Head Chef - Eur

Green Umbrella Recruitment; Muscat; On-site; OMR 15,000 - 21,000; Full time

Job summary

Green Umbrella Recruitment is seeking a HeadChef in Muscat, Sultanate of Oman. The HeadChef will lead all kitchen operations, ensure exceptional food quality, and drive a strong culinary identity aligned with the restaurant concept.

Responsibilities include menu planning, team leadership, cost control, and maintaining high hygiene standards. The role requires 10–15 years of culinary experience, a diploma in culinary arts, and HACCP certification.

Qualifications

• Minimum 10–15 years of culinary experience in a senior kitchen role.
• Diploma in Culinary Arts or related field; HACCP certification mandatory.
• Proven leadership in team management and menu development.
• Strong cost control and budgeting capabilities.
• Excellent communication and ability to work under pressure.

Responsibilities

• Lead kitchen operations ensuring food quality and consistency.
• Plan and update menus aligned with brand concepts.
• Direct and coach sous chefs and line cooks.
• Maintain hygiene, safety and HACCP compliance.
• Monitor costs, inventory, and procurement to optimize profitability.
• Collaborate with management on events and promotions.

Skills

Leadership

Team management

Culinary arts

Food safety

Menu planning

Cost control

Education

Diploma in Culinary Arts

Hospitality Management

Food Safety / HACCP certification

Job description

Muscat, Sultanate of Oman | Posted on 09/03/2026

• Work Experience Minimum 10–15 years of culinary experience, with proven leadership in a senior kitchen role.
• Job Opening Status Reopen
• Degree Diploma
• Job Role hospitality
• City Muscat
• Country Sultanate of Oman

Job Description

JobSummary:

The HeadChef is responsible for leading all kitchen operations, ensuring exceptionalfood quality, consistency, and efficiency. This role involves menu creation,team leadership, cost control, and maintaining high standards of hygiene andsafety while delivering a strong culinary identity aligned with theorganization’s concept.

KeyResponsibilities:

MenuPlanning & Development

• Plan, design,and regularly update menus in line with the restaurant or brand concept
• Develop seasonalmenus, special dishes, and promotions
• Ensure menuofferings balance creativity, profitability, and operational feasibility

KitchenOperations Management

• Oversee dailykitchen operations and ensure smooth workflow
• Maintain highstandards of food preparation, cooking, and presentation
• Ensure timelyservice and coordination with front-of-house teams

TeamLeadership & Management

• Supervise,train, and manage kitchen staff (Sous Chefs, Line Cooks, etc.)
• Lead by exampleto maintain discipline, professionalism, and teamwork
• Conductperformance evaluations and support staff development

FoodQuality & Consistency

• Ensure alldishes meet quality, taste, and presentation standards
• Standardizerecipes and cooking procedures
• Monitor portioncontrol and plating consistency
• Monitorinventory levels and manage procurement of supplies
• Control foodcosts, minimize waste, and optimize resource usage
• Work closelywith suppliers to ensure quality and cost efficiency

Hygiene,Health & Safety

• Ensurecompliance with food safety and sanitation standards (HACCP)
• Maintaincleanliness and organization across all kitchen areas
• Conduct regularchecks on food storage, handling, and equipment

Budget& Financial Management

• Manage kitchenbudget and control operational expenses
• Analyze costreports and implement cost-saving initiatives
• Ensureprofitability without compromising quality
• Collaborate withmanagement on events, promotions, and menu launches
• Handle customerfeedback related to food quality and service
• Continuouslyimprove guest dining experience

Equipment& Maintenance

• Ensure properuse and maintenance of kitchen equipment
• Coordinaterepairs and preventive maintenance schedules

Requirements

ExperienceRequired:

Minimum10–15 years of culinary experience, with proven leadership in a senior kitchenrole.

Qualifications:

• Diploma orDegree in Culinary Arts, Hospitality Management, or related field
• Certification inFood Safety / HACCP is mandatory
• Advancedculinary training or international certifications are an advantage
• Provenexperience in managing large kitchen teams and operations
• Strongleadership and team management skills
• Excellentculinary knowledge and creativity
• Financial andcost-control expertise
• Strongorganizational and multitasking abilities
• Ability to workunder pressure in a fast-paced environment
• Excellentcommunication and problem-solving skills
• Attention todetail and commitment to quality