Corporate Kitchen Leader & Menu Innovator

Durucooperation; Muscat; On-site; OMR 18,000 - 28,000; Full time

Job summary

Durucooperation in Oman seeks a Corporate Executive Chef to lead day-to-day kitchen operations, ensuring top-quality food, service and cost control. You will manage the kitchen team, enforce HACCP, and drive menu development while maintaining strict hygiene and safety standards in a high-volume setting.

The role requires senior culinary leadership, 5–7 years at progressively responsible levels, and a track record of staff development and cost-conscious operations, with strong collaboration

Qualifications

• Leadership for kitchen teams and operations.
• Strong inventory management, cost control and wastage reduction.
• In-depth HACCP and food safety knowledge.
• Proven track record in high-volume, quality-focused kitchens.
• Experience in staff rostering and scheduling.
• Familiarity with kitchen SOPs and regulatory guidelines.
• Nationalities: Indian, Filipino, Sri Lankan or African preferred.

Responsibilities

• Manage daily kitchen operations and ensure readiness for service.
• Lead kitchen team during service, ensuring recipes, plating and timing adherence.
• Prepare staff rosters and allocate responsibilities.
• Coordinate with Service, Purchasing and Management teams.
• Maintain food quality, portion control and presentation.
• Support menu development, R&D and food trials.
• Monitor costs, wastage, inventory and par-stock levels.
• Ensure proper FIFO and hygienic storage of items.
• Train and mentor kitchen staff on hygiene and production.

Skills

Leadership

Inventory management

HACCP compliance

Food safety

Staff scheduling

Education

Culinary Arts Degree/Diploma from a recognized culinary institution

Job description

Durucooperation in Oman seeks a Corporate Executive Chef to lead day-to-day kitchen operations, ensuring top-quality food, service and cost control. You will manage the kitchen team, enforce HACCP, and drive menu development while maintaining strict hygiene and safety standards in a high-volume setting.

The role requires senior culinary leadership, 5–7 years at progressively responsible levels, and a track record of staff development and cost-conscious operations, with strong collaboration