Head Chef: Menu Architect & Kitchen Leader

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

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