Kitchen Chef

On Request; Muscat; On-site; OMR 30,000 - 45,000; Full time

Job summary

On Request is looking for a Kitchen Manager in Muscat to design innovative menus that reflect seasonal ingredients and culinary trends, ensuring a unique dining experience. The role requires overseeing kitchen operations, managing inventory, and training kitchen staff on food preparation and hygiene standards.

The ideal candidate will have a culinary degree, at least 5 years of kitchen experience, and fluency in English, with a second language preferred to improve communication.

Qualifications

• Culinary degree or equivalent certification from a recognized institution.
• Minimum of 5 years of professional kitchen experience in high-volume food preparation.
• Proven expertise in managing kitchen staff and demonstrated leadership qualities.
• Fluency in English; proficiency in a second language preferred.

Responsibilities

• Design and execute innovative menus reflecting seasonal ingredients.
• Oversee kitchen operations, manage inventory and minimize waste.
• Train and mentor kitchen staff on food preparation and safety protocols.
• Maintain cleanliness and adherence to health regulations.

Skills

Menu design

Kitchen management

Staff training

Hygiene standards

English fluency

Education

Culinary degree or equivalent certification

Job description

Responsibilities

• Design and execute innovative menus that reflect seasonal ingredients and current culinary trends, ensuring a unique dining experience.
• Oversee kitchen operations by managing inventory, ordering supplies, and minimizing waste, resulting in cost‑effective meal preparation.
• Train and mentor kitchen staff, fostering skills in food preparation techniques, presentation, and kitchen safety protocols.
• Maintain the highest standards of cleanliness and hygiene, adhering to health regulations and ensuring a safe working environment.

Qualifications

• Culinary degree or equivalent certification from a recognized institution, showcasing formal training in cooking techniques.
• Minimum of 5 years of professional kitchen experience, with a strong background in high‑volume food preparation.
• Proven expertise in managing kitchen staff, demonstrating leadership qualities and effective team‑building skills.
• Fluency in English; proficiency in a second language preferred to enhance communication in diverse settings.