Executive Chef

About the role

Mandarin Oriental Muscat is seeking an Executive Chef to lead its culinary division. The role combines strategic oversight with hands‑on leadership, ensuring the delivery of world‑class dining experiences across the hotel’s restaurants, bars, and banquet operations.

Key responsibilities

• Oversee all operational and administrative aspects of the culinary department, adapting engagement levels to business volumes.
• Monitor industry trends and collaborate on culinary research and development initiatives.
• Develop and enforce procedural guidelines, policies, and standards covering menu design, product specifications, sanitation, and cost control.
• Guide the culinary team in adhering to company standards, processes, and systems.
• Provide visionary leadership from concept development through implementation.
• Foster inter‑departmental communication to promote teamwork and enthusiasm.
• Train, evaluate, and schedule culinary staff in line with business requirements.
• Support the Chief Steward with cleaning schedules, contractor oversight, and staff canteen food safety.

Required profile

• Proven experience as an Executive Chef or senior culinary leader in a luxury hotel or resort environment.
• Strong understanding of food safety, sanitation, and cost‑control practices.
• Ability to inspire and develop high‑performing culinary teams.
• Excellent organizational and communication skills.

Required skills

• Menu design and development
• Culinary research and development
• Food safety and sanitation
• Cost control and budgeting
• Leadership and team management