Head Chef – Benihana Teppanyaki

Minor International; Muscat; On-site; OMR 10,000 - 15,000; Full time

Job summary

A leading hospitality company is seeking a Head Chef for Benihana Teppanyaki in Muscat. This role requires overseeing all culinary operations, ensuring high standards of food quality and guest satisfaction, while leading the kitchen team. A Bachelor's degree in Culinary Arts and a minimum of 2 years of management experience are essential. The position offers a unique opportunity to deliver authentic Japanese dining experiences in a vibrant environment.

Qualifications

• Minimum of 2 years of industry and culinary management experience.
• Experience with food and labor cost control.
• Demonstrated ability in menu development and training of culinary team members.

Responsibilities

• Lead and supervise all kitchen operations of Benihana Teppanyaki.
• Plan, organize, and control daily kitchen operations.
• Ensure all dishes meet brand standards for presentation and taste.
• Deliver engaging dining experiences through live cooking.
• Collaborate for menu planning with corporate chefs.

Skills

Leadership

Culinary expertise

Food safety compliance

Cost control

Guest service

Education

Bachelor’s Degree or related Culinary degree

Job description

Company Description

Founded in 1933 in Portugal, Tivoli Hotels & Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.

Head Chef – Benihana Teppanyaki

The Head Chef – Benihana Teppanyaki is responsible for overseeing all culinary operations of the Benihana restaurant, ensuring the authentic delivery of Japanese teppanyaki dining experiences while upholding the highest standards of food quality, presentation, hygiene, and safety. The role requires strong leadership, creativity, and brand compliance to guarantee exceptional guest satisfaction and consistency with Benihana International and Tivoli Hotels standards.

Key Responsibilities

1. Culinary Leadership & Operations

• Lead and supervise all kitchen operations of Benihana Teppanyaki, ensuring high-quality food preparation and service.

• Plan, organize, and control daily kitchen operations including mise en place, live cooking, and service coordination.

• Ensure authentic preparation and presentation of all teppanyaki, sushi, and Japanese-inspired dishes according to Benihana brand recipes and standards.

• Oversee stock levels, food costing, and waste control to maintain profitability.

• Ensure all equipment and teppan grills are properly maintained, cleaned, and safe for use.

2. Team Management & Training

• Lead, motivate, and train the teppanyaki chefs and kitchen team to deliver consistent, engaging, and theatrical cooking experiences.

• Conduct regular performance evaluations and provide coaching and development for team members.

• Maintain a culture of discipline, teamwork, and excellence within the kitchen.

• Support HR and Culinary leadership in recruitment and onboarding of chefs.

3. Quality Control & Food Safety

• Ensure all dishes meet brand presentation, taste, and portion standards.

• Work closely with the Hygiene & Food Safety Manager to ensure full compliance with HACCP and local food safety regulations.

• Implement and monitor cleaning schedules, temperature checks, and proper food storage.

4. Menu Development & Brand Compliance

• Collaborate with Benihana Corporate Chefs and Executive Chef for menu planning, seasonal specials, and brand updates.

• Ensure all menu items, ingredients, and methods adhere strictly to Benihana brand specifications.

• Stay updated on Japanese culinary trends and recommend innovative ideas while maintaining brand authenticity.

5. Guest Experience & Brand Representation

• Deliver an engaging and interactive dining experience through live teppanyaki cooking and chef–guest interaction.

• Ensure guest satisfaction through quality, consistency, and memorable presentation.

• Handle guest feedback professionally and promptly, turning opportunities into positive outcomes.

Qualifications

• Bachelor’s Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence.
• Passion for leadership and teamwork.
• Excellent guest service skills.