Head Chef

Alila Hinu Bay; Muscat; On-site; OMR 17,000 - 23,000; Full time

Job summary

Tanqeeb is seeking a seasoned Head Chef to lead the hotel's Food & Beverage operation in Muscat. The role focuses on supervising all F&B activities, controlling costs, and delivering high-quality dining experiences aligned with the brand.

You will recruit and train staff, delegate responsibilities, set performance standards, and ensure sanitary, safe kitchen operations while maintaining energy-efficient practices and menu development.

Qualifications

• Ideally with a degree or professional diploma in Food Production.
• Minimum 3-5 years work experience as Head Chef or Executive Sous chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Responsibilities

• Build teamwork and enhance the team’s commitment to their work and the hotel.
• Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources.
• Achieve a record of success in recruiting, interviewing and hiring people.
• Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices.
• Actively and successfully train people for current assignments and future growth.
• Set and communicate high performance standards.
• Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.
• Ensure all employees under your supervision are scheduled in accordance with business needs.
• Plan replacement of FF&E and OE in accordance with needs and available budget.
• Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality.
• Monitor beverage cost and ensure the bar manager implements corrective action when required.
• Ensure clean kitchens, hygienic work procedures and high safety standards.
• Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
• Minimize spoilage and wastage.
• Ensure buffet set-ups are creative and in accordance with the hotel’s image.
• Prepare and implement cost effective menus, which are in accordance with trends and market trends.
• Be visible in the restaurant and communicate with patrons.
• Ensure high food quality standards and excellent presentation.
• Ensure F&B service standards are in accordance with established standards.
• Ideally with a degree or professional diploma in Food Production.

Skills

Leadership

Budgeting

Communication

Technical skills

Education

Degree in Food Production

Job description

Job description

General Mission

• To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel
• To supervise and coordinate all business activities in Food & Beverage
• To consistently monitor F&B cost and take pro-active action to enhance the profitability of the Food & Beverage department

Leadership

• 1. Build teamwork and enhance the team’s commitment to their work and the hotel.
• 2. Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources.
• 3. Achieve a record of success in recruiting, interviewing and hiring people.(“Getting the right person in the right job”)
• 4. Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices.
• 5. Actively and successfully train people for current assignments and future growth.
• 6. Set and communicate high performance standards.
• 7. Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.
• 8. Ensure all employees under your supervision are scheduled in accordance with business needs.

Budgeting and Finance

• 1. Prepare the annual business plan for the department.
• 2. Monitor the department’s budget and proactively implement corrective action where necessary.
• 3. Control cost whilst ensuring guests get value for money.

Communication

• 1. Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.
• 2. Conduct regular brief, concise, well-prepared departmental meetings and ensure follow-up.

Other

• 1. Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs.
• 2. Maintain an efficient and effective administrative system
• 3. Continue professional development by self-directed learning and participation in company sponsored training programs.
• 4. Keep abreast of developments affecting your field of expertise.

Technical Expertise

• 1. Plan replacement of FF&E and OE in accordance with needs and available budget.
• 2. Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality.
• 3. Monitor beverage cost and ensure the bar manager implements corrective action when required.
• 4. Ensure clean kitchens, hygienic work procedures and high safety standards.
• 5. Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
• 6. Minimize spoilage and wastage.
• 7. Ensure buffet set-ups are creative and in accordance with the hotel’s image.
• 8. Prepare and implement cost effective menus, which are in accordance with trends and market trends.
• 9. Be visible in the restaurant and communicate with patrons.
• 10. Ensure high food quality standards and excellent presentation.
• 11. Ensure F&B service standards are in accordance with established standards.

Qualifications:

• Ideally with a degree or professional diploma in Food Production.
• Minimum 3 - 5 years work experience as Head Chef or Executive Sous chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.