Head Cook

Confidential Company; Muscat; On-site; OMR 18,000 - 30,000; Full time

Job summary

A leading company in the hospitality sector in Muscat is seeking a Kitchen Manager. This role involves overseeing daily kitchen operations, staff management, and ensuring adherence to food safety standards. The ideal candidate is experienced in menu development and has strong leadership abilities, ready to inspire a creative culinary team.

Qualifications

• Proven experience in menu development.
• Fluency in English, additional languages preferred.
• Ability to lead and inspire a team.

Responsibilities

• Assist location Supervisor in daily duties.
• Supervise staff performance and training.
• Ensure quality and consistency of food products.

Skills

Leadership

Inventory Management

Time Management

Problem-Solving

Food Safety

Education

Certification in Food Safety and Sanitation

Job description

Secondary School, Bachelor of Hotel Management(Hotel Management)

Nationality

Indian

Male

Vacancy

1 Vacancy

Job Description

Assist the location Supervisor in his daily duties and requirements of the Department

Supervise and monitor the performance of staff with regards to their duties and job descriptions and make recommendations as necessary

Ensure the quality and consistency of all current and new food products

Prepare work schedules for all new menus and menu rotations and ensure all staff are briefed accordingly

Provide training for all staff in proper and efficient work methods

Check fresh fish, fruits, vegetables and all other fresh products for quality and suitability, before accepting them and report any unacceptable items to the location Supervisor

Ensure menus are followed, specified weights are maintained

Ensure all kitchen equipment is being maintained and report any damaged or broken equipment and machinery to superiors

Assist with administrative tasks whenever necessary

Ensure all chillers and freezers are kept in a clean and organized manner and that proper stock rotation procedures are maintained

Ensure the proper use of materials in a continuous effort to keep waste to a minimum

Check chiller/freezer temperature control charts

Always ensure that food items are stored in their proper and designed areas according to the company’s established hygiene requirements, and that any required exposure of these items to unacceptable temperature and humidity levels is minimized

Ensure responsibility for the integrity and confidentiality of all documents and other information within the company and ensure that no information is disclosed to unauthorized personnel

Observe and enforce the company’s Rules and Regulations and report any serious breach of the rules to immediate superiors

Ensure/carry out all work in strict and full compliance with Company HSE Plans, Policies, Procedures and to STOP any unsafe work immediately

Comply with the Group’s Commitment to Health, Safety and Environment (HSE) that is expressed through the OHS Policy, Environment Policy, Alcohol & Drugs Policy, Transportation Policy, Food Safety & Hygiene Policy, Anti Bribery & Corruption Policy and the Ethical Code of Conduct Policy, The 12 Life Saving Rules and its Consequence Matrix and all other related documents within the Group’s QHSE MS including that ‘Everyone is empowered to STOP unsafe work”

Ensure that the rules and regulations of the Group and the Oman Government are understood and complied with and that any necessary disciplinary action will be taken whenever these rules and regulations are broken

Carry out any other duties and tasks required by superiors

Desired Candidate Profile

• Certification in food safety and sanitation, ensuring compliance with health regulations and safe food handling practices.
• Proven experience in menu development, with a strong portfolio showcasing creative and successful dishes.
• Ability to lead and inspire a team, with strong interpersonal skills to foster a positive kitchen environment.
• Proficiency in inventory management and cost control, with a keen eye for maximizing resources and minimizing waste.
• Fluency in English, with additional language skills preferred to communicate with a diverse team and clientele.
• Strong time management skills, able to prioritize tasks effectively to meet tight deadlines during peak service.
• Creative problem-solving abilities, with a passion for culinary innovation and a willingness to experiment with new techniques.

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