Chef de Cuisine

Minor International; Muscat; On-site; OMR 2,500 - 10,000; Full time

Job summary

A leading hospitality company in Muscat is seeking a Chef de Cuisine to manage all aspects of the culinary department. The role includes directing a kitchen team, ensuring high-quality food and beverage service, and controlling food costs. Candidates should possess a relevant degree and have at least two years of culinary management experience. This position offers the opportunity to work in a prestigious new hotel within a dynamic environment.

Qualifications

• Minimum of 2 years of industry and culinary management experience.
• Experience with controlling food and labor cost, demonstration cooking, menu development.
• Passion for leadership and teamwork.

Responsibilities

• Direct, train, supervise, and coordinate all areas within the culinary department.
• Monitor food inventory monthly and maintain control of orders and purchases.
• Ensure cleanliness and hygiene of all kitchen spaces and procedures.

Skills

Leadership

Guest service skills

Cost control

Menu development

Education

Bachelor’s Degree or related Culinary degree

Job description

Company Description

Rising above the fairways of the LA VIE Club Golf Course, Tivoli Muscat Hotel & Residences is a distinctive new address with a Western lifestyle in the Omani capital. Part of the prestigious LA VIE development, the property offers a sophisticated stay just ten minutes from Muscat International Airport and close to the Oman Convention & Exhibition Centre.

This new-build property will comprise 79 elegant hotel rooms and 100 fully serviced branded residences. Interiors will reflect the elegance of European design with a modern edge, many enjoying impressive views over the course and surrounding hills.

Job Description

As Chef de Cuisine, you will be completely responsible for directing, training, supervising, planning, and coordinating all areas within the culinary department, including any projects requested by the Executive Chef. You should be comfortable in leading and managing the kitchen team, and you will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste, and presentation of all dishes. Additionally, you will monitor the food inventory every month, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis daily to ensure that it is in line with the budget, to secure profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

Qualifications

• Bachelor’s Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills