Head Chef - Eur

gu-recruitment; Muscat; On-site; OMR 18,000 - 30,000; Full time

Benefits offered by this job

Housing

Health Insurance

Annual Leave

Travel Tickets

Job summary

The Head Chef leads all kitchen operations in Oman, driving exceptional food quality, consistency, and efficiency in line with the restaurant concept. This role includes menu creation, team leadership, cost control, and maintaining high hygiene and safety standards to deliver a strong culinary identity.

Key responsibilities include menu planning and development, overseeing daily kitchen operations and staff, standardizing recipes, managing inventory and costs, and ensuring HACCP compliance while

Qualifications

• Minimum 10–15 years of culinary experience in a senior kitchen role.
• Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
• Certification in Food Safety / HACCP is mandatory.
• Advanced culinary training or international certifications are an advantage.
• Proven experience in managing large kitchen teams and operations.

Responsibilities

• Menu planning, development and updating in line with concept.
• Oversee daily kitchen operations, ensure quality, consistency and timely service.
• Lead and develop kitchen staff; conduct performance evaluations.
• Standardize recipes, portion control and plating.
• Monitor inventory and control food costs; collaborate with suppliers.
• Ensure food safety, HACCP compliance, hygiene and safety standards.
• Manage budget and cost-saving initiatives without compromising quality.
• Collaborate with management on events, promotions and menu launches.

Skills

Leadership

Culinary expertise

Cost-control

Organization

Communication

Education

Culinary Arts degree

Food Safety / HACCP certification

Job description

Job Summary

The Head Chef is responsible for leading all kitchen operations, ensuring exceptional food quality, consistency, and efficiency. This role involves menu creation, team leadership, cost control, and maintaining high standards of hygiene and safety while delivering a strong culinary identity aligned with the organization’s concept.

Key Responsibilities

• Menu Planning & Development
  • Plan, design, and regularly update menus in line with the restaurant or brand concept
  • Develop seasonal menus, special dishes, and promotions
  • Ensure menu offerings balance creativity, profitability, and operational feasibility
• Kitchen Operations Management
  • Oversee daily kitchen operations and ensure smooth workflow
  • Maintain high standards of food preparation, cooking, and presentation
  • Ensure timely service and coordination with front-of-house teams
• Team Leadership & Management
  • Supervise, train, and manage kitchen staff (Sous Chefs, Line Cooks, etc.)
  • Lead by example to maintain discipline, professionalism, and teamwork
  • Conduct performance evaluations and support staff development
• Food Quality & Consistency
  • Ensure all dishes meet quality, taste, and presentation standards
  • Standardize recipes and cooking procedures
  • Monitor portion control and plating consistency
• Inventory & Cost Control
  • Monitor inventory levels and manage procurement of supplies
  • Control food costs, minimize waste, and optimize resource usage
  • Work closely with suppliers to ensure quality and cost efficiency
• Hygiene, Health & Safety
  • Ensure compliance with food safety and sanitation standards (HACCP)
  • Maintain cleanliness and organization across all kitchen areas
  • Conduct regular checks on food storage, handling, and equipment
• Budget & Financial Management
  • Manage kitchen budget and control operational expenses
  • Analyze cost reports and implement cost-saving initiatives
  • Ensure profitability without compromising quality
• Collaboration & Customer Experience
  • Collaborate with management on events, promotions, and menu launches
  • Handle customer feedback related to food quality and service
  • Continuously improve guest dining experience
• Equipment & Maintenance
  • Ensure proper use and maintenance of kitchen equipment
  • Coordinate repairs and preventive maintenance schedules

Requirements Experience Required

Minimum 10–15 years of culinary experience, with proven leadership in a senior kitchen role.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, or related field
• Certification in Food Safety / HACCP is mandatory
• Advanced culinary training or international certifications are an advantage
• Proven experience in managing large kitchen teams and operations

Skills & Competencies

• Strong leadership and team management skills
• Excellent culinary knowledge and creativity
• Financial and cost-control expertise
• Strong organizational and multitasking abilities
• Ability to work under pressure in a fast-paced environment
• Excellent communication and problem-solving skills
• Attention to detail and commitment to quality

Benefits

Tax free basic Salary Housing Utility Bills Annual Leave tickets. Health Insurance