Restaurant Head Cluster Chef

Duruper; Muscat; On-site; OMR 20,000 - 32,000; Full time

Job summary

Duruper is seeking a Head Cluster Chef to oversee culinary operations across multiple outlets in Oman. You will ensure consistent food quality, menu standards, kitchen efficiency and food safety, while coordinating teams and monitoring costs to deliver an exceptional dining experience.

Responsibilities include menu development, staff supervision, cost control, HACCP compliance, and cross-department coordination to drive productivity and quality improvements.

Qualifications

• Minimum 10 years of relevant culinary experience in a professional kitchen or hospitality environment.
• Experience in kitchen supervision or culinary operations management is preferred.
• Strong knowledge of food preparation, cooking techniques, menu planning, and presentation.
• Knowledge of food costing, inventory control, portion management, and wastage reduction.
• Understanding of HACCP, food safety, hygiene, and sanitation procedures.
• Ability to lead kitchen teams and coordinate with multiple departments.
• Good communication, organizational, and problem-solving skills.
• Ability to work under pressure while maintaining food quality and service standards.

Responsibilities

• Oversee daily kitchen operations across assigned outlets or properties.
• Maintain consistent food quality, taste, presentation, portion sizes, and service standards.
• Plan menus, introduce new dishes, and support menu development based on guest preferences.
• Supervise, train, and guide kitchen staff to ensure efficient operations.
• Monitor food costs, inventory, purchasing, portion control, and wastage.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
• Coordinate with restaurant management, procurement, and service teams to ensure smooth operations.
• Monitor kitchen performance and implement improvements in productivity and quality.
• Ensure proper maintenance, cleanliness, and safe use of kitchen equipment.
• Handle guest feedback related to food quality and implement corrective actions.

Skills

Culinary leadership

Menu planning

Food safety

Cost control

Team supervision

Communication

Job description

Job Summary

The Head Cluster Chef will oversee culinary operations across multiple kitchen outlets or properties, ensuring consistent food quality, menu standards, kitchen efficiency, and food safety. The role involves coordinating kitchen teams, monitoring food costs, maintaining operational standards, and supporting menu development to deliver an excellent dining experience.

Roles & Responsibilities

• Oversee daily kitchen operations across assigned outlets or properties.
• Maintain consistent food quality, taste, presentation, portion sizes, and service standards.
• Plan menus, introduce new dishes, and support menu development based on guest preferences.
• Supervise, train, and guide kitchen staff to ensure efficient operations.
• Monitor food costs, inventory, purchasing, portion control, and wastage.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
• Coordinate with restaurant management, procurement, and service teams to ensure smooth operations.
• Monitor kitchen performance and implement improvements in productivity and quality.
• Ensure proper maintenance, cleanliness, and safe use of kitchen equipment.
• Handle guest feedback related to food quality and implement corrective actions.

Mandatory Requirements

• Minimum 10 years of relevant culinary experience in a professional kitchen or hospitality environment.
• Experience in kitchen supervision or culinary operations management is preferred.
• Strong knowledge of food preparation, cooking techniques, menu planning, and presentation.
• Knowledge of food costing, inventory control, portion management, and wastage reduction.
• Understanding of HACCP, food safety, hygiene, and sanitation procedures.
• Ability to lead kitchen teams and coordinate with multiple departments.
• Good communication, organizational, and problem-solving skills.
• Ability to work under pressure while maintaining food quality and service standards.