Chef de Cuisine: Culinary Leader & Menu Innovator

Employment; Muscat; On-site; OMR 13,000 - 28,000; Full time

Job summary

Marriott International – St. Regis in Muscat, Oman, seeks an experienced Executive Chef to oversee restaurant kitchen operations, lead staff, and ensure high culinary standards.

You will coordinate menus, purchasing, staffing, and food preparation while maintaining budgetary goals and guest satisfaction. Responsibilities include developing daily and seasonal menus, maintaining sanitation standards, training team members, and ensuring compliance with food safety laws.

Qualifications

• High school diploma or GED with 4 years culinary/F&B experience.
• 2-year degree in Culinary Arts or related major with 2 years experience.

Responsibilities

• Develops, designs, or creates new applications, ideas, relationships, systems, or products for the restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Plans and manages food quantities and plating requirements for the restaurant.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with applicable laws and regulations and food safety standards.
• Prepares and cooks foods of all types, including for special guests or events.
• Leads shift teams while preparing food and executing requests based on specifications.
• Manages day-to-day operations; cross-trains staff to support daily operations.

Skills

Leadership

Menu planning

Food safety

Staff training

Quality control

Education

High school diploma or GED

2-year culinary/restaurant management degree

Job description

Marriott International – St. Regis in Muscat, Oman, seeks an experienced Executive Chef to oversee restaurant kitchen operations, lead staff, and ensure high culinary standards.

You will coordinate menus, purchasing, staffing, and food preparation while maintaining budgetary goals and guest satisfaction. Responsibilities include developing daily and seasonal menus, maintaining sanitation standards, training team members, and ensuring compliance with food safety laws.