chef de cuisine-grill & mediterranean cuisine specialist Jobs in Muscat

chef de cuisine-grill & mediterranean cuisine specialist

chef de partie (butcher) - culinary - jumeirah muscat bay Jobs in Muscat

chef de partie (butcher) - culinary - jumeirah muscat bay

demi chef - local

demi chef - sushi

demi chef de partie (cold kitchen) Jobs in Muscat

demi chef de partie (cold kitchen)

master chef

Minor Hotels

<div>
 
 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
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as Demi Chef in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operation excellence
 
 
 
</div>

Demi Chef - Local

<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
 
 
 
 
 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
 
 
 
 
 &bull; Bachelor&rsquo;s Degree or any culinary degree
 
 
 &bull; Must have worked at least one year as Demi Chef in Hotels and Restaurants
 
 
 &bull; Excellent leadership and interpersonal skills
 
 
 &bull; Strongly committed to teamwork and customer service
 
 
 &bull; Eye for detail to achieve operation excellence
 
 
 
</div>

Demi Chef - Sushi

TIVOLI

<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>

<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 
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>

<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

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>

Explore 57+ Master chef in Muscat this December. Find roles across top companies and apply now to boost your career.

57 master chef jobs IN Muscat

Demi Chef - Local

Demi Chef - Sushi

Demi Chef - Local

Demi Chef - Sushi

Head Chef – Benihana Teppanyaki

Head Chef

Head Chef