Executive Chef: Lead Kitchen Ops & Guest Experience

Courtyard by Marriott; Muscat; On-site; OMR 8,000 - 16,000; Full time

Job summary

Courtyard by Marriott in Muscat, Oman, seeks a Kitchen Operations Leader to oversee daily kitchen operations, supervise staff, and ensure high-quality food and service. You will manage all food-related functions, drive guest satisfaction, and uphold sanitation and safety standards across banquets, room service, restaurants, bar/lounge, and support areas.

The position requires leadership in a fast-paced hotel kitchen, with a focus on developing personnel, optimizing costs, and maintaining brand

Qualifications

• High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Leads kitchen management team and directs day-to-day operations.
• Establishes and maintains safety and sanitation standards.
• Oversees all food preparation areas and equipment for quality and consistency.
• Develops staff, sets performance standards, and provides coaching.
• Maintains cost controls and supports budgeting processes.
• Delivers exceptional customer service and guest satisfaction.
• Manages HR activities and staff development initiatives.
• Communicates with senior management to coordinate operations.

Skills

Leadership

Team management

Food safety

Sanitation standards

Budgeting

Communication

Staff development

Education

Associate degree in Culinary Arts or related

High school diploma or GED

Tools

Kitchen equipment knowledge

Job description

Courtyard by Marriott in Muscat, Oman, seeks a Kitchen Operations Leader to oversee daily kitchen operations, supervise staff, and ensure high-quality food and service. You will manage all food-related functions, drive guest satisfaction, and uphold sanitation and safety standards across banquets, room service, restaurants, bar/lounge, and support areas.

The position requires leadership in a fast-paced hotel kitchen, with a focus on developing personnel, optimizing costs, and maintaining brand