Executive Chef: Global Menu Innovator & Kitchen Leader

JobCenter; ad-Dachiliyya; On-site; OMR 5,500 - 7,400; Full time

Job summary

JobCenter in Nizwa, Oman is seeking an experienced Head Chef to oversee kitchen operations, develop menus, and ensure top-quality dishes for guests. You will lead a diverse team, manage food costing and inventory, and maintain high standards of food safety.

The role requires strong leadership, extensive culinary expertise, and the ability to design menus that meet dietary needs while delivering creative and premium dining experiences.

Qualifications

• Minimum of 5 years experience as a Head Chef in a high-end restaurant or hotel setting.
• Strong knowledge of international cuisines and cooking techniques.
• Excellent leadership skills with experience in managing a diverse team.
• Ability to create menus that cater to various dietary restrictions while maintaining creativity and high-quality standards.
• Proficient in food costing, inventory management, and budget control.
• Certification from a culinary school is preferred but not required.

Responsibilities

• Develop menus that showcase local and international cuisine while meeting dietary restrictions and guest preferences.
• Create and maintain food costing and inventory management systems.
• Train, manage, and schedule kitchen staff to ensure smooth operation of all stations.
• Ensure compliance with all food safety regulations and maintain a clean and organized kitchen.
• Collaborate with the management team to plan special events and promotions.
• Continuously research and implement new recipes, techniques, and trends in the culinary industry.
• Control food waste to maintain profitability without sacrificing quality.

Skills

Leadership

Menu development

Food costing

Inventory management

Staff training

Education

Culinary school certification (preferred)

Job description

JobCenter in Nizwa, Oman is seeking an experienced Head Chef to oversee kitchen operations, develop menus, and ensure top-quality dishes for guests. You will lead a diverse team, manage food costing and inventory, and maintain high standards of food safety.

The role requires strong leadership, extensive culinary expertise, and the ability to design menus that meet dietary needs while delivering creative and premium dining experiences.