensures smooth functioning of internet and network services, and maintains servers and infrastructure in line with organizational standards.By delivering proactive troubleshooting, user training, system maintenance, and cross-functional coordination, the role ensures business continuity, supports operational efficiency, and contributes to the seamless functioning of commercial, supply chain, finance, and HR activities.2. Qualifications and Requirements<ul><li>Bachelor&rsquo;s degree in Information Technology, Computer Science, or a related field.</li><li>Prior experience in IT operations, system support, or infrastructure management (preferably in a multi-branch or distribution business environment).</li><li>Experience handling hardware, software, networking, and user support activities.</li><li>Strong knowledge of computer systems, networks, servers, and communication systems.</li><li>Familiarity with Business Objects (BO) reporting tools, HHT devices (Rainbow &amp; Wholesale), biometric systems, and CCTV management.</li><li>Understanding of internet connectivity, firewall systems, and coordination with service providers.</li><li>Ability to troubleshoot hardware/software issues across multiple locations.</li><li>Knowledge of the latest developments and best practices in the IT field.</li><li>Training or certification in IT infrastructure, networking, or relevant technologies (preferred but not mandatory).</li><li>Ability to train users and provide system-specific guidance.</li></ul>Job Type: Full-timePay: RO450.000 - RO550.000 per month

IT Incharge

HydeOut Eatery

Summary:Leading the kitchen team to delivering excellence and ensuring consistency by following recipes. Assist management in developing recipes for the Eatery and Corporate Branch. Background in cooking and preparing lamb, beef, chicken, grains, sauces, preserved fruits/vegetables and breakfast dishes. The eatery is specialized in breakfast, salad, sandwiches, display pastries and rotating seasonal menus. Using techniques like sous vide to cook products and sealing food from cross contamination, making labneh (strained yogurt)/cottage cheese, oven-dried tomatoes and pickling vegetables. The menu to be worked on is small but precise on details, with one or two dishes to be added based on the seasons. We plan to start making our own breads and allergen breads for sale.Key Responsibility:<ul><li>Performs all opening, closing and managing kitchen daily operations.</li><li>Ordering ingredients and kitchen supplies for day and night shift in co-ordination with Hot Kitchen chef, Baker and Head Barista. Use of Kitchen and Purchase system is necessary.</li><li>Maintain kitchen inventory to ensure sufficient quantity (on system versus physical check) and quality of ingredients for both raw materials and mise-en-place. Inventory recorded on system.</li><li>Ensure staff hygiene is up to training standards.</li><li>Monitor quality and hygiene of dishes produced.</li><li>Leads kitchen deep cleaning schedule.</li><li>Hands on cooking and on the floor work.</li><li>To review the food cost analysis to ensure that it is in the line with the budget.</li><li>Provide customers with required food dietary substitutes.</li><li>Assist owner in developing pastries and breads for customers with dietary substitute requirements such as Gluten Free and Sourdough bread options.</li><li>Manage early morning production for small pick and go external stalls (second mini branch once open). Ensure staff are trained well on packaging for to go items.</li><li>Co-operates with the Hot Kitchen chef to coordinate items made for the overnight shift if required.</li><li>Analyses customer feedback and liaise with the owner for any menu changes.</li><li>Assist owner in preparation for seasonal menu includes liaising with Head Barista.</li><li>Initially, responsible for preparing and baking all pastries and breads during overnight shift including mise-en-place for bakery. Sourdough baking.</li><li>Create a culture of collaboration and happy teamwork between hot kitchen, bakery and front of house.</li><li>Hand wash kitchen equipment and utensils along with kitchen staff.</li></ul>Note:<ul><li>Potential split shift working hours daily.</li><li>1 off day weekly</li><li>Uniforms will be ordered to fit upon arrival.</li><li>Shared accommodation with the Eatery team.</li></ul>Job Type: Full-timePay: RO500.000 - RO700.000 per month

Chef De Partie - Bakery and Hot Kitchen

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Head of Engineering

Head of Engineering

Head Chef

General Manager

Executive Chef – Multi-Brand Foodservice

IT Incharge

Chef De Partie - Bakery and Hot Kitchen