Senior Head Chef: Menu Innovation & Team Leadership

Green Umbrella Recruitment; Muscat; Sur place; OMR 12 000 - 18 000; Plein temps

Résumé du poste

Green Umbrella Recruitment seeks a HeadChef in Muscat to lead all kitchen operations, ensuring top culinary quality and a strong brand identity. You will drive menu planning, staff leadership, cost control, and strict hygiene standards to deliver exceptional dining experiences.

The role requires 10–15 years of culinary leadership, a relevant Diploma/ Degree, and a mandatory HACCP certification. You will collaborate with management on budgets, events, and menu launches in a fast-paced environment.

Qualifications

• Minimum 10–15 years of culinary experience with proven leadership in a senior kitchen role.
• Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
• Certification in Food Safety / HACCP is mandatory.

Responsabilités

• Lead all kitchen operations to ensure exceptional food quality, consistency, and efficiency.
• Plan and develop menus, including seasonal offerings and specials.
• Oversee daily kitchen workflow and coordinate with front-of-house for timely service.
• Supervise and train kitchen staff; conduct performance evaluations.
• Standardize recipes and cooking procedures; monitor portion control and plating.
• Monitor inventory, procurement, and food costs; minimize waste and optimize resources.
• Ensure compliance with HACCP, cleanliness, and safety across kitchen areas.
• Manage budgeting and cost control; collaborate on events and menu launches.

Connaissances

Leadership

Team management

Culinary knowledge

Creativity

Cost control

Organizational skills

Multitasking

Communication

Problem-solving

Attention to detail

Formation

Diploma in Culinary Arts

Degree in Culinary Arts / Hospitality Management

Food Safety / HACCP certification

Description du poste

Green Umbrella Recruitment seeks a HeadChef in Muscat to lead all kitchen operations, ensuring top culinary quality and a strong brand identity. You will drive menu planning, staff leadership, cost control, and strict hygiene standards to deliver exceptional dining experiences.

The role requires 10–15 years of culinary leadership, a relevant Diploma/ Degree, and a mandatory HACCP certification. You will collaborate with management on budgets, events, and menu launches in a fast-paced environment.