Executive Chef

Minor International; Muscat; On-site; USD 40,000 - 60,000; Full time

Job summary

A leading company in the hospitality industry is seeking an Executive Chef to oversee the culinary operations of a new luxury hotel in Muscat. The ideal candidate will have extensive experience in culinary leadership, particularly in pre-opening projects, and a strong knowledge of international cuisines. This role involves designing kitchen layouts, developing SOPs, and leading a diverse culinary team to deliver exceptional dining experiences.

Qualifications

• Minimum 8-10 years of culinary leadership experience in luxury hotels or fine-dining.
• Proven success in pre-opening projects is highly preferred.
• HACCP certification and knowledge of international food safety standards.

Responsibilities

• Collaborate with hotel leadership on pre-opening project plan for culinary outlets.
• Lead culinary department to deliver high-quality cuisine and innovative presentations.
• Foster a positive and inclusive kitchen culture aligned with brand values.

Skills

Leadership

Communication

Organizational Skills

Education

Degree or diploma in Culinary Arts

Hotel Management

Job description

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

Job Description

Pre-Opening Responsibilities:

• Collaborate with hotel leadership to develop and execute the pre-opening project plan for all culinary outlets.

• Design and implement kitchen layouts in conjunction with technical services and design teams.

• Develop standard operating procedures (SOPs), HACCP systems, and culinary policies.

• Select kitchen equipment and oversee procurement of kitchenware, utensils, and inventory.

• Recruit, hire, train, and onboard the culinary team, including sous chefs, cooks, and stewards.

• Develop opening menus for all outlets, including la carte, banqueting, room service, and signature dining experiences.

Operational Leadership:

• Lead the culinary department in delivering consistent, high-quality cuisine and innovative presentations.

• Monitor food production, portion control, cost efficiency, and hygiene compliance.

• Oversee food cost management, budgeting, forecasting, and vendor selection.

• Coordinate closely with F&B service teams to ensure seamless guest experiences.

• Maintain strong relationships with suppliers to source premium, sustainable ingredients.

Team & Culture Development:

• Foster a positive, motivated, and inclusive kitchen culture aligned with Tivoli s brand values.

• Lead by example in maintaining high standards of culinary artistry, discipline, and professionalism.

• Provide mentorship and continuous training to develop team skills and career growth.

Brand Representation:

• Uphold the Tivoli brand s culinary identity through storytelling, local influence, and guest engagement.

• Participate in marketing, media events, and community outreach to promote culinary offerings.

Desired Candidate Profile

Qualifications

Minimum 8 10 years of culinary leadership experience in luxury hotels or fine-dining restaurants.

Proven success in pre-opening projects is highly preferred.

Degree or diploma in Culinary Arts, Hotel Management, or related field.

Strong knowledge of international cuisines with an emphasis on Mediterranean, Middle Eastern, and modern fusion.

Exceptional leadership, communication, and organizational skills.

HACCP certification and knowledge of international food safety standards.

Company Industry

• Consulting
• Management Consulting
• Advisory Services

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Executive Chef

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