Head Chef & Kitchen Leader

St. Regis; Muscat; On-site; OMR 13,000 - 20,000; Full time

Job summary

St. Regis Oman seeks a seasoned kitchen leader responsible for the quality, consistency, and production of the restaurant kitchen while guiding staff and managing all food-related functions.

You will coordinate menus, purchasing, staffing, and food preparation for the property's restaurant, develop and train the team, ensure sanitation and food standards, and work to improve guest and employee satisfaction while maintaining the operating budget.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.

Education

High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area

Job description

St. Regis Oman seeks a seasoned kitchen leader responsible for the quality, consistency, and production of the restaurant kitchen while guiding staff and managing all food-related functions.

You will coordinate menus, purchasing, staffing, and food preparation for the property's restaurant, develop and train the team, ensure sanitation and food standards, and work to improve guest and employee satisfaction while maintaining the operating budget.