Executive Chef

About the role

The Executive Chef leads all culinary operations at The St. Regis Al Mouj Muscat Resort, ensuring a consistently high‑quality product across banquets, restaurants, room service, bar/lounge, and employee dining. The role balances creative culinary direction with strong financial and operational management.

Key responsibilities

• Oversee daily kitchen operations across all food preparation and support areas, including dish room and purchasing.
• Lead, coach, and develop the kitchen team, setting performance standards and monitoring results.
• Maintain strict sanitation and food safety standards throughout all outlets.
• Develop and control purchasing, receiving, and inventory procedures to meet budget goals.
• Design menus, introduce new cooking techniques and equipment, and ensure guest satisfaction.
• Collaborate with property management to align staffing levels with service and financial objectives.

Required profile

• High school diploma or GED with at least 6 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with at least 4 years of experience.
• Proven leadership experience in a multi‑outlet hotel or resort environment.
• Strong understanding of budgeting, cost control, and staff scheduling.

Required skills

• Culinary techniques and equipment operation
• Food safety and sanitation procedures
• Purchasing and receiving control processes
• Menu planning and development
• Kitchen inventory management

What we offer

• Opportunity to lead a prestigious resort kitchen in Muscat.
• Competitive compensation package.
• Professional development in a luxury hospitality brand.