Executive Private Chef for Luxury Family Dining

DMC; Muscat; On-site; OMR 22,000 - 42,000; Full time

Benefits offered by this job

Employee Benefits as per the OmanLabor

Oman Labor Law compliant benefits

Job summary

DMC in Muscat, Oman seeks a highly skilled Private Chef to manage family dining for a luxury hospitality client. You will plan and prepare lunch and dinner, accommodate dietary needs, and create rotating menus with seasonal, local ingredients.

The ideal candidate has 5+ years of experience in private dining or fine dining, holds a diploma in hotel management or culinary arts, and demonstrates HACCP knowledge, strong organization, and the ability to work independently with minimal supervision.

Qualifications

• Diploma in Hotel Management or Culinary Arts is required.
• Culinary training from a recognized institution preferred.
• Minimum 5 years of experience as Private Chef or in fine dining.
• Strong knowledge of international cuisines and HACCP.
• Excellent time management and organizational skills.

Responsibilities

• Plan and prepare lunch and dinner for the family and guests.
• Accommodate dietary requirements, allergies, and preferences.
• Prepare meals and snacks for children as required.
• Create rotating weekly menus with seasonal, locally sourced ingredients.
• Shop for groceries or coordinate with household staff and manage pantry/inventory.
• Design menus for dinner parties, holidays, and family celebrations.
• Coordinate with serving staff for timing, presentation and service.
• Maintain high standards of cleanliness and kitchen organization.
• Monitor food quality, freshness and storage for food safety.
• Manage kitchen supplies and ensure ingredients are available as needed.

Skills

Time management

Kitchen operations

Food safety

Communication

Education

Diploma in Hotel Management

Culinary training

Job description

DMC in Muscat, Oman seeks a highly skilled Private Chef to manage family dining for a luxury hospitality client. You will plan and prepare lunch and dinner, accommodate dietary needs, and create rotating menus with seasonal, local ingredients.

The ideal candidate has 5+ years of experience in private dining or fine dining, holds a diploma in hotel management or culinary arts, and demonstrates HACCP knowledge, strong organization, and the ability to work independently with minimal supervision.